Spicy Crackers

Time for another month of Secret Recipe Club!

 









































This month I was assigned to Rhonda, aka Giggles', blog The Kitchen Witch. So many good recipes! I wanted to make them all, and over time, I know I'll make a lot of them! Like her Featherlight Cheddar-Ranch Puffs which remind me of Red Lobster biscuits - Yum! And this Champagne Sunrise, I am a champagne FREAK! And Maple Rum Pecan Cupcakes with Candied Bacon??? I love all.of.the.things.  





































































But ultimately I chose this recipe because I'm all about a good dip or salsa during football games and for a quick snack, and what better way to jazz that dip up than with some spicy crackers!?!?
 
 
























































Be sure to use a deeper, narrower container rather than wide and shallow so that the oil and spices are more covering the crackers as they sit in the oils and spices overnight. The more shallow the container, the less the oil will cover the full surface area of the cracker. You'll flip midway through, so the crackers should be evenly and fully covered in the seasonings and oil, though not drenched. Also, don't stack the crackers so tight together... leave a little space between them so the oils and spices can get down in there and cover the entirety of the cracker and not just the top.

Now you've got yourself some extra-special crackers for dips, salsas, soups, whatever you usually use crackers for.  

   


Spicy Crackers
from The Kitchen Witch

• 1 and 1/3 cup canola oil (do not substitute according to Aunt Pam)
• 3 sleeves saltine crackers
• 1 package Ranch mix
• 3 teaspoon crushed red pepper
• 3 teaspoon garlic powder
• 3 teaspoon dried thyme

Stack the crackers standing upright in a plastic container that tightly seals, not overcrowding the container. 

Mix all spices and canola oil in a medium bowl. Pour evenly over the crackers, making sure the mixture gets down in the crevices so it will fully soak and cover the entire cracker overnight for 24 hours. Flip crackers midway through.
  

Printable Recipe

These crackers would be so good with Pineapple Salsa for that sweet and spicy contrast. Or with Avocado Salsa or Black Bean Corn Salsa. Definitely with some Bacon Spinach Cheese Ball. Like definitely. Or even with the most simplest Chipotle Ranch Dip.

And I KNOW I'll definitely be making her Grandpa Hoho's Shrimp Dip soon to go with these delicious crackers!
 

Check out my past Secret Recipe Club posts. 
 


linking up here.


Peace, and bacon grease!

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Pumpkin Cheesecake Dip

Secret Recipe Club time!

This month I was assigned to Brittany's blog, We Heart Vegan. I was intrigued looking through her recipes since I'm not familiar with vegan foods. I was tempted by Spicy Sweet Potato Fries, Vegan Enchiladas with a Creamy Pumpkin Sauce, and Cookies 'n Cream Cupcakes, I chose this recipe. 

I am all about pumpkin everything during these fall days! I'll take any opportunity I can to eat something pumpkin flavored! 

Crazy thing is, I used to think I didn't love pumpkin. I'm not big on pumpkin pie actually, but I tend to like most other things pumpkin-flavored.

This dip was no exception. Creamy, a bit sweet, and that comforting pumpkin flavor. 

Pumpkin Cheesecake Dip
adapted from We Heart Vegan

Yields: 1 cup (about 6-8 servings) 

• 1/4 cup cream cheese, softened
• 1/4 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 tablespoon packed brown sugar
• Pinch of sea salt

In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.


Printable Recipe


Serve this delightful dip with crackers, cookies, fruit... whatever your little heart desires. 

Or you can eat it by the spoon. 

No judgment here.


Peace, and bacon grease!

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Pineapple Salsa

This is everything that's good about summer.















































Fresh juicy pineapple paired with the spicy bite of jalapeno and the sweet crisp of red onion. Lime juice and cilantro.

It's simple, right? I know! But I feel like people just don't know about the greatness that is this salsa. 

And I want them to! 
























































All it requires is some dicing along with some mid-prep pineapple snackage.

The pineapple is sweet and tart and bursts in your mouth, and the jalapeno adds a nice contrasting heat and crunch. Red onions make all things better. And though I used to think that cilantro tasted like wet rag, I do enjoy it in salsas and other Mexican inspired recipes.

I welcome the cilantro in this keeper!
 

 



Pineapple Salsa
from the kitchen of SteakNPotatoesKindaGurl

• 2 cups fresh pineapple, diced
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeno pepper, stemmed, seeded and finely chopped
• Juice and zest of 1 lime
• 1/8 teaspoon sea salt

Add all ingredients to a large bowl and toss together. Salsa can be served immediately or covered and chilled until ready to use.


Printable Recipe

























































This salsa is perfect as a dip or appetizer with chips or tortillas. Or most definitely as a topping on fish, pork, chicken, or anything else you can think of.

