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Friday, April 22, 2011

Homemade Cheese-Its


I found this recipe from A Bird And A Bean.  It is such an easy and fun snack to make!
I do not buy much processed junk food, so when we get a craving for something crispy and cheesy, I now know have the perfect recipe to make.

Next time I will roll them out thinner for more of a crunch.  These had crunchy bottoms and crisp layers of cheesiness, and my girls liked them "poofy" so they were still a hit even rolled a bit thicker.  
I think I will take a toothpick and poke the middle of each one before baking next time, it may help de-poof and will make them look like the original.

Thanks, Erin, for a great recipe! 
 I love eating a cracker with minimal ingredients and no preservatives!






Homemade Cheez-It Crackers
**I didn't need to chill mine, I think if you add less water you can skip this step.
  • 1 cup flour
  • 4 tablespoons cold butter, cut into small squares
  • 1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve.




50 comments:

  1. Cheese-Its are my favorite snack. Can't wait to try them. Sounds so easy. Thanks for sharing the recipe. Oh and Happy Easter. Blessings, Pat

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  2. Thanks so much. I'm glad you liked them. I've made them thinner since my first post, but my kids liked them poofy too! :) haha.
    Happy Easter. He is risen.

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  3. These look DELICIOUS. We totally need to make these. YUM.

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  4. Being in New Zealand, I've never heard of Cheese-Its, but this recipe is just like one my mum used to make when I was little and that I rediscovered about a year ago. Mine always end up poofy too (unlike Mum's) but I know that's my fault for treating the dough like a pastry and folding it in 3 when rolling it out. Still, they always taste good and I am completely unashamed at keeping on trying to perfect them :-)

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  5. This recipe is SO easy and DELISH!!! Glad to have a yummy new snack!

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  6. OMG! I just made these using gluten free all purpose flour mix and they are amazing! I thought when I couldn't eat gluten that I would not be able to find any cheese crackers I would love and this recipe is it! Thank you so much for such an easy and yummy recipe!

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    1. I will be trying these gluten free also. Thanks for your post.

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  7. Any idea how many Weight Watcher points these would be? They look delish...I know my grandbabes will love them! I will too...thus the reason I need to get an idea of WW points! :-/

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    1. I haven't made yet, so not sure. You just need to calculate the nutritional info for the entire recipe, then divide by the number of servings, then put in your calculator.

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    2. If you calculate the recipe using the WW Recipe Builder...the entire recipe is 48 Points Plus points! Yikes! Depending on how many servings this recipe makes, it could be a "good deal" or not a "good deal" as we like to say. maybe when I get to my goal I'll work them into maintenance!

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  8. I just made these. What a great snack for a snowy winter day!

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  9. Is this all purpose flour you are using or self rising? Mine did not "poof" as I was hoping they would.

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  10. I just made these, using regular flour. They poofed! Very tasty. But I think next time I'll try harder to find the EXTRA sharp cheddar cheese. All my store had was just sharp. Still yummy though!

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  11. Any ideas for those who don't have a food processor.

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  12. If you don't have a food processor, you could use a pastry cutter or just two knives and criss cross them to "cut" the butter/cheese into the flour. If you look up how to make a pie crust, I would think the technique would be the same.

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  13. I made these the other day and they were awesome. I poked a hole in the middle of each with a knife and that gives them the cheese it look and it keeps them from poofing.

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  14. I used my mixer instead of a food processor and I had no trouble with it. I also made these with 6 oz of Swiss cheese and 1 tsp of Smoked Paprika and Garlic seasoning instead of the cheddar and cayenne. They turned out wonderful!

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  15. I wonder if anyone has done this with whole wheat flour?

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  16. I just made some with whole wheat and they are yummy!

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  17. I made these in my mixer, too, and they turned out just fine. I am a little worried that my kids might think they are too spicey. I also used whole wheat. They really do taste like a puffy Cheez-It!

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  18. Have some in the oven now. Can't wait until they're done so we can try them. 15 more minutes! :)

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  19. Delish, the parchment is a must though...greased tin foil equals sticky (yet yummy) mess.

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  20. OMG! Thnx for this. Gonna try it. Just recently introduced these to my kids out of desperation one day in store, looking for a snack to keep them quiet. They loved the processed ones, of course, but I felt super guilty. Now I have these to try. How long do they keep? (I'll use whole wheat flour also).

