Seriously Sharp Cheez-it Crackers

These are seriously the EASIEST crackers you can ever make! And I truly believe that the sharper the cheese the better the flavor! I use the recipe from The Brown Eyed Baker blog, in the past I have used the food processor to combine all the ingredients. Which works perfectly, something to consider when you make this recipe. 

Pay close attention to the amount of ingredients. I made this today, after not making them for two years, and did not add enough flour. So, needless to say my batch did not turn out right. That’s ok, sad but it was still edible. I have another brick of cheese in the fridge and will be making more this weekend…and maybe some sausage balls πŸ˜‰ These are so much better than the store bought crackers, hands down! 

Hope you all enjoy! 



8 ounces extra sharp cheddar cheese, shredded

ΒΌ cup unsalted butter, at room temperature

1 teaspoon kosher salt

1 cup all-purpose flour

2 to 3 tablespoons ice water


1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10×12-inch rectangle (the dough should be no more than β…›-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.

3. Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.
NOK Tips:

*If you don’t have a fluted pastry wheel, a pizza cutter will work just well. 

*My nephew, JJ, had the idea of making jalapeno cheez-its. Now my suggestion would be to use 8 ounces of a pepper jack cheese. 

*Add in a little cayenne pepper for heat.

*Garlic powder and parmesan cheese would make a yummy addition to these crackers. Use an herb butter as well!

Mama’s Coleslaw

I’m really surprised that I haven’t shared this sooner! Tonight is the Alabama vs. Clemson game and my dad asked for bbq chicken, coleslaw, and baked beans. Normally if I need one our recipes I will come to my blog and do a search for it. But alas, I didn’t find it. So here goes! 


Mama’s Coleslaw

1 cup mayonnaise

1/2 cup sour cream

3–4 Tblsp pickle juice, vinegar, or lemon juice

2 tsp sugar

1/2–1 tsp dry mustard

1/4–1/2 tsp paprika

1/2–1 tsp salt

1/4 tsp black pepper

1/2 tsp celery seed

1 lb tri–color shredded cabbage mix

Combine the first 9 ingredients with a whisk in a large bowl. Adjust seasonings if needed and stir in cabbage mix. Cover with foil or plastic wrap. Chill until ready to serve. 

For this recipe it is best to use the smaller measurements of seasonings at first, this way you can adjust after it has sat for a while. Make this the day before and all the flavors will blend together more thoroughly. My mom and sister-in-law did an amazing job coming up with this recipe, lots of taste testing, collaberation, and the final product is a creamy  slaw  that is great with any grilled food and fried chicken! You can make this slaw recipe as sweet or savory as you like, and if you decide to use a sweet pickle juice take care to reduce the amount of sugar. 

Hope you all enjoy and have a blessed day!