Rock N Roll Snack Crackers Recipes

SNACK CRACKERS

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.

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.

SNACK CRACKERS

Steps:

• Combine flour, wheat germ, flaxseed, oats, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add butter, and pulse just until mixture is crumbly. Add peanut butter; pulse a few more times. Add milk; pulse until combined and mixture holds together.
• Turn out dough onto a lightly floured surface; divide in half. Roll out each piece into a 1 1/2-by-6-inch log. Wrap logs tightly in plastic; freeze until firm, at least 45 minutes. Remove logs from freezer; wrap parchment or wax paper over plastic. Return to freezer until ready to bake.
• Preheat oven to 350 degrees. Remove logs from freezer; let stand until slightly softened, about 5 minutes depending on how long they have been frozen. Using a serrated knife, slice log into 1/4-inch rounds. Place rounds on a baking sheet.
• Bake until crackers just start to brown, about 12 minutes per side, turning once and rotating pan halfway through. Transfer to wire racks to cool. Store crackers in an airtight container at room temperature up to 7 days.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

SNACK CRACKERS

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.

ROCK 'N' ROLL SNACK CRACKERS

Steps:

• In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
• Place crackers in a gallon-sized covered container.
• Drizzle with oil.
• Add dry ingredients.
• Seal container.
• Gently roll to coat crackers.
• Let stand for 4 hours, rolling every 30 minutes to coat.