homemade cheez-its (and a few easy lunch ideas)
Happy Monday! I think I probably have an opposite reaction to Mondays than most people do. I work Wednesday through Saturday, and I have church responsibilities on Sundays, so Monday really feels like the first day of my weekend. Plus, with Abby back at school, Lizzy and I usually manage to accomplish things during the day on Mondays (like that giant pile of laundry that is awaiting me this morning...). It's nice to feel productive and have a tidied up house!
Abby's been in school for a few weeks now, and I've still been making her lunch every morning. I keep meaning to put some money in her account for the occasional school lunch, but packing her lunch is so much a part of our routine that it really hasn't been hard at all. I did a good job of stocking up on easy-to-pack lunch items before school started, and they're still going strong. Some of her favorites so far have been:
hummus cup + pretzel chips, yogurt, and fresh strawberries
laughing cow cheese wedge + pita crackers, mandarin oranges, and baby carrots
homemade lunchables (sliced turkey, cheese, and crackers) with apple slices
tuna salad (tuna + mayo + a little lemon pepper) + pita crackers, and grapes
Anyway, back to the cheese crackers! I made these a couple of weeks ago for Abby's lunches, and they were amazing. So amazing that we happened to eat all of them before she could even take them to school... :) Abby and I love Cheez-its, but Geoff is not as big a fan, and all three of us loved these (plus Lizzy, who loves all food)! The crackers are crisp and buttery, and full of cheese flavor. I used vintage white cheddar, and it was perfect. I will definitely be making these again (although maybe a double batch next time?). Yum!
Homemade Cheez-Its
adapted from Baked By Rachel8 ounces sharp cheddar cheese, shredded4 tablespoons butter, softened1/2 teaspoon salt1 cup flour2 tablespoons cold watercoarse sea salt for sprinklingIn the bowl of a stand mixer, or in a medium bowl using a handheld mixer, cream together cheese, butter, and salt. Add flour and water and mix until dough is smooth. Shape into two discs, and chill in the refrigerator at least 30 minutes.Preheat oven to 375. Line two baking sheets with parchment or silicone baking sheets. Roll each disc out to 1/8 inch thickness, and, using a ruler, cut into 1 inch squares. Transfer squares to baking sheets, using a skewer or toothpick to poke a hole in the center of each one. Sprinkle with coarse salt and bake 10-15 minutes, depending on desired level of crispiness (I did about 14 minutes for mine). Store in an airtight container.
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