Easy Homemade Crackers

Talk about easy!!! Seriously. Anyone can do this! How great is it to have company and you’ve made the crackers!!!

Just get yourself a package of egg roll wrappers and away you go!

I’m having a Nygard home party this coming week so I decided to make these crackers.  I think they will be impressed!

You can use any type of herb….I chose thyme and fleur de sel…see picture in post if you don’t know what that salt is.  You can find it where salt is sold in the grocery store.

So here goes!

 

Easy Homemade Crackers:

  1. 1 pkg egg roll wrappers ( in the produce section)
  2. olive oil
  3. salt ( I used fleur de sel)
  4. thyme (use any herb you prefer)

Directions

  • Line a cookie sheet with parchment paper
  • Drizzle oil on the paper…not too much
  • Take your cut out wrappers and place them on the oiled paper then brush the tops with oil
  • Sprinkle with fleur de sel or any other sea salt
  • Lightly sprinkle with thyme
  • Bake @ 375 degrees for about 6-7 minutes
  • WATCH THEM CAREFULLY….THEY COOK FAST!
  • When they are a nice golden take them out and place them on a paper towel.
  • Once cooled store in an airtight container
  • THAT’S IT!!!

Enjoy!

Pastrami Dip

Yes, pastrami dip….YUM!  I came across this recipe in the 1980”s.  My sister in law brought it to a family gathering and I was hooked!  I claimed it as mince and have been making it ever since!  Thanks Cathy!

I”m at camp for the summer, and since I hadn’t made it for ages I decided to try it here for a large gathering we had yesterday.  It was a hit! Hard to imagine but it has a wonderful taste!

Side note: we have a friend here at camp that we introduced pastrami sandwiches to for the first time.  I love pastrami with Dijon Mustard and lettuce on a cheese bun or bread. It is now his favourite go to lunch meat…so yes he did like the pastrami dip!

I did not have my food processor here so I chopped the pastrami with a bit of the sour cream mixture in my blender and that worked out fine, but a processor works better as the blender minces it a bit too fine but the taste is the same.

I know the name of this dip sounds wacky but please try it..your company will love it!

 

Pastrami Dip

  1. 1/2 lb of pastrami
  2. 1 cup of mayonnaise ( I used Miracle Whip)
  3. 1 cup of sour cream
  4. 3 green onions
  5. 1 tsp of dried dill
  6. 2 round sour dough breads

Directions

  • cut pastrami and green onion in small pieces and chop in a food processor till it’s nice small pieces (not minced to mush)
  • remove from processor and place in a large bowl
  • add sour cream and mayonaise
  • add dill
  • place in fridge for at least 4 hours
  • Cut out a round area from the centre of one sour dough bread large enough to accomodate your dip
  • cut the other sour bread in 1 inch pieces or your desired size
  • place on platter and serve

Enjoy! 

Goat Cheese Spread

Summer is finally here!  I thought I would post this goat cheese spread..it’s so yummy! You can eat it with crackers, on celery etc.

It makes a great appetizer.

I used a package of two goat cheese from Costco…300 gr each.

It hardens in the fridge, but if you store it in a glass container you can nuke it just a bit to soften when you want to use it.

Goat Cheese Spread:

  1. 1 two pack of goat cheese ( I used the one from Costco)
  2. 4 generous TBSP of Basis Pesto
  3. 3 TBSP of sun dried tomatoes finely chopped

Mix well together, place in a glass container and refrigerate.  Nuke to soften.