Wheat Thins

By JoshandMegs -
Abigail and I just made these and they truly did taste like Wheat Thins! Probably better, though it's been a long time since I've had a boxed Wheat Thin. I only wish I made them thinner, because a few came out softer from being too think. Next time! They are really quick, and super easy. Fun to make with the little ones. Oh, and none of the extra added junk! All real ingredients!

Wheat Thins

 1 1/4 c whole wheat flour
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp paprika
4 tbsp butter, softened
1/4 c water
1/4 tsp vanilla
additional salt for topping (optional)

Combine flour, sugar, salt and paprika in a medium bowl, or food processor. Cut the butter into small pieces and mix it in thoroughly, you could use your hands as well. Combine water and vanilla, then add to flour mixture, mixing until smooth. It's really an easy dough to work with!

Preheat oven to 400. Lightly grease a baking sheet or line with parchment paper.

Roll dough out on a floured surface. I personally like them thin and crispy, so about 1/16 inch. Using a pizza cutter, cut into squares, or whatever shape you like!

Place on cookie sheet, and bake 5-7 minutes or until golden brown. Watch them closely, in case yours are a bit thicker or thin. These will stay crisp for several days, and are best stored in an airtight container.

 Bon Appetite!

Comments

  1. jeff and alli9/01/2012

    How funny, I was going to post this today or tomorrow! They are really easy and I always wish I had made more.

    ReplyDelete
  2. Jon, Kristin, and the kiddos9/04/2012

    Ummmmm... AWESOME! I am excited to try this and Koen will LOVE helping me! :D Glad to know that two of you have already tried and enjoyed. :)

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more