When the weather outside is cold..... let's make crackers!

    Although I would love to skip right to the Christmas decor, I can't move on just yet!  Fall is such a beautiful time of year.  All of the colors and scents, I often wonder why everyone goes from Halloween to Christmas, skimming right over Thanksgiving!  I mean, I know it is tempting when you are in a store, and Christmas is practically being shoved into your shopping cart, but the deals on the fall decor are much better this time of year!

As I was walking outside to check the mail today, I caught a pretty good smell of all the beautiful rosemary that grows in my flowerbeds.  That smell, mixed with the cold Texas breeze we have today, made me think of one of my favorite recipes, Rosemary Oat Crackers! 

These crackers are fun to make, even for little hands.  My kiddos love helping me with these, and my husband is a great taste-tester! Get out the plastic knives, and assign jobs to the whole family! 

As an added bonus, I am also putting the recipe for our favorite soup to go along with the crackers, Chicken Lime Soup!  It is delicious and always pleases any taste bud in our household...  Enjoy!

Rosemary Oat Crackers (makes approx 60 crackers)
Ingredients:
2 cups old-fashioned rolled oats
1/4 cup, plus 2 tbsp flower
1/2 tsp black pepper
1 tsp rosemary leaves, chopped
3/4 tsp baking powder
1/4 cup cold butter, diced
1/4 cup, plus 2 tbsp milk
1 egg
1 tbsp water
Coarse salt to sprinkle on top

Create it!
1.  Preheat oven to 375 degrees.  Adjust oven rack to middle position.
2.  Place oats into a food processor and pulse until finely chopped.  Add next 5 ingredients, and pulse until mixture resembles coarse meal.  add milk and pulse until dough forms, about 15 seconds.
3.  On a lightly floured surface, roll out dough to 1/8-inch thick and cut out about 60 square crackers (approve 1x1-inch)  Arrange crackers on baking sheets 1-inch apart. 
4.  In a small bowl, whisk egg with 1 tbsp water and brush tops of crackers.  Sprinkle lightly with salt.
5.  Bake for 12-15 minutes or until lightly brown on the bottom.  Transfer to a wire rack to cool completely.  Makes about 60 crackers.

Chicken-Lime Soup (serves 6)
Ingredients:
3/4 cup or orzo (or any small, rice like pasta you find)
1 1/2 tbsp olive oil
1 medium onion, thinly sliced
6 garlic cloves, minced
3/4 pound cooked chicken breasts, julienne
5 cups chicken broth

1/4 cup lime juice

1 large tomato, seeded and chopped

1/4 cup cilantro, chopped

Garnish with fresh cilantro sprigs

Create it!

1.  Cook orzo according to package directions.  Drain well and set aside.

2.  Saute onion and garlic in olive oil in a large saucepan, about 4 minutes.

3.  Add chicken, broth, lime juice, and tomato; simmer until heated through.   Mix orzo and chopped cilantro.

4.  Ladle into soup bowls and garnish with cilantro sprigs.  Serves 6.

-Peace, love and all things Sassy!