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NURSERC1's Photo NURSERC1 Posts: 463
11/5/10 10:01 A

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I just saw that they are making and selling bags o cheese ' crackers' and flavored ones.. like w Nacho seasonings.. this would be similar.. and CHEAPER.. the gal that reviewed those in the bag wasn't impressed due to the lack of flavor but you can flavor these up to your liking..
....sometimes I just want snacky stuff and being able to do this ahead and add some salmon and cream cheese or w some a slice of tomato sprinkled w seasoning. or tuna salad .. some days not too hungry and that would work well.
Just another thing to have when your looking for crackers..

I am going to get into shape and enjoy the journey along the way. -recipes.sparkpeople.com/cookbooks.a
sp?cookbook=147788


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LIVERIGHTNOW's Photo LIVERIGHTNOW Posts: 11,987
11/4/10 11:00 P

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Intriguing, 4 sure!

Kris
California
Pacific Time DST
DON'T QUIT...RE-COMMIT
BLC24 SW185
BLC24 goal EW: 177.5
BLC 25 SW 180
BLC 25 goal 169 !!!!!
BLC 26 SW: 169.5
BLC 26 goal: 160


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CDELIGHT's Photo CDELIGHT Posts: 689
11/4/10 9:07 P

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This looks interesting. printed it out.

Seek Hightest Goals First.


 
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LADYJAKE1's Photo LADYJAKE1 Posts: 1,960
11/4/10 8:02 P

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I love all your recipes....thank you so much

Family first


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NURSERC1's Photo NURSERC1 Posts: 463
11/4/10 5:01 P

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This rec came from the gal that came up with the cauliflower crust for pizza.. one more thing we can have.

Looking for more ways to get your crunch on? Vegetables do not have to be roasted to bring out their robust flavors, but roasting does add an extra complexity to the flavor.



Roasted vegetable and cheese crackers

2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup roasted, minced vegetables*
1/2 cup butter

In a bowl, combine cheeses, vegetables and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter.

*(I used green bell pepper, red bell pepper and onion)

Nutritional Information 1/6th recipe: Calories: 317, Carb: 2, Fiber: 1, Net Carb: 1, Protein: 14, Fat: 29

I am going to get into shape and enjoy the journey along the way. -recipes.sparkpeople.com/cookbooks.a
sp?cookbook=147788


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