Homemade Cheese Crackers

1½ cups (6 oz) grated extra-sharp Cheddar cheese4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup flour, plus more for dusting
½ teaspoon salt
1 tablespoon milk

1. Preheat oven to 350˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown.
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container or ziploc to eat within a few days.

Notes:

• Substitute other cheeses for the cheddar for a different snack every time! I've used swiss (Jarlsberg seems to work best) and colby jack, both with great results!

Pepperoni Pizza Puffs

Ingredients

Tip: You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)
• 1/2 cup store-bought pizza sauce
• 2 tablespoons finely chopped fresh basil
• 1 red bell pepper, sliced

Directions

1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

S'more Bars

6 cups mini marshmallows (1 10 oz bag)
1 1/2 cups chocolate chips
8 cups Golden Grahams (1 13 oz box)
5 Tbsp butter
1 tsp vanilla

Melt 5 cups marshmallow, chocolate chips, and butter in a saucepan over low heat, stirring occasionally.  Remove from heat.  Stir in vanilla.  Butter rectangular pan, 13x9x2.  Pour Golden Grahams into a large bowl.  Poor marshmallow mixture over cereal; stir to evenly coat.  Stir in remaining marshmallows.  Press mixture into pan with buttered back of spoon.  Cool until firm.  Cut into 24 bars.  Store loosely covered at room temperature.

My favorite chex mix (soooo addicting and good)

Mix together:
8 cups rice chex
8 cups golden grahams
small pkg of sliced almonds
1 cup coconut

In saucepan mix:
1 cup sugar
1 cup Karo syrup
3/4cup butter
Boil 2 minutes--do not over boil or it will turn hard

Pour mixture in saucepan over cereal mix.