GOLDFISH DROPS RECIPE - BETTYCROCKER.COM
Surprise your kids with these creative cookies made using just four ingredients.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 4
Steps:
- Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated.
- Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.
Nutrition Facts : Calories 60 , CarbohydrateContent 7 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 65 mg
CHEDDAR CRACKERS OR GOLDFISH CRACKERS
"These crackers were incredible... crispy, buttery, cheese-flavored crackers. Reminiscent of Goldfish Crackers or Cheese-it Crackers. "
Total Time 1 hours
Prep Time 20 minutes
Yield 6
Number Of Ingredients 6
Steps:
- "Directions: Pulse the flour, salt and pepper, then add butter (cut in small pieces) and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark. TIP: The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal. Adapted from Country Living"
Nutrition Facts : Calories 294 calories, FatContent 20.4007184342256 g, CarbohydrateContent 15.9574077139374 g, CholesterolContent 60.0247489894761 mg, FiberContent 0.564708343984174 g, ProteinContent 11.5537666717574 g, SaturatedFatContent 12.863363545603 g, ServingSize 1 1 Serving (68g), SodiumContent 500.361468270917 mg, SugarContent 15.3926993699532 g, TransFatContent 1.25198159451762 g
More about "goldfish serving size recipes"
GOLDFISH DROPS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 60 per serving
- Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.
CHEDDAR CRACKERS OR GOLDFISH CRACKERS
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 294 calories per serving
- "Directions: Pulse the flour, salt and pepper, then add butter (cut in small pieces) and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark. TIP: The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal. Adapted from Country Living"
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