crackers

Norwegian Jarlsberg Cheese Spread

What’s Cooking in Gail’s Kitchen? All the Buzz: Norwegian Jarlsberg Cheese Spread! Sometimes you feel like a nut, sometimes you don’t. Jarlsberg cheese originated in Norway as a buttery mild cow’s milk cheese with a sweet nutty flavor. In some photos it may appear similar to Swiss cheese, full of holes, but in essence it is much smoother and richer. Don’t believe me?  Order a grilled cheese sandwich made with semi-soft  imported Jarlsberg cheese sometime and try not to faint when you are asked to pay a much higher price for this gooey better-than-generic extravagance. 

NORWEGIAN JARLSBERG CHEESE SPREAD 

Ingredients:

4 ounces Neufchâtel cheese

4 ounces Jarlsberg cheese, shredded

2 tablespoons mayonnaise

2 tablespoons red onion, chopped

1 can (4 ounce size) stuffed green olives, sliced

Sea salt, to taste

Cracked black pepper, to taste

1/4 cup chives, chopped

1/4 cup pecans, finely chopped

Instructions:

Mix together Neufchâtel cheese, Jarlsberg cheese, and mayonnaise until well blended. Stir in red onion and green olives. Add sea salt and cracked black pepper to taste.  Form into a log. Wrap in plastic wrap. Refrigerate 1 hour. Roll cheese ball in chopped chives and pecans bits before serving. Spread into crackers or bagel chips. 

Unrivaled Chocolate Caramel Treats

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Unrivaled Chocolate Caramel Treats! Do you get weak in the knees over chocolate? You may be tempted once you taste this salty sweet confection. One little piece will have you rolling your eyes in delirium. The crust keeps this bar crunchy, kinda like a shortbread cookie. And the sea salt crystals form a balance that is unrivaled! This recipe has a few shortcuts, so it can be thrown together in a matter of minutes. No baking is required. Don’t hate me!

UNRIVALED CHOCOLATE CARAMEL TREATS

Ingredients:

Club crackers, whole

1 cup crushed Club crackers

1 cup brown sugar

1 cup coconut, flaked

1/2 cup milk

1/2 cup butter, melted

16-ounce can of Chocolate Fudge Frosting

1/4 cup pecans, chopped

1 teaspoon sea salt crystals

Instructions:

Put one layer of whole Club crackers on the bottom of a 7″X11″ pan. In a saucepan over medium heat, combine brown sugar, coconut, milk, and melted butter. Boil ingredients for 8-10 minutes, stirring occasionally. Remove from heat; let cool. Form a layer of caramel mixture over crackers. Put another layer of Club crackers on top. Frost with canned frosting, sprinkle with pecans and sea salt crystals. Store in the refrigerator. 

Dried Beef Cheeseball

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Dried Beef Cheeseball! This is one of those all-time favorite appetizers that are crowd-pleasers. Some refer to it as “chipped” beef; others call it “dried” beef. I guess it depends on where you lived the first time you sampled it at a family friendly gathering. Either way, the umami salty savory concoction tickled your taste buds while tempting you for more. Just one more. In my experience, the firm texture of the spreadable cheeseball will last long after all the crackers and pretzels have vanished. Then there’s no other option but to “sigh” and reach for the celery sticks to finish it up. 

DRIED BEEF CHEESEBALL 

Ingredients: 

16 ounces cream cheese, softened 

4.5 ounces dried beef, chopped and divided 

5 green onions, chopped and divided 

8 ounces extra sharp cheddar cheese, shredded 

1/2 teaspoon seasoned salt

2 tablespoons Worcestershire sauce 

1/2 teaspoon garlic powder 

Instructions: 

In a large mixing bowl, combine cream cheese and chopped dried beef (reserving about 1/4 cup chopped beef), 3 green chopped onions, shredded cheddar cheese, seasoned salt, Worcestershire sauce, and garlic powder. Mix well. Roll into a ball and place in plastic wrap. Chill for one hour, or until firm. Unroll the cheese ball from the plastic wrap. Roll in the reserved chopped beef and remaining chopped onions. Serve with crackers. 

Oyster Snack Crackers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Oyster Snack Crackers! When you get that craving for something slightly salty partnered with a crunchy snack, turn to these little gems made from basic oyster crackers. Add seasonings and oil; bake and store in an airtight container. I literally sprinkle them on homemade soups, organic salads, and sometimes the palm of my hand. In a pinch, I’ve crushed them as a coating for baked chicken or fish. It’s all up to you. 

OYSTER SNACK CRACKERS 

Ingredients:

16-ounce package of oyster crackers

1/2 cup butter, melted

1/2 cup olive oil

1 envelope dry ranch dressing mix

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1/2 teaspoon lemon pepper

Instructions:

Preheat oven to 325°. Take a one gallon ziplock bag. Pour oyster crackers into bag. In a glass measuring cup, combine butter, olive oil, ranch seasoning mix, dill weed, onion powder, and lemon pepper. Stir well. Pour over crackers. Seal the bag and toss to coat, alternating every 5 minutes until all liquid is absorbed. Transfer to a baking sheet. Form single layer. Bake 10 minutes; toss and bake 10 minutes longer. Do not burn. Let cool and then store in an airtight container. Will keep for weeks. 

Nori Sesame Popcorn

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental  rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away. 

NORI SESAME POPCORN 

Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips

Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container. 

Artichoke Pesto Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes. 

ARTICHOKE PESTO SPREAD

Ingredients:

14-ounce can marinated artichoke hearts, drained and chopped

1-2 tablespoons garlic basil pesto

1/2 cup Parmesan cheese, grated

3/4 cup mayonnaise

2 green onions, sliced

Rosemary Olive Oil Crackers

Instructions:

Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers. 

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare. 

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded 

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper 

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature 

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately. 

Unbelievable Cheesy Pimento Spread

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Unbelievable Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread?  Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 

UNBELIEVABLE CHEESY PIMENTO SPREAD 

Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)

Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 

Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 

*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades. 

Olive Tapenade

What’s cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night. 

OLIVE TAPENADE 

Ingredients:

1/2 cup green olives with pimentos 

1/2 cup black olives, pitted 

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper 

Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.