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Old 11-20-2009, 06:58 PM   #91
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Yummie, I'm gonna have to try the jalapeno version of the dip. I just love dips with a kick. Does it taste kinda like a jalapeno popper? Thanks for posting, Jennifer.

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Old 11-22-2009, 08:11 AM   #92
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Judy, the recipe for the Bacon Cheese Spread is on screen #2 of this thread -I think!

Jill, I'm not sure, I've never tasted one those jalapeno poppers. The degree of heat will depend on how many jalapenos get used. I only used one. I'm a bit chicken when it comes to too much "heat".
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Old 11-26-2009, 02:20 AM   #93
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I have very little tolerance for spicy peppers. I can't even do jalapenos. It's sad because I've heard so much about jalapeno poppers on this site. But the original dip is so good I will try to carry on!
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Old 11-26-2009, 08:39 AM   #94
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The original bacon cheese spread is the one I usually make. I understand, Mona. Although I like spicy, too spicy and I can't taste a thing, because my mouth is on fire! My sons love spicy and when I fret that something might be too spicy, they usually feel safe as my "too spicy" is probably not even near their tolerance level.
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Old 03-25-2010, 08:02 AM   #95
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Bumping these for Jennifers new treat...
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Old 03-25-2010, 07:56 PM   #96
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Jennifer, your recipe reminds me of a VERY carby recipe I use to make that calls for a sleeve of club crackers, melted butter and sugar, chocolate chips and nuts!

OMG.......I can't wait to make your recipe. I'm willing to bet it will taste just like the above recipe I use to LOVE!!!!
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Old 03-26-2010, 09:09 AM   #97
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Got a ? Jennifer, if I man. What if I used mild cheddar? Do you think the taste would be too strong? Or just not use the cheese at all? What would happen then?

Thanks!!
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Old 03-26-2010, 10:39 AM   #98
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Hi Beeb! I think mild cheddar would be yummy in these crackers actually.
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Old 03-26-2010, 12:55 PM   #99
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Quote:
Originally Posted by Jennifer Eloff View Post
Hi Beeb! I think mild cheddar would be yummy in these crackers actually.
OK another ?........I'm such a pain today, sorry! Do you think the cheddar flavor would come out too strong? I want to make these for your Almond Rocha bars but I'm afraid of the cheddar taste.

What say you, oh wise lowcarb baker, Jennifer?
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Old 03-26-2010, 01:00 PM   #100
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Beeb, you could probably leave the cheese out if you're worried. Either that or cut down to 2 tbsp. Hope that works!
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Old 03-26-2010, 02:34 PM   #101
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Thanks Jennifer, I will try it with just 2 tbls. I don't like to mess with recipes because for some reason I always screw them up! Is the cheese there for a reason, like a bulk thing? I would be afraid to leave it out.
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Old 03-26-2010, 03:30 PM   #102
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Thanks Jennifer, I will try it with just 2 tbls. I don't like to mess with recipes because for some reason I always screw them up! Is the cheese there for a reason, like a bulk thing? I would be afraid to leave it out.
Recipes are born from experimentation, if something fails, do something else next time. If something works really well, tell us.
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Old 03-28-2010, 08:38 PM   #103
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I made these tonight so I can make the almond roca recipe for Easter dinner.

They turned out very well. I used fontana cheese (what I had in the fridge), and they taste very nutty, not cheesy like I was afraid they would with the cheddar I was going to add. I also only use 2 TBS of the cheese. I am going to try to add a little sweetener next time to get a sweeter cracker taste, like the Club Crackers they sell.

Thanks, Jennifer! Great recipe!!
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Old 03-29-2010, 07:34 AM   #104
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Yay, Beeb! So pleased you had success! Have a nice day.
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Old 03-31-2010, 09:50 AM   #105
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Jennifer, these are great. I have had/made these and kept on hand for months. Thanks, Anne
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Old 04-01-2010, 03:56 PM   #106
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You're very welcome, Anne. Thanks for sharing that - kind of you.
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Old 04-02-2010, 06:17 PM   #107
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Jennifer, is your Healthy Buter recipe posted?
I did a search on here but nothing came up.
Thanks!
I am going to make these crackers and the spread this weekend!
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Old 04-03-2010, 06:05 AM   #108
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Healthy Butter Recipe for Your Crackers

Healthy Butter - usually these days I make it this way. It depends on your butter - believe me, there are differences. Strange, but true.

4 sticks butter, softened
2 cups light-tasting olive oil

Blend in your blender until smooth. Pour into containers with lids and refrigerate.

I make this all the time for my family. It's healthier and it spreads just like margarine right out of the refrigerator.

P.S. The key is to use a light-tasting olive oil, so that you can't detect it and only the butter flavor comes through. Don't use the extra virgin green colored kind - it will taste like olive oil and then that is only good for cooking.

Last edited by Jennifer Eloff; 04-03-2010 at 06:07 AM.. Reason: P.S.
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Old 04-05-2010, 09:06 AM   #109
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Thanks Jennifer!
I think the olive oil I have now is sort of light greenish color. It says extra virgin on it. Should I look for some that says "light" on the bottle or just go by the color? I don't know much because I have only recently begun using olive oil in cooking.
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Old 04-05-2010, 09:38 AM   #110
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Jlp2009, the olive oil must not be green in color at all. Mine is called Extra Light Olive Oil and I find it at Costco. Healthy Butter is a staple in our house.
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Old 04-06-2010, 03:36 AM   #111
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Thanks again Jennifer! I will look for the extra light kind this weekend.
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Old 10-13-2010, 09:11 PM   #112
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sooo good.. added cooked bacon which i put in Magic Bullet and made very find and added to the cracker ingredients i used old cheddar cheese
very nice..
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Old 10-14-2010, 07:34 AM   #113
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Wow, Misty, that is a clever twist on this recipe. Have a nice day!
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Old 10-14-2010, 01:14 PM   #114
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sooo good.. added cooked bacon which i put in Magic Bullet and made very find and added to the cracker ingredients i used old cheddar cheese
very nice..
Misty, I also am remembering an old recipe. The one I want to re-create used crackers called "bacon thins" so I'm very interested in your tweak. How much bacon did you add to the cracker recipe? And, did you find it added an obvious bacon taste?

Thanks!
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Old 07-20-2011, 10:13 AM   #115
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Old 02-01-2013, 07:18 AM   #116
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Bump for Super Bowl. So many great recipes, so hard to choose.
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Old 02-08-2013, 10:00 AM   #117
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I finally found a cracker recipe, YEA, and thanks! I do have a question, can I substitute oat fiber for the oat flour since it is only a tablespoon? I just received my order of oat fiber and have never used it before, so thought I would ask. I also have a reuben dip that I make on occasion, so I bet you could add caraway seed to the recipe also for a type of rye cracker? What do you all think?
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Old 02-08-2013, 11:11 AM   #118
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Subscribing!
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Old 02-08-2013, 11:53 AM   #119
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MSS, you can use the oat fiber or just simply leave both out. I think your idea sounds wonderful - should be fine.
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Old 04-25-2013, 02:03 PM   #120
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not sure how I found this but had to bump since I love crackers! Thanks Jen!
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