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Cajun Raccoon with Sweet Potatoes
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Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Cracker Cheese
Skinny Cooks


1 lb. sharp cheddar cheese, shredded
1/2 lb. Philadelphia cream cheese
4 or 5 green onions, minced
3 garlic cloves, minced
1 t. lemon juice
1/2 t. sugar
Optional additions:
If you want to make it spicy add 1 t. cayenne pepper to the basic mix.
Make some of your cracker cheese with the basics and then add some coatings to add variety to the batch.
Optional coatings:
Chopped walnuts
1 t. each of chili powder & paprika
Crushed peanuts


Place the shredded cheddar into a bowl and hand mix the cream cheese into it. Add the green onions, garlic, lemon juice and sugar to it.

Stir and mash the contents of the bowl until everything is nicely blended together. This is your basic cracker cheese recipe.

Divide the cracker cheese into thirds. Roll into log shapes. If you are going to use the basic recipe you can wrap these logs in plastic wrap or foil and refrigerate for a couple of days. It tastes just right on the second or third day.

If you want to dress the logs up to create different appearances just roll them in the chopped walnuts, chili powder & paprika mixture or the crushed peanuts before you wrap and refrigerate the logs. Slice and serve on crackers.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the April 19, 2006 issue of Farm World.