And Pepperidge Farm Goldfish.
But I don't miss additives and eating something that can sit on the shelf until the end of time.
And then I found a super simple recipe for homemade cheese crackers.
So here's my slightly tweaked healthier version of that recipe:
1 c. whole wheat flour
3/4 tsp. salt
4 Tbsp. cold unsalted butter, cut into small pieces
2 c. grated cheddar cheese (it's so worth it to grate your own-tastes better than the bagged stuff)
4 Tbsp. water
Directions:
1. Add flour, salt and butter to your food processor and pulse until it looks grainy/sandy.
2. Add cheese a cup at a time and continue pulsing until it resumes a grainy/sandy texture.
3. Add 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball.
4. Wrap in plastic, and chill for a few hours. It helps the butter to set up.
5. Roll the dough out to 1/8 in between sheets of parchment.
6. I used a pizza cutter to cut 1 inch squares. Use a fork to press around the edges and poke in the middle to give them the "Cheez-it look".
7. Place on parchment lined cookie sheet. If they get too warm and sticky put them back in the fridge to set up a little bit before baking.
8. Bake at 350 for about 15 minutes.
***post update! After making these I've decided that next time I would roll them slightly thinner and bake closer to 20 minutes to get a crisper effect***
But wait! There's more...
Because Monday was President's Day, we took the day off...and yesterday too... but here's what we are learning the next two weeks:
Theme: Horses
Number: 13
Letter: M
Color: White
Shape: Rectangle
Vocabulary Word: Colt
Scripture: "Love one another."
1 John 3:23
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