Daughter, Amelia, is hosting our family Thanksgiving tomorrow at her lovely home on Indian Hills Road. She asked me to make the Dressing as well as the Dilled Oyster Crackers that are her favorite appetizer. In addition to the Dilled Crackers I thought I would try a new recipe.
Alabama Firecrackers call for Saltine Crackers but I decided to swap out with Oyster Crackers and see how it went. They are yummy but have a cumulative HOTNESS that requires them to be eaten with a big glass of Iced Sweet Tea or a CoCola.
Here is the recipe if you want to try something new for your appetizer table on Thursday.
2 bags of oyster crackers.( I find the cheap store brand soaks up the flavor better than the Nabisco brand.) If you choose to use saltines...one 16 oz box.
1 1/2 cups canola oil
2 T crushed Red Peppers
1 pkg Ranch dressing mix
1 T chili powder
Place crackers in two gallon ziplock bags. Pour half of the oil mixture in each bag. Seal and flip the bag every five minutes for about thirty minutes. Or if you are like me, when you think about it.
Remove from bag to large cookie sheet and allow to air dry. Store in Air Tight Container.
I think you could decrease the amount of oil....Next time I will do 1 1/4 cup. I also put my crackers in a 250 degree oven and stirred them every 15 minutes for an hour instead of air drying. Can you tell I am not a patient person?
One thing I like about this appetizer is that you cannot eat a lot of them at one time. Unless you have an asbestos mouth that is. I have never been a big fan of really hot things and some of you might not even find these very hot as hotness goes but for me they are the perfect hot/flavor ratio.
I am off to the Christmas Market at Central Methodist Church today. I look forward to seeing what all the lovely ladies have crafted this year. Marvin is my chauffeur today as he has taken the day off to help me prepare for company this weekend. We will also be attending Kayleigh's funeral this afternoon. So a busy day here at Nanaland. See you tomorrow.