Dr. Kracker

• 1 can of chickpeas, drained
• Juice of half a lemon
• 2 tbsp of Veganise or other mayo
• ½ tsp or more of kelp powder (for the fishy taste)
• ½ tsp of garlic or onion powder
• A couple of stalks of celery, diced
• Perhaps a little diced raw onion

In a food processor or with a potato masher, mash the chickpeas until fairly smooth, then mix in other ingredients. Enjoy it in a sandwich or spread it on a Dr. Kracker flatbread!

contributed by: Brianne Hunsley

• 1 7-oz can of salmon
• 1 15-oz cannellini beans
• 4-oz sun dried tomatoes in oil
• 5 tbsp fresh squeezed lemon juice (one large lemon)
• ¼ to ½ cup finely chopped red onion
• ¼ cup black sesame seeds
• ½ tsp black pepper
• ¼ tsp sea salt
• Optional: ¼ cup chopped fresh dill.

Blend all together. Chill.

contributed by: George Eckrich

• Crumbs: enough Dr Kracker (any flavor) to make ½ cup of crumbs
  1/3 cup pecans.

Grind to crumbs or meal in a food processor.

Mix into:

• 1# ground beef (preferably grass-fed)
• 1 large egg (we enjoy pasture raised eggs)
• ¼ cup grated Reggiano cheese
• ¼ tsp sea salt
• ½ tsp freshly ground black pepper.

Combine, shape into meatballs, and sauté before adding to your favorite red sauce. I was pleasantly surprised at how unmistakable the pecan flavor was in the ground meat.

contributed by: George Eckrich

from The Complete Idiot’s Guide to 5-10 Minute Appetizers

• 1 can sardines (3.75 oz) in water or olive oil, drained
• 1 15.5 ounce can of cooked cannellini beans
• ¼ cup chopped fresh parsley
• 4 tbsp fresh lemon juice (almost 1 lemon)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp hot sauce

Blend all ingredients in a food processor or blender until smooth, then chill for at least 2 hours. Spread on your favorite Dr. Kracker.

contributed by: George Eckrich

also from The Complete Idiot’s Guide to 5-10 Minute Appetizers

• 1 can sardines (3.75 oz) in oil or water, drained
• 1 cup cream cheese (I used the reduced fat)
• ½ cup (about 4 oz) of sun dried tomatoes, oil packed, drained
• ½ cup pitted (about 4 oz, pitted Kalamata olives)
• 3 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley

Roughly chop the sun-dried tomatoes, then blend with all other ingredients in a food processor until smooth.

contributed by: George Eckrich

Too often, pumpkin flavor is thought of just as Thanksgiving. Try using Sweet Potato puree in place of the pumpkin, and we look forward to any variations that you might come up with.

• 2 cups Pumpkin Puree
• 6-8 oz Cream Cheese
• 1 cup Dark Brown Sugar
• 1 tsp Ground Cinnamon
• 1/8 tsp Ground Clove
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg

In a food processor blend together Puree and cream cheese. Add in all other ingredients and process until well blended. Refrigerate overnight for best flavor.

contributed by: Kristin Brun

Spread rectangle with one wedge of Laughing Cow Spreadable Cheese

Slice ripe avocado and mash on top of cheese

Add slice of tomato

Top with salt and fresh cracked pepper

Eat. It’s the best!!!!

contributed by: Julie

• 1 cup Nutella
• 1 cup Dr. Kracker Seeded Spelt crumbs
• 1 large egg
• 1 tea spoon vanilla
• pinch of salt

With a mixer mix Nutella, crumbs, eggs, vanilla and salt until all combined. I crumbled them in the mixer on slow speed for about 10 minutes.

Form 1 inch balls and place 1 1/2 inch apart on a greased cookie sheet. Let
rest 20 minutes.

Bake at 350°F for about 8-10 minutes.

Let cool and before removing dust with powdered sugar.

contributed by: Carsten Kruse

Instead of crutons, I crush a handful of my favorite Krackers and sprinkle them over a fresh salad! What an amazing kick!

contributed by: Ian L from Sacramento, CA

Saute, in a small amount of olive oil:

• 1 small diced clove of garlic
• a few sliced cherry tomatoes
• a few slices of zuchini
• a few slices of mushrooms (I like shitake)

Then add some baked tofu in slices (or use tofu pepperoni).

Add in 1/2 - 1 cup of your favorite pasta sauce (I like Muir Glen Organic Portobello Mushroom).

Continue to saute for several minutes to thicken.

On a plate, lay out a couple of your favorite Dr. Kracker bread of distinction rectangles.

Carefully spoon hot mixture onto kracker and then immediately cover with slice of mozzerella rice cheese.

Let the cheese melt, let the pizza cool to taste, and let the pizza party begin!

Enjoy!

contributed by: Mark Uridel