Search Results for: crackers

Chef Salad with Crispy Cheese Crackers

I have decided that there will probably be lots of tomato plants lining the streets of gold in heaven.  Every time I make a salad and include the fresh tomatoes from our garden, I am reminded of God’s goodness.  There is so much yum in a summertime fresh tomato.

Last week, we had some leftover chicken which we added to lettuce and tomatoes with shredded cheese for a quick lunch.  I stirred in some Homemade Ranch Dressing and loved every single bite.

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When I told the boys we were having Chef Salad with Crispy Cheese Crackers for lunch, they weren’t super excited.  (They’d have been happier if I’d announced we were having bacon, no doubt.)

But as they worked their way through the meal, munching on the homemade crackers with their salads, even my youngest had to admit, “Mom, this is actually a really good lunch.”

Actually?  Yes, how shocking.

Whatever.  I was in the middle of eating fresh tomatoes straight from heaven.  They could say whatever they wanted.

Need more homemade salad dressing recipes?  Find them here.

High Five Recipes: Crispy Cheese Crackers

High Five Recipes 2

Move over little gold fish.  There’s a new cheese in town.

Heidi emailed me a couple of months ago asking if I had a good cheese cracker recipe.  Well no, I said, but I sure do love me a recipe challenge!  It took a bit of trial and error, but I finally figured out a recipe that not only tastes good, but is SO easy.

Who knew a cheese cracker recipe that would qualify as a High Five Recipe!!  (Oh, but psst…we’re not counting the tablespoon of water in this recipe as an ingredient…because that would mean there are technically six ingredients in this cracker.  I really wanted to make this a High Five Recipe and it just would not work without a bit of water.  Just sprinkle it in and look the other way.)

Crispy Cheese Crackers

¼  cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water

Use beaters or food processor to mix butter and salt until creamy.  Add cheese.  Mix well.  Gradually add flour, baking powder and water, mixing until dough begins to form a ball.  Form dough into a ball with hands.

Roll the dough into 1/8 inch thickness onto a cookie sheet.  (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.)  Cut the rolled out dough into 1 ½ inch squares.  Bake 15 minutes at 350° or until lightly browned.  Turn off the oven and leave the crackers inside to crisp up.  Store tightly covered.

That’s all there is to it!  I’m not exaggerating when I tell you that my kids will eat the entire pan of these (before Matt and I get some) in one ten minute time frame.  They LOVE these!  So much for trying to make a snack to “have on hand”.  Guess I oughta double the recipe, huh?

Whole Wheat Crackers


Homemade Heart Crackers with Cheese and Turkey

2 cups whole wheat flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/4 cup oil (I use coconut oil)
1/2 cup water

Mix flour, salt, baking soda and baking powder. Stir in oil and water until a ball of dough has formed. Roll dough very thin, about 1/16 inch thickness on a cookie sheet. (I find it’s easiest to roll dough between two pieces of parchment paper.) Use small heart cookie cutter to shape crackers. Bake in a 350 degree oven for 12 minutes. Turn off the oven, but allow crackers to sit inside while it cools. This will dry out the crackers so that they become crispy.

For square crackers, use a knife to cut the dough into 1 inch squares after rolling it onto a cookie sheet.

Whole Wheat Crackers


Homemade Heart Crackers with Cheese and Turkey

2 cups whole wheat flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/4 cup oil (I use coconut oil)
1/2 cup water

Mix flour, salt, baking soda and baking powder. Stir in oil and water until a ball of dough has formed. Roll dough very thin, about 1/16 inch thickness on a cookie sheet. (I find it’s easiest to roll dough between two pieces of parchment paper.) Use small heart cookie cutter to shape crackers. Bake in a 350 degree oven for 12 minutes. Turn off the oven, but allow crackers to sit inside while it cools. This will dry out the crackers so that they become crispy.

For square crackers, use a knife to cut the dough into 1 inch squares after rolling it onto a cookie sheet.

Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!

Here’s the promised graham cracker recipe!  These crackers are crunchy-crispy…and taste SO GOOD!  Oh, I hope you love them like we do!

Okay, and if you love the Honey Graham Cracker recipe, you’ll LOVE the fact that you can also make CHOCOLATE Graham Crackers!!!  Just add 1/3 cup cocoa to the recipe.  YUM!!!!

Whole Wheat Honey Graham Crackers

2 ¼ cups whole wheat flour
½ cup sucanat (dehydrated cane sugar juice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted

1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove.  Set aside.
3. In a mixing bowl, stir together the flour, sucanat, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed.
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough.  Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper.  Roll until the dough covers the whole cookie sheet.

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Malachi is finishing up the rolling for Mama!

11. Remove the top piece of parchment paper.  Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.

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Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.

