cracker

Old-fashioned Lithuanian Cracker Filling

celery

onion

butter

Saltine cracker crumbs or milk crackers

milk

eggs

parsley

poultry seasoning (to your taste)

Salt and pepper

OPTIONAL: Chopped giblets or some chicken livers

Cook celery and onions in butter until tender, adding chopped giblets if desired.

Crush crackers coarsely (hand crushing in the sleeve for saltines works well.) Pour into mixing bowl.

Scald milk, then add to coarsely crushed cracker crumbs. Allow to sit for 5 minutes. Gently, but thoroughly stir in onion mixture, eggs, parsley, poultry seasoning, salt and pepper. Mix gently but well.

Spread into buttered casserole dish. (Filling will puff lightly when baking due to the eggs, use a deep enough dish)

Bake 350F for 50 - 55 minutes or until nicely browned on the top.

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20-minute no-cook party appetizer! Take your entertaining to the next level with these beautiful, inspiring charcuterie boards your guests will love!

Easy Vegetarian Charcuterie Board

wheel soft, spreadable dairy-free cheese

dairy-free cheese (I used a jalapeño havarti)

Grapes

figs

olives

Emerald® Glazed Walnuts

Emerald® Glazed Pecans

types of crackers (gluten-free, if desired)

Arrange all the ingredients onto a board. Serve and enjoy!

https://content.jwplatform.com/videos/QC670ttX.mp4

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20 minute no-cook party appetizer!

Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.

Homemade Cheez-Its Recipe

For the Dough:

flour

baking powder

sugar

(8-ounce; 227 grams) block cheddar cheese, preferably

heavy cream (1 cup; 225 grams)

For the Egg Wash:

water (1 tablespoon; 15 grams)

For the Dough: Adjust oven rack to middle position and preheat to 375°F (190°C). Whisk flour, baking powder, sugar, and salt together in a medium bowl. Toss cheddar with dry ingredients until well combined. Stir in cream, mixing with a flexible spatula until dough comes together. Transfer to a lightly floured surface, knead until pliable and smooth, then divide in half. On a lightly floured surface, roll each portion into a roughly 15- by 11-inch rectangle, no more than 1/8-inch thick. Transfer each to a parchment-lined half sheet pan, then cut into 1-inch squares using a fluted pastry wheel.

For the Egg Wash: Whisk egg, yolk, water, and salt together in a small bowl. Brush over prepared dough, then sprinkle with additional salt to taste. Using a bamboo skewer or chopstick, press a small indentation into the center of each dough square. (This is strictly for a Cheez-It look and is therefore optional.) Bake until golden brown, about 24 minutes. Cool to room temperature and enjoy immediately, or store up to 1 month in an airtight container at room temperature.

Crackers make a handy snack to pair with fresh vegetables or protein-rich hummus, but many store-bought options are loaded with sodium and refined grains. Making crackers at home is as simple as baking a batch of cookies. 

Whole Wheat and Brown Rice Crackers Recipe

brown rice flour

½ tsp baking powder

½ tsp fine ground sea salt

¼ tsp ground black pepper

olive oil

½ cup + 3 tbsp warm water

Whole Wheat and Brown Rice Crackers

This Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourite vegan canapes. All very easy with a brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot which is brightly coloured and flavoured with the much underrated caraway seed.&nbsp;

Vegan Canape of Carrot and Caraway Puree on Rosemary Sea Salt Crackers

tsp coarse sea salt

tsp brown sugar / coconut palm sugar (optional)

rosemary

water

salt

shallots, chopped

tsp sea salt

garlic cloves, chopped

tsp caraway seeds

800 g carrots, chopped

vegetable stock

tsp chili flakes (optional)

dill (for garnish)

Pre-heat oven to 220 C.

In a bowl, put the flour, sugar, salt and rosemary. Mix well.

Then add water and oil. Mix well.

Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.&nbsp;

Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.&nbsp;

Using a pizza cutter or a blunt knife, cut the dough into small squares (or size of choice). Brush the squares with some water and sprinkle with more sea salt on. Then prick each square a few times with a fork.

Place the dough (still on the parchment) on to a baking tray and put in oven.&nbsp;

Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.&nbsp;

Rosemary and Sea Salt Crackers

Heat the oil in a pot with a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.&nbsp;

Stir in the garlic and caraway seeds, cooking for another minute.

