Yes, I still love my snacks.  We’ve been going through a heat wave the past week, so I haven’t been able to bake crackers or cookies.  Finally, this morning, I decided I was going to make wheat thins.  They came out pretty good.

wheat thins

I used a recipe from Tracey’s Culinary Adventures, and they came out pretty darn good.  Since you can go to her site and get the recipe, I’m just going to note changes and observations I have to them.

  • I like salty crackers, so next time, I may brush with melted butter, or a little water and then sprinkle with salt for that extra salty flavor.
  • I couldn’t taste the paprika, so next time, I’ll add just a little more.  Not needed, just a preference for me.
  • I was going to use my pasta maker to ‘roll’ these out.  It wasn’t needed, they rolled out so easily that it was faster to just use the rolling pin.
  • Remember that thin is the key when rolling these out.
  • As with Tracy’s experience, I had to add a little extra water for the dough to come together.  If you do need to add the extra water, remember to just do a little at a time.
  • I mixed my dough in my food processor because that was easy for me, worked just fine.

That’s about it.  I now have snacks again.  I’m so excited.

Condensed Cream “of” soup

I’ve been meaning to note this for days, but just didn’t have time because of Resurrection Day, official new job, moving my old home office to the new home office, and just plain tired.

Sunday, I went to my cousin’s house to celebrate Resurrection Day with our families.  One of the two days a year I get to see that side of the family, so we always look forward to it.  We serve lunch potluck style and this year I was tasked with our traditional Party Potatoes.  Believe it or not, a recipe I got from an ex-boyfriend’s mother.  But the family has always loved it, so we make it every year.  This year, I was faced with a challenge though as one of the few ingredients to use is Condensed Cream of Potato soup.  Well, condensed soup tends to have MSG in it.  There may be some obscure brand somewhere that does not, but since I don’t plan on searching high and low for something I can make at home so easily, I didn’t find one.  And yes, you heard that right, making condensed soup, from scratch, easily.  Takes 10 minutes, give or take.  I got the recipe/instructions here.  Again, very easy.

The party potatoes call for 2 cans, so I doubled the recipe.  Came out pretty good.  The flavor was there, though, admittedly, I didn’t add enough salt.  I will have to add more next time.  Not related to the making of the soup, I didn’t add enough sour cream so the end result wasn’t as creamy as it should have been.  And definitely, more salt.

Next project, strawberry cake, from scratch.


I’ve made mayonnaise from scratch before.  I stopped because I had been making it in a blender and my blender started scrambling the eggs.  Therefore, not good mayo.  Today, I realized I could use my food processor.  I also found a recipe that called for a whole egg, not just egg yolks.  Great option for me since I really am not fond of separating eggs.  My 9 year old helped me, and unfortunately, she isn’t great at listening to explicit instructions and started adding the olive oil a little faster than I preferred.  I also erred in that I put the olive oil in the wrong measuring cup and it didn’t pour nicely.  I got oil all over the counter.  Oops!  Overall, it came out fine, and will serve its purpose of giving me mayo that I can eat that doesn’t have soy in it.  I made a chicken salad sandwich for dinner so that I would have some protein.  I’ll probably hard-boil some eggs tomorrow so that I can make some egg salad.  I will need to stop by the local veggie guy and pick up some celery to add to it.

As for the chocolate that I made last night – definitely a dark chocolate.  I prefer dark chocolate to milk chocolate, but this is even a bit much for me.  I’ll definitely be limiting myself to one of these a day.  Any more than that and it will be too much to handle.   it also tastes better cold out of the freezer.  I will need to think of how to tone it down a little.  But, they are definitely edible and will get eaten.

Almond Butter

Today, I happened to get in email, from a recipe list that I subscribe to, the recipe for homemade peanut butter.  I’ve looked it up before, even before realizing that they use soy oil in most, if not all peanut butters, and never tried to make it.  I’m not sure why, probably laziness to be honest.  So, today, I figured I would check it out.  My first thought as I was clicking was “I bet they use vegetable oil, in which case, that is out of the question.”  To my happy surprise, she didn’t.  She didn’t use oil at all.  YAY!!!  All that was involved were the peanuts and a food processor.  Salt to taste as needed.  I figured I would give it a try.  Except, the only peanuts I have on hand, I would have to shell.  Ok, chalk up another lazy bit.  I didn’t feel like shelling a pound of peanuts tonight.  Oh, but we did have almonds.  Done deal.

I measured out a pound of almonds, put them in the processor, and put it on high for a long time.  Ok, it was about 10 minutes.  Because almonds don’t have the natural oil that peanuts do, I added some sesame oil at the end to thin it out a little.  I also added some Kosher salt.  And guess what?  It was pretty darn good.  I gave some to the elderly lady that we take care of and she LOVED it.  Said it was the best almond butter she’s ever had.  So, for the true directions, go here.  I was surprised that it came out pretty well.

Tomorrow, I will attempt Cinnamon Rolls in my bread maker, maybe.  It all depends on how tired I am in the morning.