Type what you have

Ingredients

• ✓ cracker
• bacon
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.
2. 2 Arrange crackers on the prepared cookie sheets in a single layer.
3. 3 Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.
4. 4 Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

By Jen

Ingredients

• ✓ cracker
• bacon
• cream cheese
• mayonnaise
• swiss cheese
• green onion

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

By KAMRYN

Ingredients

• ✓ cracker
• salmon
• shallot
• olive oil
• dill pickle brine
• lemon zest
• chive
• black pepper

Instructions

1. 1 Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
2. 2 Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

By France Cevallos

Ingredients

• ✓ cracker
• bacon
• cream cheese
• cheddar cheese
• ranch dressing mix
• onion
• garlic powder
• chive

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and allow to cool. Crumble bacon slices when cool enough to handle.
2. 2 Mix together cream cheese, Cheddar cheese, Ranch dressing mix, dried minced onion, garlic powder, and 1/2 of the crumbled bacon in a bowl until well combined. Place the other half of crumbled bacon in the refrigerator until ready to use.
3. 3 Form cheese mixture into a round ball (it's helpful to use plastic wrap while shaping it). Wrap in plastic wrap and refrigerate for at least 2 hours.
4. 4 Place remaining crumbled bacon on a plate and stir in minced chives. Remove plastic wrap from the cheese ball and roll it in the bacon and chive mixture, lightly pressing the topping to the cheese ball so it sticks.
5. 5 Place the coated cheese ball on a serving dish and surround with crackers for dipping.

By fabeveryday

Ingredients

• ✓ cracker
• bacon
• cream cheese
• mayonnaise
• cheddar cheese
• mozzarella cheese
• green onion
• jalapeno pepper
• parmesan cheese
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the dip: Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate lined to drain.
3. 3 Stir cream cheese, mayonnaise, Cheddar, mozzarella, green onion, jalapeño peppers, and bacon together in a bowl; spread into a 9-inch round baking dish.
4. 4 To make the topping: Mix crackers, Parmesan, and melted butter together in a bowl. Spread over cream cheese mixture.
5. 5 Bake in the preheated oven until bubbly, 20 to 30 minutes. Garnish with green onions and serve warm.

By countrygirl

Ingredients

• ✓ cracker
• cream cheese
• sour cream
• mayonnaise
• shrimp
• seafood cocktail sauce
• green bell pepper
• green onion
• garlic
• tomato
• mozzarella cheese

Instructions

1. 1 In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
2. 2 In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
3. 3 Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

By Dee

Ingredients

• ✓ cracker
• butter
• shallot
• pear
• white wine
• brown sugar
• thyme
• salt
• pepper
• sourdough bread
• brie cheese
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ cracker
• pan lining paper
• cream cheese
• mayonnaise
• milk
• garlic powder
• artichoke heart
• spinach
• pepperjack cheese
• parmesan cheese
• red pepper
• tortilla chip

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
3. 3 Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
4. 4 Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

By Reynolds KitchensR

Ingredients

• ✓ cracker
• pecan
• cream cheese
• garlic
• dill pickle
• cheddar cheese
• monterey jack cheese
• pimiento
• black pepper
• hot sauce
• cayenne pepper
• aluminum foil
• radish
• celery
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Ingredients

• ✓ cracker
• cream cheese
• corned beef
• pastrami
• sauerkraut
• gruyere cheese
• emmenthaler cheese
• sweet pickle relish
• mayonnaise
• sour cream
• ketchup
• mustard
• worcestershire sauce
• black pepper
• cayenne pepper
• bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
3. 3 Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
4. 4 Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.

By John Mitzewich

Ingredients

• ✓ cracker
• chicken liver
• italian seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

By Lisa Collins

Ingredients

• ✓ cracker
• butter
• shrimp
• lemon juice
• garlic powder

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven until bubbling, about 45 minutes.

