Type what you have

Ingredients

• ✓ cracker
• elbow macaroni
• tomato
• butter
• flour
• half-and-half
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ cracker
• ground beef
• onion
• green pepper
• egg
• worcestershire sauce
• garlic
• seasoned salt
• black pepper
• spaghetti sauce
• dinner roll
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, onion, bell pepper, crackers, and egg in a large bowl; season with Worcestershire sauce, garlic, seasoned salt, and black pepper. Mix well; shape into 8 meatballs. Place in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, heat spaghetti sauce in a large saucepan over low heat; bring to a simmer. Add meatballs to sauce; simmer until meatballs are fully cooked, about 20 minutes. Do not turn oven off.
5. 5 Place 1 meatball and some sauce in each roll; divide and sprinkle each with mozzarella cheese and Parmesan cheese. Place sandwiches on a baking sheet; bake until cheeses melt, about 7 minutes.

By Karen

Ingredients

• ✓ cracker
• turkey breast
• grape
• toothpick
• tomato
• cucumber
• carrot
• lemon juice
• apple
• green apple
• salt
• mayonnaise
• lemon juice
• cream cheese
• celery
• pimento pepper
• onion
• carrot
• toothpick
• cream cheese
• black olive
• black olive
• carrot

Instructions

1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Ingredients

• ✓ cracker
• butter
• herb blend
• thyme
• tarragon
• parsley
• parmigiano-reggiano cheese
• cream cheese
• creme fraiche
• sugar
• cayenne pepper
• black pepper
• kosher salt
• all-purpose flour
• egg
• garlic
• salt
• onion
• bell pepper
• olive oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2. 2 Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3. 3 While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4. 4 Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5. 5 Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6. 6 Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7. 7 Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8. 8 Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

By John Mitzewich

Ingredients

• ✓ cracker
• peach
• black pepper
• salt
• cucumber
• dill weed
• garlic
• apple cider vinegar
• sour cream
• mustard powder
• paprika
• mayonnaise
• egg
• black pepper
• salt
• onion powder
• cayenne pepper
• garlic powder
• jalapeno pepper
• pimento pepper
• mayonnaise
• cream cheese
• cheddar cheese

Instructions

1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

Ingredients

• ✓ cracker
• green olive
• black olive
• olive oil
• caper
• red wine vinegar
• shallot
• garlic
• oregano
• salt
• black pepper
• genoa salami
• deli ham
• cream cheese

Instructions

1. 1 Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
2. 2 Cut salami and deli ham so they fit onto crackers.
3. 3 Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.

By lutzflcat

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
• 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
• all-purpose flour
• egg
• butter
• morel mushroom

Instructions

1. 1 Combine crushed crackers and flour in a bowl. Beat eggs in a separate bowl.
2. 2 Melt butter over medium heat in a frying pan.
3. 3 Dip mushrooms into the eggs, then roll them in the cracker mixture, shaking off any excess. Fry in the hot butter, in batches, until golden brown, 3 to 4 minutes per side.

By Lindsay W

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
• 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
• bread crumb
• butter
• oyster
• salt
• black pepper
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
2. 2 Combine cracker crumbs and bread crumbs in a medium bowl; stir in melted butter until combined.
3. 3 Sprinkle a thin layer of crumb mixture into the bottom of the prepared baking dish. Layer 1/2 of the oysters over crumbs, then sprinkle with salt and pepper. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat this step once more, covering the top layer with remaining crumb mixture.
4. 4 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By Debbie Thomas

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
• mushroom
• shrimp
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. 2 Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. 3 In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. 4 Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. 5 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

By Tony Anderson

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. 3 Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Kim Fischer

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
• sweet onion
• margarine
• sour cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

By ANNA GAY

Ingredients

• ✓ cracker
• broccoli floret
• cream of chicken soup
• butter
• processed cheese food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a 9x13-inch baking dish. Drizzle 1 tablespoon melted butter over top, then add condensed soup. Stir until broccoli is coated with soup. Pack lightly to form a flat surface. Layer 1/2 of the cheese slices over broccoli mixture; set remaining cheese aside.
3. 3 Bake in the preheated oven until cheese is bubbling, about 20 minutes.
4. 4 Remove from the oven and stir to blend melted cheese into the broccoli mixture. Layer with remaining cheese slices, sprinkle with crackers, and drizzle with remaining 1 tablespoon melted butter.
5. 5 Return to the oven and bake until cheese on top begins to melt, about 15 minutes.
6. 6 Let casserole sit before serving until it thickens slightly, about 15 minutes.

By Sarah

Ingredients

• ✓ cracker
• rosemary
• thyme
• sage
• leek
• tomato
• mozzarella cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix crushed crackers, rosemary, thyme and sage.
3. 3 Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
4. 4 Bake 30 minutes in the preheated oven, or until golden brown.

By Sara

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
• pineapple chunk
• sugar
• all-purpose flour
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack

Ingredients

• ✓ cracker
• pearl onion
• salt
• pepper
• butter
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
3. 3 Bake in the preheated oven for 50 minutes.

By Sara

Ingredients

• ✓ cracker
• pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ cracker
• pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ cracker
• ground beef
• cheddar cheese
• onion soup mix
• egg
• ketchup
• steak sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
3. 3 Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

By Connie Levesque

Ingredients

• ✓ cracker
• vegan dark chocolate chips
• vegan semisweet chocolate chips
• coconut oil
• peppermint extract

Instructions

1. 1 Line baking sheets with parchment paper.
2. 2 Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
3. 3 Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
4. 4 Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

By Yoly

Ingredients

• ✓ cracker
• baby carrot
• onion
• mayonnaise
• cheddar cheese
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. 3 In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

By LYNDAS

Ingredients

• ✓ cracker
• mixed vegetable
• onion
• cream of chicken soup
• mayonnaise
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
3. 3 Bake about 30 minutes, or until browned and bubbly.

By Linna

Ingredients

• ✓ cracker
• chicken breast
• cream of mushroom soup
• cream of chicken soup
• cream cheese
• sour cream

Instructions

1. 1 In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
4. 4 Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

By D Wilson

Ingredients

• ✓ cracker
• cream of chicken soup
• chicken
• mixed vegetable
• rice
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer