Baby Food Making

First taste of baby food, carrots

When Sawyer was a baby, my mother and I got together every week and made his baby food. We would visit the farmer's market or produce section at the grocery store and experiment with all different types of food for him.

Now that Scout is old enough to try foods, we have started the tradition again. We have already made carrots and sweet potatoes...he has approved of both. My mom found small containers at Dollar General (4 for $1) since I had thrown all Sawyer's out. They are the perfect size.

To  help other Moms out there who might be going through this same stage, I have compiled my entire list of baby food recipes in this one blog, in order.

For us, it saved money but also was comforting to know exactly what we are feeding our boys.
Let me know if you have any questions!
Have fun!

Carrots

http://www.hamratime.com/2012/06/adventures-in-baby-food-making-carrots.html

Sweet Potatoes

http://www.hamratime.com/2012/07/adventures-in-baby-food-making-sweet.html

Squash & Green Beans

http://www.hamratime.com/2012/07/adventures-in-baby-food-making-sqaush.html

Spinach

http://www.hamratime.com/2012/07/adventures-in-baby-food-making-spinach.html

Peas

http://www.hamratime.com/2012/08/adventures-in-baby-food-making-peas.html

Apples

http://www.hamratime.com/2012/08/adventures-in-baby-food-making-apples.html

Beets

http://www.hamratime.com/2012/08/adventures-in-baby-food-making-beets.html

Plums

http://www.hamratime.com/2012/09/adventures-in-baby-food-making-plums.html

Bananas

http://www.hamratime.com/2012/09/adventures-in-baby-food-making-bananas.html

Pears

http://www.hamratime.com/2012/09/adventures-in-baby-food-making-pears.html

Peaches

http://www.hamratime.com/2012/09/adventures-in-baby-food-making-peaches.html

Cherries

http://www.hamratime.com/2012/10/adventures-in-baby-food-making-cherries.html

Turnips, Egg Yolks, Mangoes, Lima Beans

http://www.hamratime.com/2012/11/adventures-in-baby-food-making-turnips.html

Chicken

http://www.hamratime.com/2012/10/adventures-in-baby-food-making-chicken.html

Meal Delivery: Green Chef

A couple weeks ago I posted a blog reviewing the meal delivery services of HelloFresh and Blue Apron. We have tried another service, Green Chef. This was another one my friend Katie has tried and sent some free meals my way (free meal code is below if you are interested).

If you want to review what we though to HelloFresh, read my post here: http://www.hamratime.com/2015/08/meal-delivery-hellofresh.html
http://www.hamratime.com/2015/09/meal-delivery-blue-apron.html

Green Chef

use my code for 4 free meals: http://greenchef.com/invite/rn4w5

HOW IT WORKS: Same as the other companies I have reviewed except they are USDA Certified Organic with no synthetic pesticides, modified organisms, artificial ingredients, or GMOs/antibiotics plus eco-friendly packaging.

PRICING 
$10.49 per person per meal for 3 Vegetarian Recipes
$11.99 per person per meal for 3 Omnivore recipes (veggie, meat, seafood)
$13.49 per person per meal for 3 Carnivore recipes (meat and seafood)

HOW IT ARRIVES: In a large box, all ingredients wrapped in a giant insulated bag with cold packs and instructions, color coded. They aren't individually wrapped per meal, but do color coded stickers on each ingredient that matches the instruction sheets.

_ _ _ _

OUR MEALS:

Ginger-steamed Cobia

with chard argue & scallion rice cakes

Ingredients (all organic): cobia fillets, aromatic vegetables, herbs, dried shiitake mushrooms, vegetable stock, celery, Swiss chard, sushi rice, sushi sauce, mirin
Cook time: 30 minutes

Verdict: We loved the scallion rice cakes, crispy and very tasty. I liked the fish but wasn't a huge fan of the ragu. Overall it was very good, can't wait to make the rice cakes again.

