Crispy Crunchy Cheese Crackers

[SunnySmile501]

I came up with this recipe one day when I couldn't find very many flat pork rinds in the bag, on which I could spread my homemade pimento cheese. The first batch tasted good, but was very fragile and wouldn't hold up to spreading on the pimento cheese, so the next batch had a little flax meal and some shredded hard cheeses. You find the Kraft Shredded Parmesan, Romano and Asiago cheese in the refrigerated dairy case with the other cheeses.

Crispy Crunchy Cheese Crackers

Pre-heat oven to 300°F.



4 Tablespoons butter, very soft, almost melted

1 egg

½ cup pork rinds (2 oz.), finely ground (I use a food processor)

¼ cup ground flaxseed (1 oz.)

¼ cup almond or pecan flour/meal (1 oz.)

¼ cup grated Parmesan/Romano cheese blend (1 oz.)

½ cup Kraft Shredded Parmesan, Romano and Asiago cheese, divided in half



With a small whisk, thoroughly beat the egg into the very soft butter until it is fluffy. Mix the pork rinds, flaxseed, almond meal, parmesan cheese and ¼ cup of the Kraft Shredded Parmesan, Romano and Asiago cheese (you find this in the refrigerated dairy case with other cheeses) together and then mix the dry ingredients into the butter/egg mixture until it resembles a stiff dough.



Spray a 10x15 inch cookie sheet lightly with cooking spray. Press the dough on the cookie sheet until it is uniformly thin and almost to the edges of the pan. Press the reserved ¼ cup of Kraft Shredded Parmesan, Romano and Asiago cheese into the top of the dough. The strands of shredded cheese help hold the cracker together and it will be less fragile. Prick the top with a fork.



Place in a 300°F oven for 10 minutes. Remove from oven and score the dough to cracker size. I got 35 nice-sized crackers from this recipe. Return to oven and keep baking for another 10 to 15 minutes until lightly browned. Cool completely on a rack, then break apart. Store in an airtight container. Hide container from yourself!



Yield: 35 crackers





The homemade pimento cheese is made using twice as much Kraft Cracker Barrel Extra Sharp cheddar as you do cream cheese. I make a small batch with 4 oz. ex-sharp, shredded, and 2 oz. cold cream cheese cut into small squares; add a 2 oz. jar of diced pimentos and mix it up with enough mayonnaise to make it a bit gloppy. It's better after it is in the fridge at least overnight.

I haven't done the math for carb and calorie counts, yet, but I will when I feel a little better. I know it's low carb, but probably high calorie, so go easy on them!

Sunny!

[Discolemonade]

oh that looks really great! Thanks for the recipe! I can almost smell it!

[Atkid]

That does look good, I really have to get my hands on some ground flaxseed.

[SunnySmile501]

Originally Posted by Atkid

That does look good, I really have to get my hands on some ground flaxseed.

I grind my own in a small food processor. I do know some grocery stores carry it close to the regular flour.

[purplecat]

Thanks for posting Sunny! I wish I could eat it but flax makes me stall due to my thyroid!!

[scaleskl]

This looks good, I'll have to try it.

[SandyL2002]

This looks yummy...something for me to have on New Year's Eve....

[Atkid]

Bummer, I bought my flaxseed tonight, but just commented on the almond flour, that at over 15.00 for a 20 oz bag it has to stay on the shelf. Pecans I have here, I guess I will have to shell myself, does anyone know how much pecans go to a 1/4 of a cup of pecan meal. Probably a cup, huh to get down to a 1/4 cup of meal. Now I just need the time to get to it.