Now don’t think I’m crazy for making my own crackers, although I have to admit that you might have a point. I certainly never aspired to make my own crackers, but this recipe caught my eye because I have always loved Trader Joe’s version. It didn’t seem too complicated and I just had to try it. In the end, it really was quite simple and I was immediately hooked.

I also love that you can bake them off whenever you need/want them. No more opening a box where too many of them are broken and unusable. Additionally, they are a whole lot tastier, healthier and stay fresher longer than store-bought options. I hope you give them a try and you too might be hooked. Also, the variations of add-ins is pretty extensive, be creative and try different combinations. I have added two additional options in the notes section at the end of this post, however these are only guidelines, mix and match as you like.

INGREDIENTS
2 cups all purpose flour
2 tsp baking soda
1/4 cup raw cane sugar
1/2 tsp kosher salt
2 cups buttermilk, see notes below
1/4 cup honey

ADD-INS
1/2 cup dates, chopped
1/2 cup roasted pumpkin seeds
1/2 cup pecans, roughly chopped
1/2 cup sunflower seeds
1/4 cup ground flax seed

DIRECTIONS
Preheat oven to 300º.

In a large bowl, stir together the flour, baking soda, cane sugar and salt. Next, I add the dates into the dry ingredients. This coats the dates in the flour mixture and prevents them from clumping too much. Then add the buttermilk and honey, stir to combine. Next, add the pumpkin and sunflower seeds, again, stir well to combine. Be aware, as seen below, this is a very wet batter, more liquid than solid. Do not worry, that is as it should be and it will come out beautifully.

Pour the batter into five mini-loaf pans (mine are approximately 3-1/4″ x 6″) that you have sprayed with nonstick spray. Bake for about 22 minutes or until golden on top and slightly springy to the touch. When done baking, remove from the loaf pans and cool completely on a wire rack.

Then, wrap and freeze them slightly before slicing. When slightly frozen, it will be much easier to cut into very thin slices. I also recommend using a good serrated bread knife to do the slicing, it will cut through the nuts and dried fruit better. I usually get about 18-20 slices out of each loaf. Place the slices on a sheet pan and bake in 300º preheated oven for 15 minutes, then flip them over and bake for another 10 minutes or until crisp and a deep golden brown. Over time, you will get a feel for how brown/crisp you like yours done. Leave them in longer for darker, crisper crackers or pull them out sooner when not too brown if you prefer. If next day they need crisping, just put them on a sheet pan for a few minutes at 300º and they will be fresh and crisp.

Alternatively, you can freeze the loaves for up to two months, just make sure you wrap them tightly. When ready to use, thaw slightly, slice and bake for some yummy fresh crackers.

NOTES
The mini loaf pans are very easy to find. If you live near a Home Goods store, they usually have them for about $10 for a set of 4 or 5. If you don’t have access to that, there is always Amazon, they, as always, have many options to choose from. I do have some silicone loaf pans (red in the photos above) and just a heads up, they do take a little longer to cook than the metal pans. Not a problem, just something to be aware of. Truth be told, I’m not a big fan of them, they tend to expand on the sides a bit and don’t hold there shape as well as the metal pans.

Also, a note on the buttermilk. I actually made my own because I didn’t want to go to the market. Making your own couldn’t be simpler, take 2 cup of milk (I used 2% because that’s what I had on hand) and add 2 Tbs of distilled white vinegar OR 1 Tbs of lemon juice. Mix the two together and let sit for about 10-15 minutes and you’re done! It should look mildly curdled.

Some other flavor variations to try:
1/2 cup dried apricots, chopped
1/2 cup (70g) dried figs, chopped
1/2 cup hazelnuts, chopped
1 Tbs chopped fresh rosemary

and another:
1/2 cup dried cranberries or dried cherries
1/2 cup figs
1/2 cup pecans, roughly chopped
zest of an orange

Good, healthy granola bars are always a big hit and these are pretty simple to pull together. They have none of the additives and preservatives that you find in too many store bought versions. A friend was kind enough to share this recipe with me and I have made just a couple of minor modifications.

This makes upwards of 40 bars, depending on how you cut them. So, feel free to half the recipe if you like and the roughly twenty bars might be a more manageable quantity. However, if you are in need of a good bake sale item, these would be a terrific choice since it makes so many.

1 1/2 cups (3 sticks) butter
2 cups (400g) sugar
1/2 cup (170g) honey
3 oz. milk (91g)
5 cups (15oz.) rolled oats
1 1/2 cups flour
3 cups shredded, unsweetened coconut
1 1/2 tsp cinnamon
3/4 tsp kosher salt
3 cups mixed dried fruit & nuts, diced
(I used 1 cup chopped dates, 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup dried cherries and 1/2 cup sunflower seeds)

DIRECTIONS
Preheat oven to 350º
First, grease and line a large sheet pan with parchment paper. Then, add the first four ingredients to a medium saucepan and on medium heat, melt together until fully liquid. Then, combine the next five ingredients in a large bowl. When the melted mixture is done, pour it over the dry ingredients. Stir to fully incorporate and finally, fold in the fruit and nut mixture.