Or just served straight up on a spoon. Whatever floats your boat! 



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Peace, and bacon grease!

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Bacon and Spicy Cream Cheese Stuffed Mushrooms

It's Secret Recipe Club tiiiiiiiiiiiiiiiiime!

 


























































This month I was assigned to Veronica's (aka Vonnie's) blog, My Catholic Kitchen. I knew I'd love her blog as soon as I read that she loves Krispy Kreme Donuts, fried chicken, and southern food just like me. And her recipes have been featured in Taste of Home cookbooks! What an accomplishment!

I did my usual perusing and spotted some eye-catchers like Nutella Swirl Bundt Cake and Bourbon Burgers, but finally had to narrow it down and chose her Stuffed Mushrooms. 

I made a few changes, mainly just that I used fancy cream cheeses and added some fresh chives. I liked this new Spicy Jalapeno cream cheese flavor... it added the perfect amount of heat to make these little apps even more flavorful.

I made 8 portabello stuffers total. Next time I'd make less cream cheese mixture and not fill them as much so I adjusted the recipe to show a little less cream cheese. You can adjust your recipe to yield a mushroom:cream cheese ratio that suits you and your family though. These little guys were on point! 

But did you really think you could go wrong with roasted mushrooms, bacon, cream cheese, and chives with a spicy kick? Didn't think so.






Bacon and Spicy Cream Cheese Stuffed Mushrooms
adapted from My Catholic Kitchen

• 3 oz Philadelphia Spicy Jalapeno cream cheese, softened
• 3 oz Philadelphia Chive and Onion cream cheese, softened
• 6 slices of bacon, cooked and crumbled (reserve some for garnish)
• 3 chives, chopped and divided
• 8 stuffer portabello mushrooms, rinsed and wiped dry

In a large bowl, mix cream cheeses, crumbled bacon, and 2 chopped chives. Mix until well blended. Stuff mushrooms with mixture. Bake on a baking sheet with edges/rim at 350 degrees for 30 minutes or until lightly browned. Top with reserved bacon and 1 chopped chive.

Printable Recipe

Check out my past Secret Recipe Club posts. 




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Peace, and bacon grease!

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Avocado, Goat Cheese + Roasted Tomato Crostini

Well how the heck are ya? It's about time for another recipe. Apparently I'm on a cute-little-appetizer kick. 

 

























































This time, it's avocado + goat cheese + roasted tomatoes. Salivation and grinning-ear-to-ear were my first reactions too.  

 

Awhile back, I had seen this alluring Parmesan with Roasted Garlic dipping oil and had to have it. Only thing is, I'm not much of a bread person. So these little guys were the perfect opp to use that dipping oil. The less bread, the better. Except when it comes to Red Lobster's Cheddar Bay Biscuits. And when I saw goat cheese as an ingredient, I couldn't just go with plain goat cheese. No, no. So I got all fancy with some special tomato basil goat cheese.

Avocado, Goat Cheese + Roasted Tomato Crostini
slightly adapted from Food.com

*Yields: 20 crostinis

• 1 ciabatta baguette
• dipping/olive oil (I used Parmesan with Roasted Garlic dipping oil)
• 20 cherry tomatoes (or more)
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 large ripe avocado
• 4 oz goat cheese (I used tomato basil goat cheese)
• juice and zest of 1/2 of a lemon
• 2 dashes hot sauce

Preheat oven to 350 degrees. Cut baguette into 20 half-inch slices. Brush slices with dipping/olive oil and bake until golden brown, about 10 minutes. Reduce oven to 300 degrees.

Cut tomatoes in half and place on a baking sheet. Sprinkle with balsamic vinegar, salt and pepper, and a drizzle of dipping/olive oil. Roast for 30 minutes.

Cut avocado in half lengthwise, remove pit, and scoop out the inside into a large bowl. Add goat cheese, lemon zest and juice, hot sauce, and salt and pepper to the bowl and mix. Place dollops of avocado mixture onto baguette slices and garnish with 2 (or more) roasted tomato halves.

Printable Recipe

Sprinkle a little balsamic vinegar on top if you please, like I did.

A balsamic glaze would have really cut down on the vinegar taste since I just straight drizzled balsamic vinegar itself on top. And it would make for prettier pictures, that's for sure. That dark, thick gorgeous glaze. Team balsamic glaze all the way. Learn from me.

linking up here.

Peace, and bacon grease!

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BLT Crostini

Why am I always late posting my Eating the Alphabet post each month? 

 


































In all actuality, I'm late to most things in my life. Just ask my fiancee, and my family, and my friends, and my work (oops!). If me and my friends are set to meet at 1:00, you can bet your butt I'll be there at 1:15. If my mama says come to dinner at 5:30, that somehow translates to 6:00 in my brain.

