Recipes for "crackers"

Preheat the oven to 275 degrees F (135 degrees C).

Whisk together oil, ranch-style dressing mix, dill weed, lemon pepper, and garlic powder in a small bowl until well combined. Pour over crackers in a medium bowl; stir until crackers are coated. Spread crackers evenly onto a baking sheet.

Bake in the preheated oven for 15 to 20 minutes.

Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.

Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.

Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.

Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.

Place cookies in the refrigerator until chocolate has set, about 15 minutes.

Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.

While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.

Remove melted chocolate from the stove and stir in peppermint extract.

Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.

Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).

Mix vegetable oil, dressing mix, dill weed, lemon pepper, and garlic powder together in a large bowl.

Add oyster crackers; toss to coat. Spread evenly on a baking sheet.

Bake in the preheated oven until lightly browned, 15 to 20 minutes; stir gently after 10 minutes of baking.

Remove from the oven and allow to cool for 10 minutes before serving.

Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.

In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.

Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.

Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Cream together shortening and brown sugar in a medium bowl. Stir in vanilla. Combine whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl; stir into creamed mixture alternately with milk. Cover and chill dough until firm, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Roll chilled dough out to 1/8-inch thickness on a lightly floured surface. Cut into 48 rectangles. Place 1/2 inch apart on the prepared cookie sheets.

Bake in the preheated oven until crisp and edges are golden brown, 10 to 12 minutes. Remove crackers from the baking sheet to cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in vegetable oil and water; mix until just blended.

Roll dough out on a lightly floured surface to a thickness of 1/8 inch or less. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.

Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Cool on the baking sheet, then separate into individual crackers.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.

Turn dough onto the prepared baking sheet. Place a second piece of parchment over the dough and use a rolling pin to roll it into a 1/16-inch-thick rectangle. Remove the top piece of parchment and cut the sides of dough to make an even rectangle. Add excess dough to corners or one end of the rectangle and re-roll to a uniform thickness.

Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.

Bake in the preheated oven until the outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet, then break into squares.

Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.

Arrange crackers on the prepared cookie sheets in a single layer.

Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.

Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

Preheat oven to 250 degrees F (120 degrees C).

Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.

Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.

Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.

Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.

Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.

Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.

Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.

Bake until crackers are dry and crisp, 2 to 3 minutes more.

Preheat oven to 275 degrees F (135 degrees C).

In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer.

Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.

Mix together crushed crackers, bread crumbs, and garlic powder in a medium bowl. Set aside.

Stir together butter and Worcestershire sauce in a small bowl. Pour butter mixture over cracker mixture. Add Parmesan cheese and pepper; mix until well combined. Stir in white wine, using only enough to hold mixture together.

Preheat the oven to 400 degrees F (200 degrees C).

Use a sharp knife to butterfly shrimp, then arrange back-side up in a large baking dish. Stuff shrimp with heaping tablespoonfuls of cracker mixture.

Bake in the preheated oven until cracker mixture is lightly browned, shrimp is opaque, and tails have curled, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.

In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.

Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.

Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.

Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.

Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

Preheat the oven to 250 degrees F ( 120 degrees C).

Combine oil, pickle juice, paprika, dill, red pepper flakes, and ranch seasoning in a large bowl. Mix until combined.

Add saltines to the bowl and gently toss until crackers are well coated. Spread crackers out onto a rimmed baking sheet

Bake in the preheated oven for about 30 minutes, stirring every 10 minutes.

Allow crackers to cool before serving.

Place oil and ranch dressing mix into a 2-gallon resealable plastic bag; seal the bag and shake until well combined. Add crackers and shake until crackers are evenly coated.

Set crackers aside to absorb coating, about 3 hours, shaking the bag every 30 minutes. Enjoy as a snack or with a dip.

Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.

Melt butter and margarine together in a saucepan. Add sugar and stir until dissolved. Bring to a boil, reduce heat to medium, and cook until color begins to darken and turn to caramel, about 2 minutes.

Spread graham crackers in a single layer on the prepared pan. Pour caramel mixture over graham crackers. Sprinkle pecans on top.

Bake in the preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.

Combine rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in canola oil and honey. While stirring with a fork, slowly add water until dough comes together in a ball. Cover and rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Divide dough into 4 sections, rolling each piece out on parchment paper to be 1/8-inch thick. Cut into desired shapes then place on a baking sheet. Prick each cracker a few times with a fork.

Bake in the preheated oven until the edges are brown and crackers are crisp, 10 to 12 minutes. Move to a cooling rack.

1. Preheat oven to 300° F. Place wire racks on top of two baking sheets.

2. In a large bowl, combine the butter, brown sugar, garlic powder, onion powder, sage, oregano, paprika, cayenne, and a pinch each of red pepper flakes, salt, and a generous pinch of pepper. Add the Ritz crackers and toss to combine, making sure all crackers are coated in butter.

3. Spread the Ritz out in an even layer on top of the racks. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an airtight container for up to 2 weeks.

1. In the bowl of a food processor or blender, pulse together the ricotta and honey until smooth and creamy. Season with salt and pepper.

2. Arrange the crackers on a serving plate. Spread each with a small amount of fig preserves (if using). Add a dollop of the whipped ricotta, then top each with a piece of torn prosciutto. Sprinkle the pomegranate arils and thyme over the prosciutto. Serve, drizzled with additional honey and sea salt.

1. In a large mixing bowl, cream together the butter, sugar, honey, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until combined. Add the flour, baking powder, cinnamon, and salt, beat until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the crackers using a mini animal cookie cutter. Carefully transfer the crackers to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat oven to 350 degrees. Bake the crackers on the middle rack of the oven for 8-10 minutes (8 for softer, 10 for crunchier) or until just lightly golden brown. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.

4. To make the glaze. In a medium bowl, beat together the powdered sugar and berry juice until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly.

5. Dip the tops of crackers into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with sprinkles or edible flowers. Crackers can be stored in an airtight container for up to 1 week at room temperature.

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl combine all the ingredients. Toss, gently, making sure the Ritz get evenly coated in the butter and seasonings.

2. Spread the Ritz out in an even layer on the 2 baking sheets. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an air tight container for up to 2 weeks.

Preheat the oven to 250 degrees.

Whisk the ranch seasoning, oil, and dried dill together.

Pour mixture over the oyster crackers in a large bowl. Stir gently to combine. (Taste and adjust at this point and make them your own! Add some red pepper flakes, extra garlic or onion powder, etc.)

Transfer to a sheet pan; bake for 15-20 minutes until dried. You’re done! They’re SO GOOD.

In a large zip-top bag, add the oil, ranch seasoning, seasoning salt, dried parsley, crushed red pepper, and black pepper. Seal well and shake to combine.

Add the saltines, seal the bag, and gently turn the bag until all the crackers are coated.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Let the bag sit at room temperature for 12 hours until the crackers fully absorb the oil, occasionally flipping the bag. Try to eat just one. I can't!

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Gather the ingredients. Line a baking sheet with aluminum foil and lightly grease with vegetable oil.

Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.

Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.

Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long.

Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.

Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.