FIRECRACKER CHEESE BREAD
Instead of serving traditional garlic bread with spaghetti and lasagna, try this bread. It is a tasty companion to soups and salads. It has a Tex Mex attitude!
Provided by Dawn399
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray a cookie sheet with non stick cooking spray.
- Shape pizza dough into a 14x5 inch rectangle.
- Sprinkle chiles and cheese on rectangle, leaving a half inch border.
- Fold up long sides to make a roll and seal, pinching sides together.
- Sprinkle with garlic powder.
- Bake at 375 degrees for 15-20 minutes until golden brown.
- Slice and serve.
Nutrition Facts : Calories 82.3, Fat 6, SaturatedFat 3.8, Cholesterol 18.3, Sodium 110.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.2, Protein 5.1
FIRECRACKER CRACKERS
These spicy crackers are great with a salad, dips, or chili!
Provided by DOEYE
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 9h10m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g
SCOTTISH SHARP-CHEDDAR SHORTBREAD
Steps:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
FIRECRACKER CASSEROLE
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
LAVASH CRACKER BREAD
This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.
Provided by Betty McCommon
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h48m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
- When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
- Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
- Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
- Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 10.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 78.2 mg
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