September 16

Not Cheez-Its

The Fellow™ is worried there might be some copyright infringement or something similar if I call these Copycat Cheez-Its. I’ve seen recipes for homemade Cheez-Its all over the internet and I doubt anything bad has come to them (save for maybe a few stomach aches after indulging in handful after handful after handful of this delicious treat [especially when warm]), but it is something on my mind a lot. I mean, there are companies out there that send cease and desist letters to people using their names, characters, etc. if they are being used in advertising or to make money. Well, I’m doing neither, but just in case, we’ll be calling these Not Cheez-Its (but they’re so totally Cheez-Its, except better!).

The mock up recipe has been floating around the internet for awhile. Like any scrumptious, to-die-for thing out there, there’s someone trying to figure out secret ingredients, the proper ratio of this to that. Japanese steakhouse yum yum sauce, Olive Garden’s salad dressing, Oreo Blizzards, Chik-Fil-A’s nuggets, Outback Steakhouses’ Bloomin’ Onion, Red Lobster’s biscuits… the list goes on forever and ever. Guaranteed – if you went somewhere and really really really liked something in particular on their menu – especially something the restaurant is known for – there’s going to be a copycat recipe floating around on the internet.

This particular recipe, though not necessarily this blogger, had crossed my path previously, but I didn’t think to bookmark it. I figured if it actually tasted like a Cheez-It, it would be the end to The Fellow’s™ and my decent waistlines. Cheez-Its are our crack. We could kill a box together in less than 10 minutes. We haven’t actually done this, but I imagine our intense lust with the product would warrant such an outcome. However – I don’t know if you’ve noticed or not – Cheez-Its are expensive. Like, expensive enough that we almost never have them in the house. I can’t justify spending $4 on a small box of cheese crackers when that $4 can go toward several healthier items. That, too, has kept us trimmer. So unless we find a stonkin’ deal at Grocery Outlet, we go without.

This recipe though… man, talk about dangerous.

Not Cheez-Its

Source: The Little Green Homemaker [Cheese Crackers]


8 oz sharp cheddar cheese, shredded
1/2 stick unsalted butter, room temperature
1 teaspoon sea salt
1 cup flour
2 Tablespoons ice water


1) Add cheese, butter and salt to mixing bowl of stand mixer and mix together ingredients until clumpy.

2) Add flour and mix. The mixture will be crumbly.

3) Add water and mix. The mixture will start to get more moist.

4) Mix awhile longer until the dough starts to form a ball.

5) Form dough into a disk. Wrap in saran wrap and refrigerate for at least one hour.

6) Remove dough from refrigerator and divide into two. Roll out dough very thinly.

7) Cut rolled out dough into 1″ squares.

8) Place squares on lined cookie sheet and poke holes in the centers with a chop stick or the round end of a BBQ skewer. Sprinkle the squares with additional sea salt.

9) Bake crackers for 15 minutes, or until golden brown on edges. Watch carefully so they don’t burn.

10) Remove from oven and let cool.