Combine all ingredients except for crackers.
Spread about 2 teaspoons of topping on each cracker.
Mix everything together except for crackers. Spread crackers on two baking sheets. Pour mixture over crackers.
Let stand for 10 minutes and enjoy.
Mix all ingredients together, except for crackers.
Put crackers in a 1 gallon Ziploc bag and pour mixture over crackers. Zip and shake.
Shake or turn over once every hour for 3 times. Leave overnight.
Serve as munchie.
With wire whisk, mix together all ingredients except for crackers.
Pour this mixture over crackers, stirring to coat. Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes. Makes 11 to 12 cups.
Use
with soups and salads.
Combine margarine, cream cheese and dry Italian dressing mix. Spread on crackers or rye bread.
Top with a thin slice of cucumber and a dash of dill weed.
Serve.
Sift flour, salt and baking powder into a bowl.
Cut in the butter until very fine.
Add milk and egg to make a stiff dough and knead thoroughly, about 5 minutes.
On a lightly floured surface, roll out dough until very thin and cut into squares or rounds (whatever shape and size you like) and place on a lightly buttered cookie sheet.
Prick with a fork and bake at 400\u00b0 for 6 to 8 minutes or until lightly brown.
You will need to keep an eye on them until you determine the time in your particular oven.
Break up salmon pieces and mix in cream cheese and onion.
Add liquid smoke.
Mix well so that not large pieces of salmon remain. Form into a ball and roll in chopped walnuts to cover.
Serve as a spread for crackers.
Ritz are especially good with salmon spread.
For the remoulade, mix onion, cornichons,
Preheat oven to 350\u00b0F. Arrange bread on baking sheets and brush with oil. Bake for 5 mins, allow to cool and break into pieces. Set aside. Leave oven on at same temperature.
To make salsa, combine all ingredients in a bowl. Season to taste.
To make pumpkin dip, bake pumpkin for 25-30 mins. Allow to cool. Place in a food processor with remaining ingredients. Process until smooth. Season to taste.
To make tzatziki, in a bowl, combine all ingredients. Season to taste.
Arrange dips in bowls on a platter. Serve with baked bread.
olling easier.
Place 2 crackers on each baking sheet.
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
o spread too thinly as crackers will disintegrate when flipping them
n plastic wrap and chill for 45 mins.
Preheat oven
ith cooking oil and bake for 20 mins. Toss well then
Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
Add tofu and marinate for 1 hour.
For the tartar sauce
Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
Heat crackers in the microwave on 1/
For Flatbread:
Blend rice, quinoa,
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.