Sesame Cheddar Crackers

These cheese wafers have a crispy texture and savory flavor and make a perfect appetizer, snack, or addition to the charcuterie board. You will love how easy these are to make plus you only need a few ingredients and a great alternative to the store-bought processed cheese crackers. Give these a try, you won’t be disappointed!


Ingredients for about 40 Crackers

  • 4 oz. good quality cheddar cheese
  • 6 Tbsp. melted butter
  • 1/4 c sesame seeds
  • 1 cup all-purpose flour
  • 1 Tbsp. Worcestershire sauce
  1. Toast sesame seeds in a dry non-stick pan over medium-high heat until golden-brown, about 7 minutes.
  2. In a mixing bowl, mix shredded cheese and butter.
  3. Mix flour, toasted sesame seeds, and Worcestershire sauce and mix with a spatula until a slightly sticky dough is formed. Add more flour in small increments if dough is still too wet.
  4. Cover dough and chill for at least an hour or up to overnight.
  5. Lightly flour your work surface, and roll out dough with a floured rolling pin until the dough is consistent thickness, about 1/8″.
  6. Cut with 2″ round cookie-cutter (or any size/shape cutter you like)
  7. Bake at 350°F for 15 minutes or until the edges just start to turn brown

Notes

When rolling out the dough you want the consistency of something similar to cookie dough, so don’t leave it out too long before rolling or roll it out directly from the refrigerator. Also, make sure to keep a close eye while baking, as only a minute too much can burn them. You can easily make this dough a day ahead as well for convenience. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

Lemon-Curry Deviled Eggs

This recipe is adapted from “Feeding the Flock” published by Corinth Baptist Church in Monroe, North Carolina in 2001. There are endless varieties of new and old deviled egg recipes, but this one is a little different since it uses curry powder. I am a huge fan of curry powder and related spices, and this goes very well with the eggs to add a slightly different twist on an old classic. I think almost everybody loves deviled eggs, so you know these will be a hit at any party or holiday dinner!


Ingredients for 32 Deviled-Eggs

  • 16 hard-boiled eggs
  • 1/2 c. sour cream
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. ground mustard
  • 1/2 tsp. curry powder
  • 1/2 tsp. Worcestershire sauce
  1. Boil eggs, cool, peel, and cut eggs in half lengthwise. (see notes below for boiling eggs)
  2. Remove the yolks; set whites aside.
  3. In a bowl, mash yolks, add remaining ingredients and mix well.
  4. Spoon into egg whites. Chill until served.
Lemon-Curry Deviled Eggs

Notes

These deviled eggs were as easy to make as any other deviled egg, and the lemon and curry add a bit of interest without going overboard. If you don’t have a particular way you like to boil your eggs, I always use the same method and it works every time:

  1. Place eggs in a deep pan with a lid and cover with 1-2 inches of cold water
  2. Put the pan on high heat until it comes to a rolling boil
  3. Turn heat source completely off but do not remove pan, put lid on and leave for 12 minutes
  4. Immediately pour out as much hot water as you can without dropping the eggs, and run cold water in the pan for 2-3 minutes or until you can handle the eggs without burning your hands
  5. Peel eggs under running water

This method works every time to get a hard-boiled egg that is not overcooked and rubbery. If you like soft-boiled eggs, you can experiment with less time, maybe starting at 8 minutes instead of 12. These deviled eggs were delicious and I will certainly be making them again. Please don’t forget to share this with anybody that loves deviled eggs, and don’t forget to subscribe for more recipes like this. Enjoy!