Appetizers and Dips

Fire Crackerz (for FOOTBALL SEASON!!!!)

Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!
Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!

Well everyone, it’s officially football season, and I am looking forward to cheering my Seahawks on to another Superbowl this year.  I’m also looking forward to watching my boyfriend, Pete Carroll on television for 3 hours every Sunday. (It’s okay to have a big crush on the coach as long as that isn’t the reason you watch the team. – although if it is, I will not judge because look how cute he is.)  He is a silver fox.  Anyway, I digress.

Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!
Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!

Now, onto these crackers.  My friend Leina makes something similar with oyster crackers, and we love them, but I would have never thought to do it with Cheez-its until I saw this awesome recipe on Plain Chicken.

Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!
Firecrackerz (Baked spicy ranch Cheez-its) for FOOTBALL SEASON!

The beauty of this recipe is that it takes two minutes to throw together and people will rave about them.  Rave.  It is a cheap, delicious snack with an awesome bite, and it is perfect for a poker game or a party or a football get together.  The cheesy crackers baked crispy with ranch and red pepper flakes simply can’t be beat.  Move over pub mix!

Recipe from Plain Chicken

Ingredients:
1/2 cup canola or vegetable oil
1 – 1oz package of dry ranch dressing (I like Uncle Dan’s)
3-5 tsp of red pepper flakes, depending on how spicy you like them
1 -13.7oz box of Cheez-its.

Directions:
Preheat the oven to 350°.  Mix all ingredients together in a large bowl.  Spread on a large rimmed baking sheet.  Bake for 15-20 minutes, stirring halfway through.  Store in an airtight container after cooled.

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11 thoughts on “Fire Crackerz (for FOOTBALL SEASON!!!!)

  1. These look awesome! Definitely going to try them this football season. Or maybe tomorrow. 🙂 Thanks for sharing!
    Best,
    Trish

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