Firecracker Pancakes Recipes

FESTIVE FIREWORKS PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, milk and eggs until well combined. Divide batter evenly among 3 squeeze dispenser bottles.
• Squeeze a few drops red food color into 1 bottle, and blue food color in another. Use a skewer or the back of a long spoon to stir food color into batter. Leave other bottle without coloring. Replace caps to seal.
• Squeeze small circles of each batter onto hot greased griddle; cook until lightly golden, about 3 minutes.
• Arrange pancakes on plate. Place frosting in piping bag fitted with tip; pipe frosting on pancakes to look like fireworks. Sprinkle with decorating sugars.

FIRECRACKER PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir Pancake ingredients with whisk until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
• To make glaze, beat powdered sugar, 1/4 cup milk and 1 teaspoon vanilla with whisk until smooth. Divide into 3 bowls. Leave 1 white. Tint other 2 with red and blue food colors.
• Drizzle red, white and blue glaze over pancakes.

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.

BARB'S FIRECRACKERS

Steps:

• Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
• Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
• To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

CHINESE FIRECRACKERS

Steps:

• Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.
• Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.
• Stir in chili paste.
• Mix wine and cornstarch; stir into turkey mixture.
• Cook uncovered, stirring occasionally, until slightly thickened.
• Heat oven to 375 degreesF.
• Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.
• Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.
• Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.
• Roll up phyllo and turkey mixture.
• Twist phyllo 1 inch from each end to make firecracker shape.
• Place on ungreased cookie sheet.
• Repeat with remaining phyllo and turkey mixture.
• Brush firecrackers with remaining oil.
• Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
• Serve with sweet-and-sour sauce.

FIRECRACKER CUPCAKES

Steps:

• Place 1/2 cup coconut in each of 2 separate resealable plastic bags. Set remaining coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.
• Frost cupcakes with COOL WHIP. Top with coconut, gently pressing coconut into COOL WHIP to secure.
• Insert licorice into tops of cupcakes.

THE FIRECRACKER

Steps:

• Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.
• Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.

FIRECRACKER CUPCAKES

Steps:

• Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags.
• Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag.
• Close bags; shake until coconut is evenly tinted.
• Spread tops and sides of cupcakes with whipped topping.
• Place coconut in 3 shallow bowls. One for each color.
• Press cupcake gently into coconut, completely coating all sides.
• Insert licorice piece into top of each cupcake for "fuse.".