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Cheez-Its, From Scratch

Cheez-Its From Scratch

This weekend is for snacking. And loafing. Because the weather is garbage. It’s all rainy, but not cozy up with a book kind of rainy (I just looked evuuureeewhere for that clip from The Office where Phyllis rattles off all the rainy day cliches but NBC is holding it hostage). Today was an ugly, cloudy, it-looks-like-rain-but-it’s-really-only-going-to-storm-for-about-5-minutes, 9000% humidity, extra frizzy-haired, and the little boys won’t go outside kind of rainy day.

So I have decided to be a complete couchy potato, eat snacks, only cook things in the crock pot, and immerse myself in all the new fall TV that’s happening.

What are you watching? Looking forward to? Missing?

Cheez-Its From Scratch

I am definitely missing Desperate Housewives. Sooooo sad.

But Bones is on again- looove Bones.

Caught up on Modern Family the other day- still hilarious. But I think the amount of time they devote to talking about Modern Family on GMA is a little bit creepy.

Cheez-Its From Scratch

The Office is in its last season- the kids and I still like to watch this one together, but we miss Michael Scott. Parks & Recreation is entering into its 5th season, and Amy Poehler always takes the cake, though I haven’t jumped into that show just yet this fall.

So with all this lazy couch surfing and TV watching going on, I decided to make us some snacks. Cheese crackery snacks to be exact.

Cheez-Its From Scratch

These cheese crackers taste almost EXACTLY like Cheez-Its, but without all the preservatives, of course. And because they’re orange I felt like the color was sort of appropriate for fall when all things pumpkin take center stage (Note: there is not any pumpkin in these crackers).

Speaking of pumpkin… I decided to give the Dunkin Donuts Iced Pumpkin Latte a whirl today. Except that I think the girl that works at our Dunkin Donuts must HATE coffee. Because in the three times I’ve visited the only location near us (which by the way is actually just a sad little drive-thru window stuck in the back of a gas station) and an ordered iced coffee, what I’ve actually been handed is a giant cup of sugar and milk poured over ice. The exception today was that my sugared milk was pumpkin flavored. AND I actually asked her to go easy on the sugar because my teeth still hurt from the last time I attempted a DD iced coffee (at least 3 months ago). Sorry, Dunkin Donuts. That was your last chance.

Cheez-Its From Scratch

These cheese crackers are nothing like the DD sugar milk garbage. They WILL NOT disappoint.

What are you watching this fall? What’s your TV snack of choice? Does your Dunkin Donuts suck as much as mine does?

5.0 from 2 reviews
Cheez-Its, From Scratch
 
Prep time
Cook time
Total time
 
Author:
Serves: about 60 crackers
Ingredients
  • 4 ounces sharp cheddar cheese
  • 4 ounces grated parmesan
  • 1 cup all purpose flour
  • ¾ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard ( I actually used a little spicy mustard from the fridge… worked just fine)
  • 2 tablespoons hot sauce (I went with Texas Pete) OR 2 tablespoons water (if you don’t want spice)
Instructions
  1. Pre-heat the oven to 375. You can prepare a baking sheet with parchment paper, but i found it unnecessary; didn’t even grease the cookie sheet.
  2. Put all the ingredients in your food processor and pulse until coarse crumbs have formed. Add the hot sauce (or water) in a little at a time until dough forms.
  3. Lightly flour a clean work surface and turn the dough out. Divide it in half (makes it a bit easier to work with) and roll the dough out. I left mine sort of thick (see photos) because I like it when homemade stuff looks sort of rustic.
  4. Use a pizza cutter or a sharp knife to cut the dough into squares, and then poke that signature “Cheez-It” hole in the center using a toothpick or skewer.
  5. Repeat the process with the second half of the dough. Line your crackers up on your prepared baking sheet; they won’t expand like cookies so there’s no need to leave gaps in between.
  6. Bake for 10-12 minutes; they’ll be just a tad bit golden.
  7. Eat ‘em warm or let them cool.

(from THIS recipe at Creative Noshing)

Enjoy!

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