nstick cooking spray, and arrange crackers (about 40) in rows so
Core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds).
Barely cover the pears with water; simmer until pears are soft.
Puree the pears in a food processor, and return pears to a clean saucepan. Add the sugar and cook until very thick, make sure you are stirring regularly.
Pour the mixture into a lined deep baking tray and leave to firm at room temperature. Cut into pieces and serve with cheddar cheese and water crackers.
Lay crackers out on cookie sheet.
Sprinkle with Cheddar cheese and dash of red pepper.
Heat oven to 350\u00b0.
Melt cheese on crackers.
Serve hot.
Prepare rice according to directions on the box.
Add minced onions to boiling water.
Fluff rice and spread in greased, 10 x 6 x 1/2-inch baking dish.
Sprinkle with peas and cover with turkey.
Blend soup and milk together and pour evenly over turkey. Combine crackers and butter and sprinkle over casserole.
Bake at 350\u00b0 for 35 minutes or until heated thoroughly.
Prepare broccoli.
Cut into pieces and florets.
Place in casserole dish. Add 2 tablespoons water. Cover with Saran Wrap and microwave on High for 6 minutes. Drain off water.
Mix soup, mayonnaise, lemon juice and Cheddar cheese.
Pour over broccoli. Spread evenly. Crush Better Cheddar crackers and sprinkle over top. Bake at 350\u00b0 for 35 minutes.
Put oven rack in lower third of oven and preheat oven to 475\u00b0F Brush a large shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper and 1/4 teaspoon salt. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
lean parchment between batches.
Crackers, cooled completely, keep in a
esembles coarse crumbs. Stir in Cheddar cheese. Stir in water one
oing to put on your crackers!
Once thoroughly cooled, gather
heet.
Bake until the crackers are light golden brown, about
Preheat oven to 350\u00b0.
In a 1-quart casserole, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake 30 minutes or until heated through.
Serve with fresh vegetables, breadsticks or crackers.
Makes about 3 cups dip.
Blend ingredients and shape into a roll 1-1/4 inches in diameter.
At this point you can refrigerate or freeze in an airtight container until needed.
Slice into 1/8 inch slices and prick them several times with a fork.
Bake on an ungreased baking sheet for 8-10 mins in a 375 degree oven. Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake rest.
00b0F for 15 minutes. These crackers taste best straight from oven
aking sheets. Prick top of crackers with a toothpick a few
Place the crackers in a large bowl.
Combine the remaining ingredients; drizzle over the crackers and toss to coat evenly.
Transfer to two ungreased 15 by 10 inch baking pans; bake at 250 for 15-20 minutes, stirring occasionally.
Cool completely and store in an airtight container.
op halves of large oval crackers with tinted cream cheese.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder
In a bowl mix all ingredients together.
Adjust hot sauce to taste.
Cover and chill for a minumum of 5 hours or overnight.
Spoon on crackers as desired.
Top each cracker with a sliced olive.
ith baking paper.
Place cheddar and butter in a food