Mother's Coffee Bars

 

This is an old recipe that my mom used to make many years ago. It had a delicious blend of spices, raisins and a hint of coffee.   I made this cake as well when my kids were small and my parents were still with us. 

Life happens, and I had lost this recipe.  Last night, as I was looking through a box of newspaper clippings, I came across the recipe once again.  It brought back precious memories of family time, good times.  

 I know what I will be making for the dessert tonight.

Ingredients

2 c. brown sugar
1 c. shortening
2 eggs
1 c. cold strong coffee
3 c. flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. soda
1/2 tsp. salt
1 c. raisins
1 c. nuts (optional)

Directions

Preheat oven to 350°. Grease and flour the bottom of a 9 x 13-inch cake pan. 

Cream sugar and shortening until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Mix in the cinnamon, cloves, soda, and salt.

Add the flour alternately with the coffee.  

Stir in the raisins and nuts if desired. 

Pour into prepared baking dish and bake for 20 to 30 minutes. The bars are done when a tooth pick inserted in the center comes out clean. 

Frost with a thin layer of powdered sugar icing, if you like.

BBQ Pork Chops

 If you don't have much time to cook, here is a simple recipe for BBQ Pork. It is good with pork loin, or pork chops. This is a delicious recipe that your family is sure to love.  

 

Ingredients

6 thick pork chops
3/4 c. ketchup
1/3 c. hot water
2 Tbs. vinegar
1 Tbs. Worcestershire sauce
2 tsp. brown sugar
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder

Directions

Preheat oven to 375.

Place chops in a large cast-iron skillet or an ovenproof pan or baking dish. 

Combine ketchup, hot water, vinegar, Worcestershire sauce, brown sugar, pepper, chili powder, paprika, onion powder and garlic powder.

Pour the sauce over the pork chops. 

Bake for 20 minutes. Remove from the oven and turn the meat over. Bake another 20 minutes, or until the pork registers at least 145° with a meat thermometer.  

Remove from the oven and allow the meat to rest for about 5 minutes.  Serve with mashed potatoes or French fries, and a salad for a great meal.

Notes

The internal temperature of pork should be cooked to the right temperature to ensure it is safe to eat.

145° to 150° gives you a medium rare pork chop.  Medium is 150° to 155°  Medium well is 155° to 160° Well done is 160.°

Sunshine Carrot Jello Salad

If you are looking for a salad that is like a burst of sunshine, this Carrot Jello Salad is sure to please. For a pretty presentation, you can pour the jello into a mold, but we usually just leave ours in a pretty bowl. 

This is an old recipe that my grandmother used to make and serve for special meals. It was a taste treat that was not overly sweet for a salad dish. In fact, the carrots added just enough sweetness to make this delicious.

Ingredients

1 (3 oz.) package orange flavored jello
1 c. boiling water
1/2 c. cold water
1 (8 oz.) can crushed pineapple, undrained
1 c. carrots (about 2 medium-sized carrots) shredded

Directions

Empty the package of orange jello into a heatproof bowl that will hold at least 4 cups. 

Pour boiling water over the jello and stir until the gelatin is completely dissolved.  This takes at least 2 minutes. 

Stir in cold water. 

Add pineapple and stir until combined.  

Place in the refrigerator for about 20 to 40 minutes or until the gelatin is thickened, but has not set up.  

Bring In a large bowl, prepare lemon gelatin according to package directions, using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour. 

Remove the gelatin from the refrigerator.  Stir in the grated carrots. Place the bowl back in the refrigerator and refrigerate for about 3 hours, or until the jello is firm.

Notes

Lemon, lime, strawberry or strawberry banana jello will work too if you don't have orange, but for me, it won't be as good. 

Instead of buying already grated carrots, grate your own carrots.  This gives you a better flavor.

Some other foods you can add to this jello are, mandarin oranges, raisins, celery, sliced pimentos, and stuffed olives.

