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Homemade Rosemary Pecorino Romano Crackers, Homemade Cracker Recipe, Kid Friendly Recipes, Money Saving Recipes

Homemade Rosemary Pecorino Romano Crackers

My kids love homemade crackers, what about yours?! They especially love this flavored cracker. You’d think the fancy ingredients in this recipe would turn a kid off, but on the contrary, the flavor of this cracker is the bomb diggity for both kids and adults. Quick! Gather your kiddos for this easy recipe that they can make in the kitchen, with supervision of course. 😉 Get creative and adapt the spices and cheese for your favorite flavor cracker. We also did an onion garlic cheddar cracker that rocked the house too! You can find that recipe below the main one. Enjoy!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream, plus extra if needed

Directions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F.  Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible,  lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in  your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.

Recipe for Onion Garlic Cheddar Crackers

From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

Homemade Rosemary Pecorino Romano Crackers ~ Kid Friendly Recipe ~ Money Saving Recipe
 
Recipe type: Appetiser
Ingredients
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • ¾ cup heavy cream, plus extra if needed
Instructions
  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F. Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible, lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.
  6. Recipe for Onion Garlic Cheddar Crackers
  7. From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, ½ teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

 

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Triple Chocolate Chip Cookies

These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉

*SEE NOTES*

Ingredients

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temp.
  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups classic white premium baking chips (I just call them white chocolate chips. :))
  • 3/4 cups semi sweet chocolate chips
  • 3/4 cups milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.

*Notes*

As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.

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Triple Chocolatey Chip Cookies ~ Money Saving Recipe
 
Triple Chocolate Chip Cookies These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉 *SEE NOTES*
Ingredients
  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temp.
  • 2¼ cups all-purpose unbleached flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cups classic white premium baking chips (I just call them white chocolate chips. :))
  • ¾ cups semi sweet chocolate chips
  • ¾ cups milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.
  7. *Notes*
  8. As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.

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Pineapple Chicken, 30 Minute Dinner Recipes, Money Saving Recipes, 30 minute Chicken Recipes, Wok Recipes

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again.  Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

  • 2 teaspoons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives

For The Sauce

  •  (RESERVED JUICE)
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch

Directions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

Pineapple Chicken ~ 30 Minute Recipe
 
I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I'm dreaming again. Aaaaanywho, here's a fast one for you to get you one step closer to that bubble bath. 😉 This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!
Author:
Recipe type: Dinner
Ingredients
  • Ingredients
  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives
  • For The Sauce
  • (RESERVED JUICE)
  • ⅓ cup brown sugar
  • ⅓ cup soy sauce
  • 2 teaspoons chili garlic sauce
  • ½ teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch
Instructions
  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
  5. *Notes*
  6. I bought my vine sweet mini peppers at Costco. They are so stinkin' delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I'd only use ½ of each one.:)
  7. Leftovers are even better the next day as the flavors get a chance to marry overnight.
  8. This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I'm planning a big dinner party with different entrees. Or simply know I won't feel like cooking the next day. No one knows the wiser. Shh... it'll be our little secret. 😉
  9. Quick note on the rice... If making the dish a head of time, wait to make the rice the day you are reheating the dish.

 

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Not Your Granny’s Brownie ~ Better Than Robert Redford Recipe by Tiffany

I think most of us have all heard of the dessert that has the nut crust, cream cheese/ pudding center with whipped topping on top, right?! I have heard this particular dessert called many different names. But I’ll never forget the name I grew up calling it, Better Than Robert Redford. How about you, what do you call it? Robert Redford dessert is requested for just about every birthday we have. Our oldest turned 18 just a few days ago and wanted, yep, you guessed it, Robert Redford dessert. Just for fun, I wanted to try it a bit different and made a yummy variation of the original dessert. The results were super chocolatey yumminess. Enjoy!

Ingredients

  • 1 box 19.5 oz. family size chocolate fudge brownie mix + ingredients to make brownies
  • 1 box 3.4 oz. vanilla instant pudding & pie filling
  • 1 box 3.4 oz. chocolate instant pudding & pie filling
  • 1 box 8 oz. cream cheese, room temp.
  • 3 cups milk
  • 1 cup powdered sugar
  • 2 containers 8 oz. each Cool Whip, (reserve one cup)
  • 1  Hershey’s chocolate bar 1.55oz  or candy bar of your choice, coarsely chopped
  • 1/2 cup chopped nuts, optional

Directions

Preheat oven to 350 degrees F. confection setting. Prepare brownies as directed on box. Pour brownie mix in a 3qt. greased baking dish. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Let brownie cool completely.

In a standing mixer, beat cream cheese, 1 cup Cool Whip and powdered sugar. Spread cream cheese mixture over cooled brownie. Wash out mixer bowl. Next, combine chocolate & vanilla pudding with milk in your standing mixer, beat. Spread pudding mixture over cream cheese mixture. Top with Cool Whip, chopped candy & nuts if desired. Place in refrigerator until ready to serve.

Not Your Granny's Brownie ~ Money Saving Recipe
 
Cuisine: Dessert
Ingredients
  • Ingredients
  • 1 box 19.5 oz. family size chocolate fudge brownie mix + ingredients to make brownies
  • 1 box 3.4 oz. vanilla instant pudding & pie filling
  • 1 box 3.4 oz. chocolate instant pudding & pie filling
  • 1 box 8 oz. cream cheese, room temp.
  • 3 cups milk
  • 1 cup powdered sugar
  • 2 containers 8 oz. each Cool Whip, (reserve one cup)
  • 1 Hershey's chocolate bar 1.55oz or candy bar of your choice, coarsely chopped
  • ½ cup chopped nuts, optional
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F. confection setting. Prepare brownies as directed on box. Pour brownie mix in a 3qt. greased baking dish. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Let brownie cool completely.
  3. In a standing mixer, beat cream cheese, 1 cup Cool Whip and powdered sugar. Spread cream cheese mixture over cooled brownie. Wash out mixer bowl. Next, combine chocolate & vanilla pudding with milk in your standing mixer, beat. Spread pudding mixture over cream cheese mixture. Top with Cool Whip, chopped candy & nuts if desired. Place in refrigerator until ready to serve.

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