tag:www.foodfanatic.com,2005:/authors/rachel-gurk/rssRachel Gurk2022-01-19T14:05:38-05:00tag:www.foodfanatic.com,2005:Post/21062015-12-03T17:00:00-05:002023-12-19T18:37:10-05:00Christmas Tree Rice Krispie Treats<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/christmas-tree-rice-krispie-treats-recipe/">Christmas Tree Rice Krispie Treats Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 tablespoons Unsalted Butter</li>
<li>10 ounces Marshmallows, 1 package, about 40, or 4 cups mini marshmallows</li>
<li>Green Food Coloring</li>
<li>6 cups Rice Krispies</li>
<li>Sprinkles</li>
<li>20 Small Pretzel Sticks</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Grease or spray a 9x13-inch pan and set aside.</li>
<li>
In a large pan, melt butter and marshmallows over medium-low heat, stirring constantly. Once it almost smooth and melted, add green food coloring little by little until you achieve your desired tree color. Once completely smooth and perfectly green, remove from heat and stir in Rice Krispies. Continue to stir until all the cereal is coated.</li>
<li>
Press evenly into prepared pan (I always spray my hand with nonstick cooking spray to do this, but you can also use a piece of wax paper). Immediately sprinkle with sprinkles. Let cool for at least 30 minutes.</li>
<li>
Cut one cut down the middle of the pan (the long way). Then, cut each of those rows into triangles (you should have 4 scraps leftover, one at each side of each row).</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>Typically I advocate for pressing Rice Krispie treats into the pan very lightly. With these trees, press them in a little more firmly so they hold together well and keep their shape. </li></ul>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/20932015-11-28T14:00:00-05:002024-03-15T10:06:01-04:00Malted Chocolate Chip Cookies<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/malted-chocolate-chip-cookies-recipe/">Malted Chocolate Chip Cookies Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>10 tablespoons Unsalted Butter, Softened</li>
<li>1 cup Brown Sugar, Packed</li>
<li>2 large Eggs</li>
<li>2 teaspoons Pure Vanilla Extract</li>
<li>1/2 teaspoon Salt</li>
<li>3/4 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>2 cups All-Purpose Flour</li>
<li>2 teaspoons Cornstarch</li>
<li>1/2 cup Malted Milk Powder</li>
<li>1 1/2 cups Semisweet Chocolate Chips, Plus 1/4 for adding before baking if desired</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In the bowl of a stand mixer, cream together butter and brown sugar. Add eggs and vanilla, mixing until combined.</li>
<li>
In a separate bowl, mix together all dry ingredients except chocolate chips. Add dry ingredients to butter/sugar mixture and mix until just combined. Stir in chocolate chips by hand. Cover and refrigerate overnight.</li>
<li>
Preheat oven to 350°F.</li>
<li>
Using your hands, roll dough into balls about 1-inch in diameter. Place on baking sheet lined with parchment or Silpat baking mat and top with 3-4 extra chocolate chips if desired.</li>
<li>
Bake for 11-12 minutes or until golden brown around the edges.</li>
<li>
Let cool on baking sheet for about 2 minutes before moving to a wire rack to cool completely. Continue process until all dough is baked.</li>
<li>
Store in an airtight container. </li>
</ol>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/19942015-10-13T08:00:00-04:002023-12-26T17:55:37-05:00Halloween Popcorn Pops with Campfire® Marshmallows<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Halloween Popcorn Pops Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/halloween-popcorn-pops-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/halloween-popcorn-pops-recipe/">Halloween Popcorn Pops Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Popcorn Kernels</li>
<li>16 ounces Campfire® Mini Marshmallows</li>
<li>5 tablespoons Unsalted Butter</li>
<li>1/2 teaspoon <a href="https://www.foodfanatic.com/recipes/pumpkin-pie-spice-recipe/">Pumpkin Pie Spice</a>
</li>
<li>1/4 cup Halloween-colored Sprinkles</li>
<li>30 Lollipop Sticks</li>
<li>Candy Melts and Sprinkles, For decorating</li>
</ul>
<div id="recipe_card_mobile"></div>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Pop popcorn using an air popper. Place in a very large bowl and remove any unpopped kernels*. Sprinkle jimmies over popcorn.</li>
<li>
Melt marshmallows, butter and pumpkin pie spice in a large pot over medium low heat until smooth and completely melted.</li>
