Tuesday, June 29, 2010

Hiking with a purpose

Well, I've been so busy lately, now that the weather has finally turned, that I haven't been keeping up with new posts.  The garden's all in, though and with our first camping trip under our belts, I think I can slow down a bit.  We went for an evening hike a week ago to Spring Valley Reservoir - a nice, mellow jaunt around the water, with no elevation change. It's a beautiful area, although a bit too mucky this time (I hadn't taken into account all the rain we'd been getting.)

Now, for a bit of a rant. I always bring a plastic grocery bag with me when hiking and pick up any trash that I see. It just makes me sick to see trash strewn about. During our last three hikes, I'd barely gotten any garbage on the trails (at Hobo Historical Trail I had picked up numerous cans/bottles at the trail head).  However, I was sadly disappointed in the state of Spring Valley.  By the time I made the full loop, my bag was stuffed to overflowing and that didn't even touch the trash left at the picnic/camping areas around the back side of the reservoir where I saw bags (even one full-size black trash bag!) - no way I could haul all of it out myself.  Why do people think this is acceptable?  If you're out for a hike, or even a stroll around your neighborhood, please join me in grabbing a bag and picking up any trash you find along the way.  It's not "someone else's" problem to deal with, it's everyone's.  Take a few minutes to keep the area around you beautiful.

Growing up in a very rural area, the surrounding community would come together every spring for a "Road Clean-up".  It was an event we all looked forward to for the fun and camaraderie - starting at the top of the road, folks would join in along the entire route (maybe 10 miles total) - walking, driving ATVs or pickup trucks, families with children of all ages.  The vehicles would creep along at walking pace, so those on foot could pick up trash and add it to the bags in the vehicles. The kids would walk and help when they could, or hop in for a ride when they needed a break.  These were the days when rural areas just had multiple dumpsters in an area for folks to bring their garbage to; the area wasn't fenced or anything, so unfortunately, local bears and other critters would help themselves, causing garbage to be strewn up the hill behind the dumpsters.  Once we reached the dumpster area, the group would spend some extra time there, dumping what had been collected and cleaning up the surrounding area.  After that, we'd all convene at the local school just a bit further down the road, for an afternoon & evening of softball, playing, and a huge chili feed.  It was a great way to grow up - this wonderful sense of community and a concern for each other and the area around us.  I miss that - it's not something I see much of these days.  So, please, keep an eye out around you as you travel through your days - see what you can do to improve the area around you.

Monday, June 21, 2010

What's for dinner? Grilled skirt steak, green salad with strawberries & baked potato

In honor of the first day of summer, I give you...Strawberries!  Since we are still stuck in this wet, cold funk, I wanted to share at least a beautiful picture that reminds me that summer should be just around the corner.  I picked up a flat of strawberries a couple of weeks ago at a steal of a deal AND they were perfect - only had two bad ones in the whole bunch!  I was hoping to make some strawberry jam, but didn't have the time, so, instead I dried them and will tuck them away for topping cereal next winter.

I dried 7 trays of plain, sliced strawberries and 2 trays of strawberry slices dipped in 1/2 c. balsamic vinegar + 2 Tbsp sugar (heat to boiling in microwave ~2 minutes, then mix strawberries into it, remove & dry).  YUM!  There were enough fresh strawberries left for the boys to snack on and then the rest inspired this meal...

Spinach, lettuce, arugula salad (from the garden!) with fresh strawberries, pecan bits and balsamic dressing, with baked potato and grilled skirt steak

Friday, June 18, 2010

What's for dinner? Pizza

Who doesn't love pizza?  When I first started needing to avoid foods, this was one of the hardest things to give up.  Thankfully, it wasn't too long before I came across a pizza crust recipe that was pretty good (of course, the lack of cheese choices still left a lot to be desired).  I've used Bette Hagman's recipe for Pat's Thin Yeast Crust (The Gluten-free Gourmet) for a couple of years, with good reviews, however, I've keep my eyes open for a good, thick-crust recipe.  Not long ago, I came across The Happy Tummy recipe.  Her enthusiasm was infectious and I just had to try it.  Her step-by-step instructions are awesome, too.
I've since made this recipe half a dozen times and my family raves about it.  I've made a couple of changes, but the recipe is still essentially the same as Bekah's:

Perfect Gluten Free Pizza
Makes 2  10 inch pizzas. . . can feed two very hungry adults or 4 moderately hungry people.  It fed our family of 5 plenty and we still had 2 pieces left over. (I double the recipe and make individual pizzas for each of us.  The kids' are probably 6" pizzas, while mine and my husband's are larger & I keep half of mine for the next day. ~Raechel)
3/4 cup tapioca flour
1/2 cup white rice flour (don’t use brown. . . you will get a more gritty texture if you do) (I actually have good luck using Bob's Red Mill brown rice flour. ~Raechel)
1/3 cup corn starch
1/3 cup sorghum flour
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tsp italian seasonings (optional)
1/2 cup whole milk (I leave this out and increase the water to 3/4 cup. ~R)
1/4 cup water
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten (I've had good luck using one whole egg, instead.  ~R)
2 tablespoons olive oil + plus more to use on your hands when handling the dough
Whatever sauce (I used store bought), toppings, and cheese you like
In bowl of electric mixer, mix together tapioca flour, rice flour, corn starch, sorghum flour, xanthan gum, salt and yeast.

Add hot water (105-115 degrees), egg, and 2 tablespoons oil to dry ingredients and beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.  The dough will still be pretty sticky which is ok.

Preheat oven to 400°F. Put your baking sheet in the oven on the bottom rack to preheat.

Have ready two 12-inch squares parchment paper, dusted with white rice flour, or Silpat baking mats.  Scrape half of dough onto each square and use a rubber spatula to spread dough out into a 1/4-inch-thick circle, leaving the edges thicker (about 1/2-inch).

This is what it should look like:

Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes. I let mine rise on top of the stove.  The subtle heat from the oven while it is preheating was perfect for helping my dough rise.

Transfer crusts with parchment to preheated pizza stone or baking sheet and bake on bottom rack about 5 minutes, until dough is slightly firm to the touch.  You will notice your dough getting nice and bubbly, just starting to brown.
(If you want to freeze pizza for later, now is the time to do it.  Let the crust cool now and then top with your sauce, toppings, and cheese.  Wrap well with plastic wrap and freeze for another time.  When you are ready to bake these, let them sit out for about 15-20 minutes to partially thaw, preheat oven to 400 and bake for 10-15 minutes on the bottom rack until nicely browned.)
Remove from the oven and gently slide the parchment paper out from under each crust so that the crust is now directly on your baking sheet.  (It won’t stick now that it is partially baked.  Top with your sauce and desired toppings.  We used red peppers, onions, baby spinach, spicy sausage and turkey pepperoni but by all means, use whatever your family likes.

**BEKAH'S UPDATE: I made this pizza today and did not let it rise, curious if it would rise well in the oven without a previous rising on the counter. It rose WONDERFULLY.  no more waiting for it to rise. Just pat it out the way you like it (using oil and as little flour as possible on your hands) and put it on the bottom rack of your preheated oven. Amazing. So excited because this means I can have pizza ready from start to finish in such a short amount of time. **

Bake on the bottom rack for about 10 minutes until cheese is melted and your crust is wonderfully browned.  Cool for about 5 minutes and then serve!

This is my pizza with spinach (fresh from the garden), pineapple, ham, fresh basil and cashew cheese.  The boys used the Daiya cheese on theirs and my husband used dairy cheese. ~Raechel

Wednesday, June 16, 2010

Another beautiful hike

Last weekend, the weather finally warmed up into the 70's and it was beautiful!  On Sunday, we packed a picnic lunch, got a late start (as usual), and hit the road.  We'd originally planned to go to the Elk Creek Falls, but with our late departure, decided to stop a little closer to home, at Spring Valley Resevoir.  However, when we arrived (which we should have accounted for), it was packed, so we drove a bit further, to Moose Creek Resevoir...same story.  In the end, we munched a snack on the road while the 4-year-old napped, and drove all the way out to Elk Creek Falls anyway.  It was worth the drive!  We haven't hiked there in at least 5 years, and it was a nice treat to make the hike while not pregnant (I have been at least 2 times I've hiked it), or either of us having to pack a toddler on our backs.