Chicke Nuggets

 Chicken Nuggets

 

Instead of going to a fast food place or restaurant, why not save some money and make your own chicken nuggets.  This is a simple recipe, made with tender white chicken meat.  Each piece is coated with a spicy buttermilk batter and then dipped in seasoned flour. You can bake the chicken nuggets, or deep-fry them.

Ingredients

3 large boneless, chicken breasts, cut into 1 inch cubes
2 c. flour
1 Tbs. paprika
2 tsp. kosher or sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. baking soda
3 c. buttermilk

Instructions

Heat oven to 400°. You'll need a baking pan. You can line the baking pan with parchment paper.

 

In a bowl, add the chicken. Pour in the buttermilk and stir to combine. Cover and refrigerate for at least one hour. 

In a low sided bowl or pan, combine flour, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper and baking soda.

 

Remove a few pieces of chicken from the buttermilk and allow the excess to drip off. Place a few pieces of the chicken in the flour mixture. Toss them in the flour until all sides are coated. 

Place the chicken on a baking pan.

Bake for 15 minutes. Remove from the oven and turn the chicken nuggets over.  Bake for another 10 to 15 minutes, or until the chicken is golden and crisp.  You can also deep-fry the chicken nuggets is a deep fryer.

 

Serve and enjoy with your favorite dipping sauce. 

 Home-Made Noodles

Making your own noodles at home is easy. It just takes a little time, but your efforts are so worth it.  These taste so much better than the ones you buy at the store.  You can roll the noodles out by hand with a rolling pin, or you can use a pasta maker machine.  

Ingredients

3 eggs
3 tablespoons milk or water

1 tablespoons olive oil
1 teaspoon baking powder
2 cups flour - approximately
1/2 teaspoon salt

Directions

In a bowl, beat the eggs until frothy. Add the milk and olive oil.  Beat until the mixture is thoroughly combined. 

Sift flour, salt, and baking powder onto a large cutting board. You can also use the top of your clean counter. With your hands, form a well in the center of the flour. It needs to be big enough so when you add the liquids in the center, it does not run over the top of the flour.

Pour the liquid ingredients into the well. Using your fingers or a fork, pull in some of the flour from the inside of the well and mix it with the liquid. You want to keep the outside of the flour ring intact until the egg mixture is thickened so it won't run away   Continue mixing in the flour until you have a stiff dough. It is important to dust your hands and work surface with flour to keep the dough from sticking.   

Tips:  The humidity in the air when you are making noodles can cause the dough to be too wet, or too dry.  If the dough is too sticky, knead in more flour. Sometimes the dough becomes too dry to knead properly.  When this happens, add water in 1-teaspoon increments until the dough holds together.

Continue to knead the dough for approximately 6 minutes, or until the dough is smooth and elastic. Sprinkle the work surface with flour to keep the dough from sticking as you work. Don’t add too much flour that the dough is dry. You want it to be slightly sticky. How do you know when it has enough flour? By touching the dough with your fingers. You’ll want the dough to stick to your fingers, but release cleanly away when you pull away. 

If possible, wrap the dough in plastic wrap and let it rest for 20 minutes. This relaxes the dough, making it easier to roll out.

Set up your pasta machine according to manufacture's directions.

Remove the plastic wrap and cut the dough in half. Place one of the doughs back in the plastic wrap while you roll out the other one.  

 

If rolling the dough out by hand. Lightly flour the surface you will be rolling the dough out on. Roll the dough into a narrow rectangle using a floured rolling pin. Place the dough into the pasta machine and run it through the rollers. Repeat this for five or six times at the lowest setting. 

Change the setting one number thinner. Run the dough through the pasta machine, one time. If the dough begins to stick in the machine, dust both sides of the dough with flour. Each time you put the dough through the rollers, change the setting to the next thinner number.  Continue doing this until you have the pasta dough as thin as you need for your recipe. 

Now it is time to put the dough through the cutting blades on your pasta machine.

Lay the cut pasta on a lightly floured pan or countertop. At this time, you can cook the noodles by dropping them into boiling salted water and cooking for about 20 minutes. Or you can leave the pasta out until thoroughly dry.  After the noodles are dry, place them in a plastic bag or large jar.  Seal tightly.

