Saltines (Loaded)

"Why pay a high price for seasoned crackers when you can spend .89 cents for a big box of saltines and put your own toppings on them?"
 
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photo by DeeBee photo by DeeBee
photo by DeeBee
Ready In:
20mins
Ingredients:
8
Yields:
72 crackers
Serves:
12
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ingredients

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directions

  • Preheat oven to 300°F
  • Line a cookie sheet with parchment paper and top with saltines.
  • Brush with melted butter.
  • Top with your choice of seasonings (I use them all).
  • Bake for about 10 minutes or until lightly browned.
  • Cool on plate.
  • Serve with your favorite cheese or dip.
  • Note: Don't be afraid to really load them up because some of the topping is going to fall off.

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Reviews

  1. The first batch I made most of the toppings fell off. I let the butter cool a bit and stirred in some garlic. The next batch with the thickened butter turned out much better. My crackers were 1.09 in the bargain bin at the bread store. When I tasted them out of the box I thought they tasted a little stale. They were still awesome made this way!!!!
     
  2. I spread each saltine evenly with softened margarine to hopefully prevent the toppings from rolling off, and it worked great. I would definately make these again, they are VERY flavorable. I added all the listed ingredients, a little extra garlic powder and some onion powder. Next time I would decrease the amount of caraway and celery seed perhaps by half because I found their flavor too intense for my taste. Great snacking cracker!
     
  3. how good these are and very cheap to make..I added my garlic powder to my melted butter..( to make it easier on me) LOVE THEM!! had these for lunch with <a href="/172724">Pretty Peas With Bacon on Top?</a>..Sandy from Ca's just posted pretty peas with bacon on top..a great match for my lunch
     
  4. I loved these! I didn't use the kosher salt or the celery seed, but I did use the other toppings. I used olive oil instead of butter because I was out, but they were very flavorful and crunchy. These reminded me of my favorite snack: Everything flatbread, which is very expensive. I did have some problems with the topping rolling off...I'll work on that! Thanks for sharing this great recipe!
     
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RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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