Fresh from the oven - Cranberry Coffee Cake & Chocolate Carrot Cake

Happy Birthday to Me!  Saturday was my birthday.  My boys woke up early to make me breakfast, all by themselves - coffee cake, hash browns, scrambled eggs and orange juice.  When I came downstairs around 7:30, the coffee cake was already coming out of the oven and filled the house with its deliciousness.  J & K were bustling around the kitchen, grating potatoes for the hash browns and carrots for my cake.  So efficient!  (Usually when they make breakfast, it's a leisure affair, with the meal arriving on the table around 11:00.)

Cranberry-Plus Coffee Cake
from Bette Hagman's Gluten-Free Gourmet
Makes 9 servings

2 large eggs
3/4 c. sugar
1/3 c. mayonnaise (we use Spectrum Canola Mayonnaise)
1/2 tsp. xanthan gum
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. baking soda
1 c. fresh or frozen cranberries
1 c. chopped fruit or grated vegetable (we use chopped apples)
1/2 c. chopped pecans, walnuts or macadamia nuts

Preheat oven to 350 degrees.  Grease a 9 x9-inch cake pan and dust with rice flour.  

In a mixing bowl, beat together eggs, sugar and mayonnaise.

Whisk together the flours, xanthan gum, spice, baking powder and baking soda.  Stir into the egg mixture, blending well.  Stir in the whole cranberries, chopped fruit and nuts.

Spread batter into the prepared pan.  Bake at 350 degrees until cake feels firm when touched in the center and edges begin to pull from pan, about 45 minutes.  Cut into squares and serve either warm or cool.  Can be make ahead and kept covered with plastic wrap for up to 3 days. 

Cook's note: We like to sprinkle a bit of raw sugar on the top before baking.  For a birthday treat, the boys sprinkled a few chocolate chips instead.

Now, the above picture was actually the coffeecake that my children made.  They really are getting pretty good at cooking and baking.  However, they're still learning (they're only 10, 8, and 4, after all).  The cake gave them a bit of trouble as it was uncharted territory for them.  However, they still managed, all by themselves, to bake and decorate a cake for me, which makes me very happy and proud.

Although I admit to a bit of trepidation in trying the cake, it actually tasted great despite it's looks.  The boys had stacked the layers together before it had cooled, then tried to split them apart, which caused a complete disaster for the top layer.  Then, they tried a new icing recipe, which clearly did not congeal properly.  Really, though, the cake tasted great.  If the picture didn't scare you off, here's the recipe for the cake.

Chocolate Carrot Cake
from Bette Hagman's The Gluten-Free Gourmet Makes Dessert

A new and exciting carrot cake and a very good keeper.  This is as moist and tender as the others but made especially for chocolate lovers.  It can be made in a bundt pan and drizzled with a simple icing of powdered sugar and orange juice.  Or make the large 2-layer cake and create a masterpiece by filling and topping with either a cream cheese frosting or my Baker's Secret Icing (page 131).

1 1/4 tsp. xanthan gum
2 tsp. Egg Replacer
2 1/2 tsp. baking soda
1 tsp. salt
1/2 c. unsweetened cocoa powder
2 1/4 c. sugar
1 1/2 c. vegetable oil (canola)
4 eggs
2 c. finely grated carrots
1 cup chopped pecans or walnuts
1 1/2 tsp. grated orange peel
One 11-oz. can mandarin oranges drained, cut into 1/2" sections

Preheat oven to 375 degrees for bundt pan, 350 degrees for two 8" or 9" round cake pans.  Spray chosen pan(s) with vegetable oil spray and dust lightly with rice flour.

