Toppings / Condiments

Homemade Rosemary Pecorino Romano Crackers, Homemade Cracker Recipe, Kid Friendly Recipes, Money Saving Recipes

Homemade Rosemary Pecorino Romano Crackers

My kids love homemade crackers, what about yours?! They especially love this flavored cracker. You’d think the fancy ingredients in this recipe would turn a kid off, but on the contrary, the flavor of this cracker is the bomb diggity for both kids and adults. Quick! Gather your kiddos for this easy recipe that they can make in the kitchen, with supervision of course. 😉 Get creative and adapt the spices and cheese for your favorite flavor cracker. We also did an onion garlic cheddar cracker that rocked the house too! You can find that recipe below the main one. Enjoy!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream, plus extra if needed

Directions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F.  Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible,  lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in  your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.

Recipe for Onion Garlic Cheddar Crackers

From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

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Homemade Rosemary Pecorino Romano Crackers ~ Kid Friendly Recipe ~ Money Saving Recipe

Course Appetiser

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream plus extra if needed

Instructions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F. Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible, lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.
  6. Recipe for Onion Garlic Cheddar Crackers
  7. From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

 

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Jalapeno Bacon Popper Dip

 

Jalapeno Popper Dip with Bacon, a quick and easy dip that is warm and cheesy and will have your party guest asking for MORE, #PoppersDip, #JalapenoDip, #Party, #Recipe

I had a “girls night” with my cousins this weekend, so it gave me the chance to whip up a new dip. It turned out amazing and even my kids liked it! As my 4 year old said, “Mom these spicy pickles are good”. The best part about this dip is you can have a great flavor of the Jalapeno peppers with out the heat.  If you want to spice it up, add more peppers or leave some of the seeds in, but this mild version was perfect for my family.

Jalapeno Bacon Popper Dip

You will need:

  • 8 oz cream cheese
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 tablespoon ranch seasoning mix
  • 2 jalapeno peppers  diced(take the seeds out) if you want it hotter 4 peppers
  • 1/3 cup cooked and crumbled bacon  (save a bit back for garnish)
  • 2 cups sour cream
  • 2 tablespoon chopped onion
  • 1 tablespoon parsley

Jalapeno Popper Dip with Bacon, a quick and easy dip that is warm and cheesy and will have your party guest asking for MORE, #PoppersDip, #JalapenoDip, #Party, #Recipe

This is the fastest and easiest dip, but taste like you worked on it for hours.  Mix all the ingredients together, till well blended.  Spread on the bottom of a 9×9 baking dish, top with crumbled bacon.  Bake in the oven at 350 for 15-20 minutes till edges are golden brown.

TIP: I like to bake mine in two smaller dishes (reduced cooking time a few minutes) I like the dip best when HOT and cheesy right out of the oven.  If I cook it in two pans at different times I can put one out at the start of the party, and pull the second one out once the first one is gone.

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Jalapeno Bacon Popper Dip recipe ~ Party Dip Recipe #Poppers

Course Appetiser
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 8 oz cream cheese
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 tablespoon ranch seasoning mix
  • 2 jalapeno peppers diced take the seeds out if you want it hotter 4 peppers
  • 1/3 cup cooked and crumbled bacon save a bit back for garnish
  • 2 cups sour cream
  • 2 tablespoon chopped onion
  • 1 tablespoon parsley

Instructions

  1. This is the fastest and easiest dip, but taste like you worked on it for hours. Mix all the ingredients together, till well blended. Spread on the bottom of a 9x9 baking dish, top with crumbled bacon. Bake in the oven at 350 for 15-20 minutes till edges are golden brown.
  2. TIP: I like to bake mine in two smaller dishes (reduced cooking time a few minutes) I like the dip best when HOT and cheesy right out of the oven. If I cook it in two pans at different times I can put one out at the start of the party, and pull the second one out once the first one is gone.

 

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Green Tomato Salsa Verde Recipe

I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe, how to cut the tomatoes

To make this recipe you will need:

  • 10 lbs of green tomatoes (about 20 cups chopped)
  • 5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
  • 9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
  • 2 large yellow onions (or 3 medium)
  • 2 cups Cilantro (one LARGE bunch or two smaller ones)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints

You will also need:

15 Quart stock pot

Blender or Food Processor  

You can freeze the salsa or can it (I recommend canning it) All you need is a water bath canner , Canning kitjars and lids and rings.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Start off by washing all your veggies.

Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.

Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.

Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don’t stir them enough or if the temperature is too hot.

Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.

While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don’t crack). I heat mine by putting them in the dishwasher on “sanitize” setting.

Pour the hot salsa into prepared jars,  a ladle and a canning funnel make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.

Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.

Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.

 After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde Recipe I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.
Servings 5 quarts or 12 pints

Ingredients

  • To make this recipe you will need:
  • 10 lbs of green tomatoes about 20 cups chopped
  • 5-8 Jalapeno Peppers depends how hot you want it take the seeds and ribs out
  • 9 large bell peppers I used 6 red and 3 green, since that is what was in my garden
  • 2 large yellow onions or 3 medium
  • 2 cups Cilantro one LARGE bunch or two smaller ones
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints
  • You will also need:
  • 15 Quart stock pot
  • Blender
  • or
  • Food Processor
  • You can freeze the salsa or can it I recommend canning it All you need is a
  • water bath canner Canning kit ,jars and lids and rings.

Instructions

  1. Start off by washing all your veggies.
  2. Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
  3. Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.
  4. Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don't stir them enough or if the temperature is too hot.
  5. Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.
  6. While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don't crack). I heat mine by putting them in the dishwasher on "sanitize" setting.
  7. Pour the hot salsa into prepared jars,  a ladle and a
  8. canning funne
  9. l make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.
  10. Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.
  11. Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.
  12. After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.
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Cucumber Salsa Recipe

This is not your standard salsa recipe but a fun way to use up those extra cucumbers from your garden.  You can eat this Cucumber Salsa as a side salad or with chips as a salsa.

Recipe for Fresh Cucumber Salsa

In a medium sized bowl combine

  • 2 1/2 cups chopped cucumber
  • 1 cups finely chopped tomatoes
  • 1 cup minced  red onion
  • 1/4 chopped cilantro
  • 1/2  jalapeno minced (a whole one  if you like it with more heat)
  • 1/2  teaspoon salt
  • 1/4 teaspoon  fresh ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice

Mix well and enjoy, the flavors will mix and become even better so we like to keep it in the refrigerator a few hours before we eat it.

*********************************

 If you are looking for a more traditional salsa recipe this Recipe for Fresh Garden Salsa is my favorite! 

More great recipes to check out

Spicy Cucumber Salad with Ginger and Manuka Honey Dressing, Healthy Side dishes, Manuka Honey from New Zealand

Spicy Cucumber Salad with Ginger

Crunchy Broccoli Slaw and Ranch Salad, Broccoli Slaw Recipe, #Summer, #Salad, #Recipe, #BroccoliSlaw #RanchCrunchy Broccoli Slaw and Ranch Salad

 

Broccoli, Grape, & Sunflower Salad Recipe. I love this light salad perfect for a side or a lunch #Recipe, #Salad, #Broccoli

Broccoli Grape Salad

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