_ _ _ _

Molasses Chicken

with veggie fries & caramelized onion couscous

I forgot to take a picture, here is the one from their site

Ingredients (all organic): marinated chicken breasts, spiced orange-ginger sauce, rainbow carrots, green beans, honey-glaze, rosemary, parsley, pearl couscous, yellow onion, smoked salt

Cook time: 40 minutes

Verdict: Everything was very good. It was hard to get the chicken to cook thoroughly but not burn the outside because of the molasses marinade. It was still tasty but a little over crispy for my taste. The pearl couscous was delicious!

_ _ _ _

Pesto Grilled Cheese

with marinated artichoke salad & tomato jam

Ingredients: ciabatta, organic butter, organic mozzarella & Swiss cheese, organic arugula pesto, organic olives, organic grape tomatoes, organic garlic, organic balsamic brown sugar, marinated artichokes, organic sprouted lentils
Cook time: 15 minutes

Verdict: Definitely my favorite of all of them. The arugula pesto was amazing and I actually saved some to put on my sandwiches the rest of the week. The balsamic glaze on the tomato salad was super tasty! I will be making this again.

_ _ _ _ _

Finally Opinion: Very happy that they are Certified Organic on all ingredients compared to the other companies. I wasn't a huge fan of the color coding because the colors they sent were too close to tell (pink and red) when in the refrigerator. I actually got a couple ingredients mixed up. If they picked different colors I think it would work great.

Again...here are our PROs and CONs
My biggest PROS for using a delivery service:

• It has prevented us from eating out, we have been having dinner at home almost every night.
• Opened us up to trying new types of recipes I would have never thought of
• taught me cooking techniques I usually shy away from (ex. cutting corn off the cob instead of buying frozen or canned corn)
• And my favorite, I get 20-40 minutes of ME time to cook. It has been a huge de-stresser but still Sawyer likes to help with some recipes and that is still just as enjoyable.

And CONS:

I really don't have cons except maybe the choices of how many meals and for how many people. It would be nice to get one for 3 people and maybe just 2 times a week.

Meal Delivery: Blue Apron

Last week I posted a blog reviewing the meal delivery services of HelloFresh. This last week we tried another service, Blue Apron. Thanks to my friend Katie for sharing the company with us and sending us free meals to try (message me if you want some free meals and as I earn them I will send them out). They have almost identical concepts but just a few differences in the details.

If you want to review what we though to HelloFresh, read my post here: http://www.hamratime.com/2015/08/meal-delivery-hellofresh.html

Blue Apron

www.blueapron.com

HOW IT WORKS: Same as HelloFresh except for price and how you receive your meals. It still comes in a big box with cold packs but they aren't individually wrapped per meal, just one big box of ingredients (with labels when needed). You get little bags called "knick knacks" that have additional ingredients that aren't the meats veggies or fruits (like butter, sauces, garlic, etc.) You pick your plan type (2-person or Family), delivery day (Wednesday through Saturday), and dietary preferences (uncheck the foods you don't eat). The 2 person plan for 3 meals per week is $59. The Family plan for 4 meals per week is $139.84 or you can do 2 meals per week for $69.92. Just like the other service you can skip any week or cancel with no penalty.

HOW IT ARRIVES: In a large box, all ingredients wrapped in a giant insulated bag with cold packs.

_ _ _ _

OUR MEALS:

Taiwanese Three Cup Chicken

with choy sum & jasmine rice

Ingredients: boneless chicken breast, jasmine rice, garlic, scallions, choy sum, thai basil, soy sauce, sesame oil, ginger, rice vinegar
Cook time: 35-45 minutes

Verdict: This was DELICIOUS, the mix of ginger, soy and sesame really give it a bold taste. This was John's favorite, he referred to it as "that yummy stuff that was as good as take out". I had never eaten choy sum as a side and it was really good and easy to prepare.

_ _ _ _

Southern-Style Shrimp & Grits

with corn, zucchini & cherry tomatoes

Ingredients: shrimp, yellow grits, scallions, garlic, corn, lemon, zucchini, cherry tomatoes, butter, cheddar cheese, smoked paprika

Cook time: 25-35 minutes

Verdict: My favorite! Completely obsessed with this one, I would never in a million years think to make this but will most definitely make it again. Unfortunately John wasn't a fan because he doesn't like shrimp but he still ate it. The best part about it is the smoked paprika seasoned shrimp, which compliments the smooth, buttery and cheesy grits.