Sweet and Moist Buttermilk Cornbread

We never liked cornbread, but this recipe changed our minds. It is one that we do like, and I make it quite frequently.  This cornbread is moist, and sweet.   This recipe is so easy.  Even my son offers to make this cornbread. It goes well with supper, or it can be eaten as a snack. 

Ingredients

1/2 c. butter
2/3 c. sugar
2 eggs, beaten
1 c. milk buttermilk * see note below
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/4 tsp. salt

Directions

Preheat oven to 375°. You can either butter the bottom of an 8-inch baking dish, or use a cast iron skillet to bake the corn bread in.

In a medium pot, or a cast iron skillet, if you are going to use that to bake your cornbread in, melt the butter over low heat. Pour the butter into a heatproof bowl if you are using the cast iron skillet. Otherwise, continue with the recipe.

Stir the sugar into the butter. Mixing until thoroughly combined.

Pouring slowly, whisk in the eggs, You will need to keep whisking as you add the eggs to keep them from cooking. Whisk until the mixture is well blended.

In a 2-cup measuring cup, or a medium bowl, combine buttermilk and soda together. Pour the buttermilk into the butter and sugar mixture, whisking to combine.

Add the cornmeal, flour and salt. Whisk until well-blended. It is all right if there are a few small lumps remaining.

Pour the mixture back into the skillet that you melted the butter in, or into your prepared baking dish. Spread the mixture out evenly in the pan or skillet.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Notes

If you don't like that much sweetness in your cornbread, cut the sugar down. 

If you don't have buttermilk, use whole milk with a tablespoon vinegar added to it.  

You can add some chopped jalapeños for a spicier cornbread.

Try adding 1/2 cup of grated cheddar to the mixture.

You can also add a can of corn, drained, or creamed corn. 

Quick and Easy Taco Pizza

 

My family loves pizza and we love Mexican food. So we combined our two favorite foods together to make a Mexican Pizza. 

You can skip the take-out, waiting in line, and delivery charges by making your own pizza. This is a recipe and easy recipe. No dough to mess with or wait for it to rise. You can use tortillas or burrito wraps instead. It is one recipe that the whole family will be able to enjoy as they make their own personal pizza.

Ingredients

1 lb. ground beef
1 onion, chopped
1 Tbs. taco seasoning *see below
salt and pepper to taste
4 9-inch tortillas
oil for frying
1 (8 oz.) can tomato sauce
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. vinegar
1 (16 oz.) can refried beans
2 tbs. butter
2 1/2 tsp. taco seasoning
1 1/2 c. cheese, shredded or sliced We use sharp cheddar and pepper jack
1 bell pepper, chopped
olives, sliced thin
mushrooms, sliced
2 or more Jalapeños, sliced thin
Roma tomatoes, chopped
sour cream

Directions

Preheat oven to 350°.  Set out 1 large baking sheet. If your tortillas are too big to sit side by side on the baking sheet, you will need to use 2 baking sheets.

In a heavy cast iron skillet over medium heat, add ground beef and onion.  Cook until the meat is no longer pink. Season with 3 teaspoons taco seasoning. You can use more or less depending on your taste.  Season with salt and pepper to taste. 

In a large cast iron skillet, pour in 1/2 inch oil.  Heat the oil to 350° over medium-high heat.

Fry the tortillas until they begin to puff up and there are some golden brown spots underneath. This does not take very long, so do not walk away. Turn the tortilla over to fry the other side.  Place on a wire rack to cool. Repeat the frying process for the remaining tortillas. 

In a small saucepan, add tomato sauce, smoked paprika, cumin, garlic powder, garlic powder, red pepper flakes and vinegar. Cook, stirring frequently, until the mixture comes to a simmer. You can let the sauce simmer over very low heat while you prepare the refried beans.

In another small sauce pan, add refried beans, butter and 2 teaspoons taco seasoning.   Mix well.  Cook over medium heat until heated through. 

