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!  :)

Menu Plan for the Week With Four Different Shopping Trips – Phew!

I think I was out of town more than I was home this week.  Between basketball games and appointments, I traveled 5 out of the last 8 days.  I am a wee bit tired.  Thankfully, we were still able to eat fairly well thanks to how easy it is to grab and pack fruits and vegetables for the road.

With all my comings and goings, how did I have time to actually go grocery shopping four times this week?  It was a little crazy, but also kind of necessary.  There were amazing sale prices to be had, plus – my family eats tons and tons of food.  I’ve found that if I put out the fruit – the people will eat it.  Pounds and pounds of it, I tell you. #lifewithteenageboys

Here’s a little grocery run-down of my week.  And by the way, we also eat meat, grains, and dairy – I just get them from our food co-op or local sources in bulk, so rarely take pictures of those.  Next time I get a big meat order, I’ll snap a shot of all the frozen packages, since I know you’re dying to see them.

On Monday, we were out of almost all fresh fruits and veggies.    I went to our local grocery store, which is just a few blocks away.  I took advantage of their sale price on cream cheese (Pumpkin Cheesecake, here I come), plus picked up some fresh produce to get us through for a few days.  I found a fun deal while I was there which gave me a FREE bag of clementines with my $25 purchase.  Sweet!!!

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See that fresh coconut up there?  My 12 year old was with me and was very interested in trying it.  This week, I’ll be assigning him the task of learning how to crack that open and use the insides. :)

Tuesday I went to Walmart to try my hand at price matching.  I got avocados for just 29¢ each, honey crisp apples for 99¢ per pound, and pomegranates for 49¢ each.  I made Easy Cream Cheese Fruit Dip when I got home, and the entire bag of honey crisp apples disappeared.  #toldyoutheycaneat

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On Wednesday, the boys and I were in Lincoln for appointments.  This also happened to be the grand opening day of a new Aldi store a few blocks from our appointments.  All five of us walked the very busy aisles grabbing butter for only $1.89/pound, sweet potatoes for 33¢/pound, and many more goodies for very low prices.  What a fun shopping trip!  I won’t be able to go to Aldi often, but I will continue to use their prices on produce for price matching at our local Walmart.

aldi shopping

 

By Friday, we were already out of mixed greens, pears, clementines, raspberries, blueberries, and blackberries.  I decided to run to our local store for deli meat and cheese for our basketball travels, so picked up more fruit and greens while I was there.

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Now here’s hoping I can stay out of the store for several days and instead work with all the deliciousness we have on hand.  Hope you don’t get tired of my grocery store pictures.  You like looking at pictures of food, right?!

Here’s what our menu choices will look like for this week:

Breakfast

Lunch

Dinner

Fruit and Veggie Side Dishes (I serve 1-4 with each meal)

I’m so thankful for all the wonderful options!  I’m also thankful I get to stay home most of this week.  I like home best.  :)

Don’t miss the BOGO Coconut Oil with Free Shipping this weekend!

Menu Plan for the Week, Using Fresh Cranberries, and Price Matching at Wal-Mart?

I bought a few groceries at the beginning of the week:  broccoli, pears, cantaloupe, spinach, cottage cheese, cucumber, raspberries, clementines, blackberries, and petite carrots.  All but the cottage cheese and half the cranberries are gone already.  Time to go back to the store.  This is a good “problem” to have.  I am so thankful for all the delicious variety of produce available.

dec 6 groceries

By the way, that cantaloupe was the sweetest we’ve eaten in a long time.  That’s amazing to me, seeing as it’s December.  We devoured that melon.

I came up with a fantastic Cranberry Almond Orange Bread recipe this weekend, which I’ll share with you during our 5th Annual Heavenly Homemakers Christmas Brunch.  But regarding cranberries – I’m curious what you make with fresh cranberries?  Leave a comment to let us know how you like to eat them and what you like to make with them.  I’d love to hear your ideas.

You might remember the Orange Cranberry Scone recipe I shared two years ago.  I rarely make this, but the Christmas season is definitely the perfect time to treat my family to this. :)

Orange Cranberry Scones

Here’s what our menu includes this week:

Breakfast

Lunch

Dinner

Fruits and Veggies (I serve 1-4 per meal)

  • Mixed Greens
  • Green Beans
  • Peas
  • Broccoli
  • Applesauce
  • The rest depends on what I get at the store – spinach, pears, apples, clementines, carrots…

Oh!  And we have an Aldi in Lincoln now, so I’ve heard I can start price-matching at Walmart since it’s 50ish miles away.  I’m excited to learn more about how this will work.  Any expert price matchers out there with tips for me?!

Menu Plan for the Week – and a Peek Into Our Thanksmas

I hope you have had a wonderful holiday weekend!  We had a great time with family in Kansas, bringing back Asa’s “new” 20-year-old car on our way home.  So exciting for him!

Here’s a picture of my beautiful (quiet, well-put-together) family:

thanksmas 2014 3

Nice, huh?  But God bless my sister-in-law for snapping the following picture on my phone as we were posing for the one you see above.

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If that’s not the real Coppinger family, I don’t know what is. 
I had a nice giggle when I discovered that jewel on my phone. 

After individual family shots, we attempted to get 13 grandkids - ages 3-weeks to 17-years - all in one picture.  I’ve decided that photos like this are so much better than perfectly posed shots.

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We had a great time together, you can bet on it.  :)

Not a single one of us got up early to go Black Friday shopping.  But here’s something fun to share:  When we got back to Nebraska, the weather had turned beautiful!  Malachi and I took a walk to the dollar store to look for something I needed for a quick project.  I didn’t find what I needed, but I did happen upon a 75% off clearance section.  I grabbed a few potholders and dish rags, thinking they would be about 25¢ each after the discount.  When they rang up, it turns out they were already discounted to around 30¢ each – then I got 75% off that price!  I ran back and grabbed more, of course.  My total for all you see below was less than $3.00 total.  Amazing and fun!

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I didn’t get any steals when I made a produce run later, but hey – it’s food.  Good food at that.  :)

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I picked up mixed greens, avocados, sweet peppers,
oranges, carrots, pineapple, and mushrooms.

Since it was such a nice day on Saturday, and since we were hungry for lots of veggies, I put together a big pasta salad.  It was so pretty, I had to take a picture.  By the way, adding spinach to pasta salad works very, very well.

pasta salad

A cold front is moving back in, but a couple days of warm weather sure was a treat!  Now we’ll be getting back to soups and hot drinks.  I’m still loading us up with pumpkin.  I have plenty, and all the recipes are delicious and healthy – so why not?

Here’s what our menu options will be this week:

Breakfast

Lunch

Dinner

Fruits and Veggies (I serve 1-4 with each meal)

  • Peas
  • Green Beans
  • Mixed Greens
  • Spinach
  • Broccoli
  • Carrots
  • Asparagus
  • Spaghetti Squash
  • Spicy Avocado Dip
  • Clementines
  • Fresh Pineapple
  • Pears
  • Apples
  • Applesauce
  • Sweet Peppers

Don’t miss out on the big discount on our Build Your Menu Planning Notebook, which is going on through Monday, December 1.  It’s a sweet deal!  In fact, you’ll notice that you can get it completely free with our Oh, For Real bonus deal.

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Did you brave the crowds and go shopping on Friday?  What’s your menu looking like this week?

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!

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