_ _ _ _

Whole Grain Spaghetti

with corn, cherry tomatoes & mascarpone cheese

Ingredients: whole grain spaghetti, multicolored cherry tomatoes, garlic, corn, basil, mascarpone cheese, shallot, Parmesan cheese, crushed red pepper flakes

Cook time: 25-35 minutes

Verdict: Both of our least favorites but still really good. I never eat tomatoes because of the texture but I had no problem eating them in this dish. It is nice and light. The mascarpone cheese paired with the garlic make for a nice sauce.

_ _ _ _ _

Finally Opinion: We loved Blue Apron and I already ordered our second box. I like their variety of recipes (this week we get to try Thai Chicken burgers and Catfish & Freekeh!) I prefer the way HelloFresh is individually wrapped in boxes. It helps to keep it all together in your refrigerator and for newbies prevent making mistakes....which I did. I used all the garlic in the first recipe because I hadn't read that the other recipes would need cloves from it later. HelloFresh is cheaper but not by very much. We will probably use both and just pick and choose based on the recipe offerings. I plan to try a few other services as well and will report back after we try them out.

My biggest PROS for using a delivery service:

• It has prevented us from eating out, we have been having dinner at home almost every night.
• Opened us up to trying new types of recipes I would have never thought of
• taught me cooking techniques I usually shy away from (ex. cutting corn off the cob instead of buying frozen or canned corn)
• And my favorite, I get 20-40 minutes of ME time to cook. It has been a huge de-stresser but still Sawyer likes to help with some recipes and that is still just as enjoyable.

And CONS:

I really don't have cons except maybe the choices of how many meals and for how many people. It would be nice to get one for 3 people and maybe just 2 times a week.

Meal Delivery: HelloFresh

Meal Delivery services are all the rage and for good reason. They help people, like me, who are short on time still have an opportunity to cook tasty/healthy meals without having to even step foot in a store or search for recipes. Being a new mom to two kiddos, my normal dinner routine is usually organic chicken nuggets and Annie's macaroni and cheese (trying to be somewhat healthy) so when I heard about these services, I quickly decided we would try it. We are trying both HelloFresh and Blue Apron. Here I will share our experiences in case you have been thinking about it but had questions.

This blog will cover our first HelloFresh Delivery and I will review my Blue Apron delivery next week.

HelloFresh

www.hellofresh.com (use code: F5GXE4)

HOW IT WORKS: You select meal choices the Wednesday before your delivery for the next week. You have an option of 5 meals depending on your taste and they must be entered before the deadline (midnight) or they send you the default meals for that week. You pick your delivery day of Wednesday, Thursday, or Friday and it arrives at your door step in a big box with cold packs, farm fresh ingredients and recipes. They have classic box which includes meats or a veggie box too. We choose the Classic box 3 meals per week for 2 people, cost $54 but they have a 4 person option for $114. Your first box though is only $34. You have to sign up for continued delivery but you can skip any week for no penalty or can cancel at any time. 

HOW IT ARRIVES: In a large box with cold packs individually wrapped per meal.

_ _ _ _

OUR MEALS:

Tex Mex Risotto 

Ingreditents: arborio rice, cumin, cilantro, garlic, shallot, jalapeno, corn on the cob, red bell pepper, stock concentrate, Monterrey jack cheese
Cook time: 50 min.

Vedict: Delicious. John and I both loved the flavor especially that it had a little spice but not too bad. I had never made risotto and the instructions made it easy. This was John's favorite of the three.

_ _ _ _

Chicken and Nectarine Panzanella

Ingredients: chicken breast, nectarine, demi baguette, fresh mozzarella, mint, arugula, shallot, white wine vinegar, and zucchini
Cook time: 35 min.

Verdict: I ha never heard of Panzanella but this was my favorite of the three! The mix of mint and vinegar in dressing was perfect, the warm tender chicken and cruncy home-made croutons on top were the icing on the cake. Deceivingly filling!

_ _ _ _

Crispy Skillet Chicken

Ingredients: chicken, cracked Bulgar, carrot, zucchini, parsley, lemon, stock concentrate, dried apricots and shallot
Cook time: 40 min.