Place a tortilla on a baking sheet. Spread a layer of beans on one side of the tortilla.  Add half the meat over the top of the refried beans. Pour a fourth of the sauce over the top of the meat. Add some bell peppers, mushrooms, olives or the foods that you enjoy on a pizza. Add cheese. Place a tortilla on top of the cheese. Spread an even layer over the top and then place cheese over the top. Repeat with the process with the remaining tortillas.

Bake for 15 minutes or until the cheese is melted, and they are heated through. 

Remove from the oven. Serve with sour cream, tomatoes and jalapeños over the top as desired. 

Notes

You can open up a packet of Taco Seasoning that you buy at the store, or you can make your own blend of Taco Seasoning. Our recipe for Taco Seasoning blend can be found here.

Also, do not buy the pre-shredded cheeses. I know they are more convenient, especially if you are in a hurry. However, that convenience may come at a price to your health.  Pre-shredded cheese contains Natamycin which is a macrolide antifungal.  This is an ingredient used to treat some types of fungal infections of the eye. However, this ingredient is by prescription only. It is only available to you if a doctor prescribes it to you.  

You can still buy the brick cheese. They do not add this ingredient to the brick cheese.

Easy Pumpkin Cheesecake

I never knew what cheesecake was, because my mother never made this and none of our relatives ever made this dessert. One day, we were given a piece of Strawberry Cheesecake at a friend's house.  

It was so good! Even though my friend showed me the box they opened and just added a few basic ingredients, I generally stay away from buying the ingredients in a box kit, so I searched through our cookbooks to find a recipe.  

I thought it would be complicated to make, but I quickly learned that it is not. Since then, I have added cheesecake to my list of desserts that my family enjoys.  

It isn't made very often, because it is high in calories, but we love the smooth, rich taste, that this delectable treat gives us. It is perfect to serve for special occasions, or just when you want something comforting. This is an easy recipe that I'm sure your family will enjoy.

Ingredients 

Crust 

1 9-inch ready-made pie crust. Or you can make your own pie crust:

6 tablespoons unsalted butter, melted
1 1/2 c. graham crackers, crushed (This is usually 1 sleeve of graham crackers)
2 Tbs. sugar  
1 tsp. ground cinnamon
 

Filling

8 ounces (1 block) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 can (15 to 16 oz.) pumpkin purée. Do not use pumpkin pie filling
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 (8 oz.) cool whip topping
Cinnamon, optional

Instructions

Place the butter in a small saucepan. Melt the butter on the stove over low heat.

 

Put the graham crackers in a sealable bag and close the bag. Using a rolling pin, crush the graham crackers until they are fine crumbs.

 

Pour the crumbs into a large bowl. Add the sugar and cinnamon and mix.

Pour the melted butter over the graham cracker crumbs. Stir to combine.

 

Press the graham cracker mixture into a 9-inch pie pan.

Place the graham cracker crust in the refrigerator to chill for at least 20 minutes.

When the 20 minutes are about up, or when you are ready to make your pumpkin cheesecake, it is time to make the filling.

In a large mixing bowl, combine cream cheese and sweetened condensed milk.  Beat thoroughly until the mixture is smooth, fluffy, and creamy.

 

Mix in pumpkin puree, pumpkin pie spice, and vanilla.  Beat until smooth. 

Gently fold in about a fourth of the whipped topping. This helps to lighten the mixture.  Fold in the remaining whipped topping. It is important not to over mix, or the filling will not be as light and fluffy.

 

Remove the pie crust from the refrigerator.  Spoon in the prepared filling. We sprinkle some cinnamon over the top of our pumpkin cheesecake.

 

Cover the pie with plastic wrap, or if you have a pie pan cover, you can use that. 

 

Set the pie in the refrigerator for at least 6 hours or even overnight, if you can wait that long.

Cut into servings. Serve with whipped cream if desired.

Easy Baked Pork Chops

This is an easy dish to serve your family. These pork chops are tender, juicy and so flavorful. It is a recipe that we have made often through the years. All the ingredients for this dish can be found in your pantry.

