Alabama Firecrackers

This is something that I've been making for the past year and just realized I've not shared it here when I was looking for the recipe just now.  These crackers are like magic, because the oil doesn't leave the crackers soggy.  Don't know the science behind it, but these are so addictive.  Perfect little snack for any tailgate or a dressed up cracker for soups.

Alabama Firecrackers

6 sleeves saltine crackers (not off-brand)
1 packet ranch dressing mix
1 3/4 c. canola oil
2 tsp. dill
1/2 tsp. crushed red pepper flakes

Remove crackers from sleeves and line up like dominos in an air-tight container with a lid.  In a small bowl, combine oil and seasonings, stirring well.  Pour mixture evenly over crackers.  Put lid on and immediately invert container upside down.  Every half hour continue flipping right side up and upside down.  Shake ever so slightly, if necessary.  Once all the oil is absorbed, the crackers are ready to eat.  Approximately two hours.  

**I renamed these Alabama firecrackers because I saw the same recipe referred to by Southern Living as Alabama instead of Texas.  What can I say...I'm an Alabama home-r.

Favorite Graham Cracker Crust

1 c. graham cracker crumbs
1/4 c. butter, melted
1/3 c. brown sugar (or 1/3 c. white sugar for less sweet)

Combine crumbs, butter and sugar.  Stir well until combined.  Spray pie plate and press crumbs into pie shell.  Bake at 350 for 8-10 minutes.

*The original recipe didn't call for spraying pie plate and my crust stuck pretty bad, so I'm going to try spraying next time to keep it from sticking.

Crunchy Romaine Toss

Crunchy Romaine Toss

1 c. walnuts or pecans
1 pkg. ramen noodles, uncooked and broken into pieces (discard flavor packet)
4 Tbsp. butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed and cut or torn into pieces
4 green onions, chopped
1 c. Sweet & Sour Dressing (recipe below)

Brown nuts and noodles in butter; cool on paper towels.  Store in ziploc bags until ready to use.  Mix broccoli, romaine and onion in salad serving bowl.  Before serving, toss lettuce mixture and noodle mixture together with 1 c. sweet and sour dressing.  (Original recipe says start with 1 cup.  I started with ½ cup and added as needed.  I probably used about ¾ cup.)  Toss to coat well.  Serve with remaining dressing for guests to add as they prefer.

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Sweet & Sour Dressing

2/3 c. olive oil
1 c. sugar
1/2 c. balsamic vinegar
3 Tbsp. soy sauce
salt & pepper, to taste

In a mason jar, mix all ingredients together and shake well until all ingredients are combined.  Continue to shake periodically until all (or most) of the sugar has dissolved.  Refrigerate remaining dressing.


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I recently had some friends from church over for supper and this salad was a hit.  When I first tasted the dressing by itself, I was worried that it wasn't going to be good because the dressing seemed a little too strong.  Mixed with all the other ingredients and it was delicious!  I served it alongside Sausage & Zucchini Pie and for dessert we had Nutella Pie with a graham cracker crust.

Cucumber Salad

I make a cucumber salad for my dad that has cucumber, tomato and onion.  I was looking for something a little different because it isn't my favorite.  I apparently love the vinegar a pickle offers, so this salad has hit the spot and made me enjoy eating the cucumbers from my garden.  I've only stumbled on using jalapeño pepper because that is what I had and threw it in there.  I love Famous Dave's pickles, so this accomplishes that without the trouble of canning pickles.  If you don't like heat, just use dill.

Cucumber Salad

4 cucumbers (I only used 2 because my cucumbers are a loooong variety), peeled and thinly sliced
1 onion, thinly sliced
1 jalapeno, seeded and finely diced
1 c. vinegar
½ c. water
¾ c. sugar

In a small saucepan, bring vinegar, water and sugar to a boil until sugar is dissolved.  Pour over thinly sliced vegetables and chill.

**I've also just remembered that I do like taziki sauce, so maybe I like cucumbers more than I realize.

Quick Pickled Brussels Sprouts

Quick Pickled Brussels Sprouts

10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper

Bring a large pot of water to a boil.  Trim and cut in half Brussels sprouts.  Boil for about 5 minutes, until bright green.  Drain and rinse under cold water.  Bring water, vinegar and salt to boil and simmer until salt is dissolved.  In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper.  Place Brussels sprouts in jar; add hot vinegar mixture.  Cool completely to room temperature.  Cover with lid and chill 4 days before serving.  Store in refrigerator for up to one month.