<li>
Pour over popcorn and sprinkles and stir until all popcorn is coated with marshmallow mixture. Butter one of your hands well.</li>
<li>
Using a cookie scoop (mine was 1/3 cup), scoop out popcorn mixture and use your buttered hand to form a popcorn ball around a stick.</li>
<li>
Repeat until all the popcorn has been used up, adding more butter to hands if they start to stick. If desired, drizzle with black or orange candy melts and sprinkle with Halloween sprinkles.</li>
<li>
Store in airtight container for 2-3 days.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>To remove kernels, I use two bowls. Pop the popcorn into one large bowl. Give it a few gentle shakes to let the unpopped kernels settle to the bottom of the bowl. Then, using your hands, take handfuls of the popcorn and move it to the 2nd bowl, removing any hard pieces as you go (they should be mostly at the bottom). Discard unpopped kernels when you get to them at the bottom of the bowl.</li></ul>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/19672015-09-27T08:00:00-04:002023-12-26T20:06:47-05:00Blueberries & Cream Popcorn<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/blueberries-and-cream-popcorn-recipe/">Blueberries & Cream Popcorn Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Popcorn Kernels, I use the "mushroom" variety</li>
<li>1 cup Dried Blueberries</li>
<li>16 ounces Vanilla Candy Coating, Melted until smooth as directed on the package</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Pop corn using a hot air popper. Pick out any unpopped kernels (slightly time consuming but very important!!!). To the popped popcorn, add the dried blueberries.</li>
<li>
Pour melted candy coating over the popcorn mixture and stir until everything is well coated.</li>
<li>
Spread onto a large sheet pan for candy coating to harden before serving immediately or storing in an airtight container for 3-4 days. </li>
</ol>
</div>
</div>
<span class="hidden-print">
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Rachel Gurktag:www.foodfanatic.com,2005:Post/18542015-08-02T14:00:00-04:002023-12-26T20:06:47-05:00Brownie Brittle Popcorn<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Brownie Brittle Popcorn Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/brownie-brittle-popcorn-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/brownie-brittle-popcorn-recipe/">Brownie Brittle Popcorn Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Popcorn Kernels, I use the mushroom variety</li>
<li>1 16 ounce package Chocolate Candy Melts</li>
<li>2 cups Brownie Brittle, Broken into bite-sized pieces</li>
<li>1 cup Crushed Brownie Brittle, Sand consistency</li>
<li>Sprinkles, For color, optional</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Pop corn using a hot air popper. Pick out any un-popped kernels (slightly time consuming but very important!!!).</li>
<li>
To the popped popcorn, add the <em>broken up </em>Brownie Brittle (not the crushed Brownie Brittle).</li>
<li>
Pour melted candy coating over the popcorn mixture and stir until everything is well coated.</li>
<li>
While the candy coating is still wet, pour over the <em>crushed</em> Brownie Brittle and stir to combine.</li>
<li>
Spread onto a large sheet pan and if desired, add sprinkles. Leave out and allow candy coating to harden before serving immediately or storing in an airtight container for 3-4 days. </li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p> </p>
<ul>
<li>I used the chocolate chip variety of Brownie Brittle.</li>
<li>I used about 2/3 to 3/4 of 16 ounce bag of Brownie Brittle.</li>
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<h3>Recommended</h3>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/18102015-07-13T14:00:00-04:002022-12-26T22:22:25-05:00Cinnamon Toast Crunch Bars
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Cinnamon Toast Crunch Bars Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/cinnamon-toast-crunch-bars-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cinnamon-toast-crunch-bars-recipe/">Cinnamon Toast Crunch Bars Recipe</a></h2>
<div class="bar">
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>16 ounces Marshmallow, Jumbo</li>
<li>4 tablespoons Unsalted Butter</li>
<li>6 cups Cinnamon Toast Crunch Cereal</li>
<li>2 cups Miniature Marshmallows</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Spray a 9x13 pan with non-stick cooking spray.</li>
