These are pretty good savory bars, but I don’t know that I’d make them again. The cracker crust is good, but I would actually use something different, as this recipe results in a really crumbly crust, even though it contains 1.5 sticks of butter. The cheese/tomato layer is really good, and is actually the star…
Cheddar Crackers
These are really good and easy-to-make crackers. Based on a Food & Wine recipe, you can use 12 oz of cheddar cheese instead of the gruyere, and for a little bit of extra heat, you could also mince part of a jalapeño pepper and throw that into the dough when you’re mixing it. That’s really…
Gooey Butter Cake
I’ve known about this recipe for so many years, but I’ve just now gotten around to making it. I first had this cake maybe about 10 years ago at a gathering of friends. One couple there are total foodies, and, they had brought, among other things, this cake to share with the rest of the…
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