I Cant Believe Its Crackers Recipes

I CAN'T BELIEVE IT'S NOT CHEESECAKE COCKTAIL

Steps:

• In a cocktail shaker filled with ice, add the buttermilk, amaretto, hazelnut liqueur, brown sugar, and lemon peel. Shake vigorously until well mixed. Meanwhile, rim a glass in cream cheese, followed by crushed graham crackers. Pour the cocktail and garnish with a strawberry perched on the rim.

THE BEST LOW-CARB CRACKERS

Steps:

• Preheat the oven to 350 degrees.
• Whisk together dry ingredients in a mixing bowl.
• Add oil and water and mix into a dough.
• Let the dough rest and absorb the liquid for 1-2 minutes.
• Place dough onto a large piece of parchment. Cover with another large piece of parchment and roll to 2 mm thickness.
• Remove top piece of parchment and transfer bottom parchment and dough onto a baking sheet.
• Score the dough into 2" cracker shapes using a pizza wheel or dough cutter.
• Bake for 13 min or until firm, slightly golden and crisp. Allow to cool for 5-10 minutes then break apart. Enjoy!

FLUFFY SCRAMBLED EGGS

Steps:

• Beat 1 Tbsp. I Can't Believe It's Not Butter!® Spread and eggs with fork or wire whisk in medium bowl about 2 minutes (small lumps of Spread will remain in egg mixture).
• Heat remaining Tbsp. spread in nonstick skillet over medium heat until melted. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.

"I CAN'T BELIEVE IT'S NOT BUTTER" COOKIES

Steps:

• Preheat your oven to 350°F.
• Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.).
• Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough.
• Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin.
• Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.).
• Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.