<li>
In a very large pot, combine jumbo marshmallows and butter.</li>
<li>
Heat over medium heat, stirring frequently, until smooth and melted.</li>
<li>
Remove from heat and add Cinnamon Toast Crunch Cereal and mini marshmallows. Stir until everything is coated with melted marshmallow-butter mixture.</li>
<li>
Immediately pour this mixture into prepared 9x13 pan and press down gently to flatten. (You might want to spray some non-stick cooking spray on your hands to do this.) Don’t press them down too much or they will get tough.</li>
<li>
Let cool and harden at least 15 minutes before cutting into bars and serving. </li>
</ol>
</div>
</div>
<span class="hidden-print">
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Rachel Gurktag:www.foodfanatic.com,2005:Post/17772015-06-29T08:00:00-04:002023-12-26T20:06:47-05:00Cinnamon Toast Crunch Popcorn<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Cinnamon Toast Crunch Popcorn Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/cinnamon-toast-crunch-popcorn-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cinnamon-toast-crunch-popcorn-recipe/">Cinnamon Toast Crunch Popcorn Recipe</a></h2>
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</div>
<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Popcorn Kernels, I use the "mushroom" variety</li>
<li>4 cups Cinnamon Toast Crunch Cereal, Divided</li>
<li>16 ounces Vanilla Candy Coating, Melted until smooth as directed on the package</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Pop corn using a hot air popper. Pick out any unpopped kernels (slightly time consuming but very important!!!).</li>
<li>
While the popcorn is popping, crush 2 cups of Cinnamon Toast Crunch cereal into a fine powder in a ziptop bag. Set aside.</li>
<li>
To the popped popcorn, add the remaining 2 cups whole Cinnamon Toast Crunch cereal. Mix well.</li>
<li>
Pour melted candy coating over the popcorn mixture and stir until everything is well coated.</li>
<li>
While the candy coating is still wet, pour on the crushed Cinnamon Toast Crunch cereal and stir to combine.</li>
<li>
Spread onto a large sheet pan for candy coating to harden before serving immediately or storing in an airtight container for 3-4 days. </li>
</ol>
</div>
</div>
<span class="hidden-print">
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Rachel Gurktag:www.foodfanatic.com,2005:Post/17412015-06-11T08:00:00-04:002023-12-26T17:55:38-05:00Homemade Fajita Seasoning<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Homemade Fajita Seasoning Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/homemade-fajita-seasoning-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-fajita-seasoning-recipe/">Homemade Fajita Seasoning Recipe</a></h2>
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<a href="https://www.foodfanatic.com/recipes/homemade-fajita-seasoning-recipe/embed/"><i class="fa fa-share"></i> Embed</a>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>4 teaspoons Chili Powder</li>
<li>2 teaspoons Salt</li>
<li>2 teaspoons Paprika</li>
<li>2 teaspoons Brown Sugar</li>
<li>1 teaspoon Ground Black Pepper</li>
<li>1 teaspoon Onion Powder</li>
<li>1 teaspoon Garlic Powder</li>
<li>1 teaspoon Mexican Oregano</li>
<li>1 teaspoon Ground Cumin</li>
<li>1/2 teaspoon Ground Cayenne Pepper</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Mix all ingredients together in a bowl or an airtight container (stirring or shaking to combine).</li>
<li>
Store in airtight container.</li>
<li>
When ready to use, use 2 teaspoons of seasoning for each pound of meat. (So, for two pounds of meat, use 4 teaspoons of seasoning). Rub seasoning onto meat to adhere. Cook as desired (grill, sauté, broil). </li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul>
<li>Photos depict a double batch of seasoning.</li>
<li>Add a sprinkle of fresh lime juice when preparing your meat for added flavor.</li>
</ul>
<span class="hidden-print">
<h3>Recommended</h3>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/17132015-05-28T08:00:00-04:002024-03-15T10:06:01-04:00Cool Whip Cookies<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Cool Whip Cookies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/cool-whip-cookies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cool-whip-cookies-recipe/">Cool Whip Cookies Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 box Cake Mix, Of your choice, I used chocolate fudge</li>
<li>8 ounces Cool Whip, Thawed</li>
