Fire Crackers Recipe; The Snack That Kicks You Back; Saltine Firecrackers
I bet you never thought that you would be eating fire crackers! I did a slight double take the first time that someone asked me if I wanted to taste a firecracker.
I was calling bingo at a senior apartment complex. You never know what some of them will ask, so I wasn't sure what my answer should be. But then I saw the crackers and I realized it was safe.
After tasting them, I knew that I had to have the recipe. I have brought these to several potluck functions and they have always gone over very well. So, if you are looking for something different to take to a potluck that is coming up ... this could be the answer.
- 1 cup olive oil ( I use olive oil because it is one of the healthier oils)
- 1 T. crushed red chili peppers
- 1 envelope Hidden Valley Ranch Salad Dressing
- 1 box Saltine crackers
The night before you want to make them, or 24 hours before (depending on how hot you want them to be), pour 1 tablespoon of crushed red chili peppers in olive oil. Cover and allow to sit. The chili peppers will infuse into the oil, giving the oil a kick!
Stand saltines on edge in a container. This container holds almost a whole box of saltines. The container needs to be tall enough to allow the crackers to stand on edge and a lid can be placed on the container, but not too tall so that when you turn the container over, the saltines fall out of place.
Pour ranch dressing into oil and chili mixture. Whisk together well.
Pour mixture over saltines. Put lid on container. Allow to sit, turn container over every few hours.
After 24 hours, store crackers in a sealed container or zip-lock bag.
The crackers are best eaten within a week's time.
Crackers are ready to ... knock your socks off ... serve.
This picture shows the oil and spices that remain after moving the crackers from the containers. This is normal. Your crackers will still have lots of flavor.
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Copyright © 2012 Cindy Murdoch (homesteadbound)
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