Bow Tie Crackers Recipes

Steps:

• 1. Wrap tightly 1 slice bacon around cracker. NOTE: May cut center cut bacon in half or use regular sized bacon cut in half or thirds. (Less fat/makes more)
• 2. Place on lightly sprayed cookie sheet.
• 3. Bake @ 375 degrees for 20-25 minutes or until bacon is done. (Watch carefully to prevent burning) Remove from pan and place on absorbent paper towels.
• 4. While still hot, sprinkle with Parmesan cheese.

Steps:

• 1. Take 1 saltine cracker and wrap 1/2 strip of bacon around it and secure with a tooth pick
• 2. put on brolier rack and bake 3 hours at 200 degrees.
• 3. as the bacon shrinks it will squeeze the cracker into a bow tie shape. Serve plain or with your favorite topping.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well.
• Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature.

Steps:

• Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta. While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. This is the only tedious part. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. To deseed your tomato, you cut it in half (with the tomato sitting face up on your cutting board), and then stick your fingers inside and pull out all the juicy seedy parts. Leave all the tomato flesh inside. This will make your sauce taste much better. Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with a tablespoon or so of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto and a good healthy dose of olive oil. It's an olive oil based sauce so be pretty liberal with it. You can also add your shrimp back to the sauce. Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Dish up and serve with French bread slices and sprinkle with a bit of parmesan.

Steps:

• Preheat the oven to 250°F. Line the bottom of a broiler pan with foil for easy cleanup.
• Cut the bacon slices in half lengthwise and then crosswire to create 4 long strips.
• Arrange the crackers on a work surface and wrap a bacon strip around each cracker, overlapping the ends on top.
• If making Herbed Bacon Crackers, tuck a base of rosemary tips under overlapping ends of bacon. If making Brown Sugar Bacon Crackers, carefully sprinkle 1/8 teaspoon brown sugar on the top side of each cracker, pressing to help it adhere (avoid getting sugar on the cracker or it will burn.)
• Set a perforated rack on top of the foil-lined broiler pan and arrange the crackers seam-side down 1/2 apart in a single layer and bake for 1 to 1 1/2 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and cool completely before serving.