Grain-Free Poppy Seed Cheddar Crackers

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy HousewifeBy contributing writer Tessa

I remember the day when the thought of a making a cracker seemed like a job for professionals.  It wasn’t until my son’s food allergies that I ventured into making them so that he could have safe crackers to eat along with everyone else.

Like everything in life, we are meant to learn from our circumstances.  And while I doubt learning how to make crackers was the main plan…..learn I did!  I was so surprised at how easily they came together, and I now make crackers where I control the ingredients.

This creation came about when I had a hankering for a sharp cheddary cracker.  We absolutely love my paleo pie crust recipe, so it was a perfect place to start.  With a few minor modifications, voilà – a perfectly cheesy, grain-free cracker!

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy Housewife

Grain Free Poppyseed Cheddar Crackers
 
Ingredients
  • 1 recipe paleo pie crust
  • 1 cup packed (or more!) extra sharp cheddar, grated. (Any cheese may be used.)
  • 1 tablespoon poppy seeds
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Make the pie crust according to the directions.
  3. With the contents still in the food processor, pulse in the cheese and poppy seeds to mix.
  4. Divide the dough into 4 balls. While you roll out the first ball, cover the remaining ones so they do not dry out.
  5. Using either parchment paper or a non-stick baking mat, place one ball of dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet.
  6. Using a pizza cutter or knife, gently slice the large rectangles into approximately 2-inch squares.
  7. Sprinkle with a touch of sea salt and bake for about 10 minutes.
  8. Pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and cris, about 1-4 minutes...depending on how thin you got them!
  9. Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!
Notes
Roll out as evenly as possible...the edges are usually a bit thinner. That is okay.

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No-Bake Cranberry Orange Snack Bars

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy HousewifeBy contributing writer Beth

It seems like my kids eat all day long. I mean non-stop! So it’s good to have some snacks around that are easy to grab and go. With these No-Bake Cranberry Orange Snack Bars in the refrigerator, I feel good knowing that my kids are grabbing a snack that will give them energy for another few hours of fun until the next meal.

This bar recipe is super easy. Even though there is no baking there are a few steps on the stove top. You could use a microwave for those steps, if you prefer.

My favorite part is that the kids can help out. They take turns gathering the ingredients, stirring the batter, and pressing the bars into the pan. Just make sure to have an adult supervising for the stove top portion of the recipe.

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy Housewife

No Bake Orange Cranberry Snack Bars
Serves: Makes 18 bars
 
Ingredients
  • ½ cup orange juice
  • 1 cup dried cranberries
  • ⅔ cup brown sugar
  • ½ cup honey
  • 1 cup creamy peanut butter
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon ground cinnamon
  • 1 cup ground flax seed
  • 3 cups quick cooking oats
  • 1 cup walnuts, chopped
Instructions
  1. Prepare a 9 x 13 inch pan by lining it with parchment or wax paper. This will keep the bars from sticking. Make sure to leave "handles" on the sides of the paper so that you can easily remove the bars from the pan when they're completely ready.
  2. In a small saucepan, heat the orange juice, cranberries, and brown sugar over medium heat just until it starts to get steamy. Stir the cranberries to make sure they're all coated and also to allow the sugar to dissolve. Do not boil. You're re-hydrating the cranberries in this step and infusing the orange flavor from the juice. Remove the cranberries and juice from the heat and pour them into a bowl. Set aside to cool.
  3. In the same saucepan, combine the honey, peanut butter, and butter. Heat them on low to melt. Stir often and do not boil. Remove from heat when all ingredients are completely heated and mixed together. Pour mixture into a large glass bowl.
  4. To the peanut butter mixture add the vanilla, orange extract, cinnamon, flax seed, and cranberries (discard any juice that was not absorbed). Stir to combine.
  5. Add the oats and walnuts and work together. This mixture will be very stiff. I use my hands when it gets too difficult to stir with a spoon.
  6. Press the mixture evenly into your prepared pan. Refrigerate for about an hour. The mixture will stiffen during this time.
  7. Remove from the pan and cut into 18 bars. Serve immediately. Store any remaining bars in an airtight container in the refrigerator.

