Crackers/Biscuits

I love snack foods, much to my hips displeasure, but I just can't help myself.  Take something crunchy and smear on a little bit of soft cheese, I'm in heaven.  This past few weeks I made two different types of crackers.  I got the recipes out of a wonderful book I got for my last birthday (it is in October if you want to send presents, he, he, he)







First I made Curry Crackers.  I made these back closer to Valentines Day, so I cut them into heart shapes.

Next, I made Poppy Seed crackers.  The picture isn't that attractive, but they tasted divine!

For lunch I made broccoli cheese soup served with the poppyseed crackers, yummy!

Broccoli Cheese Soup (this freezes really well for a fast lunch)

Ingredients

• 2 cups chicken broth (or water and bullion cube, then miss out the salt later on)
• 2 1/2 cups fresh broccoli
• 1/4 cup chopped onion
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 cup shredded Cheddar cheese (optional)
• salt and pepper to taste

Directions

1. Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
2. In a separate bowl, slowly add milk to flour, and mix until well blended.
3. Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

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