My Spicy Saltines

I was introduced to these little flavor packed gems at Ciderville a few weeks back when there was a birthday party for one of the younger regulars.  A party-goer brought a version of these.  I was pushed, against my assumed better judgement, to try one and - I was hooked.  I could not get the recipe that night, but does that ever stop me?

Let's say.....  "NO"

It's GOOGLE time in Tennessee!  I found option after option and started playing with them. 

My little H.O.T. beauties have a pretty red tint

Think impromptu popcorn alternative for a DVD couch date, a snack to pass at a party, or easy to transport treat for remote gatherings such as picnics or camping.

Hot version:
1 1/4c canola oil or light flavored olive oil
1 package dry Ranch dressing mix (not dip mix)
1-3 tablespoons crushed red pepper (looks pretty and adds FLAVOR)
1 tablespoon GROUND red pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 box (16 oz) saltine crackers of your choice.

Mild version:
1 1/4c canola oil or light flavored olive oil
1 package dry Ranch dressing mix (not dip mix)
1-3 tablespoons crushed red pepper (looks pretty and adds FLAVOR)
1 tablespoon GROUND red pepper OMIT
2 teaspoons garlic powder
2 teaspoons onion powder
1 box (16 oz) saltine crackers of your choice.

Choose your version, or make up your own. 

Mix the oil and all dry ingredients except for the crackers.

Place the crackers in a large ziplock container or a large gallon *ziplock bag.

Pour the mixture all over crackers and seal the container/bag. Turn the container/bag in all directions. Aggitate, etc.  Do this for 15 minutes or until it looks like the liquid is fairly 'gone'.

The crackers are great pretty much there. However, if you are afforded the luxury of a few hours to a day or 2, they get better so make ahead of time!

Also, as a crisping option, preheat the oven to 250 degrees F.  Spread the crackers over a baking sheet and bake for 15-20 - turning them over about half through the 'crisping' time.

*If you use the baggie option, consider using 2 so they are not bunched up and can be aggitated to assist in evenly coating them.  Put half the crackers in each bag and pour half the mixture in each baggie.

If you wish to half the recipe - do the math.  I personally make half  batch at a time.  I paperclip the ranch dressing packet for later use.

Obviously, as with most of my offerings, in this cyber pantry, you can play with the spices. Change the amounts to suit you.  You can omit all the actual spices here and go with a combination that sits well with your palate.  Think Ranch dressing mix, dill and garlic powder.

Sweet Endive, Nuts, Feta, & Honey

Well, there is the recipe for this appetizer - right in the title. 

Done.

OK, not really done.

This recipe is as I remember it.  The photo is from a recent serving of it.

It was a surprise find several years ago when my then husband and I went to a dinner party (yes, imagine it!  We did dinner parties).  The hostess served these little treasures up as a time filling appetizer while the main course finished.  I remember nearly turning my snooty nose up at these babeees, but at the nudging of my socially advanced then husband, I took a bite. 

Hooked.  In love.  Have found no one trying them and then not liking them. 

Rich in folate, fiber, & Vitamins A & K

This appetizer has no fancy name that I know of. It just is what it is. Belgian Endive, Walnuts, Feta, and Honey.

• Endive, believe it or not, is part of the 'Daisy' family! It is eaten raw or cooked. 
• Nutritional Information Found at http://www.ba.ars.usda.gov/hb66/053chicory.pdf
• Find it in the fresh vegetable section at most local grocery stores.
• $1.99 for ONE (1)
• The walnuts can be plain or toasted. 
• I am curious what candied nuts would do for everyone!
• Choose cheeses such as Feta (milder), Blue Cheese, or Gorgonzola (Italian Blue Cheese).
• I have found that I prefer a strong cheese over the Feta - to counteract the sweetness of the honey.
• The honey can be whatever honey you have in your cupboard. 
• Just as an FYI, honey does come in 'varieties'. It all depends on where those little busy bees buzzed. It depends on the variety of flower predominant in the batch of honey. In my limited experience, honey ranges from lighter/milder tasting forms all the way to dark, can't see light through it, strong molasses tasting honey.

Witloof Chicory (Cichorium Intybus L)

I am not going to give amounts here.  I think a photo does the trick in that respect.

Slice off about one 1/2" of root end of each clean endive head and separate the leaves. Arrange them on a platter/plate of your choosing.  Whatever makes the presentation pleasing to you.

Sprinkle your choice of cheese crumbles inside of each leaf.

Sprinkle chopped nuts over the cheese.

Drizzle, as artistically as you see fit, the honey of your choosing.

Options:

• Leave off the honey and finish each treasure with fresh ground black pepper instead.
• Serve with apple slices as an accompaniment.
• I prefer Braeburn or Pink Lady

I do not know how far ahead of time you can make these, but they take so little time, I would not worry with that.