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Malachi is using little cookie cutters to make “animal crackers”!

12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour.  Break graham crackers apart.
15. Store in a air tight container.

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Here’s a plate of the Chocolate Graham Crackers.
(Got milk?)

My kids get SO EXCITED when I make these!  They are a GREAT snack to have on hand!  Try them and see what you think!  :)

Low Sugar No-Bake Pumpkin Cheesecake

One day when I was nibbling on a little piece of lightly sweetened and buttery Shortbread, it occurred to me: This would make a fantastic cheesecake crust.  Then one day when I was baking a pumpkin, it occurred to me:  I should use that pumpkin to make pumpkin cheesecake.  These were both very, very good ideas, if I do say so myself.

Why a shortbread crust?  I’m not sure why, but making a graham cracker crust for cheesecakes always seems like too much work to me.  Probably because that was always my job when I was growing up, so now I have deep-seated graham cracker crust baggage from my past.  That, and I never have graham crackers on hand and I don’t want to make a batch of homemade Graham Crackers only to crush them for a crust.  Seriously, who knew a graham cracker crust could be such cause for discussion that it would take up an entire paragraph when I could just be sharing this great recipe with you?

So Shortbread Crust.  I highly recommend it.  Stir the three ingredients together, press them onto the bottom of a dish, and bake.  You can’t go wrong, especially because this recipe includes lots of butter.  That, of course, makes it amazing.

No-Bake Pumpkin Cheesecake

Shortbread Crust:

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl.  Add melted butter, combining well.  Press mixture into a 9×13 inch baking pan.  Bake in a 350° oven for 12-15 minutes or until golden brown.

Pumpkin Cheesecake Filling:

2 8-ounce packages softened cream cheese
1 1/2 cups heavy whipping cream
2 cups pureed pumpkin 1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Real maple syrup or liquid stevia to taste (I used 4 droppers full of stevia)

Blend all ingredients together until smooth.  Pour over prepared shortbread crust.  Spread until smooth.  Chill in refrigerator for at least two hours before serving.

No-Bake Pumpkin Cheesecake

My system doesn’t handle much sugar any more (which seriously limits my cheesecake eating opportunities, woe is me).  Making this simple cheesecake with stevia (a natural sweetener, not a sugar or an artificial sweetener) is a fantastic option.  This treat is not super sweet, although you can make it as sweet as you like by simply adding more stevia, maple syrup, or even sugar if you like. Now that I know that stevia makes a cheesecake and shortbread makes a great crust, my cheesecake lovin’ self is happy and my graham cracker crust anxt is minimized.

What is your relationship with the graham cracker crust?  You should join me in loving a shortbread crust.  Easy, delicious, and full o’ buttah!

Menu Plan for the Week (I haven’t cooked for 2 days!)

Pumpkin_Pecan_Pie_Squares

I’ll be making these Pumpkin Pecan Pie Squares over the weekend.  So good!

You know how I love cooking, love grocery shopping, love all things food?  This weekend, I got a break from all of it, and it was…great!  Yep, as much as I love cooking for people, I do appreciate a break sometimes.  How about that?  ;)

What a fabulous weekend I’ve had!  I’ll tell you all about it on Gratituesday, but wow am I refreshed.  Matt held down the fort (doing all the cooking with the boys’ help) while I went to a conference.  Then today, we had a potluck after church, for which I had prepared food ahead of time.  Tonight, the teen Bible study is at someone else’s house, so I’ll just show up and eat.  Nice!

Tomorrow, I’ll be cooking again, and I look forward to it.  I plan to make another big batch of applesauce this week, plus we’re having a houseful of company over the weekend.  Super fun!

Here’s what we’ll be eating:

Sunday, October 5
Zucchini carrot bread, pears
Church potluck: corn, honey glazed carrots, butterscotch bars
High School Huddle at friend’s house

Monday, October 6
Quick mix pancakes, applesauce
Bacon, egg, and avocado salad, pineapple
Black bean chicken nachos with lettuce and tomatoes, olives, blackberries

Tuesday, October 7
Snickerdoodle muffins, raspberries
Crustless pizza, pineapple mango smoothies, carrot sticks
Chicken pot pie, tossed salad

Wednesday, October 8
Apple crisp, cheese
Ham and cheese pasta salad including lots of veggies, pears
Chili, tossed salad, nectarines

Thursday, October 9
Pumpkin donuts (my attempt to adapt this recipe)
Lazy dogs, sweet potato fries, sliced cucumbers
Italian roast wraps with lettuce and tomatoes, green beans

Friday, October 10 (Houseful of company all day!)
Fruit pizza with blueberries, nectarines, raspberries, kiwi, and strawberries; sausage
Sandwiches, baby carrots, cucumbers, apples, pears, chips
Cheeseburger soup, veggie tray, pickles, olives, bread, cheese, summer sausage, crackers

Saturday, October 11
Bacon cheesy eggs, sweet potato streusel muffins, fruit plate
Leftovers
Italian cream cheese chicken, tossed salad, green beans

Hey, look what I’ll be sharing with you this week…
You will love this!

apple nachos 3

Menu Plan for the Week and Our Weekend Adventures

What do you do when you have tomatoes and green beans taking over your garden, peppers and squash all over your counter-tops, tons of website work you’re behind on, school books scattered all of the living room and kitchen, dirty dishes piled up, and laundry you can’t keep up with?  You ditch it all and take a trip to Kansas, that’s what.