Ingredients

1 Tbs. olive oil
4 pork chops cut 1 1/2 to 1- inch in thickness
1 1/2 Tbs. brown sugar
1 Tbs. paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. thyme
1 Tbs. olive oil

Directions

Preheat oven to 400°.

Place the pork chops in a baking dish in a single layer.  

Coat both sides of the pork chops with 1 tablespoon olive oil.

In a small bowl, combine brown sugar, paprika, onion powder, garlic powder, salt, pepper, oregano and thyme. Mix well.  Sprinkle half of the spices over the pork chops, then rub the mixture over the meat. Turn the pork chops over and sprinkle the remaining spice mixture over the pork chops. Rub the spices over the meat to ensure both sides are seasoned evenly. 

Bake the pork chops. The baking time will depend on the thickness of your pork chops.  If your pork chops are 1 1/2-inches thick, bake them for at least 21 minutes. For 1-inch chops, baking time is usually 15 to 20 minutes.

You'll want to make sure the meat is safe to eat by taking its internal temperature. The pork chops are done when the internal temperature reaches 145° on a meat thermometer. 

Let the pork chops rest in the pan for 5 minutes before serving.

Notes

This recipe works best if your chops are a thicker cut.  For chops that are 1/2- inch or less, it is better to cook them on top of the stove.  To do this, place a cast-iron skillet on the stove.  Pour in a tablespoon of olive oil to the skillet and spread it around. Prepare the pork as directed above by adding the olive oil and seasonings to the meat. You may not need to use all the seasonings.  You can use what you need, and keep the rest to use at a later time.  Place the pork chops in the skillet and then turn on the heat to medium high.  When you start to hear a sizzling noise coming from the skillet. Press the pork chops into the pan. Let them cook for 4 to 5 minutes, or until they are almost done. Turn the pork chops over and let them cook for another minute or two. The internal temperature of the pork needs to reach 145° before they are safe to eat.  Let them rest a few minutes before serving.

A good rule of thumb is to bake the chops uncovered for 7 minutes per 1/2 inch of thickness. Thinner pork chops will cook faster, but if your chops have the bone in them, they will take a few minutes longer to cook.

Cheesy Potatoes and Onions Au Gratin

Cheesy Potatoes and Onions Au Gratin 

 This is an old recipe that my mother used to make. I re-discovered her recipe while looking through one of her old recipe boxes.  It was cut out of an old newspaper that my mother had saved many years ago. 

 

She served this potato dish when she had extra potatoes on hand.   She would even add some cut up ham, or crumpled bacon for more flavor.

Ingredients

3 lbs. potatoes, peeled and cut into cubes

1 large onion, chopped

1/4 c. butter

1/4 c. flour

1 1/2 c. milk

1 1/2 c. light cream or evaporated milk

1/2 c. chicken broth

1/2 lb. extra sharp cheddar cheese, shredded

1/2 c. Parmesan Cheese

1/2 tsp. seasoned salt

salt and pepper to taste

3 clove garlic, minced (If you like the taste of garlic, you can add more)

Directions

Place the potatoes in a large bowl.  You will need about 4 1/2 cups of potatoes. 

 

Add the diced onion in with the potatoes.  Set aside while you make the sauce. 

 

In a large skillet, over medium heat, melt the butter.  Whisk in the flour and cook for a minute or two to remove the flour taste.

 

As you continue to whisk, pour in the milk, cream or evaporated milk, and chicken broth.  Cook and stir until the mixture has thickened and bubbly.  

 

Lower the heat. Stir in the extra sharp cheddar cheese, and Parmesan cheese.  Cook and stir until the cheese melts.  

 

Stir in the seasoned salt and garlic. Add salt and pepper to taste.

 

Pour the sauce over the potatoes and onions. 

 

Mix to combine.

 

Pour the potato mixture into a buttered large, shallow casserole dish, or you can use individual ramekins if you prefer. Cover the casserole dish or ramekins with a lid or foil.

 

Heat the oven to 350°.  Bake the potatoes for about 45 to 60 minutes, or until the potatoes are tender when pierced with a fork.  The top should be bubbly and lightly patched with brown.