Next, pour the fully combined mixture onto the prepared sheet pan and pat down firmly to condense and pack the ingredients. Put a sheet of wax paper over the mixture and take another sheet pan, put it on top of the wax paper and push down to fully compact the mixture.

Bake for 25-30 minutes, until golden brown on top. Cool completely and cut into your desired shape.

This does make a whole sheet pans worth, which is about 40+ bars, depending on the size you cut them and they are a bit sticky and chewy, but delicious!

NOTES
The variations for this are endless. You choose the dried fruits that you like, the nuts and almost anything else you want to add. Think chocolate, peanut butter, apricots or sesame seeds. The list is quite long, experiment and have fun with the combinations.

Need an appetizer to bring to a party? This one is always a hit and it’s a cinch to make. It’s refreshing, light, delicious and comes together in no time. No cooking, no fancy equipment, just mix in a bowl, assemble and serve.

INGREDIENTS
8 oz. cream cheese, room temperature
2 tsp. lemon zest
2 Tbs. lemon juice
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1/3 cup fresh dill, finely chopped
1 lb. smoked salmon
2 1/2 oz. small capers
fresh dill for garnish
1 large English cucumber, sliced into 1/2″ rounds

DIRECTIONS
First, in a medium bowl, combine cream cheese, lemon zest, lemon juice, salt, pepper and dill. Mix until well combined. Spread the mixture onto the cucumber rounds, then top with a small piece of salmon. Finally, add two or three capers to each cucumber round and top each with a small sprig of dill. That’s it, you’re done! The beauty here is that you can do this several hours before serving and keep refrigerated until ready to serve.

NOTES
Personally, I prefer the cucumber base, but other good options are using crostini or a good sturdy cracker. The choice is yours, either way, they will still be delicious. However, if doing the crostini or crackers, be mindful of how far in advance you assemble them. The crackers, if sitting too long, could get a little soggy.

This is as simple as it gets. A quick recipe that enhances and elevates the pecans to a yummy new level. Serve them as a wonderful stand-alone snack, at the bar with cocktails or my absolute favorite, with some coffee ice cream, a drizzle of salted caramel sauce, then topped with these tasty treats. Sounds like such a simple dessert and it really is. However, we all know that quite often, the simplest recipes are often the best ones. This is a classic example of how a few separate, high quality ingredients can elevate the simple to the sublime. Additionally, this makes a good amount of pecans and they store beautifully, so they’re a great go to snack or are there to create a last minute dessert. You will not be disappointed, give it a try.

INGREDIENTS
2 cups (240g) pecan halves
2 Tbs. (28g) butter, melted
1/2 tsp. kosher salt

DIRECTIONS
Preheat oven to 325°F.
First, toss pecans and melted butter in medium bowl to coat. Add the salt and stir to combine. Then, spread pecans in single layer on rimmed baking sheet and bake until fragrant and slightly darkened in color, for 12-15 minutes. Stay close by because these can get overdone very quickly.

Alternatively and an even quicker method, is to melt the butter in a skillet, add the pecans and, on low to medium heat, toast the pecans for a few minutes. Once the pecans are fragrant, remove from the skillet, add the salt and toss to combine.

Finally, after cooking, cool the pecans on the baking sheet or in the skillet, if using, and then store in an airtight container.

NOTES
Do try to buy whole pecans, rather than pieces, they make a much better presentation when serving, whether with cocktails or over ice cream. Also, I have played with the salt a bit, in both amount and kind. You can do the same, however I definitely would not use regular table salt. My preference is a good, coarse, kosher salt, Diamond and Morton both make a good one that is carried in most supermarkets. A tasty upgrade is Maldon Salt, it is definitely worth it.

You have just stumbled upon your next new favorite recipe and it couldn’t be easier. All you need is about 10-15 minutes and you’re ready to go with this one. Honestly, it is addictively tasty and is also pretty darn healthy. Although this is delicious with crackers, crostini or crudité, it also works as an incredibly flavorful condiment. I’ve used it in quesadillas, as a flavor booster in sandwiches and I’ve even been known to just swipe a spoonful, it’s that yummy. A definite bonus with this recipe is that all ingredients are pretty much pantry staples, making for a great last-minute appetizer.

INGREDIENTS
3 Tbs. olive oil
1/2 cup walnuts
1/2 panko bread crumbs
1 garlic clove, minced or grated
12 oz. jar roasted red peppers
1 Tbs. lemon juice
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. fresh ground black pepper
1/4 tsp. red pepper flakes

DIRECTIONS
In a small skillet, over medium-low heat, add the first 3 ingredients and toast until the panko is a nice golden brown. Then, take off the heat and immediately add the garlic to the warm ingredients. Stir to combine and set aside to briefly cool.

Next, drain the peppers and add to a food processor. Add the remaining ingredients, including the cooled walnut panko mixture. Finally, pulse the mixture, to your liking. I prefer a little texture with mine, but you may like it super smooth. The decision is yours.