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  21. I made these last night with a gluten free all purpose flour and they were amazing! Couldn't tell the difference. So glad I came across this recipe!!!

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  22. I made these yesterday with my 4 year old.....Delicious!! They were so easy to make with ingredients we always have at home. I used whole wheat flour, didn't need to chill the dough, and poked a small hole in the center of each cracker before baking them. Everyone who tasted them agreed they are better than the boxed kind! This is a great recipe that we will make over and over again! Thanks!!

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  23. Do you know how long theses stay fresh in an air-tight container? Do you store in the fridge? Have you tried to freeze these? :) thanks!! I can't wait to try this recipe! :)

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    1. Never frozen or saved these for very long..they get eaten up here at our house!

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  24. Amy,
    Wondering if it is possible (i.e., easily possible) for you to change the background of your recipe pages? I'm trying to copy and print this recipe so I can make it tomorrow, but can't get rid of the peach background; and don't have enough ink to print all that peach.

    Just a thought. Don't know if others have had same question.

    Thanks ;)
    --CC

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    1. there is a green "print friendly" button right above comments. Click that and you will be happy!!

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  25. Found you via pinterest! Thanks for this recipe! My kids and I made it today on our spring break, rolled extra thin and they were gone in minutes. I'll have to make another batch for my husband to try. My daughter helped poke all the holes and my two year old loved them. Thank you so much for sharing!

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  26. My 3 kids and my husband LOVE these (me too)!!! Thank you so much for this recipe. I love that I can feed them one of their favorites snacks with all natural ingredients. They are delish!

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  27. I live overseas in South Korea and one of the foods I miss the most is Cheez-Its. I got my hand on a block of cheddar and made these.. they are amazing!!! They taste just like the real thing. Thank you for the great recipe!

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  28. These were so simple to make. I used a "three cheese mexican blend" and they still turned out delish!

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  29. I just made these and my husband and I had to force ourselves to stop eating them and save some for the kids. Next time I'm doubling the batch and making a few variations to the batches. Yummy!! Thanks for sharing.

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  30. Just made these for a yummy first day of school snack...delicious!

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  31. These are fantastic and so easy!! I may never buy actual Cheez-its again, thank you!

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  32. Delicious!!!! I'm sure my one-year-old will gobble them up when he wakes up from his nap:) Waaayyyy better for him than his favourite "fishie crackers"

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  33. I'm lookin forward to makin these for my family. Thnx

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  34. I can't wait to try these. Love the short list of natural ingredients. I like the idea of a poofy cracker! Thanks for sharing :)

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  35. These r great!!!!!! Mine didn't puff. But they are amazinggggg!! Used whole wheat flour! Ty so much!!!!
    -Nikki

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  36. These are absolutely amazing!! I just made my first batch and I can't believe how good they taste with so little ingredients. I did substitute the cayenne pepper with paprika because it was all I had, but it worked out perfectly.
    Thank you for this amazing recipe and now I don't have to buy the store ones that are loaded with crap.

    Tiff

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  37. I omitted the cayenne and they tasted great. Very cheesy. Can you use less butter? These are better than the real stuff but are full of fat...deicious nonetheless.

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  38. I just made these and they are awesome! Thank you so much!

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  39. One of my new favorite recipes! Thank you so much!

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  40. Oh my word!!! So nummy - thank you for sharing !! No more processed snack crackers for us!!

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  41. These are quite delicious. I used white pepper and paprika instead of the cayenne and white cheddar as well. I would say these taste more like cheese nips than cheez-its though. Us Cheez-It lovers do know there is a difference.

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  42. The puffy ones look yummy, but those of you who want more "crackery" type crackers, need to chill the dough and poke at least one hole in the cracker before baking. Chilling the dough helps retard rising so quickly while being baked.

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  43. My favorite cheezits are the hot and spicy, so I mixed in a few good squirts of Sriracha with the water. Turned out great!

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  44. Oh Wow! These are delicious & dangerously addictive. I had to force myself to leave the kitchen and stop snacking on them. I totally forgot to add the cayenne pepper and they are great. Other than that, I followed the recipe & poked holes in each square before baking. Yum, yum, yum.

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Thank you so much for your lovely words to me! Due to the number of comments I receive, I cannot respond to all of them - but know that I read and love every word. If you have a question in need of a response, please e-mail sponsornewnostalgia@gmail.com and either Robyn or I will get back to you.