Homemade Cheez Its Food

HOMEMADE CHEEZ ITS

Steps:

• Combine shredded cheese, butter, salt, onion powder and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
• Add flour and again pulse until the mixture resembles breadcrumbs.
• Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
• Divide the dough into thirds (or roll into logs), cover and put in the fridge for 1-2 hours.
• Preheat the oven to 350F.
• Either roll out the dough and cut into squares or sliced pieces from the logs and place on a cookie sheet lined with parchment paper or a Silpat mat.
• Bake for 15-17 minutes. Crackers are done when they are a light to a medium golden brown.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

HOMEMADE CHEEZ-ITS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous.
• Add the flour and mix on low speed; the dough will be dry and pebbly.
• Slowly add the water and continue to mix as the dough coalesces into a mass.
• Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
• Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle.
• Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets.
• Use the tip of a chopstick to punch a hole into the center of each square.
• Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt.
• Immediately move the crackers to racks to cool.

HOMEMADE CHEEZ-ITS

Steps:

• First, mix together the shredded cheese, half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).
• Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.
• Preheat your oven to 375 degrees F. and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

HOMEMADE "BUTTERFINGERS"

Steps:

• Spread peanut butter onto Cheez-It and then sandwich with another Cheez-It.
• Continue until you have a good pile of sandwiches.
• Melt chocolate according to package directions.
• Dip each sandwich into the chocolate, lift with a fork, and then place on wax paper or foil.
• Continue with remaining sandwiches, and then place in fridge 30 minutes to harden.