In this lunch:
- Fruit kebabs of blueberries, raspberries and cantaloupe on sword toothpicks I bought at Walmart
- Veggie Sticks - Snyder's EatSmart Naturals Garden Veggie Sticks - my girls love them AND they are lower in sodium than so many of the other brands out there. LOVE these veggie sticks!!
- Uncrustable: Nature's Own Whole Wheat Bread stuffed w/ peanut butter and Smuckers Simply Fruit Seedless Blackberry Spreadable Fruit Peeled Snacks' deliciously crunchy Apple Clusters - be sure to try Berry Crunch Apple Clusters!!
- Homemade CHEESE-ITS *recipe below*
- Homemade chocolate chip cookies *recipe below*
Cheese-its
Recipe from: http://www.agoldenafternoon.com/food/junkfood-remade-cheese-its/
(adapted from “Ready Made” and a few other sources)
(adapted from “Ready Made” and a few other sources)
8 oz extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, room temperature
1 tsp. kosher salt
1 c flour
2 T water, iced
½ stick unsalted butter, room temperature
1 tsp. kosher salt
1 c flour
2 T water, iced
1. Cream the cheese, butter, and salt until combined. Add the flour until it looks like the above. Then, slowly add the water until the dough forms a ball. It may take 15 seconds or so for the dough to make the ball after you add the water so be careful not to add much more (I added a T. more).
2. Pat the dough in a disk and put in the fridge for an hour. Then, roll out the dough until it’s 1/8 of an inch.
3. Preheat the oven to 375 degrees.
4. Cut them in 1″ squares. You can see by the lines that i let my kids help cut them out. They LOVED the pastry wheel.
5. Poke a hole in them with a chopstick and bake for 12 minutes.
Happyvballgirl notes:
- I used Mexican shredded cheese - just couldn’t handle the bite of the sharp cheddar.
- I skipped the refrigerate dough part – out of impatience and I found it way easier to roll out and didn’t stick too much.
- If you want them crispy, roll them flat. Like super flat! Like really flat! Like even less than 1/8” otherwise they’ll be a bit chewy. Which is fine warm but once they cool off, that ain’t great. Do a test batch!
Recipe
Chocolate Chip Cookies
Yield:
4 dozen cookies
Ingredients:
11 1/2 ounces Ghirardelli Semi-Sweet Chocolate Chips
1 cup butter or margarine, softened 3/4 cup sugar 3/4 cup brown sugar, packed 2 large eggs 2 teaspoons vanilla 2 1/4 cups unsifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup walnuts or pecans, chopped (optional) |
Directions
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)
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