Friday, February 5, 2010


I really want to end this week with a bang so I am sharing my friend, Bonnie Jacobs' recipe for Firecrackers. Bonnie is an amazing cook and is always cooking up something wonderful. I really appreciate that she is willing to share her recipe.

These crackers are so tasty and easy. I have never seen saltines flavored this way. My husband really loves these crackers, too. They will not last long around here. I do want to offer this caution -- they are not a low fat snack. Serve them with soup to make it seem like a gourmet treat.

They are a little spicy, but I didn't find these too hot.

The recipe:

1 box of saltines (4 sleeves)
1-1/2cups cooking oil
2 Tbsp. red pepper flakes
1 pkg. (dry) Hidden Valley Ranch Dip Mix
1/4 tsp. dry chipotle pepper (suggestion: Mrs. Dash Southwest Chipotle Blend)
2 gallon Ziploc bags

Mix the oil and Ranch Dip Mix and then divide the mixture into 2 bowls (approximately 3/4 cup in each bowl – dividing the ingredients helps prevent the red pepper flakes from settling to the bottom of the oil and they distribute more evenly).

Add 1 Tbsp. red pepper flakes to each bowl and 1/8 tsp. chipolte pepper into each bowl.

Put 2 sleeves of saltines into a Ziploc bag. Then pour the mixture onto the crackers in the Ziploc bag and toss.

Spread crackers onto paper towels and let drain before storing in plastic container to keep fresh. To keep the red pepper flakes from falling off the crackers, do not store in Ziploc bags. For a milder cracker, just cut back on the red pepper flakes.

Updating you on my sprouts. They are really coming along but not ready, yet.

1 comment:

  1. Those crackers sound yummy! (Wish I'd had some with the minestrone I just ate for lunch!) And I'm impressed with how fast your sprouts are coming along!