Quick And Easy Crackers Recipes

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4 EASY AND DELICIOUS RITZ CRACKER RECIPES



4 Easy and Delicious RITZ Cracker Recipes image

Take the stress out of party planning and serve something sweet or savory with these four quick and easy RITZ Cracker recipes.

Provided by Sam | Ahead of Thyme

Categories     Appetizer

Time 5m

Number Of Ingredients 17

24 RITZ Crackers
4 oz. brick cream cheese, softened
1/2 large cucumber, sliced
1 cup smoked salmon, cut into 1-inch pieces
1/4 cup arugula
36 RITZ Crackers
4 oz. brick cream cheese, softened
1/2 cup shredded Mexican cheese blend
3 jalapeño peppers, each cut into 12 thin slices
24 RITZ Crackers
4 oz. brick cream cheese, softened
1/2 cup nutella
3 tablespoons peanut butter
2 tablespoons chopped peanuts
24 RITZ Crackers
4 oz. brick cream cheese, softened
1/2 cup strawberry pie filling

Steps:

  • Spread cream cheese onto crackers.
  • Add a slice of cucumber.
  • Add a piece of smoked salmon on top.
  • Add arugula.
  • Mix first 2 ingredients until blended.
  • Spread onto crackers.
  • Top with peppers.
  • Blend cream cheese and nutella together.
  • Spread mixture onto crackers.
  • Pipe a drizzle of peanut butter on top.
  • Top with chopped peanuts.
  • Spread crackers with cream cheese.
  • Top with pie filling.

SUPER-EASY GRAHAM CRACKER CRUST



Super-Easy Graham Cracker Crust image

Whenever I have pie, I always want more crust. This is my new go-to recipe. It boasts a generous buttery base that works with all kinds fillings. Of course I couldn't stop at one flavor, so I experimented with different pantry items to create a whole team of crunchy crusts. - Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 3

2-3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Steps:

  • Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.

Nutrition Facts :

QUICK AND EASY CRACKERS



Quick and Easy Crackers image

Our made-from-scratch, quick-and-easy crackers can be ready for spread or dip in under an hour. Choose your flavor: seeded, rosemary or Parmesan-oregano.

Provided by Mark Evitt

Categories     Appetizer

Time 40m

Yield 20

Number Of Ingredients 11

2 tablespoons cold unsalted butter
1 cup Gold Medal™ self-rising flour
4 to 6 tablespoons buttermilk
1 teaspoon poppy seed
2 teaspoons sesame seed
1/4 teaspoon ground pepper
2 teaspoons finely chopped fresh rosemary leaves
1 tablespoon extra-virgin olive oil, for brushing
Coarse sea salt, for sprinkling
1/4 cup finely grated fresh Parmesan cheese
1 teaspoon dried oregano leaves

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
  • Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
  • Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
  • On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
  • Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.

Nutrition Facts : ServingSize 1 Serving

(40 SECOND!) ULTRA EASY KETO CRACKERS



(40 Second!) Ultra Easy Keto Crackers image

With these microwave keto crackers, calling them 'easy' doesn't cut it... they're suuuper easy! Expect delicious and crisp results in under 15 minutes.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Provided by Paola van der Hulst

Categories     Appetizer     Side Dish

Time 13m

Number Of Ingredients 7

35 g salted grass-fed butter
96 g almond flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking powder
pinch kosher salt (if using unsalted butter up the salt to 1/4 tsp)
1/2 egg (i.e. 1 1/2 tablespoons)
TJ's Everything But The Bagel Seasoning (to taste)

Steps:

  • Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
  • Add the almond flour, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5 minutes to solidify the butter.
  • Roll out the dough between two sheets of parchment paper, sprinkle seasoning and lightly roll again to press it in. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath.
  • For medium crackers, cook on high in the parchment paper for 20 seconds, open the microwave and cook for another 15-20 seconds. The crackers will continue to crisp up as they cool, but I suggest you do a trial with a couple to nail down your time!
  • Note: cooking times can vary a lot depending on your cracker size and microwave, and I found they cook more evenly in batches of 4-6 (as opposed to the whole batch!) and in two bursts. My microwave is 1000 watts. Also be sure to cook your dough right away, as leaving it in the fridge overnight makes the almond flour harder to crisp up (as it has absorbed the liquid and essentially 'blanched').
  • Note 2: these can be baked too! Just do 8-12 minutes in your oven at 350F/180C until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes).

Nutrition Facts : ServingSize 1 cracker, Calories 46 kcal, Carbohydrate 1.1 g, Protein 1.2 g, Fat 4.3 g, SaturatedFat 1.2 g, Cholesterol 0.8 mg, Sodium 18 mg, Fiber 0.6 g

EASY CRACKER JACKS



Easy Cracker Jacks image

Here is a great recipe I got from my sister, every time her daughter was to bring some for me to try she ate them all before she got to me! These are great and addicting, so be for warned!

Provided by Jacque_CS

Categories     Dessert

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 6

5 (2 2/3 ounce) packets microwave popcorn
1 cup butter or 1 cup margarine
1/2 cup white Karo
3 cups brown sugar (packed)
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Spray a large roasting pan very well with oil and set aside.
  • In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
  • Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
  • When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
  • Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
  • Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.

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