how do you make crackers?!

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CHEDDAR CRACKERS
1/2 cup butter
1/2 teaspoon salt
2 cup cheddar, extra sharp
11/2 cup unbleached flour, sifted
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
The extra sharp cheddar cheese should be finely grated.
Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended.

Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.

Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.

Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.

Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place.

They will keep for several weeks this way and if you freeze them, they will last indefinitely.

PIZZA CRACKERS

50 large sized circular crackers
1 can condensed tomato soup
3 cloves garlic, peeled
4 tablespoons Parmesan cheese, grated
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3/4 lb sharp PepperJack cheddar cheese, thinly sliced

In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute. Let mixture stand at room temperature for 30 minutes.
Preheat oven to 400°F for 15 minutes before baking.

Spread the center of each cracker with a small amount of the tomato mixture. Top with a slice of cheddar cheese. Place on cookie sheet and continue until all ingredients are used.

Bake for about 3-5 minutes or until cheese melts, depends on size of cracker used. Watch closely as these burn easily.