Savory Snack Crackers

Revised and updated January 2020

The easiest snack cracker you will ever make. Perfect for snacking or serving at a party.

with red pepper flakes

They keep for WEEKS stored in a quart canning jar sealed tightly with a lid. And the best part is no baking required, simply mix in a zip top bag and shake!

without red pepper flakes

RECIPE
Ingredients
1 gallon zip-top bag
1/4 cup of oil (vegetable or canola)
1 package Hidden Valley Ranch Salad Dressing Mix
1 dash or 2 Red Pepper Flakes*
*option - use dried dill weed instead of red pepper flakes

Method
Place oil, ranch mix, pepper flakes in a zip-top bag, shake to mix, add one bag oyster crackers and shake to coat crackers. 

Seal bag well. Toss bag from time to time from one side to the next over several hours.

Let sit about 24 hours. Store in quart canning jar sealed tightly with lid. Crackers will keep for weeks!

You may also like 

Spicy Oyster Crackers

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Peach Bellini

I'm so excited to be part of this Food Blogger Blast where Alice Phillips of What's for Dinner, Ally's Kitchen will showcase this recipe and several others at the Dole Bistro where she'll be cooking 'live on green' December 29 and 30th as part of the Tournament of Roses Parade.

This year’s theme for the Dole Packaged Foods, LLC float is ‘Soaring over Paradise.' On January 1, tune in to watch the Tournament of Roses Parade where Dole Packaged Food’s float, “Soaring Over Paradise,” explores the world’s rain forests. The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens. Featured throughout the float are Dole’s non-GMO fruits, including bananas, pineapples, strawberries and mangoes.

These Peach Bellini's are a fun, sparkling party drink. They would also be a wonderful addition to a Sunday Brunch or special occasion dinner, and are super-easy to make. It's a light, sparkling and delicious drink your guests are sure to enjoy. I personally love the fizz of the champagne tickling my tongue when I drink it, and the yummy "peachy" flavor from the Dole peaches.  #dolerose

RECIPE
Ingredients
3 oz. Dole Fresh Frozen Peach Slices, partially thawed
¾ oz. peach schnapps
4 oz. champagne
1 oz. fresh sour
½ oz. grenadine syrup
½ oz. simple syrup
¾ cup ice cubes

Method
Combine all ingredients into a blender. Cover and blend until smooth, Pour into a chilled glass. Garnish with frozen peach slice.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sweet Potato Pecan Coconut Cake

I love sweet potatoes. Every year we grow some in our raised bed kitchen garden, and every year I'm happy when we harvest them and so is our oldest grandson who also loves them.

Did you know? Sweet potatoes are extremely versatile and make a great substitute for most any recipe calling for pumpkin. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.

Well then now you see you can enjoy this cake without guilt ... because it's good for you! 

RECIPE
Ingredients
For the cake: 
3/4 cup light brown sugar, packed
3/4 cup canola oil
3/4 cup sweet potato puree (2 small sweet potatoes, baked and mashed)
1 egg
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup buttermilk
1 cup sweetened shredded coconut
1/2 cup chopped pecans

For the frosting
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tbls. milk

Method
Heat the oven to 350 degrees. Spray an 8 or 9-inch cake pan with non-stick spray, and set aside.

In a large bowl, beat together the brown sugar, canola oil, and sweet potato puree until smooth. Add the egg and vanilla extract, and beat until fully incorporated.

In a medium bowl, whisk together the flour, cinnamon, allspice, baking powder, baking soda, and salt. Stir dry ingredients into the sweet potato mixture, alternating with the buttermilk in 3 additions, beginning and ending with the dry ingredients. Gently fold in the coconut and pecans.

Transfer the batter to the prepared pan, and bake for 30-40 minutes. The cake is done when it springs back when lightly pressed in the center, and the edges start to pull away from the pan. Allow the cake to cool for 10-20 minutes in the pan, and turn out onto a wire rack to cool completely.

When the cake is cool, make the frosting. Using a mixer, beat the butter and cream cheese until well blended. Add confectioner's sugar, vanilla and 2 tbls milk and whip until smooth and creamy. Frost cake.

