HOT BANANA CRACKER SNACKS
Let's mix things up when it comes to tasty snacks and different flavors! Mix sweet with salty and hot, mix crunchy with creamy. So, stack together salty crackers, banana slices, hot jalapeno, and Cheddar, then bake them.
Provided by Andrei Gusty
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Top each cracker with a banana slice. Add a slice of jalapeno and some Cheddar.
- Line a baking tray with parchment paper, transfer the snacks to it, and bake for 5 minutes at 360⁰F/180⁰C.
Nutrition Facts : Calories 218 calories, Protein 8 grams, Fat 13 grams, Carbohydrate 17 grams
SNACK CRACKERS
Oyster crackers coated in delicious ranch-style dressing.
Provided by JODI
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together ranch dressing mix, garlic powder, dill and vegetable oil. Add crackers and mix gently until the crackers are coated with the mixture. Stir every 10 minutes for 1 hour. Store in an airtight jar.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 19.6 g, Fat 14.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 699.1 mg, Sugar 1.2 g
BANANA CRACKERS
Make and share this Banana Crackers recipe from Food.com.
Provided by JANIC412
Categories < 30 Mins
Time 18m
Yield 30 crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
- Using a fork, stir in Tabasco and banana.
- On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
- Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
- Bake 6-8 minutes or until lightly browned.
- Remove crackers with a spatula and place on a wire rack to cool.
- Repeat with second half of the dough.
Nutrition Facts : Calories 24.6, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 21, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 0.3
ALMOND 'YOU MUST BE NUTS!' CRACKERS
These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!
Provided by Poppa Bear
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat 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 prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
- Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
- Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.
Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g
BANANA KETCHUP
Make and share this Banana Ketchup recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 2h20m
Yield 3 cups, approximately, 48 serving(s)
Number Of Ingredients 17
Steps:
- Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
- Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
- Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
- Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
- If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
- Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
- Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
- Stir in the rum.
- Remove the ketchup from the heat and let it cool a few minutes.
- Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
- Remove the ketchup from the heat and let it cool to room temperature.
- Store covered, in the refrigerator, for up to 1 month.
FLUFFY BANANA GRAHAM PANCAKES
These oh so tasty buttermilk pancakes are filled with diced bananas and griddled until golden brown. We enjoyed them with butter and maple syrup. You could serve them lightly dusted with powdered sugar then topped with whipped cream and banana slices. This recipe is simple, quick, and one you will want to make again and again! I created it expressly for RSC #12 after being inspired by some awesome banana macadamia nut pancakes enjoyed during a recent visit to Kauai.
Provided by Debs Recipes
Categories Breakfast
Time 15m
Yield 7-8 pancakes
Number Of Ingredients 12
Steps:
- Whisk together buttermilk, egg whites, and canola oil.
- Crush graham crackers (I pulsed mine in a blender, but they could also be zipped in a freezer bag and crushed with a rolling pin) then soak them for a couple minutes in the buttermilk mixture.
- Whisk together dry ingredients then stir into the buttermilk mixture, just until combined.
- Dice banana (using diced, not mashed, banana allows the pancakes to cook up nice and fluffy) into 1/4" or so pieces and stir into batter, then adjust batter consistency, if desired, by adding a splash more buttermilk or a little milk.
- Spray a large nonstick griddle or electric fry pan with cooking spray and preheat until hot (long ago grandma taught me that the pancake griddle is ready when a few drops of water dance when sprinkled onto it).
- Pour about 1/4 cup of batter per pancake (or however much you like) onto the hot griddle and cook, turning pancakes when bubbles form on top sides, and cooking until both sides are golden brown.
- Note: You may make your own buttermilk substitute by stirring together 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice.
- The story behind these pancakes: On the first morning of our recent once-in-a-lifetime trip to Hawaii, DD and I enjoyed the best pancakes ever! We had a great vacation, then went back on our last day and again enjoyed those awesome banana macadamia nut pancakes from TipTop Bakery & Cafe. This recipe is my way preserving our memories of a wonderful vacation together in Kauai.
