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.

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

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.

SALT AND PEPPER CRACKERS

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes.
• Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick.
• Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball.
• Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.

HARD ROCK 'N ROLL CHILI

Steps:

• In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned.
• In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt.
• Drain fat from beef, then stir in seasoning mixture.
• Bring to simmer over medium high heat, and cook, stirring, 5 minutes.
• Add tomatoes, chili beans, green pepper, and celery.
• Reduce heat to low, and cook, covered 1 hour, stirring occasionally.

HOMEMADE CRACKERS

Steps:

• Cut out a 30 x 20cm rectangle of wrapping paper. Flip the paper over so the reverse side is on show with one of the longer ends closest to you. Place a toilet roll, vertically, midway down one end. Mark the paper at either end of the toilet roll, then set the toilet roll aside and fold the paper in at the marks. Snip into the folds using scissors. Unfold the paper and stick the toilet roll in its original position with glue. Fold in the ends to just beneath snipped parts, if you want to hide the reverse of the wrapping paper. Put a cracker snapper strip through the toilet roll and trim, if you need to. Attach each end to the paper using sticky tape.
• Roll the paper around the toilet roll and stick it in place with glue. Scrunch the paper around one end of the roll, being careful not to tear the cuts you've made, then secure with string or ribbon. Tip in jokes you have written (try our suggestions, below) and sweets, or other treats, through the open end of the cracker, then secure that end with more string or ribbon. Our favourite festive food jokes Q Why was the turkey asked to be in a rock band? A Because he was the only one with drumsticks! Q What do you call a train loaded with toffee? A Chew chew train Q Who hides in the bakery at Christmas? A Mince spy Q What do snowmen eat for lunch? A Burrr -itos Q What do you get if you cross a Christmas tree with an apple? A Pineapple Q What's the best thing to put into a Christmas cake? A Your teeth!

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.