Fire Crackers Recipes

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

FIRE CRACKERS

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

ALABAMA FIRE CRACKERS

Steps:

• Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER CASSEROLE

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

ALABAMA FIRE CRACKERS

Steps:

• In a 2-gallon Ziploc bag, combine the vegetable oil, garlic powder, onion powder, pepper, ranch dressing mix, and red pepper flakes. Seal the bag and mix the ingredients using your hands until combined.
• Place the crackers into the bag. Seal the bag and shake it to coat the crackers evenly. Let the bag sit on the countertop for an hour and flip it to coat the other side. Let it sit for another hour.
• Refrigerate the bag overnight before serving.

SPICY RANCH FIRE CRACKERS

Steps:

• Place crackers in a deep, air-tight food saver container with a lid.
• Combine oil, ranch dressing mix, and red pepper flakes and whisk together thoroughly.
• Pour oil mixture over crackers, cover with lid, and toss gently to thoroughly coat; turn container periodically until ready to serve.
• Best if made one day ahead of serving. Will keep in airtight container for approximately one week. Do not refrigerate.