By Trent Baker

Ingredients

• ✓ cracker
• canola oil
• yellow onion
• fig
• goat cheese

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ cracker
• sweet pickle
• olive
• red grape
• colby jack cheese
• apple
• cucumber
• havarti cheese
• mixed nuts

Instructions

1. 1 Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.

By Chef Mo

Ingredients

• ✓ cracker
• cream cheese
• mayonnaise
• onion
• worcestershire sauce
• lemon juice
• mustard
• hot sauce
• white sugar
• salt
• black pepper
• pimiento pepper
• cheddar cheese
• cheddar cheese
• cherry tomato

Instructions

1. 1 Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.

By thehungryscientist

Ingredients

• ✓ cracker
• beet
• goat cheese
• garlic
• greek yogurt
• tahini
• thyme
• lemon juice
• salt
• honey
• olive oil
• pistachio
• pita chip
• veggie
• aluminum foil

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Ingredients

• ✓ cracker
• millet flour
• soy milk
• vegetable oil
• water
• black bean sauce
• water
• chile pepper sauce
• water
• cooking spray
• egg
• green onion
• cilantro leaves

Instructions

1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr

Ingredients

• ✓ cracker
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
3. 3 Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.

By Diana Moutsopoulos

Ingredients

• ✓ cracker
• bittersweet chocolate
• peppermint extract

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ cracker
• peanut butter
• chocolate almond bark
• candy sprinkle

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ cracker
• asparagus
• cream of mushroom soup
• egg
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Layer 1 ½ cans of asparagus in the prepared casserole dish. Top with 1 can mushroom soup, ½ of the sliced hard-boiled eggs, and 1 cup of crushed crackers. Repeat layers with remaining asparagus, soup, sliced eggs, and crackers.
3. 3 Cover and bake in preheated oven for 25 minutes. Remove cover and top with shredded cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

By Peggy

Ingredients

• ✓ cracker
• butter
• poppy seed
• chicken breast
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
3. 3 Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

By Ladybug

Ingredients

• ✓ cracker
• garlic powder
• seafood seasoning
• butter
• sea scallop
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the air fryer to 390 degrees F (198 degrees C).
3. 3 Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
4. 4 Dip each scallop in melted butter, then roll in the breading until completely coated. Set on a plate and repeat with remaining scallops.
5. 5 Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
6. 6 Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

By Kim's Cooking Now

Ingredients

• ✓ cracker
• chicken
• cream of chicken soup
• sour cream
• butter
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
3. 3 Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
4. 4 Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.

By SHONDA93

Ingredients

• ✓ cracker
• onion
• green olive
• garlic
• jalapeno pepper
• pickle relish
• mayonnaise
• saltine cracker
• curry powder

Instructions

1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Ingredients

• ✓ cracker
• yellow summer squash
• yellow onion
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ cracker
• shoepeg corn
• cream of celery soup
• sour cream
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Ingredients

• ✓ cracker
• zucchini
• egg
• olive oil
• salt
• black pepper

Instructions

1. 1 Cut zucchini crosswise into 1/2-inch slices.
2. 2 Dip each zucchini slice into beaten egg, then press into cracker crumbs until both sides are coated. Shake off excess and place in a single layer on a plate; do not stack.
3. 3 Heat olive oil in a large skillet over medium heat. Pan-fry zucchini in the hot oil until crust browns and zucchini softens, about 3 minutes per side.
4. 4 Season with salt and pepper.

By Stephsteph

Ingredients

• ✓ cracker
• butter
• mustard
• garlic powder
• cooking spray
• tilapia

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well.
3. 3 Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.

By LaDeeVah

Ingredients

• ✓ cracker
• chicken breast
• butter
• poppy seed
• cream of chicken soup
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.
4. 4 Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish.
5. 5 Add shredded chicken in an even layer.
6. 6 Top with remaining soup mixture. Sprinkle with Cheddar cheese.
7. 7 Top with cracker mixture.
8. 8 Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

By Callie Wilson Wolfe