In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.

First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.

INGREDIENTS
1 Tbs. olive oil
1 medium sweet onion, chopped
1 roasted bell pepper, red, yellow, or orange
5-6 kalamata olives, pitted, roughly chopped
1 Tbs. capers
3 sprigs fresh thyme, stripped
manchego cheese, grated
mozzarella, shredded
kosher salt, fresh ground pepper, to taste
6-8 flour tortillas

DIRECTIONS
First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.

Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.

Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.

NOTES
The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.

Finally, line a sheet pan with parchment paper and pour the the whole mixture onto the pan. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. Consider yourself warned, these are hard to resist!

Looking for an easy, basic and tasty appetizer? Look no further! This recipe is a snap to put together and quite versatile as well. Use it as a spread for crackers, as a dip with crudité and if you have any leftover, try it on your bagels in the morning. The choice is yours, you can’t go wrong and it is delicious for all three.

INGREDIENTS
4-5 radishes, halved
4-6 scallions, reserve a few for garnish
1 stick celery
1/2 bell pepper, seeded (I prefer red, hence the pink tint)
1/4 hothouse cucumber, seeded
8 oz. cream cheese, room temperature, cubed
pinch kosher salt and fresh ground pepper, to taste
2 Tbs. sour cream or greek yogurt, if needed to thin mixture

DIRECTIONS
First, roughly chop each of the first five ingredients. This is merely to get them ready for the food processor, because it’s easier to pulse them when they are in smaller pieces.

With the metal blade in place, add all the vegetables to the bowl of a food processor. Pulse until roughly chopped. Don’t overdo the pulsing, unless of course you like a smoother texture. Personally, I prefer a bit more texture; you do what works for you.

Next, add the cream cheese and pulse until combined, but not too smooth. Alternatively, you do the final mixing by hand, as long as the cream cheese is soft enough. That will maintain the thick texture a bit better. Do make sure that the cream cheese is room temperature, it makes the mixing so much easier. If it seems too thick for you, add the yogurt and/or sour cream.

Season with kosher salt and fresh ground pepper, to taste. Finally, just cover and refrigerate to allow the ingredients to meld. Serve with crudité, crackers, and/or some breadsticks.

NOTES
This tends to be a bit thick, so if you prefer a thinner consistency to use as a crudité dip, then add the yogurt and/or sour cream. Alternatively, instead of adding yogurt, you could just add a little more cucumber, which is quite liquidy and would loosen it up to dip consistency. Be creative, there is no wrong way and don’t be afraid to swap out a few things if you don’t have them or don’t like them. That being said, I have made this oodles of times, as written and it is a delicious winner.

So, what do you do when your ‘better’ half brings home raw, unsalted mixed nuts?! They don’t exactly have much flavor and not what I was expecting. Yes, a mistake, not the end of the world, but now what do I do with these blah, boring nuts? Well, I found an incredibly easy solution. Just add a drizzle of olive oil, some kosher salt, a few fresh herbs and toast them in a hot oven for a bit. A total game changer, they’re delicious, company worthy and great as a nibble with cocktails.

INGREDIENTS
1 lb. mixed nuts, raw & unsalted
extra virgin olive oil
kosher salt
fresh ground pepper
sprigs fresh rosemary
sprigs fresh thyme

DIRECTIONS
Preheat oven to 400º.
This could not be more simple and more satisfying. Spread the nuts on a sheet pan, sprinkle with a bit of good extra virgin olive oil, sprinkle generously with kosher salt, fresh ground pepper and toss in the fresh herbs. Pop in the oven and roast for about 10-12 minutes. Keep close and watch the nuts carefully, all ovens are different, so there is no definitive timing. Once you start to smell the wonderful aroma, they are pretty much done.

Pull from the oven and immediately sprinkle with a good finishing salt. Maldon or a good fleur de sal is perfect here. Finally, place in a small serving bowl, add another sprig or two of the fresh herbs, as garnish, pour your favorite cocktail and enjoy.

Hard to imagine that so little effort could elevate this cheese from delicious, to extraordinary, but it does. A simple round of brie or camembert, add some olive oil, herbs, heat from the oven and in no time, you have an absolute winner. It’s a bit embarrassing to even call it a recipe, but here it is.

INGREDIENTS
1 round of brie or camembert
drizzle of extra virgin olive oil
several sprigs fresh thyme and/or rosemary

DIRECTIONS
Preheat oven to 350º
Place the cheese in an oven proof dish that you will also serve it in. Make a few slits in the top of the cheese, drizzle with olive oil, add the thyme sprigs and place it in the oven for about ten minutes or until you can see it start to melt and ooze. Serve with some fresh crostini or your favorite crackers. That’s it, stand back and wait for the compliments!

NOTES
Many wonderful options for this include adding a drizzle of honey. Also, adding not just one, but a combination of herbs, you could add some dried cranberries and toasted walnuts. A handful of toasted, slivered almonds would work deliciously as well.