 










































I'll just say "better late than never" applies here. Right? Right?

God I need to work on that. It also contributes to my road rage. Not flick you off and follow you to fight you kinda road rage. Just constantly annoyed by the slow drivers in front of me. If I'd just leave on time (or early even.... what does that even mean?!?!) then I wouldn't have to be so frustrated getting everywhere. 

Maybe one day I'll learn.

This month we had to choose a fruit, veggie, or legume starting with either I or J. I've been racking up some recipes using iceberg lettuce, so iceberg lettuce it would be.

These apps will be the talk of the party. A BLT in an appetizer form? How could this not be amazeballs?!?! Plus a little melted gooey cheese? Let's take a moment of silence for this masterpiece.

...

......

...........

Silence over. Now make them and shout it to the world how perfect these are!!!!

BLT Crostini
adapted from Sunset and Pillsbury

• 12 slices (1/4 inch thick) baguette French bread
• sliced pepper jack cheese cut into 12 small squares
• 1/4 cup mayo
• 2 green onions, thinly sliced
• 1/4 cup shredded iceberg lettuce
• 6 cherry tomatoes, sliced in half lengthwise
• 5 slices bacon (you may have some leftover, it just means more for snacking)
• salt and pepper for seasoning

Cut bacon slices in half and cook until crisp. 

Heat oven to 375 degrees. Top baguette slices with cheese slices and bake for 10 minutes or until edges of bread are golden brown and cheese is melted. 

Remove baguette slices from oven. In a small bowl, add mayo, green onions, and lettuce. Spread mixture onto each baguette slice. Season tomatoes with salt and pepper. Top each baguette slice with bacon pieces and a sliced tomato. 


Printable Recipe

 































Check out all of my past Eating the Alphabet posts. There's been some good ones!


And check out what everyone else brought to the table this month in the blog hop below:  

Peace, and bacon grease!

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Avocado Salsa

More avocados! See, told ya I was making up for lost time. I've still got a lot of making up to do, I mean, I went like 25 years of my life without it! 

Here's another Cinco de Mayo recipe to get your avocado fix.





































No cooking required at all, definitely my kinda simple. 
































Avocado Salsa
slightly adapted from Right at Home (half the original recipe)

• 2 ripe avocados, diced into large chunks
• 1 lime
• 1 roma tomato, diced into large pieces
• 1/2 a red onion, diced
• 1/2 of a jalapeno, seeded and chopped
• 1/8 cup cilantro leaves, chopped finely
• salt and pepper to taste

Place avocado in a large bowl. Squeeze lime juice over the avocados. Add diced tomatoes and onion, jalapeno, and cilantro to the bowl. Stir all ingredients well. Cover bowl with plastic wrap to keep avocados from turning brown. Refrigerate until served.

Printable Recipe
 

And yes I served them with Cool Ranch Doritos. I love them way more than plain tortilla chips.

What are your plans for Cinco de Mayo? Any fun parties you're attending? I'll be at home posted up on the couch eating Mexican foods and drinkin margaritas.

That is all.

Peace, and bacon grease!

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Bacon and Roasted Garlic Guacamole

Welp, this stuff is pretty amazing.

You know about roasted garlic, right? It's soft, it's a bit sweeter, it makes all things better. 

Except your breath. 

 

































And you already know my thoughts on bacon.

It too makes everything better.

































Except scallops. That is the one thing I don't like wrapped in bacon. I'm weird.


But roasted garlic and bacon make this guac oh-so-special. I dare you to try it and not like it. Double dog dare you.


























Bacon and Roasted Garlic Guacamole
adapted from Fabtastic Eats

• 1 head of garlic
• olive oil
• 2 strips of bacon
• 4 tablespoons red onion, minced
• 3 avocados, seeded
• 1/4 teaspoon cayenne pepper
• juice of 1 lime
• 1/2 cup cilantro, roughly chopped
• salt to taste

Preheat oven to 400 degrees F.

Slice off the top of the head of garlic to expose some cloves inside. Place the heads on a piece of foil, drizzle with olive oil, salt, and pepper and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Remove from oven and unwrap to cool.

While garlic is roasting, chop bacon and cook in a skillet until crisp. When bacon is almost done, add in minced red onion and cook for 2-3 minutes. Remove from heat and drain off grease on a paper towel and set aside.

In a medium bowl, toss in avocados and squeeze in all of the roasted garlic. Add the lime juice and cayenne pepper. Mash together roughly.  Stir in the bacon and onion mixture, and cilantro. Add salt to taste.


Printable Recipe

Would you believe I didn't like guacamole until I was an adult? 

I said I was weird! And now I'm making up for all that lost time.








































Linking up here.  


Peace, and bacon grease!

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