Firecracker Foot Longs Recipes

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 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.

FIRECRACKER CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

FIRECRACKER FOOT-LONGS

Steps:

• In a resealable bag, combine the Tabasco, onion, and oregano. Add the hot dogs and seal the bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Drain the hot dogs, reserving the marinade. Grill the hot dogs over medium heat for 5-7 minutes, turning several times. Toast the buns during the last minute of grilling time.
• While hot dogs are cooking, put the reserved marinade in a small saucepan and bring to a boil.
• Serve hot dogs in buns, topped with some of the reserved marinade and onions or relish if desired.

FIRECRACKER SHOTS

Steps:

• For the blue gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the sugar, allowing it to dissolve, then stir in the Blue Curacao and vodka.
• Divide the mixture among the 12 shot glasses, filling them halfway. Refrigerate until firm, about 25 minutes.
• For the red gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the grenadine and vodka.
• Gently pour the red mixture over the blue layer. Refrigerate until firm, about 1 hour. Garnish the shots with whipped cream and serve.

FIRECRACKER FLOAT

Steps:

• Place a scoop of ice cream in a tall glass; sprinkle with one-third of the candy. Repeat layers twice. Top with soda. Serve immediately.