Category Archives: Recipes

Firecrackers! A Great Superbowl Treat!

When I was in Florida over the holidays I went to a cocktail party and someone had brought firecrackers. Not the burst in the sky kind and not the party favor kind that you pull and a prize pops out.

These firecrackers are a snack made with saltine crackers and are also known as Alabama Firecrackers. I had never heard of them and I love trying new things. 

I was warned to stay away from the plate of firecrackers unless I liked spicy food. Well I love spicy food so I was all in.

The thing is, I didn’t think they were that hot. My husband doesn’t like real spicy food and he was okay with them in small doses. I on the other hand could have emptied the entire plate but people were watching.

They are easy to make and are perfect anytime of the year but they would make a great snack for Super Bowl parties. (Come on Vikings…..you gotta get there this year!!)

 

FIRECRACKER RECIPE

Ingredients:

1 lb Saltine Crackers (I only used 3 sleeves of the crackers instead of all 4)

1 cup Vegetable Oil (I used Olive Oil)

1 (1 oz) pkg dry Ranch Dressing Mix

1/4 cup Red Pepper Flakes

2 tbsp. Garlic Powder

3 tbsp. grated Parmesan Cheese

 

Here’s what you do:

1. Place crackers on a cookie sheet in single layer.

2. Blend the oil and remaining ingredients in a small bowl.

3. Brush the mixture over the Saltines until the crackers are coated.

4. Bake for 10 minutes at 200 degrees.

5. Remove from oven and place the crackers on paper towels to cool.

5. Cool completely, then place in air tight container for storage.

 

 

Let’s just say. I have eaten these for breakfast, lunch, mid-day snack, dinner and a bedtime snack. 🙂 ENJOY!

 

 

A ‘Spicy’ Twist to a Classic Holiday Candy

 

I’m not sure why Peanut Brittle is associated with Christmas but it seems as though this is the time of year when most people make it; or you see the boxed version in the stores. 

I grew up making Peanut Brittle every holiday season with my Grandma and my Mom. Watching the candy thermometer until it got to the exact temperature, stirring constantly, making sure it didn’t get too hot or burn to the bottom of the pan.

I was thrilled when I came upon this spiced up version of an old classic. I love spice! Mexican spice, Indian spice it doesn’t matter….and there really isn’t any spice better to me than Cayenne Pepper. (I so miss Caribou Coffee’s Spiced Mocha that they used to serve this time of year which included Cayenne Pepper but I digress).

I came across this recipe in the Better Homes & Gardens magazine six years ago and I have made it every year since. It actually comes from a recipe book put out by the actress Sandra Bullock’s sister, Gesine Bullock-Prado. 

SPICY BRITTLE!! (yes it has Cayenne Pepper in it so it is fabulous)

2 cups sugar

½ cup corn syrup

¼ cup unsalted butter

1 tsp. salt

1 tsp. cayenne pepper

1 tsp. baking soda

3 cups salted, dry-roasted peanuts

1. Spray a large sheet pan with nonstick baking spray. In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt and cayenne pepper. Stir until the sugar dissolves.

2. Clip a candy thermometer on the side of the pot and boil mixture without stirring until temperature reaches 300.

3. Immediately remove the pot from the heat. Sprinkle baking soda over the syrup and stir. The contents will bubble vigorously. Stir in the peanuts.

4. Quickly pour mixture evenly onto prepared sheet pan. Use a small spatula (sprayed with nonstick baking spray) to spread the brittle in the pan while it is still warm.

5. Cool completely and break into pieces

This peanut brittle is the perfect blend of sweet, salty and spicy. The spice keeps the candy from being too sweet. The salt keeps the spice from being to spicy. The flavors keep you reaching for another piece, and another piece. There really is no reason to stop.

Package the candy is a tin or clear bag, tie with a bow and you have a fabulous homemade Christmas gift or Hostess gift.

Enjoy and Merry Christmas!

 

 

 

Red White and Blue Cheesecake Salad

 

This looks SO yummy and SO easy. I would completely ignore how many calories are potentially in this salad but it has to be healthy since it is fruit right? Haha

 

 

 

This will look so patriotic for your 4th of July picnic or backyard BBQ.

 

 

Red, White and Blue Cheesecake Salad
SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

 
1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix (if you add it all at once the mixture will become clumpy and stay that way). Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately.

And check out this video by The Slow Roasted Italian

 

 

Happy 4th of July!

Save