Firecracker Punch Recipes

4TH OF JULY FIRECRACKER PUNCH

Steps:

• Process raspberries and strawberries with a food processor until very finely ground and powdery, about 30 seconds. Sift berry powder through a fine mesh strainer into a bowl, and discard any large clumps.
• Measure ¼ cup berry powder into a ½-gallon (8-cup) pitcher, and reserve remaining berry powder for another use. Add lemonade and ginger beer to pitcher; whisk until powder is dissolved. Garnish punch with frozen blueberries and lemon slices. Serve immediately over ice. If mixture separates after sitting for a bit, stir punch before serving.

JULY 4TH FIRECRACKER PUNCH

Steps:

• Combine first 4 ingredients.
• Stir until sugar is dissolved.
• Chill until serving time.
• Pour into punch bowl and add ginger ale.

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.

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 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 PUNCH RECIPE

Steps:

• Combine cranberry juice, sugar, pineapple juice and almond extract. Chill until serving time, then pour into bowl and add ginger ale.

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.

FIRECRACKER PUNCH

Steps:

• In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes.
• In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed. Refrigerate until ready to serve.
• Just before serving, gently stir in ginger ale. Garnish with orange slices.