<li>1 large Egg, Beaten</li>
<li>1/2 cup Powdered Sugar</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F.</li>
<li>
In a mixing bowl, combine cake mix, Cool Whip, and egg. Mix until well combined. Mixture will be sticky.</li>
<li>
Using a cookie scoop (I used a 1 and 1/2 tablespoon scoop), drop a scoop of cookie dough into a bowl of the powdered sugar. (The dough will be pretty sticky – if you get it in the powdered sugar using the cookie scoop and not your fingers, you’ll have more success with this recipe and less dough stuck to your fingers.)</li>
<li>
Toss the bowl of powdered sugar gently to coat the dough with sugar and then place on a Silpat- or parchment paper-lined baking sheet. Cookies will spread, so leave a couple inches between cookies.</li>
<li>
Bake for 12 minutes, until mostly set in the middle of each cookie.</li>
<li>
Cool on baking sheet for a few minutes before removing to a cooling rack to cool completely. Store in airtight container. </li>
</ol>
</div>
</div>
<span class="hidden-print">
<h3>Recommended</h3>
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<div class="caption">Cuisinart Stand Mixer</div>
</a>
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<div class="caption">Cuisinart Stainless Steel Mixing Bowls</div>
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Rachel Gurktag:www.foodfanatic.com,2005:Post/16952015-05-19T08:00:00-04:002024-01-06T11:44:51-05:00Seasoned Oyster Crackers<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Seasoned Oyster Crackers Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/seasoned-oyster-crackers-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/seasoned-oyster-crackers-recipe/">Seasoned Oyster Crackers Recipe</a></h2>
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<a href="https://www.foodfanatic.com/recipes/seasoned-oyster-crackers-recipe/embed/"><i class="fa fa-share"></i> Embed</a>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/2 cup Unsalted Butter, Melted</li>
<li>3 tablespoons Extra Virgin Olive Oil</li>
<li>1 teaspoon Garlic Powder</li>
<li>1/2 teaspoon Dried Oregano</li>
<li>1/2 teaspoon Cracked Black Pepper</li>
<li>1/3 cup Fresh Parsley, Finely minced</li>
<li>4 cups Oyster Crackers, Heaping (9 ounce bag)</li>
<li>1/2 cup Pecorino Romano Cheese, Grated</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 250°F.</li>
<li>
In a medium saucepan, over medium-low heat, combine butter, olive oil, garlic powder, oregano, and pepper. Heat until butter is melted.</li>
<li>
Meanwhile, in a large bowl, combine parsley and oyster crackers. Pour melted butter mixture over crackers and parsley. Toss to combine until crackers are fully coated with butter.</li>
<li>
Spread on a rimmed sheet pan, sprinkle with Romano cheese and toss gently to combine. Spread them out so they are in a single layer.</li>
<li>
Bake for 15 minutes, stir gently (return back to a single layer) and bake for 10 more minutes or until golden brown.</li>
<li>
Let cool completely before storing in an airtight container (but they taste best fresh!). </li>
</ol>
</div>
</div>
<span class="hidden-print">
<h3>Recommended</h3>
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<div class="caption">Le Creuset 3-quart Stainless Steel Saucepan</div>
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<a href="https://www.foodfanatic.com/products/le-creuset-jelly-roll-pan/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="Le Creuset Jelly Roll Pan" data-src="https://food-fanatic-res.cloudinary.com/iu/s--aztogV4D--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1418742794/product/le-creuset-jelly-roll-pan.jpg" class="lazyload"></div></div>
<div class="caption">Le Creuset Jelly Roll Pan</div>
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<a href="https://www.foodfanatic.com/products/360-bakeware-jelly-roll-pan/"><div class="image_outter_wrapper" style="max-width:204px;"><div class="image_wrapper" style="padding-bottom:100.0%;"><img alt="360 Bakeware Jelly Roll Pan" data-src="https://food-fanatic-res.cloudinary.com/iu/s--S6fSp1d7--/t_medium/cs_srgb,f_auto,fl_strip_profile.lossy,q_auto:420/v1417970590/product/360-bakeware-jelly-roll-pan.jpg" class="lazyload"></div></div>
<div class="caption">360 Bakeware Jelly Roll Pan</div>
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<div class="caption">Demarle Silpat Non-Stick Baking Mat</div>
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Rachel Gurk