ZUCCHINI CRACKERS
Provided by Angela Coleby
Number Of Ingredients 8
Steps:
- Preheat oven to 180c/350f degrees.
- Process all ingredients together in a food processor or blender until smooth.
- Spread the batter on a parchment paper lined baking sheet to about 1/4 inch thick.
- Bake the crackers for 15 minutes then cut into small squares and flip over. Return to the oven and bake for another 15-20 minutes until golden (or the desired crunchiness you want).
- Eat and enjoy!
ZUCCHINI CASSEROLE CRACKER CRUMBS
Easy cracker crumbs zucchini meal from friend g.c. A sneaky way to eat vegetable. If cut small it is not even noticeable as a real vegetable.
Provided by barbaja w.
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- In a frying pan, brown the sausage.
- Remove from the pan and put into a large bowl.
- Sauté the onions until cooked, then put into the bowl with the sausage.
- Add the remaining ingredients (except the cheese) to the bowl and mix together.
- Put into a baking dish and sprinkle the cheese on top.
- Bake for 30 to 50 minutes.
- You can use chopped or grated zucchini that was frozen and saved in a bag to use in winter.
Nutrition Facts : Calories 280.6, Fat 21.2, SaturatedFat 8, Cholesterol 110.3, Sodium 906.6, Carbohydrate 4.2, Fiber 0.9, Sugar 2, Protein 18
CRACKER BARREL CROUTONS RECIPE - (4.3/5)
Provided by á-148251
Number Of Ingredients 4
Steps:
- Mix all ingredients and bake in squares
CRACKER JACK COOKIES I
This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.
Provided by Juanita Peek
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
- Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 9.6 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 165.2 mg, Sugar 13.1 g
CHICKEN CROUTON HOT DISH
This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CLONE OF A CRACKER JACK®
This peanutty, caramelly popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Provided by themoodyfoodie
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h35m
Yield 11
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
- Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
- Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
- Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 37.4 g, Cholesterol 27.8 mg, Fat 21.8 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 8.4 g, Sodium 313.8 mg, Sugar 26.3 g
ZUCCHINI CHICKEN CASSEROLE WITH CROUTONS
Absolute killer casserole that borders on addictive. Other similar recipes are posted, but the magic ingredient here is the croutons! I substitue olive oil for half of the butter. Have made this on many occasions and have found that at least 3/4 C chicken broth is necessary to achieve the right moisture. This freezes wonderfully; just take the leftovers out of the casserole as intact (in a single layer) as possible and lay it on half of a folded sheet of foil about 18" long. Make a pouch out of the remainder and freeze. When reheating, cut slits in the top of the foil and the croutons will retain most of their crunch. YUMMY!
Provided by gramparon98
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice zucchini 1/4 inch thick. Blanch briefly in salted water until crisp/tender then drain.
- Melt 4 tablespoons of the butter in a large skillet and saute carrots and onions until tender, not brown.
- Fold in soup, sour cream and about 1/2 C of the chicken broth and about 2/3 of the croutons. Gently fold drained zucchini into mixture. If the mixture seems a little on the dry side then more of the chicken broth until you get the right consistency. The croutons will absorb some of the moisture as the dish cooks so you want the casserole to be nice and juicy before you put it in the oven.
- Place in greased casserole and put remaining croutons on top. Melt the remaining 2 T of butter and pour over the casserole. Bake at 350 degrees for 30-40 minutes.
Nutrition Facts : Calories 617.2, Fat 40.8, SaturatedFat 20.6, Cholesterol 125.1, Sodium 1241.5, Carbohydrate 36.9, Fiber 5.1, Sugar 8.4, Protein 28.2
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