 

Allow to cool for about 5 minutes before serving.

Easy Honey Chicken Stir-Fry

Honey Chicken Stir-Fry

We love stir-fry and this is a quick and easy recipe that we often use. If you like more sauce, and I know we do, you can always double or triple the sauce recipe. However, I would not double the honey immediately. It is a good idea to taste it first. Then you can add more honey to get the desired sweetness you like. 

If you are short on time, or you just don't feel like chopping up the vegetables, use a package of frozen vegetables.  

This dish has so many vegetable variations, that you aren't just stuck using the same recipe twice. Use the vegetables that you and your family like best.

Ingredients

1 tsp. olive oil

2 c. broccoli

1 c. carrots sliced thin

1 onion, sliced into thin half rings

1 Tbs. olive oil
1 lb. chicken breasts, cut into 1 inch pieces
salt and pepper

3 cloves garlic, minced

1/4 c. honey
1/4 c. soy sauce
1 to 2 Tbs. Worcestershire sauce (Optional)

1/4 c. chicken broth

2 tsp. cornstarch

Warm precooked rice

Directions

In a heavy cast iron skillet, heat 1 teaspoon oil over medium heat.  

Add the broccoli, carrots and onion.  Cook until the vegetables are tender. This can take around 4 minutes or so.  

Remove the vegetables to a bowl and cover with a lid or a sheet of aluminum foil. I usually use a plate to cover my bowl to keep the vegetables warm. Or you can use a CorningWare dish that has a lid.

Pour 1 tablespoon oil in the same skillet that you sautéed the vegetables in. The heat should be set to medium. 

Add the chicken in a single layer.  You may have to fry the chicken in batches.  Season the chicken with salt and pepper to taste.  Fry the chicken for 3 to 4 minutes on each side, until it is golden brown and cooked through. 

Add the garlic to the skillet and cook for about 30 seconds. 

Add the broccoli, carrots and onion to the skillet. Cook for several minutes, or until the vegetables are warmed through. 

In a small bowl, combine honey, soy sauce, 1/4 cup chicken broth, Worcestershire (if using) and cornstarch. Whisk until the mixture is smooth. Taste the sauce to make sure it is sweet enough for you.  If you like more sweetness, you can add more honey.  You can also use less honey if you like your sauce to be more savory.

Pour the stir-fry sauce over the chicken and vegetables.  

Cook and stir until the sauce has thickened and everything is heated through. This takes about 1 to 2 minutes. 

Serve over warm rice if desired.

Notes:

You can add a 16 oz. package of frozen stir-fry vegetable blend instead of the fresh vegetables. Just thaw the vegetables and drain off excess water. Add them to the mixture before you add the honey and soy sauce blend.  

You can also add the kind of vegetables you like best. We add canned carrots that have been drained of the liquid. But you can add bell peppers, mushrooms, snow peas, or snap peas.

You can add some ginger, and/or red pepper flakes for a spicier flavor.

Easy Cheese Crackers

If you love the boxed cheese crackers, but not the price, you can easily make your own at home.  With just a few simple ingredients, you will be eating your favorite snack crackers in no time.  At our house, they do not last long once they are made.  

These cheese crackers will be so much better for you as well.  They will not have the chemicals, preservatives or bioengineered ingredients in them that the store bought ones do. And yours will be freshly made.

Ingredients

1 (8 oz.) pkg. extra sharp cheddar cheese
1/4 c. Parmesan cheese (optional)
1/2 c. butter, room temperature
1 tsp. salt
1/2 tsp baking soda
1 c. flour
2 Tbs. or more, ice water 

For Spicy Cheese crackers add:

1/4 tsp. cayenne pepper or more to taste
1/8 tsp. black pepper or more to taste
1/8 tsp. garlic powder or more to taste

Directions

Pre-heat oven to 375°. Line two baking sheets with parchment paper.

Shred the extra sharp cheddar cheese in a food processor, or you can use a hand grater.  Do not use or buy pre-shredded cheese.  See notes below for information as to why I am cautioning you about this.

For the next step, you can continue to use the food processor, or you can use a stand mixer.

