Cheese Crackers

I have been talking to a good friend recently about trying to find ways to feed healthier snacks to our kids.  While I admit this isn't my stongest area, I am trying.  One of the ways I have tried and been successful at is freezer cooking.  The idea of cooking two or three times every other week or so and cooking in bulk when you do it.  Then you eat one meal from that night and freeze the rest.  Then after a few weeks of doing this, you can start pulling meals from the freezer for those hectic nights which happen all the time.  I am in LOVE with this system.  It has really worked for our family. 

So after that explanation, I will get to the title of this blog post.  One of my favorite freezer recipes is this one for homemade cheese crackers.  Yummy.  It fits both freezer cooking and healthier snacks.  (OK so cheese crackers may not be considered a lowfat/low cal healthy snack, I just mean I know everything that goes in them and I like that!)  This recipe comes from a book about freezer cooking while taking advantage of Costco like stores, so this makes a ton, but I freeze the dough in quart size bags and defrost in the microwave for a few minutes.  Totally worth it.  (Even if you defrost a little too much and your dough is really soft, It still scoops and bakes just fine.  Really a user friendly snack.)

Here is the recipe from the book.  (I will list the changes I have made at the end.)

2 pounds sharp cheddar cheese, shredded (32 oz shredded)
2 cups (4 sticks) butter, softened
5 cups all purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
Chopped pecans (optional)

combine cheese, butter, flour, salt and cayenne in a large bowl; knead into dough (the bosch works great for this part).  Roll dough, or use small cookie scoop to make 1 inch balls, and place on an ungreased cookie sheet.  (With the back of a spoon or the bottom of a cup you can press dough into a disc shape and you will have a flatter more traditional cracker.)  Press a few chopped pecans on top if you would like and bake at 425 degrees for 10 to 15 minutes.  We like a crisper cracker and go for the 15 minutes. 

*I use Smart Balance spread insead of butter.  Or, 3/4 smart balance to 1 stick butter.  Like I said not the lowest fat snack, but I feel a little better about it this way.
*I use 3 cups whole wheat flour to 2 cups white flour.  I have tried it all whole wheat, but the crackers seemed a little "tough" to me and the kids noticed. 
*I have left the salt out a couple of times by accident and I can't really tell a difference. (I mean a little difference, but not enough to fix it when I realize.)
*If you would like, you can form the dough into balls and freeze them that way and bake straight from the freezer, but this makes a lot of dough so be prepared to roll dough balls for a long while....or just fill a freezer bag with dough and cookie scoop it later :o)

PS. Josie, the girls will bring a plate of these for you to try tomorrow when they come over during blue and gold.  And, just so you know, yes, I did leave the salt out. sigh....