Meal Plan Monday #25 Cheddar Smiley Face Soup Crackers

Well the weather is getting colder and it is time to pull out comfort foods. One of the many reasons I love the fall season is for soup. Cream soup. I’ve never really been a fan of brothy soups but give me a good cream based soup and I’ll love you forever. The key is good though. It HAS to be good. I’ll still love you though if it is not.

My Hubby’s favorite soup is tomato soup and he’s a little bit of an Italian snob. Since he studied in Rome, anyone claiming authentic Italian food has to go through him. It’s the tomatoes and spices. They drive him crazy.

I like to can a soupy tomato broth, with the juice of tomatoes after I’ve canned salsa, as a base for my tomato soup. The juice gives the soup a great taste. I also like to try different variations of tomato soups like this one or this one. We love them both.

This is sort of a slow day post as well for October. We haven’t had much time to be very slow like the summer because of our schedules but I declare every now and then that slow be possible. It’s so tough though in a season of busy. I often feel like life just keeps going.

Back to the soup. I saw this recipe for Dracula crackers in Family Fun Magazine a while ago while at a prenatal appointment. Since we don’t do Halloween I decided to tweak these a bit to my liking. Smiley faces are a perfect additive to our dinner table. They were perfect with my creamy tomato soup recipe and a salad on the side and my boys loved them.

These crackers can be added to any soup to make it fun!


4 Tbsp butter, cubed

1 cup shredded Cheddar cheese

1 cup all-purpose flour

3/4 tsp salt

2 tsp-1/2 cup of cold water


Preheat oven to 350. Combine first four ingredients in a food processor and pulse until you get a coarse sand like texture. (1 minute)

Next add 2 tablespoons at a time of cold water and pulse until the mixture forms a dough (30 seconds). Remove dough from food processor and knead into a ball. Wrap in plastic wrap and refrigerate for 20 minutes.

Remove dough from refrigerator and roll out to 1/4-1/2 inch thickness (depending on your preference)

Use a donut cutter or a cup to cut circles for the faces and decorate to your liking. (The dough will shrink as it bakes)

I used a straw for the eyes and cut the mouth with a steak knife. We also had pumpkin faced ones.

Lightly spray a cookie sheet with cooking spray or line with parchment paper and bake crackers for 15-18 minutes until golden and crispy.

Serve them as a side or let them soak up the juice in your favorite soup-in our case tomato.

Here are a few pictures from our pumpkin family night. This day we decorated our traditional crazy pumpkins and spent some quiet time as a family.

First we watched Charlie Brown’s The Great Pumpkin. I made corn dogs and the boys had a pumpkin popcorn mix in scarecrow bags. Their favorite is hot chocolate and it was cold that particular evening so I decided to give them their favorite treat.

Afterward we spent the rest of the evening whipping up a crazy pumpkin family. A quiet family evening beats TV any day.

mom punkin big bro punkin

Do you have any family fun traditions for the fall season??

Linking Up With:  Playdates with God,  Titus Tuesdays, Living Proverbs 31, Joy Dare


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