In a large mixer bowl or continue to use your food processor, add cheddar cheese, Parmesan cheese, butter, salt, and baking soda.  If you are making the Spicy Cheese Crackers, mix in the Cayenne pepper, black pepper and garlic powder at this time You can add other seasonings that you want in the mixture as well.  Mix the ingredients on medium speed until combined. 

Turn the mixer speed to low.  Add the flour, 1/2 cup at a time, mixing the ingredients until they look like small pebbles.

Slowly add 2 tablespoons of water into the cheese mixture. Continue to mix the ingredients until a dough forms.  You may need to add more water before the dough comes together. Just add a little at a time, or the dough will be too wet to work with, and then you will need to add a little more flour.

Remove the dough from the bowl and place it on a lightly floured surface.  Pat the dough into a disc shape. Place the dough into a plastic bag and wrap it tight. You can wrap the dough in a sheet of plastic wrap instead if you prefer.

Place the dough in the refrigerator for 1 hour. 

Divide the dough in half.  Refrigerate the other half until you are ready to roll it out. 

On a lightly floured surface, roll out one of the doughs into a 10 x 12 inch rectangle.  The dough needs to be about 1/8" thick for the best texture. 

Cut the dough into 1" squares. You can use a pizza cutter or a fluted pastry wheel for easier cutting.  Place the dough squares on the prepared baking sheet.  Repeat with the other half of the dough. 

With a toothpick or chopstick, make a hole in the center of each square.

Bake for 15 minutes, or until they are puffed, and the edges are starting to brown.  Remove the crackers to a wire rack and allow them to cool completely.

Store the crackers in an airtight container for 1 week. 

Notes:

Do not buy the pre-shredded cheese. It contains Natamycin which is a macrolide antifungal.  This is an ingredient used to treat some types of fungal infections of the eye. However, this ingredient is by prescription only. It is only available to you if a doctor prescribes it to you.  

You can still buy the brick cheese. They do not add this ingredient to the brick cheese.

If you don't want to make all the crackers right away, you could freeze the dough as long as it’s well-wrapped.  The day before you want to make the crackers, remove the dough from the freezer and place it in the refrigerator to thaw.

Quick and Easy Garlic Flatbread

This is a quick to make flatbread that can be served anytime.  It is great as a snack, or as a side dish.  You can even use it as a pizza crust. Garlic flatbread is delicious, especially if you love garlic like we do. 

Ingredients:

2 c. flour
1 tsp. baking powder
1 tsp. salt
1 Tbs. minced garlic, or more
1 Tbs. olive oil
3.4 c. warm water
2 Tbs. parsley, chopped (optional)
Butter

Directions

 In a large bowl, combine the flour, baking powder, salt, garlic, and parsley.  Form a well in the center so you can pour in the liquid ingredients.

Pour in the olive oil and lukewarm water into the well. Mix the ingredients with a wooden spoon until a dough ball forms.

Turn the dough out onto a lightly floured surface. Knead the dough for 6 to 8 minute,s or until the dough is smooth and elastic. It will be like you are kneading bread dough. Add a little more flour as needed if the dough is too sticky. 

Divide the dough into 6 equal pieces. Form each piece into a flat, disc shape.

On a lightly floured surface, roll out the dough out into a circle. The dough should be very thin, about 1/8 inch thick.  Repeat the process with the remaining dough.

Heat a heavy, low sided cast iron skillet over medium high heat. When the skillet is hot place, place one flatbread onto it. Cook for 1 to 2 minutes. When the flatbread is a golden brown on the bottom side, turn the flatbread over. Cook the other side until it is golden brown.  Keep a careful watch and check the bottom of the flatbread often. You do not want the flatbread to burn. You may need to adjust the heat under the skillet. Repeat the process with the remaining flatbread.

When done, place the flatbread on a plate. This is the time to bush the tops with butter or even some garlic butter, for added flavor, if desired.

Serve warm.  

If you have any leftover flatbread, store them in an airtight container.  They will keep for a day or two.  However, they are best served on the day that they are made.