Bobs Spicy Redneck Cracker Recipes

SPICY HOT CRACKERS

Steps:

• Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.

SPICY CRACKERS

Steps:

• Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.

SPICY CRACKER

Steps:

• 1. Divide and gently pour crackers into 2 (1/2 gal) storage bags. Set aside.
• 2. In a separate bowl, wisk together canola oil, Mrs. Dash, and ranch seasoning mix together until blended.
• 3. Pour the oil mixture into the bags with the crackers and close.
• 4. Gently turn the crackers in bag 10-15 minutes to coat evenly in oil mixture.
• 5. You're done! No baking required or refrigeration required. Serve immediately or store at room temperature in air tight container or sealed storage bag.

SPICY REDNECK CRACKERS

Steps:

• 1. Mix dip mix, cayenne pepper and oil in bag and gently shake until mixed. Add box of crackers and gently flip bag around to coat crackers. Allow to sit until the crackers have absorbed all of the oil in bag (usually overnight).
• 2. Alternative recipe:
• 3. Fire Crackers, you won't be able to stop eating them! 1 lb. crackers, I used 1/3 each of Cheese It's, Mini Club & Mini Saltines; then mix together 1 1/2 cup canola oil, 1 pk Ranch salad dressing mix and 2-3 Tablespoon crushed red peppers. Pour over crackers in a big airtight container, toss several times over a 1 hr period. I like best if made the day before. Will keep for a extended period of time in a airtight container. Do not refrigerate.

CHEDDAR-CAYENNE ICEBOX CRACKERS

Steps:

• In the bowl of a food processor, combine flour, salt, and cayenne and pulse twice to mix.
• Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
• Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
• Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
• Preheat oven to 325°F Line a baking sheet with parchment paper.
• Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
• Bake until the crackers are light golden brown, about 20 to 25 minutes.
• Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
• Store in an airtight container at room temperature.
• Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.