Hot Crackers Recipes

SPICY HOT SALTINE CRACKERS

Steps:

• Preheat oven to 250 degrees.
• Add all four ingredients to a large mixing bowl.
• Using a spatula or large spoon, gently mix ingredients for approximately 5-10 minutes to ensure that all ingredients are evenly coated.
• Spread crackers out on a large cookie sheet and bake in oven for 15-20 minutes, stirring them half way through.
• Remove from oven, let cool and enjoy!

SPICY HOT CRACKERS

Steps:

• Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

HOT CRACKERS WITH FIESTA DIP

Steps:

• Place all crackers into a large zip lock bag.
• Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
• Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
• Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days.
• Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
• YUM!

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!