Dr. Kracker

Tuno

• 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

Tomato Salmon Spread

• 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

Pecan Parmesan Meatballs

• 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

Sardine & Bean Spread

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

Mediterranean Sardine Spread

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

Pumpkin Spread - for Krispy Grahams

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

"The Best Way"

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

The Doctor's Spelt Nutella Nuggets

• 1 cup Nutella
• 1 cup Dr. Kracker Graham 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

"Ice Cream Sandwiches"

Slice frozen Tofutti (your choice of flavors but chocolate is good!) and sandwich between 2 graham krackers. Very simple but tastes great!

contributed by: Melissa

Fireman's Favorite Smoor

Take Dr. Kracker Krispey Grahams and spread liberally with hazelnut butter, such as Nutella or Loacker. That's it. No singing of marshmellows and no risk of fires in the house. From the R&D labs of Dr. Kracker.

contributed by: The R&D labs of Dr. Kracker

Salad Topper

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

Toasted Dr. Kracker

The pumpkinseed / cheese crackers are wonderful with a thin slice of tomato topped with baby Swiss or Mozzarella and heated in the toaster oven (till the cheese melts)

contributed by: Carol C of Wildflower Tearoom and General Emporium in Smithville, Texas

Dr. Kracker Pizza

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

Spelt Kracker Casserole

• 6 Seeded Spelt flatbreads
• 1 cooked chicken breast
• 10 frozen, cooked shrimp
• ½ sweet onion
• ½ cup pitted green Spanish cocktail olives
• 1 roasted red pepper
• 4 oz fresh, washed spinach leaves
• 2 medium tomatoes
• 1 cup cottage cheese
• 1 large egg
• ½ cup shredded cheese (we use the Mexican taco mix)
• 3 cloves garlic, minced
• Salt, Pepper
• Parmesan cheese

In an 8-inch by 8-inch baking dish, Use 3 flatbreads to cover the bottom. To these add precooked, shredded chicken. Add the precooked shrimp (I use the frozen). Layer with finely sliced or diced onions. Add the green olives, sliced into halves. Julienne the red pepper and layer. Crush 3 more Krackers and spread on top of the chicken, shrimp, onions, olives and peppers. Layer the spinach leaves onto the Krackers. Slice and spread the tomatoes on the spinach.

In a separate bowl, beat the egg, add the cottage cheese (or ricotta or plain yogurt), the minced garlic, salt and pepper. I also add fresh oregano because it grows in our garden. Cover the tomatoes with the cheese topping, and sprinkle liberally with grated parmesan cheese. Bake at 350 degrees for 50 minutes, or until the top is well browned.

This recipe could easily be meatless, and a good substitute would be cooked tofu and portabello mushrooms.

contributed by: George Eckrich

Summer Zucchini and Tomato Casserole

This is the perfect recipe for enjoying all the zucchini and tomatoes that are available in the summer. The amounts are inexact and depend on the size of your baking dish. So writes my Mother:

Butter a baking dish.

Add:

• Layer of zucchini, salt and pepper
• Layer of tomatoes, salt and pepper
• Layer of diced onions
• Layer of crushed Dr. Krackers, your choice
• Grated cheese

Repeat layers until dish is full. Bake at 350 for 1 hour.

When we make this dish, we like to add fresh cilantro or basil, depending on what we have available, and often add Jalapeno peppers for some more fun.

contributed by: George Eckrich