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.
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.
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.
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.
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
Crush crackers; add butter.
Press into a 13 x 9-inch pan. Beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually add the sugar.
Beat until you taste no grains of sugar. Spread on cracker crumbs.
Bake at 400\u00b0 for 15 minutes or until it turns light brown.
Cool.
Spread with lemon filling.
Top with whipped cream.
I sometimes use 1 1/2 recipes for the schaum torte for a higher torte.
This torte refrigerates well for a few days and so good.
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.
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 food processor, process crackers to coarse crumbs.
Using pulse control, blend in remaining ingredients to a coarse, crumbly texture.
Press mixture into 9-inch pie pan.
Chill crust until ready to fill.
(See reduced calorie pie recipes for filling.) Nutrient Exchange: 1/2 bread and 1/3 fat.
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.
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.
baking tray and cook for 1 hour 30 mins, or
ith sea salt or seeds. For neat crackers, score the dough into