Verdict: Good but our least favorite. The Bulgar and veggies were yummy but we had trouble getting the chicken cooked completely with the suggested cook time. I ended up cooking it for an extra 20 minutes but that made it less juicy. I wouldn't make this again.

_ _ _ _ _

Finally Opinion: We will definitely be ordering HelloFresh again. Was very pleased with the 

way it was delivered and how helpful the instructions were. We had one item arrive different that was indicated (fresh mozzarella actually came as packaged) and I emailed their Help Desk and they credited my account for the mistake.

Ooh I like that: Kale Smoothie

Jokes on you Sawyer!

I am always trying to think of ways to incorporate veggies in an indiscreet way for Sawyer. He is going through a phase of judging food by its cover (lettuce looks like grass so it is yucky!) I decided to invent my own kale smoothie with some high nutrient dense ingredients to see if he would like it and to my surprise, he did. Looks like I was able to pull a fast one on our smart little guy so he can still get the fruits and vegetables he needs, score!
It may not look pretty but you could always add more blueberries to hide the green.

INGREDIENTS
(for 1 smoothie)
1 cup Baby Kale (cleaned, de-stemmed)
1 banana
1 cup blueberries
1 cup shredded carrots
1 cup milk/almond milk/soy milk (your choice)

Looks so pretty!

DIRECTIONS
- put all ingredients in a blender and blend, easy peezy!

Enjoy!

Kitchen Experiments: Peanut Butter No-Bake Bars

Yep, here's another peanut butter recipe. I just can't help my self, no baking + peanut butter, how could I not share?

Peanut Butter No-Bake Bars

Ingredients

1 cup salted butter (melted)

2 cups graham cracker crumbs

1/4 cup brown sugar

1 3/4 cup powdered sugar

1 cup peanut butter

1/2 tsp. vanilla

1 (11 oz) bag milk chocolate chips

Steps

1.  Combine all ingredients, except chocolate chips in a medium sized bowl.
2. Stir until the mixture is smooth and creamy.

3. Pour peanut butter mixture into a 9x13 pan. 
4. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes.
5.  Stir chocolate and pour over the peanut butter mixture.

6. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. 
7. Refrigerate bars for one hour. Cut while bars are still cool.
8. Enjoy!

Kitchen Experiments: Cinnamon Sugar Dipped Blueberry Muffins

My husband loves muffins, especially blueberry muffins. I have never attempted to make homemade muffins, only the store bought packages. While not comparable taste-wise, I thought it would be too much work to attempt home-made. A friend at work brought in these a couple weeks ago and just by looking at them I could tell I wanted the recipe even if it was going to be more work. They had a delicious topcoat of cinnamon sugar and he even swore the recipe was easy.  He was right and they turned out delicious (thanks Kyle)! By they way, John approved and I got to use my new mixing bowls that the Johnson’s got us for Christmas. I love them!

 Cinnamon Sugar Dipped Blueberry Muffins

INGREDIENTS

2 cups unbleached all-purpose flour (10 ounces)

1 tablespoon baking powder

½ teaspoon table salt

1 large egg

1 cup granulated sugar (7 ounces)

4 tablespoons unsalted butter, melted and cooled slightly

1 ¼ cups sour cream (10 ounces)

1 ½ cups frozen blueberries

½ cup granulated sugar

½ teaspoon ground cinnamon

4 tablespoons unsalted butter

STEPS

1. Adjust oven rack to medium position and heat to 350 degrees.
2. Spray standard muffin tin with nonstick vegetable spray and set aside.
3. Whisk flour, baking powder and salt in medium bowl until well combined. Set aside.
4. Whisk egg in a second medium bowl until well combined and light-colored (about 20 seconds).
5. Add sugar and whisk with egg vigorously until thick and homogeneous (about 30 seconds).
6. Add melted butter in 2-3 steps, whisking to combine after each addition.
7. Add sour cream in 2 steps, whisking just to combine.
8. Add frozen berries to dry ingredients and gently toss to combine.
9. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed (25-30 seconds). Do not over mix, batter will be thick and some flour spots may remain.
10. Use a spoon or ice cream scoop to drop batter into greased muffin tin.
11. Bake until light golden brown (25-30 minutes).  Rotate pan about half way through. Test by putting a tooth pick in center of muffin and if it comes out clean it is done.
12. Invert muffins onto wire rack and let cool completely
13. While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in a small saucepan.
14. Take cooled muffins and dip top in butter and then in cinnamon/sugar mixture.
15. Serve!

