Best Firecrackers Recipes

STUFFED JALAPENO FIRECRACKERS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack.
• Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

CHINESE FIRECRACKERS

Steps:

• Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.
• Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.
• Stir in chili paste.
• Mix wine and cornstarch; stir into turkey mixture.
• Cook uncovered, stirring occasionally, until slightly thickened.
• Heat oven to 375 degreesF.
• Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.
• Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.
• Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.
• Roll up phyllo and turkey mixture.
• Twist phyllo 1 inch from each end to make firecracker shape.
• Place on ungreased cookie sheet.
• Repeat with remaining phyllo and turkey mixture.
• Brush firecrackers with remaining oil.
• Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
• Serve with sweet-and-sour sauce.

CHINESE FIRECRACKERS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture.
• Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool.
• Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.
• Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.

BARB'S FIRECRACKERS

Steps:

• Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
• Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
• To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

CAROLINE'S FIRECRACKERS

Steps:

• Line a baking sheet with wax or parchment paper.
• Melt the almond bark in the top of a double boiler over just-barely simmering water, stirring frequently, about 5 minutes.
• Mix the cheese-flavored snacks into the melted almond bark until fully incorporated.
• Spread the mixture onto the prepared baking sheet in an even layer. Allow to cool completely.
• Cut into 1 1/2-inch squares.

PEPPERONCINI FIRECRACKERS

Steps:

• Remove 24 pepperoncini from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers)., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out). Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 in. x 4-1/4 in. each., Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives if desired.

FIRECRACKERS

Steps:

• 1. Pour crackers into a gallon zip lock or container with a lid. Mix oil, pepper flakes and dressing together and pour over crackers.
• 2. Mix oil, pepper flakes and dressing together and pour over crackers.
• 3. Zip bag or place cover over container and toss/turn until crackers are coated. Turn crackers every 15 minutes or so until oil has been absorbed.
• 4. Add more ranch dressing or red pepper flakes to your recipe to up the taste to your liking.

CHINESE FIRECRACKERS

Steps:

• Heat 1 teaspoon oil in 10-inch nonstick skillet. Cook ground turkey, cabbage, carrot and green onions in oil over medium heat about 5 minutes, stirring frequently, until turkey is done and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened. Heat oven to 375°. Cut phyllo leaves crosswise in half. Cover with damp towel to keep them from drying out while you work. Place 1 piece phyllo on flat surface. Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo shape into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to form firecracker shape. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil. Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce. 1 Serving: Calories 190 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 210mg Carbohydrate 35g (Dietary Fiber 0g) Protein 7g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHERRY TOMATO FIRECRACKERS RECIPE - (4.5/5)

Steps:

• Cut a small slice off the top of each cherry tomato and hollow out the center of each, discarding the seeds and juice. If the tomatoes will not stand up, cut a very small slice off the bottom so that they have a flat bottom. Squirt a couple of drops of Sriracha into each tomato. Fill each tomato about half way with cream cheese. Depending on the size of the tomatoes, you may have extra cream cheese. Cut the avocado into little cubes sized to fit in the tomatoes. You may have extra avocado. Place the avocado cubes on top of the cream cheese in each tomato, pushing down gently. Add a generous drop of Sriracha on top of each tomato and insert a pepper strip to look like the cherry bomb fuse. Serve. Tip: Use a baby food spoon or other very small spoon to hollow out and fill the tomatoes

SHRIMP AND CHICKEN SESAME FIRECRACKERS

Steps:

• Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out at tail.
• Toss shrimp gently with 1 tbsp of the chili sauce. Set aside.
• Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce.
• Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares.
• Place one shrimp (on toothpick) about 1/2-inch up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down.
• Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds.
• Repeat wrapping with chicken strips, leaving about 1/2-inch of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.).
• For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.).
• To serve, preheat oven to 450°F.
• Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.

SALAMI FIRECRACKERS

Steps:

• Mix all filling ingredients well.
• Spread a thin layer of filling on each slice of salami, then roll the slice into a tube.
• Stack in layers, with wax paper between layers, and refrigerate. The flavors are best after several hours of refrigeration.

ZESTY SALTINES (FIRECRACKERS)

Steps:

• 1. Mix the small envelope of dressing mix, canola oil, and pepper flakes. Set aside.
• 2. Using an extra large container with a lid, (large enough to hold four sleeves of saltines), spread two of the sleeves of saltines into container.
• 3. Distribute half of the mix from Step 1 on the crackers.
• 4. Close container and turn upside down. After a couple of minutes, turn over, open container and add the other two sleeves of saltines. Pour the remainder of the mix over the saltines. Cover the container, shake gently. (Very gentle)
• 5. Every 15 minutes, turn the container over. (This will allow all crackers to be covered completely with ingredients. Turn it three times.
• 6. Enjoy, you will love them! Very addictive!

CAJUN FIRECRACKERS

Steps:

• Remove crackers from sleeves and lay in a marinating Tupperware container standing up. All 4 sleeves will fit perfectly.
• In a measuring cup place remaining ingredients and stir well. Pour over crackers and close up container.
• You will flip this container a total of 4 times every 15 minutes.

FIRECRACKERS (WACKY JACKIE CRACKERS) RECIPE

Steps:

• Place all the crackers in a one gallon zip lock bag. In a 2 C measuring cup add the remaining ingredients. Stir vigorously with fork. Pour over crackers. Close bag and turn gently to cover crackers with mixture. Turn bag occasionally until all the oil is absorbed. This usually takes about 45 minutes. Store in a clean zip lock bag or air-tight container.

JELL-O FIRECRACKERS

Steps:

• Add 2/3 cup boiling water to berry gelatin mix in a small bowl, stir 2 min. until completely dissolved. Repeat with chery gelatin mix. Cool
• Meanwhile sprinkle unflavored gelatin over 1/4 cup milk in medium bowl, let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat, stir in sugar and vanilla. Add to gelatin mixture, stir until gelatin is completely dissolved. Cool 10 min.
• Spoon berry gelatin into 20 (1 oz) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp to each. Refrigerate 15 min. or until set but not firm.
• Top with unflavored gelatin mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatin layer in each cup. Refrigerate 2 minutes .
• Cover with cherry gelatin, adding about 2tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving.
• ADULTS ONLY ALCOHOLIC VARIATION Prepare as directed, reducing the boiling water to 1 cup and dissolving each of the berry and cherry gelatin mixes in 1/2 cup boiling water. Stir 1/4 cup vodka into each flavor of gelatin, then continue as directed.

JELL-O FIRECRACKERS

Steps:

• Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool.
• Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
• Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
• Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
• Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.

JELL-O FIRECRACKERS

Steps:

• Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool.
• Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
• Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
• Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
• Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.