As commercial cookies go, graham crackers are a pretty good value. They're lower in sugar than many cookies and contain some whole grains. The once 16-oz boxes have now shrunk to 14.4 oz (or thereabouts), but for $1.70 to $2.00 (less when on sale) per box of store-brand wafers, that's not a bad price.
My first thought was that I would just make a couple of tablespoons of some cheesecake spread. My second thought was the whole family might enjoy this. And I was right. The cheesecake spread on graham crackers got rave reviews.
The spread is a less-sweet version of cream cheese frosting, with butter, cream cheese, vanilla extract, and some powdered sugar to sweeten, but not enough to make the spread thick like frosting. Then I added a few generous spoonfuls of homemade blueberry jam (from last summer) to the top. Again, another way for me to use up some of those jams and jellies. The blueberry jam, by the way, was made with frozen blueberries and not fresh ones. Using commercial frozen berries made this jam more affordable for me, and it was just as good as jam from fresh berries.