Kitchen Experiments: Cheesy Ranch Chicken Chili

I'm a little bit obsessed (okay maybe a lot) with Chicken Chili recipes and when I see variations I have to try them (see Previous Chili recipe here: http://johnkarihamra.blogspot.com/2011/09/kitchen-experiments-white-bean-chicken.html)
I actually made this a few weeks back for the Dexter Season Finale with the Johnson's but forgot to post it. It is very savory & cheesy plus there is ranch involved, what's not to love? My mom tried it with turkey last week and it was also delicious.

Cheesy Ranch White Chicken

INGREDIENTS

·      2 TBSP butter

·      2 TBSP Extra Virgin Olive Oil

·      3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces, salt and peppered

·      1 medium Yellow Onion, diced

·      2 cloves Garlic, finely minced

·      2 cups Chicken Broth

·      3 cans (15 ounces) Cannellini Beans drained and rinsed.  They can also be called white Kidney Beans

·      2 cans (4 ounces) diced Green Chilies

·      1 tsp Salt

·      1 1/2 tsp Cumin

·      1 tsp dried Oregano

·      1/2 tsp Black Pepper

·      1/4 tsp Cayenne Pepper

·      1 packet (1 ounce) dry Ranch Dressing Mix

·      1 cup shredded Monterey Jack Cheese, plus more for garnish if desired

·      1 cup Sour Cream

·      1/2 cup Whipping Cream

·      1 TBSP chopped fresh Cilantro

Step 2

STEPS

1. In a skillet over medium high heat, melt butter in olive oil and brown pieces of chicken in 2 batches. 
2. Once all chicken is cooked, set aside and lower heat to medium - medium low. 
3. Sauté onions until soft and translucent, about 2-3 minutes. 
4. Add garlic and allow to cook slightly.  Make sure to check often, burnt garlic is pretty gross!
5. Transfer onions and garlic to a pot and add chicken. 
6. Add in the chicken broth, beans, green chilies, Ranch packet, and seasonings and bring to a boil. 
7. Reduce heat to low and allow to simmer for 30 minutes. 
8. Turn heat off and add in the shredded cheese, sour cream, heavy cream, and cilantro and stir to combine. 
9. I served with oyster crackers and more cheese, yum!

Kitchen Experiments: Nutter Butter Truffles, White Chocolate Topped Gingerbread and Peppermint Platter

John's new favorite thing I have made

This past Saturday, my mother and I were invited to a Holiday Cookie/Ornament exchange. We were both super excited to try out some new recipes. We decided to get together to make the cookies and she even had the idea to make a peppermint platter to bring them on. So this is a 3-recipes-in-one blog of Nutter Butter Truffles, White Chocolate topped Gingerbread Cookies all served on a Peppermint Platter. Enjoy!

Nutter Butter Truffles

Ingredients

1 package Nutter Butters

1 package (8 oz) cream cheese, softened

White chocolate bark or discs for melting & drizzling

Peanut Butter for drizzling

Steps

1. Crush up the whole package of Nutter Butters, I used my Kitchen Aid mixer. Make sure to put the splashguard on so cookies don’t go everywhere.
2. Add softened package of cream cheese and mix well.
3. With hands, form into balls (about the size of ping pong balls). Refrigerate on wax paper on a large platter or cookie sheet.
4. Melt white chocolate in the microwave, stirring until smooth.
5. Remove balls from refrigerator and with a toothpick or skewer (I found these easier to use); dip in melted chocolate covering completely. Let cool on wax paper
6. Melt a little of white chocolate with peanut butter in a bowl. Use a spoon to drizzle the mixture on top of the truffles.
7. Store in the refrigerator.