In a large bowl, whisk together the flour mix, xanthan gum, Egg Replacer, baking soda, salt, cocoa, and sugar.  Set aside.

In the bowl of your mixer, beat the oil and eggs on medium high until well blended and thick (about 2 minutes).  Add the dry ingredients and beat on low to blend.  Increase the speed and beat 1 minute longer (the batter will seem very thick).  With a spoon, stir in the carrots, nuts and orange peel.  Stir in the orange pieces.

Spoon into the pan(s).  Bake the bundt cake at 375 degrees for approximately 40 minutes.  Reduce heat to 350 degrees and bake for 15 minutes longer or until a tester inserted into the center of the pan comes out clean.  If using the round cake pans, bake at 350 degrees for approximately 40 minutes.

Fresh from the oven - Chocolate Mint Bars

Another goody from the end-of-school parties.  These are addictive.  You've been warned.

Chocolate-Mint Bars
adapted by Raechel Medina from Cooking Light's recipe
The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry.  Refrigerating the mint bars allows the chocolaty top layer to set properly.  You can make the dessert up to one day ahead.

Bottom layer:
1/2 tsp. salt
1/2 tsp. xanthan gum
1 c. sugar
1/4 c. canola oil
2 Tbsp. water
1 tsp. vanilla extract
4 large eggs, beaten
oil spray

Mint layer:
2 c. powdered sugar
1/4 c. Spectrum shortening, melted
2 Tbsp. water
1/2 tsp. peppermint extract
2 drops green food coloring

3/4 c. Enjoy Life chocolate chips
3 Tbsp. Spectrum shortening

Preheat the oven to 350 degrees.

To prepare the bottom layer, combine flour, salt and xanthan gum.  Set aside.  In mixing bowl, combine remaining ingredients and stir until smooth.  Add flour mixture, stirring until well blended.  Pour into a 13 x 9-inch baking pan coated with oil spray.  Bake at 350 degrees for 28 minutes or until a wooden toothpick inserted into the center comes out almost clean.  Cool completely in pan on a wire rack.

To prepare mint layer, combine ingredients in a mixing bowl; beat until smooth.  Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 Tbsp shortening in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread mixture evenly over top.  Cover and refrigerate until ready to serve. 

Fresh from the oven - Cashew Cookies

Last week, during the flurry of end-of-the-year school parties, J had an "Amigos Party", to celebrate the end of their studies of Central and South America.  They were asked to bring food representing these areas.  Scouring the web, I found a recipe for Brazilian Cashew Cookies, which sounded tasty, so I gave them a try.

3/4 c. raw cashews (3 1/2 oz.)
1/2 c. Featherlight Flour Mix
1/3 c. corn starch
6 Tbsp. Spectrum shortening
1/4 c. sugar
1/8 tsp. salt
1/2 tsp xanthan gum

Preheat oven to 375 degrees.  Grind 1/2 cup of the cashews in a food processor to flour, being careful not to turn them into cashew butter.  Spread nut flour on baking sheet and toast for 6-8 minutes, stirring every 2 minutes.  Cool completely.

Mix flour, cornstarch and xanthan gum, set aside.  In another bowl, beat shortening and sugar for 3 minutes.  Add toasted nut flour and salt.  Mix.  Reduce to low speed and add flour mixture.

Form dough into rectangular block and roll out between 2 sheets of parchment paper into a 10"x8" rectangle.  Chill dough 10 minutes.

Coarsely chop remaining nuts.  Sprinkle on cookies.  Bake until golden, 14-16 minutes.  Remove and cool.

My notes: Since this was for a class party, I rolled the dough into logs (I made a quadruple batch), in plastic wrap, then chilled and sliced into rounds.  The cookies were very crumbly after they were baked and I thought they were a flop.  Left them on the trays overnight, though, and the texture improved, although still crumbly.  The taste was a hit with everyone.

