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15 homemade cheese crackers

Homemade Cheese Crackers

Need a new homemade snack idea instead of buying those boxed versions all the time?

homemade cheese crackers

We get a lot of requests for healthier homemade versions of common snacks to put inside lunch boxes!

Related: Top 5 Lunchboxes We’ve Tested

The fun part is to get your kids involved and let them have mini cutters and cut any shape they want! Want round ones? Use the downside of a shot glass.

MOMables specializes in taking recipes and making them simple so everyone can do it! You don’t have to be a master chef to follow our meal plan; all you need is a kitchen and a bit of preparation!

homemade cheese crackers The recipe is simple, easy to make, and it will leave you wondering what the extra ingredients in the box really mean.

Cheese Snack Crackers

homemade cheese crackers

5 from 2 reviews

  • Author:
  • Yield: 3-4 cups, depending on size
  • Cuisine: Snacks


  • 2 cups grated extra-sharp Cheddar cheese
  • 1/4 cup butter, softened and cut into pieces
  • 1 cup flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2-3 tablespoons milk


  1. Preheat the oven to 375˚F, and line a baking sheet with parchment paper.
  2. Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
  3. Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
  4. Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
  5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
  6. Place the crackers at least ¼ inch apart on the baking sheet. Repeat the process with a second ball of dough.
  7. Bake for 12 to 15 minutes, with the rack placed in the middle of your oven, until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.
  8. Place the baking sheet on a rack, and let the crackers cool completely. Eat or store in a covered container for up to 3 days.


7 homemade granola recipe

Homemade Granola

Have you ever wanted to make your own granola? Now you can!

homemade granola recipeYou’ll find this granola in my pantry AT ALL times. It’s fantastic with yogurt or on salads, and the kids love it!

It’s simple and quick to prepare, and this basic recipe can yield lots of creative variations! Sometimes the simplest things can go the longest way!

Whether it is your children giving you a quick hug and kiss, the hubbie cleaning up the kitchen (without your asking), or just a quick and simple snack to keep you or your kids going until dinner time, the simple and easy things in life are the best!

MOMables works to make your life easier by providing you with a weekly meal plan that will keep you organized and the recipe ideas flowing!

I’ve tried many different recipes, and after changing them over time, I ended up with my own written on a post-it!

MOMables Pantry Granola

  • Author:
  • Cuisine: Snacks


  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup pumpkin seeds
  • ¾ cup shredded sweet coconut
  • ¼ cup flax seed (golden or toasted)
  • ¼ cup plus 2 tablespoons sucanat (or brown sugar)
  • ¼ cup plus 2 tablespoons maple syrup
  • ¼ cup vegetable oil (sometimes I use coconut oil in liquid form)
  • ¾ teaspoon salt
  • 1 cup raisins or cranberries


  1. Preheat the oven to 250F, and line two baking sheets with parchment paper or silicone mats (not waxed paper).
  2. In a large bowl, combine the oats, almonds, pumpkin seeds, shredded coconut, and flax.
  3. In a separate bowl, combine the sucanat, maple syrup, oil, and salt.
  4. Pour the wet ingredients into the dry ingredients, and mix well until all are evenly coated.
  5. Pour onto the baking sheets, and cook for 50 minutes, stirring every 15 to 20 minutes to achieve an even color.
  6. Remove from oven, and add the raisins. Allow the granola to cool completely before storing in an airtight container.


pantry granola