Parmesan Thyme Crackers

These crackers are like a delicious savory shortbread - perfect with a glass of wine before dinner, or served with luncheon salads.  They can be made ahead of time and frozen for up to 6 months. Defrost overnight in the fridge before slicing and baking. They also last for several days after they are baked if you keep them in an airtight container.

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1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces (about 1 cup) freshly grated Parmesan cheese
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 cup all purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  with the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days.
Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8-inch rounds with a sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until very lightly browned.  Rotate the pan once during baking.  Cool and serve at room temperaure (if they are too warm they taste kind of gummy - they crisp up and have the texture of shorbread once they are cool).

Makes 24

Cranberry Salsa

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This has a delicious fresh taste.  A "holiday" change from the usual tomato based salsa.
1 bag fresh cranberries – chopped (I do this in a food processor)
¾ cup cilantro (or more if you like cilantro) chopped
3 bunches green onions – chopped
2 jalapeño peppers – seeded and chopped
½ cup sugar
¼ cup oil
Mix it all up, refrigerate overnight and serve with tortilla chips.

Northwest Smoked Salmon Spread

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This is a recipe that Sharon found on the side of a cracker box. It has a delicious fresh taste!

5 – 6 ounces hard smoked salmon (Sharon used the softer, filleted kind)
8 ounces cream cheese, softened
1 garlic clove, crushed
2 tablespoons green onion, finely minced
2 teaspoons fresh lemon juice
1/3 cup sour cream
2 tablespoons fresh dill, minced (.66 oz. = 2 T)
pinch of cayenne pepper
pinch freshly ground black pepper

Cream together cream cheese, garlic, green onion and lemon juice. Add sour cream and blend together thoroughly. Finely shred the smoked salmon and add to the cream cheese mixture, blending until salmon appears as pink flecks and cheese is smooth. Stir in dill, cayenne and black pepper. Chill 6 – 8 hours for richest flavor.

Makes 2 cups