Thursday, June 10, 2010

What's for dinner? Black Bean Soup

Our early summer weather has been slow to warm up this year.  Lots of chilly, rainy days.  So, I had yet another excuse to make one of my very favorite soups last week - Black Bean Soup.  This recipe would be easy to make vegan and has a wonderful flavor.

Black Bean Soup
By Raechel Medina

Makes 4 main-dish servings
Olive or canola oil
1 c. chopped onion
1 1/2 c. chopped carrots
3/4 c. chopped celery
2 cloves garlic, minced
2 c. chicken broth (homemade or Kitchen Basics)
1 1/2 c. water
4 c. pre-cooked black beans, rinsed and drained
2 Tbsp. chopped fresh cilantro
1 Tbsp. lemon juice
1 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. red pepper
1/8 tsp. black pepper
Salt, to taste
2 c. cooked rice (optional)

Splash a bit of oil into a large pot.  Cook onion, carrots, celery and garlic, stirring frequently, until tender.  Stir in water, broth, beans, cilantro, lemon juice, oregano, thyme, red & black pepper.

Puree about half of the soup (I do this with an immersion blender right in the pot, leaving some whole veggies and beans for texture.  You can also put about half of the soup into a blender to puree it - just be sure to hold the blender lid on with a towel over it, then and it back to the pot of soup.)  Bring to a boil and reduce heat.  Simmer, covered, for about 10 minutes.

Serve over rice, if desired, with a dollop of "cheese" on top.

Summer vacation begins!

It's been a crazy week, so I apologize for the lack of posts.  Yesterday was the boys' last day of school, and the last few days were full of activities and parties.  (Which meant late nights of baking for me!)

So, here we are, the beginning of summer - so many plans and aspirations.  We're hopeful that we can get in a lot of hiking  some camping, gardening, swimming, lounging around and maybe even learn a few things.  We've managed two family hikes already, since Memorial Day.  The first entailed a very long drive, culminating in a beautiful 2+ mile hike on the  Hobo Historical Trail. We were shooting for the Hobo Cedar Grove Trail, but it was still snowed in. The second hike was the Kamiak Butte Trail, a 3.5 mile loop with beautiful views of the Palouse.  The boys (even the 4-year-old) were real troopers and had a blast.  Looking forward to many more hikes! 

Friday, June 4, 2010

What's for dinner? Easy Summer Pasta

This is one of my favorite, stand-by, quick meals.  I spent way too many hours planting flowers in my garden yesterday, even though I had no plan for dinner (oops!).  So, it was definitely a pasta night.  This is, of course, even better with ingredients fresh from your garden (and hopefully our weather warms up and dries out soon so my garden has a shot).
Easy Summer Pasta
by Raechel Medina

1 pkg Tinkyada brown rice fussili pasta
1/2 pkg bacon
3 Roma tomatoes, seeded and chopped (or use halved cherry tomatoes)
10 large fresh basil leaves, rinsed and chopped
3 garlic cloves, minced
olive oil
kosher salt & fresh-ground black pepper

In a large pot, bring water to boil, then cook pasta, following package directions.  Meanwhile, slice and cook bacon until crisp.  Remove from pan, drain and set aside.

As soon as pasta is done cooking, remove from heat and drain water.  Place minced garlic in the bottom of the still-hot pan.  Add the other ingredients, drizzling a bit of olive oil so the pasta doesn't stick and adding salt and pepper to taste.  Mix thoroughly and serve.

Note: the rest of my family likes to add a bit of balsamic vinegar to this as well.  A couple of them also add a dash of onion powder to their serving.

Snack time! Super Fridge Fudge

Super Fridge Fudge

This is one of my kids' favorite snacks.  It's easy to make and easy to keep on hand, which is always a plus for busy days! It's also a very adaptable and forgiving recipe, which is great because you can use up whatever you have on hand.  I grew up with a similar recipe, although it skipped the cocoa powder and contained wheat germ and dry milk powder.

