Category Archives: Crackers

Chocolate 7 Layer Bars

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I’ve  featured these 7 Layer Bars on my blog before, but just in case you didn’t see them I’m posting them again.

These aren’t the ordinary 7 Layer Bars.  They’re close, but just different enough to make a huge difference.

If you’re trying to impress a large crowd, but don’t have much time on your hands, this is the dessert for you.  I can’t believe how good these are considering how extremely easy they are to make.

What’s your “go-to” quick dessert recipe?

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Chocolate 7 Layer Bars

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup Chocolate Animal Crackers, crushed to a fine crumble (like graham  cracker crumbs)
  • 1 cup flaked coconut
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup nuts, chopped

Directions:

  1. Preheat oven at 350 degrees F.
  2. Mix animal cookie crumbs and melted butter until it becomes dough like.
  3. Press the “dough” into the bottom of a 9×13 in dish.
  4. Layer the coconut and chips in order given in ingredients list.
  5. Pour sweetened condensed milk over all.
  6. Top with nuts.
  7. Do not mix together.
  8. Bake for 25 minutes.

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Pizza Flavored Homemade Wheat Thins

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Remember the new savory Kernel’s Seasons flavors?

Well, I used the pizza flavor to make homemade wheat thins.

I was going on a trip and wanted to make snacks.  When Kellen suggested crackers, I jumped at the opportunity because I’d never made them before.

I was extremely satisfied with them,  but next time I think I’ll add a little more liquid to them because they were a tad dry.  But, the flavor is great and I felt pretty proud that I made healthy, homemade crackers, thanks to Kitchen Stewardship.

What’s your favorite homemade version of a store-bought food?

 

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Homemade “Wheat Thins” Style Crackers Recipe
Adapted From: Kitchen Stewardship 

Ingredients

¾ cup white
¾ cup wheat flour
1 ½ Tbs. raw honey, melted (or honey)
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ cup water
salt for topping

Directions:

  1. Combine the flour, salt and paprika in a medium bowl.
  2. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea.
  3. Combine the water and honey in a measuring cup and add to the flour mixture.
  4. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
  5. Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone.
  6. Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each.
  7. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square.
  8. Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough.
  9. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes.  If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!  You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool.
  10. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.


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Easy and Addictive Crack(er) Toffee

I love baking. I really, really do.

But sometimes, I need to make something fast.  Something easy.

If you can believe it, I sometimes use box mixes… and store-bought frosting… and sometimes, I even buy cookies from the store.

Crazy right?

Well, when I’m in the kitchen baking in my high heels and apron and bright pink lipstick(ha), feel free to call me Katie Homemaker…. but today you can just call me Katie…the lazy baker.

Cracker Toffee

Adapted from: The Girl Who Ate Everything

*Note:  Make sure your jelly roll pan is even.  Mine slants toward the middle so the middle crackers ended up laying in a puddle of caramel and being chewy instead of crunchy.

40 salted butter crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
(optional) 1/2 cup white chocolate, melted

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. 
 
In a small pot combine brown sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts and melted white chocolate if desired. Cool completely and break into pieces.

I like to keep mine in the freezer.  It keeps it nice and crunchy.

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Watch for my sister, Angela Lewis, tomorrow morning at 7 (central) on Good Morning America!!!

Easy and Addictive Crack(er) Toffee

I love baking. I really, really do.

But sometimes, I need to make something fast.  Something easy.

If you can believe it, I sometimes use box mixes… and store-bought frosting… and sometimes, I even buy cookies from the store.

Crazy right?

Well, when I’m in the kitchen baking in my high heels and apron and bright pink lipstick(ha), feel free to call me Katie Homemaker…. but today you can just call me Katie…the lazy baker.

Cracker Toffee

Adapted from: The Girl Who Ate Everything

*Note:  Make sure your jelly roll pan is even.  Mine slants toward the middle so the middle crackers ended up laying in a puddle of caramel and being chewy instead of crunchy.

40 salted butter crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
(optional) 1/2 cup white chocolate, melted

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. 
 
In a small pot combine brown sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts and melted white chocolate if desired. Cool completely and break into pieces.

I like to keep mine in the freezer.  It keeps it nice and crunchy.

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Watch for my sister, Angela Lewis, tomorrow morning at 7 (central) on Good Morning America!!!