My feelings towards you can best be expressed by the words of Irving Berlin's hit song from the 1946 Broadway musical, "Annie Get Your Gun":
I made my own Cheez-its. That's right. My very own, whole wheat, homemade, non-hydrolized or hydrogenized or lectin-ed cheese crackers. And they're delicious. As per usual, I was inspired by the amazing Deb of Smitten Kitchen. I swear we share at least part of the same brain.
I modified her recipe only slightly:
6 oz coarsely grated sharp cheddar
4 tbsp butter
3/4 cup King Arthur White Whole Wheat flour
1/2 tsp garlic salt
Preheat oven to 350. Combine everything in a food processor until the dough forms a ball, about 2 minutes. Wrap up and refrigerate for about 30-45 minutes (or 4 days if your week turns out to be as crazy as mine was). Roll out on lightly floured surface to about 1/8" thick. Cut squares, goldfish shapes, whatever you like. Bake for 12-15 minutes until barely browned at the edges. Transfer to cooling racks. Eat!
I cut mine out with a crinkle roller and then poked a hole in the center, to remind me of those tasty cheese foodstuffs crackers. They are ridiculous. I foresee the need to make them at least once a week...
(I've also made graham crackers and marshmallows from scratch thanks to Smitten Kitchen... Share those photos with you soon? I hope to make the pop tarts soon, too. This recipe is precisely why I suggested a make your store bought favorite for this month's Easy Bake cOven challenge!)