Fire Crackers

Fire Crackers
Servings Size
box saltine crackers

Ingredients:

• 1 (1 lb) box saltine crackers
• 1 cup oil (Orville Redenbacker's Popcorn Oil)
• 1 (1 ounce) package dry ranch dressing mix
• 1/4 cup red pepper flakes
• 2 tablespoons garlic powder
• 3 tablespoons grated Parmesan cheese
Change Measurements: US | Metric

Directions:

Prep Time: 5 minutes
Total Time: 25 minutes

1.  In a 2.5 gallon Ziploc bag, place all 4 sleeves of the Saltines.
2.  Blend the oil and remaining ingredients in a small bowl.
3. Pour this mixture over the Saltines and shake well until the crackers are coated.
4. Remove the crackers from the bag and place them in single layers on a cookie sheet (this will take several batches).
5.  Bake for 5 minutes at 200 degrees.
6. Remove from oven and take the crackers from the tray and place them on paper towels to cool.
7. Cool completely, then place in an airtight container for storage.

Round 2 Recipe using French Onion Soup and Steak

Round 2 Recipe using French Onion Soup and Steak
Serves 6

1 puff pastry sheet thawed and rolled out with a little flour
1 c. left over onions and mushrooms strained from French Onion Soup
1 left over Steak sliced thin against the grain into strips
1/4 c. Gorgonzola cheese
1 egg, beaten
Sauce:
2 T. whole grain brown mustard
2 T. prepared horseradish sauce
1/4 block of cream cheese
5 grinds of black pepper



Directions: With a little flour on your cutting board roll out the puff pastry until the size of 9 x 13.  Cut the pastry in half lengthwise.  In a small bowl mix the mustard, horseradish, cream cheese and pepper.  Using a rubber spatula smear the sauce on both halves of the puff pastry. Strain your soup leaving the onions and mushrooms to top one half of the puff pastry.  Then place your strips of steak and top the sauce.  Top the steak with the Gorgonzola cheese. Place the puff pastry with only the sauce on it on top of the meat and seal the sides by bringing up the bottom layer over the top slightly and then pinching with a fork.  For a finishing touch cut vent holes on top diagonally.  Whisk the egg until smooth and brush over the top.  Place pastry on a foil lined jelly roll pan and bake at 350 for 40-50 minutes.  It will be puffed and golden brown. Let sit for 5 minutes and then slice into large 2 inch slabs.

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata


Using the leftovers from the night before, when I made Chipotle-Lime Shrimp with Grilled Salsa, I warmed the leftovers in a non-stick skillet.  Beat 4 eggs with 1 T. sour cream, added a pinch of salt and 5 grinds of fresh ground pepper.  When the veggies and shrimp are warmed through add the egg mixture to the veggies.  Stir to coat the veggies and shrimp.  Top the eggs and veggie mixture with a handful of Mexican blend cheese.  Place skillet in the oven under the broiler for 5 minutes until browned on top and eggs are set. Using a pizza cutter slice the frittata like a pie.

French Onion Soup

French Onion Soup
Serves: 6

Using a slow cooker makes this dish a fix and forget delicious soup.

1 tablespoon olive oil
3 tablespoons butter
2  pounds yellow onions cut into thin half moons
2 cups baby portabella mushrooms sliced in half
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons bouquet garni Penzeys Spices
1/2 teaspoon oregano
4 cups beef broth
1 french bread sliced thick and toasted
1  package sliced provolone cheese

Directions: place the first 8 ingredients in a crock pot, stir and cook on low for 2-3 hours until browned.  Stir the onions every 20-30 minutes. Add beef broth and let cook for another hour or two depending on when you are serving the soup.  It really just needs to heat through. Place soups in mini crocks and add a slice of toasted french bread, croutons, or toast cut into squares.  Then top the soup and croutons with a slice of provolone cheese.  Place under the broiler on low for 2-3 minutes until bubbly and light brown.

Chipotle-Lime Shrimp with Grilled Salsa

Chipotle-Lime Shrimp with Grilled Salsa
Serves: 6

Marinade:
1 lime, zest and juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 chipotle in adobe sauce
1 jalapeno pepper, seeded and diced
3 or 4 large garlic cloves peeled

1 pound large shrimp peeled and deveined, thawed if frozen

6 large plum tomatoes, cut in half lengthwise
1 large green pepper, cut into strips
1 red onion, cut into 1/4 in. strips
(save marinade from vegetables)

Directions: In a food processor combine the first 8 ingredients.  Pulse until oil mixture is smooth.  Slice lengthwise the tomatoes, green pepper, and onion.  Pour 1/2 the sauce over the vegetables and stir to coat.  Place vegetables with the sauce in the refrigerator to marinate.  Pour the remaining sauce over the shrimp in a ziploc bag and mix to coat the shrimp then place in the refrigerator to marinate.  Let the vegetables and shrimp marinate for at least 30 minutes.  Remove the shrimp and veggies 20 min. before grilling.  Warm grill to 350 degrees.  Thread the scrimp on skewers and then grill 3-5 minutes per side.  Grill vegetables in a grill basket for 10 minutes mixing once.  Remove vegetables from the grill and chop into a chunky salsa.   Serve the grilled shrimp over the vegetables top with remaining vegetable marinade and fresh copped cilantro.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Serves 8

1 (20 oz. ) can of pineapple rings, reserve the juice from the rings

1 (10 oz.)  jar of maraschino cherries

½ c. brown sugar

1/2 c. butter melted

3 Tbs. of Rum or 1 tsp. rum flavoring

1 box Butter Pecan or White cake mix

½ c. chopped pecans (if desired)

On the bottom of a greased 8x8 cake pan sprinkle the brown sugar, mix butter and rum then drizzle over the brown sugar.  Place rings side by side on the bottom of the pan till covered.  Place on cherry in the hole of each pineapple ring.  With a mixer or using a hand mixer, follow the directions for the cake substituting the reserve pineapple juice for the water (add water to equal the correct amount needed if you don’t have enough pineapple juice).  Pour cake batter over the pineapples and top with pecans.   

Bake for 50 minutes in a 350 degree oven. Check to make sure it is done by inserting a toothpick and if it comes out clean it is done.  The cake will be light brown on top.  Let cool 5 minutes before inverting the cake pan on a platter.  Place the platter serving side down over the cake pan and quickly flip the pan over.  Be careful for the brown sugar mixture on the bottom will still be very hot. 

This is one of the first desserts Andrew made for me when we were dating.  I have revised his recipe a bit to make it my own.  I seem to always tweak a recipe.  This one is a keeper!

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

 Makes 2 dozen 

2 ¼ cups all-purpose flour

½ tsp. baking soda

½ c. butter (1stick)

1 tsp. salt

½ c. butter Crisco

½ c. sugar

1 cup packed brown sugar

2 tsp. pure vanilla extract

2 large eggs

2 c. semisweet and/or milk chocolate chips

                                                    Directions:

Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking soda, and salt.  In an electric mixer combine butter, shortening, sugar and brown sugar until light and fluffy.  Add eggs one at a time and then vanilla.  With the mixer on low add flour mixture slowly until just combined.  Stir in chocolate chips until well distributed.  Using a large ice cream scoop to provide equal measures of dough 2 inches apart on a greased cookie sheet.  Bake at 350 degrees for 10-12 minutes until lightly browned.