Homemade Dulce de Leche

RECIPE FOR THE BEST DULCE DE LECHE:

Get a regular sized can of sweetened condensed milk (no low fat, low calorie options please).Do not open or puncture the can in any way.

Put in a pot of water with at least 2 inches of water to cover.

Boil for 2 hours.

Keep an eye on it to make sure the water level stays high. The label will fall off, don't worry. Remove and let cool. It's now done — open it right away or keep it in the pantry, it needn't be refrigerated until it's opened.

Source:
http://spectacularlydelicious.com/2010/04/13/evitas-dulce-de-leche

Awesome Cheese Crackers from Wendy

• 1/4 cup Parmesan or Pecorino Romano cheese (I've used fresh or dried. And have used a mix of both cheeses. Either is good)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1 stick butter - room temp
• 1 cup flour
  

Pre-heat oven to 350. Line a baking sheet with parchment paper.
Combine the cheese, salt, black pepper & cayenne pepper (I use a food processor). Add the butter; then add the flour a little at a time. Combine only until the mixture holds together. Roll dough into balls and place on the parchment lined baking sheet, tapping the dough down gently with fingertips. Bake until just beginning to brown at the edges, about 15 minutes.

The recipe I have says to make the dough balls 'a tablespoon size' but I usually make them smaller. If you make them smaller, cut the baking time to about 12-13 minutes.