Tag Archives: crackers

Parmesan, Pepper and Lemon Oyster Crackers

Ever been in the irritating position of being empty-handed or feel as though the cupboard is bare when guests or friends show up unannounced and uninvited?  I learned through experience a few years back and vowed not to be caught unaware come Christmas time.  Different versions of these little crackers have been around forever but I find the recipes calling for a packet of dried Ranch or Italian dressing to be far and away too salty.  I came up with this recipe by putting some of my favorite flavors together.  I mean, who doesn’t like parmesan?  Or lemon?  Plus I figured most everyone has these ingredients or some variety of them in their pantry.  That said, this is the ideal time to stock up on some holiday basics the next time you’re in the grocery store.   Various crackers, butter, both grated and shredded parmesan, frozen phyllo shells and dough, puff pastry, cream cheese, jarred pesto, dried cherries and cranberries, fig jam… obviously I could go on and on but you get the picture.  With a well-stocked pantry you can rustle up a remarkable AND good-looking appetizer at a moment’s notice.  I plan to post a few more easy and attractive appetizers that can be made at the drop of a hat.  So the next time the doorbell rings while you’re coloring your hair and you over hear your husband say, “Well, merry Christmas to YOU!  Come on in and have a drink!  Please say you’ll stay!”, you’ll be well prepared 🙂

These are great with cocktails or watching a football game.  Any leftover may be stored in a baggie, out of the refrigerator and are easily re-crisped in the oven at 350° for 5 minutes or so.  The pepper I love to use is a peppercorn medley by McCormick, found at probably every grocery store in the country.  The pink peppercorns in the medley give a lovely sweetness to the pepper flavors.  Lastly, only grated parmesan works in this recipe as shredded won’t stick to the crackers.  Feel free to use more pepper if you wish and enjoy!

Parmesan, Pepper and Lemon Oyster Crackers

  • Servings: about 6 cups
  • Difficulty: easy
  • Print

  • 1 cup grated parmesan cheese
  • grated zest of one lemon
  • 2 tablespoons freshly cracked peppercorn medley, I like McCormick with a built-in grinder
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) butter, melted
  • 1 9-ounce bag oyster crackers
  1. Pre-heat oven to 325°.
  2. In a small bowl combine and mix well parmesan cheese, lemon zest, peppers and salt.  Set aside.
  3. Place crackers in a large bowl and pour the melted butter over them.  With a large spoon, toss the crackers in the butter until they are completely coated.
  4. Pour the cheese and pepper mixture over the crackers and continue tossing until the crackers are covered with the parmesan mixture.
  5. Place the crackers in a single layer on a rimmed baking sheet and bake for 20-25 minutes or until they become slightly golden.
  6. Serve immediately.



Girl’s Weekend!!!


Okay, everybody.  It’s that time again.  Girl’s Weekend!!  I’m so excited!! We three, Dana, Andrea and I, met when we were four or five years old.  And we’re still together!  The first Girl’s Weekend was planned for two reasons.  Dana had a “big” birthday and Andrea had just finished her last round of radiation and had been pronounced “clean” by her oncologist.

Three little days and the car is PACKED!  Andrea has a different hat for every day.  We.Are.Girls.
Three little days and the car is PACKED! Andrea has a different hat for every day. We.Are.Girls.


We went to the Keys and never looked back.  Don’t think less of us but these weekends are just a blur of alcohol splash fests.  We start chuckling to ourselves the night before we leave thinking of fun things we’ve done over the years.  The entire weekend has us roaring with laughter from sun up to lights out.  And now, thank the generous Lord, another one is here!!

11 a.m. and on our way to the lagoon having had half a gallon of rum punch!  It's good punch.
11 a.m. and on our way to the lagoon having had half a gallon of rum punch! It’s good punch.

I spoke with James earlier today and told him it was Girl’s Weekend.  He ended the conversation saying “Have a great time, Mama.  Make wise choices!!”  Yes.  Well.  I’ll do my best!!  One of the tidbits I’m taking down is a passel of Fig and Gorgonzola Savouries to have with cocktails.  They’re quick and easy and who doesn’t like figs??  I mean, really!   They’re similar to the Cheese and Pecan Pennies I make at Christmas time.  You can switch out the cheese to a sharp cheddar parmesan mix.  Instead of the fig preserves you could use chutney or a hot pepper jam.  So wish me a good time and never forget…wise choices!


Fig and Gorgonzola Savouries

yield: 60

  • 2 cups all-purpose flour
  • 2 sticks butter, room temperature
  • 4 ounces gorgonzola, or the cheese of your choice
  • a good tablespoon freshly ground black pepper
  • fig preserves, 4-5 tablespoons, maybe more, I don’t measure
  1. Line three baking sheets with parchment paper.
  2. Place all the ingredients EXCEPT THE FIG PRESERVES in the bowl of your food processor and pulse until the dough comes together.  Alternatively, the same ingredients can be mixed by hand in a large bowl.
  3. Put the dough in the middle of a long piece of plastic wrap and using your hands or a spoon spread the dough into a skinny, long rectangle.  Cover the dough with the plastic wrap leaving the two ends open.
  4. Gently roll the dough into a log, close ends and chill in the refrigerator for at least an hour.
  5. Preheat oven to 350°.
  6. Cut the dough into rounds, 1/4″-1/2″ and place about 1 inch apart on the parchment paper.
  7. Using your finger make an indentation in the middle of all the rounds.
  8. Spoon about 1/2 teaspoon of fig preserves into the center of each round.
  9. Bake for 15 minutes or until golden around the edges.
  10. Let cool on the baking sheet for at least 15 minutes then serve.  Cool completely if storing in an air tight container.