Herbedcrackers Recipes

HERBED CRACKERS

Steps:

• Preheat oven to 400 degrees.
• Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
• Pulse until combined.
• With motor running, pour 1/4 cup water slowly into feed tube.
• Add a bit more if necessary until mixture begins to hold together but is not sticky.
• Process until dough forms ball.
• Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
• Transfer to ungreased cookie sheet, and prick all over with fork.
• Score lightly with sharp knife if you wish to break into rectangles later on.
• Or leave in free-form shape that you can break into shards.
• Bake 12 to 14 minutes, until lightly browned.
• Cool on rack and store in airtight container.
• Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
• For garlic crackers, add 1/8 teaspoon granulated garlic.
• Or create your own mixture.

HERBED RITZ CRACKERS

Steps:

• 1. Place the crackers in a large Ziploc bag. In a bowl, mix the oil, Ranch dressing mix, dill, garlic powder, and celery salt.
• 2. Pour this mixture over the crackers. Toss back and forth to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the bag every so often to keep the crackers coated.
• 3. Let the mixture come to room temperature before serving. Store crackers in zip bag in refrigerator.

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the 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 the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.