- The recipe, which I created expressly for the RSC#12 contest, was inspired by those banana mac pancakes. The actual Kauai pancakes could be ordered with any combination of bananas, pineapple, and macadamia nuts. I left the mac nuts out of my recipe in order to keep it accessible to all, but do feel free to add some fairly fine chopped macadamia nuts to your pancakes for a real taste of the islands.
- At TipTop the yummy pancakes are served with vanilla syrup and guava preserves. Their coffee was also great while mine is pretty bad. In order to really duplicate the Hawaiian breakfast experience, something would have to be done about that!
Nutrition Facts : Calories 120.8, Fat 4.8, SaturatedFat 0.5, Cholesterol 1.1, Sodium 248.7, Carbohydrate 16.4, Fiber 1.1, Sugar 3.6, Protein 3.7
SNACK CRACKERS
Our 13-year-old daughter, Dana, loves to make this crunchy and flavorful snack for us. Her four older brothers finish off a batch in no time. -Sue Manel, Milladore, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 12 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the oil, dill and salad dressing mix. Place the crackers in a large bowl; pour dressing mixture over crackers and toss gently to coat. Allow to stand at least 1 hour before serving.
Nutrition Facts : Calories 237 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 780mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)
This pie is *SO* good and so easy to make, and to make it even more simple purchase a ready-made vanilla wafer crust, or a graham cracker crust, or just make your own. I always make two of these as I end up by eating almost one myself, it is THAT good!
Provided by Kittencalrecipezazz
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Layer the banana slices evenly over the bottom of the prepared crust.
- Drizzle the caramel topping over the bananas.
- Beat the whipping cream with sugar and vanilla until very stiff.
- Spread over the banana slices, swirling to make a decorative pattern.
- Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
- Chill for a minimum of 1 hour before serving.
- Delicious!
BANANA SPLIT "CAKE"
From the summer edition of Whats Cooking by Kraft. A no-bake recipe with a beautiful presentation. Cook time is chill time.
Provided by Jennygal
Categories Cheesecake
Time 5h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
- Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
- Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
- Top with remaining cool whip. Refrigerate at least 5 hours.
- Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.
Nutrition Facts : Calories 285.6, Fat 16.1, SaturatedFat 7.3, Cholesterol 25.8, Sodium 270.6, Carbohydrate 34, Fiber 1.5, Sugar 26.4, Protein 3.5
More about "cracker snack recipes recipezaar recipe for banana"
BANANA CRACKERS RECIPE | RECIPELAND
From recipeland.com
3.8/5 (144)Total Time 1 hr 30 minsServings 70Calories 25 per serving
10 BEST SALTINE CRACKER SNACKS RECIPES | YUMMLY
From yummly.com
RECIPES WITH CRACKERS | TASTE OF HOME
From tasteofhome.com
RECIPEZAAR RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
HOW TO BAKE HOMEMADE CRACKERS - KING ARTHUR BAKING
From kingarthurbaking.com
CRACKER SNACK - RECIPE | COOKS.COM
From cooks.com
SNACK CRACKERS: PROCESS AND RECIPES – BAKING PROCESS AND ...
From bakerpacific.net
5 HOMEMADE CRACKER RECIPES I TASTE OF HOME
From tasteofhome.com
CRACKER RECIPES | ALLRECIPES
From allrecipes.com
CRACKER SNACK RECIPE RECIPE - RECIPETIPS.COM
From recipetips.com
RECIPEZAAR BANANA BREAD RECIPE - ALL FOOD RECIPES
From allfoodrecipe.net
CRACKER SNACK - RECIPE - COOKS.COM
From cooks.com
FLAXSEED CRACKERS – FOOD WISHES – SUPERFOOD SNACK CRACKER ...
From bestrecipes.download
10 BEST HOMEMADE CRACKERS RECIPES - YUMMLY
From yummly.com
10 BEST SALTINE CRACKER SNACKS RECIPES - YUMMLY
From yummly.com
CRACKER SNACKS - RECIPE - COOKS.COM
From cooks.com
CRACKER SNACK - RECIPE - COOKS.COM
From cooks.com
CRACKER SNACK - RECIPES - COOKS.COM
From cooks.com
BANANA GRAHAM CRACKER MUFFINS | RECIPE | BANANA RECIPES ...
From pinterest.com
RECIPES WITH CRACKERS | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love