Our new "CRACKER"

January 15, 2013

Do you buy lots of snack crackers to keep on hand for your family?  That was always one  item i would buy regularly. They would come in handy to fill the diaper bag for road trips, or tote bag for the park or other outing, and eventually to throw in my purse for my own snackage.... I confess i became obsessed with crackers. my kids are all grown and i still can't leave home without my crackers.
This year I'm attempting to buy less packaged foods with all it's preservatives and additives and replace it with something more wholesome.  During the holidays the girls and I were doing some baking and i pulled out my Wilton Cookie Pro Ultra II cookie press.
I was excited to find a cracker recipe in the booklet that came with the press.  So we gave it a try..........................

 

 

Cute lil Christmas tree crackers for grand baby.... and meme....(thats me!!)
 

 

So now I'm into another batch of crackers.......Thought i would share this easy recipe with those of you who are wanting to ditch those store bought crackers

 

 

Cheese Crackers

1lb sharp cheddar cheese or aged Swiss or any other non processed cheese, grated

1/2 cup butter softened

2 tsp Worcestershire sauce

dash of pepper sauce (optional) or can use red pepper flakes,

1 1/2 cups all purpose flour

1/2 tsp salt

1tsp paprika

 

Preheat oven to 375 degrees F.  In a med bowl, cream the cheese, butter, worcestershire sauce and pepper until smooth.  In separate bowl, toss flour and seasonings with fork.  Gradually add to cheese mixture.  Mix until dough holds together and shape into small logs to fit into cookie press tube. Or you can form into one ball to roll out thin if you are cutting with knife, or other source.

 

If using a cookie press, press them out onto ungreased cookie sheet.  Bake 10-12 min or until lightly brown, watch closely, then burn fast. Makes about 4 dozen.

 

 

 

 

This is what the dough should look like, I did the mixing by hand it was easier to work it and knead it until it was smooth.

 

 

 

 

I used fresh parsley, garlic powder, Parmesan cheese and rosemary instead of the hot pepper in these.  They were fun to make and much better for you.  Give it a try and use your imagination, let me know how they turned out and what ingredients you tried, to give it your own twist.

 

In my opinion, some of the foods on the market are loaded with so many fillers, im striving to change a few items in my pantry for better choices of wholesome foods.  Less additives and preservatives is this family's choice.

 

                                                                Sheryl

 

                    

 

 

 

 

Louisiana shrimp and garden fresh veggies

July 24, 2012


Hi everyone, earlier today i was trying to figure out what to cook for dinner.  The past few weeks i have been trying to eat out the freezer to make use of what we have stored, and try not to run to the store for something to cook.  Sometimes it's a challenge to come up with something that everyone will love.  I, on the other hand can make a meal out of a few fresh vegetables and some leftover meat.  With rumors spreading that the cost of groceries will be on the rise again soon, we all need to  practice making use of leftovers, and to become more creative in the kitchen.

My peppers caught a second wind, with the much needed rainfall we have been getting, my plants jumped up and made some beautiful peppers.   So I pondered on what to do with them tonight.........Hmmmmm i love some stuffed bell peppers.  We ate deer loin over the weekend, and deer/pork ground meat burgers yesterday, so i have had my fill of meat the past few days.  While digging through the freezer, i found a pack of shrimp that i put up earlier in the year.  When i do get to put up shrimp in the freezer, i savor each and every pack, knowing they are far and few between.  The past few years Louisiana shrimp were expensive, so i don't splurge often on such a delicious southern treat.

Well it looks like our taste buds are in for a special treat!!!!!!!!!!!  I decided to stuff the peppers with a shrimp and kale mixture.  My husband has been on a diet watching his carbs, so stuffing with rice was out the question.  He suggested i use some kale to help with the stuffing part instead of the rice, and since i have alot of that in the freezer, i thought Hey..............that sounds good.

I cooked onions, celery, bell pepper, garlic and tomatoes down until wilted, added the blanched kale and let it cook down about 15 min.  Threw in the diced shrimp seasoned to your own taste and a handful of fresh parsley.  Wilt that down a few minutes, careful not to overcook the shrimp. I added a little bread crumbs to absorb any liquids, and stuffed the peppers then topped each with a little more breadcrumbs and a pat of butter.

Bake at 350 degrees for about 20-30 min.  The peppers were blanched before i filled them with the stuffing. 

This with a green salad and leftover blackeye peas is" what's for dinner" at our house tonight..........

How are you being creative in the kitchen?  What sort of dishes you are making to stretch the budget?  Would  love to hear about them.


              Live Simple........................Sheryl