The deal is, there’s never really a good time to get away.  This time of year seems even more difficult with garden produce demanding such immediate attention.  But hey, if you don’t just make it happen, you’ll never get around to it.  And that is why, when we found exactly one free (ha!) day in our schedule that was close to my dad’s 65th birthday, we made a quick trip south to celebrate.  I’m so glad we did!

One of the gifts we gave my dad was Matt’s announcement of, “We have a few hours before the birthday party tonight.  What can the boys and I do around here to help?”  I, on the other hand, had already made plans to visit my good friend Amy (from The Finer Things in Life).  I got to hold her newborn while we talked a mile a minute trying to catch up.  Upon arriving back at my dad’s place two hours later, this is what I found:

Matt…leaning over the side of the roof of the car port, holding none other than a margarine tub (full of paint).

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Asa…standing on – um, what do you call this? – tractor with boards lifting him into the air so he could paint the front of the car port.

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Justus and Elias…on the other side of the car port, sitting/walking on the roof and painting.

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Apparently Malachi had already done his part, and was (safely) inside the house helping Grandma Tacy get lunch put together.  Ah, life on the farm.  I think the boys all enjoyed themselves very much.

After lunch, Malachi took me for a drive in Papa’s golf cart.  I promise I really am smiling in the picture below.  It was a selfie, the sun was in my eyes, and I wasn’t at all nervous with my nine year old’s foot on the gas pedal.

kansas trip 1

Ain’t she purty?

It was a fantastic time to be with family.  The birthday party was fun, the cousins loved their time together, and we arrived home after midnight in time to catch some Z’s before getting up the next day and send our older boys off to a church youth event.

What have we been doing with all the tomatoes from our garden?  Well, this time, I made a batch of Homemade Tomato Soup.  I left some room at the top of each jar to allow for expansion as I put them into the freezer to have this winter.

Tomato Soup for the Freezer

Ain’t she purty?

No more traveling for our family for a while now – phew!  We’re hitting Restart – and we hope you’ll be joining us!  Settling into a routine (of some sort) sounds fantastic and refreshing.

Here’s what our menu looks like for the week:

Sunday, August 31
Blueberry streusel muffins, applesauce
Lunch at friend’s house: Roasted chicken, mashed potatoes and gravy, green beans, carrots
Creamy mac and cheese, tossed salad, peas

Monday, September 1
Cheesy scrambled eggs, creamy orange cooler
Hamburger patties, honey glazed carrots, cherry tomatoes, sliced cucumbers
Black bean chicken nachos with lettuce and tomatoes, olives, watermelon

Tuesday, September 2
Oatmeal breakfast bars, peaches
Bacon, egg, and avocado salad, toast, apples
Grilled barbeque chicken, green beans, fried okra, watermelon

Wednesday, September 3
Crepes with cream cheese filling, blueberries, strawberries
Salmon patties, potato wedges, green beans, honey dew melon
Taco salad, cucumbers

Thursday, September 4
Banana bread, fried eggs, peaches
BLT wraps, carrot sticks, cantaloupe
Spanish rice with chicken, tossed salad, sweet peppers

Friday, September 5
Peanut butter pancakes, bananas, applesauce
Taco potatoes with lettuce and tomatoes, olives, watermelon
Tuna salad on crackers, cherry tomatoes, pickles, boiled eggs, apples

Saturday, September 6
No knead whole wheat bread with peanut butter and jelly, pears
Leftovers
Three cheese garlic chicken pasta, tossed salad, green beans, asparagus

What are you up to this Labor Day Weekend?  Are you hitting the restart button with us?  Did you sign up for the bundle refer a friend program

Gratituesday: Swimming Season is Over – How I’m Coping

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We have friends who have a beautiful swimming pool in their back yard.  For three years now, they have been so sweet to let our family come enjoy the pool.  Here’s a picture from three summers ago.  The boys were so timid in the water then…