Add the carrots, veg stock and chili flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until carrot is soft.&nbsp;

Drain the carrots and reserve the liquid.&nbsp;

Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the dip. Dip can be kept in the fridge until ready to serve.

Carrot and Caraway Puree

Spoon dip on to crackers, and top with herbs to garnish.&nbsp;

To assemble the canape

Cracker Salad is a beguiling Southern summerclassic that’s reminiscent of a tomato sandwich on white bread but better forentertaining. Combining peak summer tomatoes and crunchy Saltines, for bestresults, this salad must be eaten within minutes of being made.

Cracker Salad

tomatoes

Duke’s Mayonnaise

minced

sleeve Saltine crackers

chives,

Salt and pepper,

Remove the stem end of the tomatoes, and thenhalve the tomatoes crosswise. Over a bowl or the sink, give the tomatoes asqueeze so that they release some of their seeds and juice. It’s not necessaryto remove all the seeds, but eliminating some of the liquid improves thetexture of the salad. Dice tomatoes, sprinkle with salt, and set aside.

Combine minced shallot, half of the chives,chopped tomatoes (save a few for garnish), pepper, and mayonnaise, and stir tocombine.

Crumble Saltine crackers, leaving some piecesa little bigger for texture. Add crackers to the mayonnaise mixture, and foldto gently combine. Taste for seasoning, and adjust as necessary. Garnish withreserved tomatoes and chives, and serve immediately.

&quot;This is a favorite of quite a few of the children I babysit.  It tastes great, is easy to make, only has four ingredients, and kid friendly to boot! 
I love it when a recipe has just about everything going for it, and this one definitely does!&quot;

Cheez-it Chicken

chicken tenders

sour cream

Cheez-It crackers crushed

Christmas Pretzel Bark 

pretzel sticks

brown sugar

vanilla extract

oz chocolate,

Christmas sprinkles

Line baking sheet with parchment paper and preheat oven to 400 degrees.

Lay an even layer of pretzel sticks across entire sheet, set aside.

Add butter, brown sugar, and salt to a small saucepan and bring to a boil. Continue boiling mixture for 4-5 minutes while stirring frequently. When mixture thickens and darkens remove from heat and stir in vanilla.

Pour mixture evenly over the pretzels and place baking sheet in the oven for 5 minutes.

While the first layer is baking, melt chocolate in the microwave in 30 second intervals, stirring each time until smooth.

Remove baking sheet from oven and let cool 1 minute, then pour melted chocolate evenly across the top. Add holiday sprinkles if desired.

Place in fridge (not freezer!) for 3-4 hours or overnight. Once cool, cut into squares and serve.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.

Seedy Oat Crackers

oats

raw pumpkin seeds (pepitas)

raw sunflower seeds

sesame seeds

chia seeds

poppy seeds

vegetable oil

maple syrup

Bon Appétit

Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.

Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.

Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.

Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Freezing the dough at least one hour before baking allows the seeds and nuts to absorb the excess liquid—this will help the baked crackers hold together.

Mixed Nut and Seed Crackers

cashews

almonds

walnuts

flaxseeds

Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very coarse sand (mixture should stick together when pinched). With motor running, drizzle in ¼ cup water, then oil and salt. Pulse until a wet dough forms. Scrape out onto a sheet of plastic wrap and form into a log. Roll up, using plastic to form dough into a tight 2" cylinder or square. Freeze until firm enough to slice, about 1 hour.

Place a rack in middle of oven and preheat to 350°. Using a serrated knife, slice dough about ¼" thick and place on parchment-lined baking sheets, spacing ½" apart. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. Let cool on baking sheet.

Do Ahead: Dough can be made 1 day ahead; keep frozen. Crackers can be baked 4 days ahead; store airtight at room temperature.

A touch of sugar makes these flakey crackers equally as tasty with peanut butter as they are with cheese. Look for a fluted edge cookie cutter to make your crackers look like the classic Ritz crackers.

Butter Crackers

(45 grams) white spelt or all-purpose flour

(90 grams) white whole-wheat flour

(30 grams) oat or cake flour

cane sugar

unsalted butter,

(2 ounces) ice water, divided

unsalted butter, melted

Epicurious

Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.

Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.

Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.

Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.

In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.

Bake just until the crackers begin to brown, 5 to 10 minutes.

While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.

This Norwegian crispbread recipe is so easy and tasty because it&#x27;s a mixture of nuts, seeds and spices. It&#x27;s a keto cracker that is also gluten free with great crunch. Try it topped with avocado or your favorite low carb spread. It&#x27;s full of healthy ingredients and has a only 1.5g net carbs per piece.

Keto Norwegian Crispbread Recipe

almond flour

hulled, raw sunflower seeds

Parmesan cheese, grated

flax seed

Everything Bagel Spice (see note)

Preheat oven to 325° F.

In a bowl mix all of the ingredients...

In a bowl mix all of the ingredients to make a dough.

Line a cookie sheet with parchment paper and...

Line a cookie sheet with parchment paper and place the dough on top.

Spray a piece of wax paper and lay...

Spray a piece of wax paper and lay over the dough. Using a rolling pin, roll the dough out until it's about 1/4 inch thick. This dough will not rise. Try to shape the dough into a rectangular shape.

Score the dough using a knife or pizza...

Score the dough using a knife or pizza cutter but make sure not to cut all the way through. Place in the oven and bake until brown but not burnt, about 40 minutes.  (note cooking times may vary so please check it frequently.)

Let cool before breaking apart. If the outside crackers...

Let cool before breaking apart. If the outside crackers brown quicker than the middle, you can break them off and place it back into the oven to bake the rest.

NOTE: If you don't have the Everything Bagel...

NOTE: If you don't have the Everything Bagel Spice you can make your own.  Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds.  Mix together and then use 2 tablespoons of this mix in the dough.

https://mediavine-res.cloudinary.com/video/upload/jzcq7nar3sdwitdmhssr.mp4

This Norwegian crispbread recipe is so easy and tasty because it's a mixture of nuts, seeds and spices. It's a keto cracker that is also gluten free with great crunch. Try it topped with avocado or your favorite low carb spread. It's full of healthy ingredients and has a only 1.5g net carbs per piece.

Easy Norwegian Crispbread Recipe - keto, gluten free

These buttery, cheesy, party-worthy make-ahead crackers boast just a pinch of smoky heat.

Chipotle Cheddar Crackers

¼ lb. (1 stick) unsalted butter,

½ lb. aged Cheddar,

all-purpose flour

chipotle powder

Kosher salt

Flaked sea salt,

One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that I can throw in the oven when people are coming for drinks. The sharp Vermont Cheddar and spicy chipotle chili powder with crunchy sea salt really wake up everyone’s taste buds. My friends can’t stop eating these! —Ina Garten

In the bowl of an electric mixer fitted with the paddle attachment, place ¼ lb. (1 stick) unsalted butter, at room temperature, ½ lb. aged Cheddar, grated, 1 cup plus 2 Tbsp. all-purpose flour, ½ tsp. ground chipotle powder, and 1 tsp. kosher salt. Add 1½ Tbsp. water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.

Transfer the dough to a lightly floured cutting board and roll it into a log 12" long by 1½" wide. Wrap in plastic and refrigerate for at least 1 hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)

When ready to bake, preheat the oven to 350°.

Line two sheet pans with parchment paper. Slice the dough ½" thick and place the rounds 1" apart on the parchment paper. Sprinkle with flaked sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.

Salted Caramel Cracker Bites 

oyster crackers

butter (2 sticks)

cinnamon

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Pour crackers onto parchment paper and spread into an even layer.

In a medium saucepan, melt butter over medium heat and then stir in the brown sugar, vanilla, and cinnamon until dissolved.

Bring the mixture to a boil while continuously stirring. Continue cooking the bubbling mixture for 2-3 minutes until it thickens and lightens in color.

Remove from heat and immediately pour over crackers. Fold the caramel into the crackers until evenly coated. Top with salt.

Bake for 7-9 minutes, watching that the caramel doesn’t burn.

Allow crackers to cool then break them into small clusters. Store in an airtight container.

In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za'atar to become golden, glossy, extra-crunchy party starters.

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The most viewed cracker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Whole Wheat and Brown Rice Crackers...

Vegan Canape of Carrot and Caraway ...

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The most viewed cracker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine