What’s Cookin’?: Patty’s Christmas Crackers
Patty Millay always knows how to whip up something my tummy loves! Today she brought the holidays with her in a cracker!
Cracker Brittle aka Little Bricks of Golden Goodness. These delicious dessert crackers are perfect for the last minute cookie exchange or taking along to a Christmas party.
20 graham crackers
2 sticks butter
1/2 cup sugar
1 tsp vanilla
1 cup chopped pecans
Place crackers on a deep cookie sheet. Melt the butter in the microwave for 1 minute. Add sugar and heat for an additional minute. Whisk and add vanilla and pecans. Pour the butter mixture over the crackers and brush to make the nuts even over the crackers. Bake at 350* for 10 minutes. Place on a cooling rack - they will set when they cool.
Firecrackers! My friend Michelle introduced these to me about a year ago! She said they were addictive and boy was she right! These are GREAT alone or with cheese and meat assortments. Super quick and easy and a great make-ahead item for your parties!
1 1/4 cup canola oil,
1 pkg ranch dressage mix
2 tbsp. red pepper flakes (more if you like it really spicy)
2 sleeves of saltine crackers.
Whisk oil, dressing mix and pepper together. Place your crackers flat in one layer on an edged cookie sheet then drizzle the spice mix over the crackers. Use a pastry brush to baste each cracker to coat them well. Bake at 250* for 10 minutes. Remove and turn each cracker over and bake another 10 minutes. Remove crackers to cool on a paper towel lined (absorbs excess oil) cooling rack. Store in an air tight container for up to 5 days.
Cracker Toffee - this was new for me but I'm so glad I tried this!
40 saltines (about 2 sleeves)
1 cup butter
3/4 cup sugar
2 cups semi-sweet chocolate
1 tsp canola oil
8 oz English Toffee bits
Melt the butter in the microwave for 1 minute, add sugar and heat for an additional minute and stir well. Brush over crackers and bake at 350* for 10 minutes. While the crackers bake, microwave the chocolate chips with the canola oil for 1 minute, stir well to melt the chips - heat an additional 30 seconds if needed to melt completely. Pour chocolate melt over the crackers when they come out of the oven. Sprinkle with English toffee and nuts. Place in the refrigerator for 1 hour to set then slice or break into sections to serve.
For more recipes from Patty Millay, check her blog What's for Dinner with Patty!