Now?  They are all over the pool – diving, having contests, and playing swimming games.  It’s awesome to watch.  We’ve been away from home most of this summer, so we haven’t had as much pool time as we would have liked.  Now that we’re home and settled into some sort of routine, we’ve gone swimming every chance we could grab.  It’s been great motivation to get our schoolwork done each day.  Ahhh, a fantastic, refreshing reward for hard work - and P.E. at it’s finest.  :)

I love sunshine, heat, Vitamin D, and pool exercise.  But alas, all good things must come to an end, at least for a time.  Tis the time of year for our friends to shut their pool down for the season.  This week we’re experiencing cooler weather – and by cooler, I mean that temps are what most people consider perfect.  Mid to upper 70′s.  Who doesn’t love that?  (me, maybe?)  I do - really I do.  This weather is gorgeous.  I just like 90° best - because I do.  ;)

Recognizing that swimming just wasn’t going to happen today, or tomorrow, or again probably until next summer – and because our house was actually a bit chilly (who knew?) I coped the only way I knew how.  I baked. 

I love everything about summer (like, I crazy love it) – but I do miss baking.  So yay for chillier weather (she said with a half-smile and a shrug).  Today I got to bake!

Malachi and I had fun making Chocolate Graham Crackers.  I’ve been pretty intentional the past few weeks about teaching him cooking skills.  He did most of the mixing and measuring himself, then decided that shaping crackers with cookie cutters would be way more fun than simply cutting them into squares.  But of course.

chocolate bunny graham crackers

Eek, a few got overdone.  My apologies to the blackened bunnies.  We will eat you anyway.

Justus and I made a double batch of Dark Chocolate Almond Granola.  This is so great to have on hand for quick breakfasts and snacks.  The house smelled so good while this was baking!

Dark Chocolate Almond Granola - A Great Make-Ahead Meal

Summer’s not over yet and you can bet I’ll be soaking up as much sunshine as I can during the next few weeks before…oh, I can’t even say it.  La, la, la, I am in denial in my happy, warm place - and that is where I shall stay for now.  But yay for all the blessings (like baking!) that come with the change of seasons.  I love how God shows us His goodness through everything.

And now I want to hear from YOU.  Tell me how you are, how God is working in your life, and what you are thankful for.  Go!

Bacon, Egg, and Avocado Salad ~ Make-Ahead Lunch Box

The Make-Ahead Lunch Box

Rarely is my family of men pleased to see a lovely bowl of salad as the main dish at lunchtime.  You can almost see the “am I gonna get full?!” look of panic in their eyes.  After all, typically a tossed salad lunch just doesn’t stick with a person very long into the afternoon.  But if there’s bacon in it?  And boiled eggs?  And avocado?  And cheese?  Well, now we’re on to something.

My family devoured this last week when I made it – even the boys who don’t typically love eating avocados.  With all the other flavors mixed in, this salad with all its goodness works for even my pickiest eaters.  Along with the salad, I served fresh pineapple, fresh cantaloupe, and a new recipe I was experimenting with: Coconut Fudge Bars.  (That recipe will be shared soon.)  We were all very full after our meal – and stayed full until after we got back from swimming that evening at 5:15.  At that point we were all ready to eat our own beach towels – but that’s typical no matter what we’ve eaten for lunch.

This recipe is hardly a recipe.  Simply throw together whatever amounts of each ingredient you feel is best for each family member.  We all ate great big bowls full, because that’s what we do around here.  Need to this be Gluten Free?  Check – it’s gf without having to try.  Need it to be Dairy Free?  Leave out the cheese.  You might have been able to figure that one out by yourself.  ;)

Bacon, Egg, and Avocado Salad

Bacon, Egg, and Avocado Salad

Bacon, cut into bites, cooked, and drained
Boiled eggs
Avocado, cut into bites (as well as you can cut an avocado into bites)
Cheddar or Colby jack cheese, cut into small chunks
Mixed greens, lettuce, and spinach of choice
Tomatoes, chopped
Salad dressing of choice

Toss ingredients together and have a feast.

To prepare for the lunch box:

Prepare all ingredients in advance, from cooking the bacon to boiling the eggs to chunking the cheese.  Toss the fixin’s into a jar or bowl with a lid before heading out for the day.  Put the dressing into a separate container to add just before eating.

These ingredients, prepared in advance, will last a week or two in the fridge for quick salad prep.  If you chop your avocado ahead of time, simply place the avocado pit into the container to help maintain the nice green color.

Side dish ideas:

You really have to try this salad.  Really – even people who don’t normally love salad should love this one.  It has bacon in it, for crying out loud.  It’s happiness in a bowl.

Hey, have any of you tried the “Salad in a Jar” idea?  I am excited to try that sometime, both because it’s a great packaging idea…and of course, because it involves a jar.  It’s happiness in a jar.  With bacon (for crying out loud).

Find more Make-Ahead Lunch Box recipes and be sure to follow along in this series for more fun ideas!