Super Fridge Fudge
adapted from The Taming of the C.A.N.D.Y. Monster

1/2 c. honey
1/2 c. peanut butter
1/2 c. cocoa powder
2 c. total, any combination of sesame seeds, sunflower seeds, pumpkin seeds, chopped nuts, rice bran, etc
1/2 c. raisins, dates, or other chopped, dried fruit(s)
1/2 - 1 c. shredded coconut

Mix honey and peanut butter until smooth.  Add in cocoa powder and stir until combined.  Add in remaining ingredients (saving out some of the coconut for rolling, if desired).  Mix thoroughly.  Roll into balls and, optionally, roll in coconut OR press into a square, greased pan.  Refrigerate.

Note:  I always roll mine in balls, so they're in easy single-serving, portable shapes.  I store mine in the freezer - they thaw enough to eat within a couple of minutes.

What's for dinner? Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

When I first stumbled upon this recipe in Cooking Light, I immediately thought "Mmmm - that looks delicious!  Wow- it's already gluten-free!"  We love this recipe so much that even my husband frequently requests it (and he's quite fickle).
While the recipe calls for red onions to top, I'm not a fan, so I left them off.  I also substituted fresh arugula from my garden for the lettuce.

adapted from Cooking Light

Yield: 4 servings
1/4 c. Spectrum Canola Mayonnaise
2 Tbsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced.

1 egg, beaten
3 Tbsp hot sauce (I use Frank's Red Hot Sauce)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 oz baked tortilla chips (about 6 cups)
2 Tbsp olive oil

Remaining ingredients:
4 Rolls (I use Bette Hagman's Hamburger Bun recipe)
12 (1/8-inch-thick) red onion slices
4 lettuce leaves

To prepare mayo, combine first 4 ingredients.  Refrigerate.

To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Breakfast...or Snacks...or Lunch... Drop Scones/Scotch Pancakes

Drop Scones (Scotch Pancakes)

This is from Bette Hagman's More from the Gluten-Free Gourmet.  Although we sometimes have them for breakfast, yesterday these stood in for the boys' lunch and today's snack.  For lunch, J had his with blueberry jam and K packed syrup.  For snack, these are just thick enough that I can slice a pocket into them, which I filled with apple butter.

What's for dinner? BBQ Ribs, Homemade BBQ Sauce, Potato Salad & Green Beans

BBQ Dinner, Take 2

We had enough ribs left over for a second dinner, a couple of nights later.  This time I made BBQ sauce from scratch and a potato salad.

BBQ sauce was Basic Barbecue Sauce from The Fannie Farmer Cookbook by Marion Cunningham.  So much better than store bought!  And it only takes a few minutes to toss together & cooks in 20 minutes.

Potato salad is a very loose recipe of boiled, cubed potatoes, chopped celery & pickles, crisp bacon pieces and celery seed with a sauce of mayonnaise (I use Spectrum's Canola Mayonnaise as it is soy-free), prepared mustard, salt, pepper, smoked paprika, dill and pickle juice.  Sorry I can't be more specific - it's a recipe best made without measuring :-)

Tuesday, June 1, 2010

What's for dinner? Dry Rub BBQ Ribs, Coleslaw, Corn on the Cob, Strawberries

BBQ Night!

Pork ribs with dry rub, cooked for hours, coleslaw, first corn on the cob of the season (it was delicious!) and fresh strawberries.  What a wonderful way to end the weekend!

Fresh from the oven - Buns & Graham Crackers

Hope you all enjoyed the long weekend!  We took a wonderful long drive and hike one day, but were otherwise dealing with cool temps and rain.  Glad we weren't camping!


I use the Bette Hagman's Hamburger Bun recipe and bake them in a muffin tin for quick little rolls.  These make great kid-size sandwiches.

Graham Crackers

We managed a campfire yesterday, so thought I'd go all out and make s'mores.  YUM!  This recipe is a work in progress, so I'll post it once I get it all ironed out.  The s'mores were made with two of these crackers, 2 Kraft marshmallows, and a pinch of Enjoy Life chocolate chips.  They were gobbled too quickly to take pictures.