White Chocolate Topped Gingerbread Cookies

Ingredients

3 cups flour


2 tsp. Ginger, Ground


1 tsp. Cinnamon, Ground


1 tsp. baking soda


1/4 tsp. Nutmeg, Ground


1/4 tap salt


3/4 cup (1 1/2 sticks) unsalted butter, at room temperature


3/4 cup firmly packed brown sugar


1/2-cup molasses


1 egg


1/4 cup granulated sugar


1 tsp. Vanilla Extract


8 oz white chocolate, cut into small chunks

Steps

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. In a separate bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and beat well.
3. Gradually beat in flour mixture on low speed until well mixed.
4. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
5. Preheat oven to 350°F.
6. Shape dough into 1-inch balls and roll in granulated sugar.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake 8 to 10 minutes or until edges of cookies just begin to brown.
9. Immediately press a chunk of white chocolate into the center of each cookie.
10.  Leave on the cookie sheet until the chocolate begins to melt.
11.  Use the back of a spoon to swirl it into a little chocolate puddle.
12.  Remove cookies to wire racks; cool completely.
13. Store cookies in airtight container up to 5 days.

Serve on your DIY Peppermint Platter:

What you’ll need

Peppermints (can use whatever color you like)

Cookie sheet

Parchment paper

Steps

1. Heat oven to 350 degrees
2. Place parchment paper on cookie sheet (round or square)
3. Unwrap candies (there will be a lot!)
4. Arrange mints in any design you wish on top of parchment paper on a cookie sheet leaving room on the sides.
5. Bake for approximately 8-10 minutes
6. Take out and allow to cool on cookie sheet (about 5 minutes)
7. Remove wax paper from bottom. Be careful, tray is stronger than you might think but still is breakable.

Kitchen Experiments: Home-made Peanut Butter Cups

Anyone that knows me, knows i heart peanut butter more than anything. I would give up all food and live solely on pb if I had too, not even lying. When I ran across this recipe (thanks Design*Sponge), it wasn't a question of IF i was going to try it but how soon.
Here is the recipe, is your mouth watering yet?

Peanut Butter Cups

Ingredients:

• 3 cups chocolate ( use whatever type of chocolate you desire)
• 1 cup peanut butter
• 1/2 cup powdered sugar, sifted
• 1/4 cup graham crackers, crushed
• 1 teaspoon sea salt

Step 1:Line a muffin pan with 12 paper liners. I did the regular size cupcake for this first attempt, next time I plan to use a mini muffin pan. Set aside.

Step 2:
Melt 1 1/2 cups of the chocolate in a double boiler. I used a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.

Step 3:
Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.



Step 4:
Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.


Step 5:
In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined. I used my kitchen aid and it did a great job. I also used my food processor for the graham crackers and it helped a ton.

Step 6:
Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

Step 7:
Meanwhile, divide peanut-butter mixture into 12 even amounts. (I used a cutting board with parchment paper on it while doing this to have a surface to rest the mounds on.)

Step 8:
8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.

Step 9:
By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.

Step: 10
Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).




Step 11:
Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.

Step 12:
Remove the pan from the refrigerator.Enjoy!
 

John testing the goods

j+k

Kitchen Experiments: Home-made Cheez-its

John and I have decided to test one new and unique recipe a week (at least). Here is our first test Home-made Cheez-its. John had to work so I enlisted the help of my good friend Dan & Trina. Here is the recipe, do try this at home!

Home-made Cheez-its

Finished product, yum!

Ingredients:

• 8 oz extra-sharp cheddar cheese, coarsely shredded
• ½ stick unsalted butter, at room temperature
• 1 t kosher salt
• 1 c flour
• 2 T ice water

You'll need:

• Mixer
• Plastic wrap
• Parchment paper
• Pasty cutter (I used a fork)
• Baking sheet
• Chopstick (I used the prong of a corn on the cob handle)

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.

Step 2

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Step 3

Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.

Step 4

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

The thinner you roll it the better, thing & crispy!

Step 5

Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Nothing like friends and drinks while cooking.

Note: Waxed paper does not equal parchment paper, so don't put in the oven!

j+k