No-Bake Orange Cranberry Snack Bars - Great for on-the-go snacking to give your kids energy. They'll enjoy helping to make them too! Found at The Happy Housewife

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Egg Salad with Cheddar

Egg Salad with Cheddar at The Happy HousewifeBy contributing writer Beth

Egg Salad is a staple at our house. The kids love the creamy flavor, and I love the extra punch of protein from the eggs.

We always have all these ingredients on hand, and you likely do too. So it’s a quick and easy choice for lunch when you’re tired of peanut butter and jelly sandwiches.

Here’s a word to the wise: Do not overcook the eggs. Yes, it’s possible, and I don’t advise it.

I used to overcook my eggs. I think I did that because I was so scared of undercooking them. Yuck! When you overcook them, the egg whites get very chewy and the yolk turns green. So follow these directions carefully to keep that from happening to you. Nobody likes green eggs, no matter what Dr. Seuss says!

Speaking of green, those of you who are adventurous and health-minded could try an alternative to this recipe. Try replacing the mayo with avocado. No, I’m not kidding. It’s creamy and doesn’t have a really strong flavor. It will bind the ingredients together and still let the crunch of the celery and onions shine through.

Egg Salad
Serves: 4
 
In just a few minutes you can have a creamy egg salad. Serve it on your favorite bread or a on a bed of greens.
Ingredients
  • 5 eggs
  • ¼ cup celery, diced
  • ¼ cup white onion, diced
  • ⅓ cup mayonnaise
  • 1 tablespoon yellow mustard
  • ½ cup shredded cheddar cheese
  • black pepper to taste
Instructions
  1. In a small saucepan, place the raw eggs and cover with cold water.
  2. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes at a low boil.
  3. Remove from the heat and carefully drain off all the water. Cover with cold water and a few cubes of ice. You'll want to do this to stop the eggs from overcooking. Leave them to cool for about 10 minutes until they're easier to handle.
  4. Peel the eggs and dice them up.
  5. Place the eggs, celery, onion, mayo, mustard, and cheese into a small bowl. Stir to combine.
  6. Add black pepper to taste.
  7. Cover and refrigerate at least thirty minutes to chill.
  8. We like to serve this on potato bread or over a green salad.

Egg Salad with Cheddar at The Happy Housewife

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Homemade Pickles

There are two types of people in this world, those who love pickles and those who don’t.  I fall into the first group. My dad loves pickles and as a kid I remember eating pickles with everything. (Including our famous peanut butter and pickle sandwich, try it some time!)

Homemade pickles are actually really easy to make and so delicious. It only takes about 10 minutes to prep them for the fridge!

I absolutely love homemade (or house made at a restaurant) pickles. There is nothing better than a cripsy dill pickle on a sandwich or burger. So delicious!

A few years ago I made these cold crock pickles and they were so easy I couldn’t believe it. Not only where they easy, they were delicious!

Remember you need pickling cucumbers to make these pickles. Pickling cucumbers are shorter with thinner skins and usually have bumps on them. Salad cucumbers are longer and have tougher skins.

Homemade Cold Crock Pickles
Prep time: 
Total time: 
 
These homemade cold crock pickles are easy to make and delicious!
Ingredients
  • 2 Tablespoons minced garlic
  • ½ cup fresh dill
  • 4 cups white vinegar
  • ½ cup non-iodized salt
  • 3 quarts water
Instructions
  1. Heat the water, salt, and vinegar and vinegar until it comes to a boil.
  2. Boil for 5 minutes
  3. Remove from the heat and allow to cool for 7 minutes.
  4. Layer garlic, dill, and cucumbers in a large crock (I use a giant mason jar).
  5. Pour liquid over the cucumbers.
  6. Let cool another 10 minutes.
  7. Loosely cover the top of the crock.
  8. Store in refrigerator for one week.

 

This is how simple it is, layer your cucumbers, garlic, and dill. This is a fun cooking project for the kids too!

I’ve tried a few other pickle recipes and they called for too many ingredients or made it much harder than it needed to be. This cold crock recipe is really the simplest one I’ve tried and the best.

You’ll never go back to store bought dills after you try this!

See all of The Happy Housewife’s recipes here!

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