Makes a single-layer, 8 or 9-inch cake. Serves 6-8.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cowboy Candy Pepper Jelly

Cowboy Candy Pepper Jelly

I was experimenting in my kitchen the other day with some Pepper Jelly, then I saw an open jar of Cowboy Candy {Candied Jalapenos} in my refrigerator and I thought, "what if I put Cowboy Candy and Pepper Jelly together, I wonder what that would taste like?"

Cowboy Candy {Candied Jalapenos}

I assumed it would simply be like Pepper Jelly with bits of candied jalapeno peppers in it, and it is that and more. It takes it to the next level in taste and texture. The Pepper Jelly adds a bit more sweet and heat, while the Cowboy Candy add a bit more kick. Oh my goodness ... so good! Great served over cream cheese with crackers, used as a basting sauce on grilled/roasted chicken or pork, or served on the side as an accompaniment.

Pepper Jelly

RECIPE

Ingredients

1 ¼ cups white vinegar

2 cups chopped green peppers (seeded)

1 cup chopped jalapeno peppers (seeded - wear gloves when handling the jalapeno peppers)

6 cups sugar

1 pkg Sure-Jell

1 tsp butter (to prevent foaming)

1 - 8 oz. jar Cowboy Candy {Candied Jalapenos}

Method

Pulverize or puree in blender:

¼ cup vinegar

chopped peppers

chopped jalapeno peppers

In large stock pot or pan:

Add pulverized/pureed peppers, 1 pkg Sure-Jell, 1 cup vinegar, 1 tsp butter. Boil 3 minutes, skim off foam (if any). Pour in sugar all at once and boil hard (rolling boil) for 1 minute. Add one (8 oz) jar Cowboy Candy with liquid and stir well. Remove from heat and ladle into sterilized jars leaving 1/4-inch headspace.

Process jars 10 minutes in boiling water bath or steam canner. Remove jars and let sit undisturbed on a kitchen towel or rack on your countertop 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Pepper Jelly Candied Pecans

When I saw this idea on the internet the other day, I thought "I can make those." Of course I also thought "why didn't I think of that" like so many times when I see ideas posted on Facebook or Pinterest.  Do you find yourself doing that?

So, I set out to make these using some pepper jelly I had made earlier this year and some lovely fresh jumbo pecans I got from a friend. They were super easy to do and they're addictive! They're so good I know you can't eat just one.

Recipe

Ingredients
1/3 cup Pepper Jelly
2 cups pecan halves
Sea salt

Method
Preheat oven to 350 degrees.

Melt pepper jelly in a sauce pan over medium heat. Remove from heat and stir in  pecan halves, stirring until well coated with jelly.

Spray a large cookie or baking sheet with cooking spray. Pour pecan mixture onto pan and spread out into one layer.

Bake 20-25  minutes, stirring often. Keep a careful watch so pecans won't over cook and burn. I checked mine every 3-5 minutes.

Remove from oven, transfer pecans to a cooling rack placed over another cookie or baking sheet. Sprinkle well with salt and let cool.

Store in mason jars or other glass container.

Cooks note - Pecans may be slightly sticky. Total cooking time may vary.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Pineapple Upside Down Minis

I'm so excited to be part of this Food Blogger Blast where Alice Phillips of What's for Dinner, Ally's Kitchen will showcase this recipe and several others at the Dole Bistro where she'll be cooking 'live on green' December 29 and 30th as part of the Tournament of Roses Parade.

This year’s theme for the Dole Packaged Foods, LLC float is ‘Soaring over Paradise.' On January 1, tune in to watch the Tournament of Roses Parade where Dole Packaged Food’s float, “Soaring Over Paradise,” explores the world’s rain forests. The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens. Featured throughout the float are Dole’s non-GMO fruits, including bananas, pineapples, strawberries and mangoes.

These Pineapple Upside Down Mini's are the prefect party dessert for family or a crowd. It was so easy to make following their directions, and turned out perfectly. Not only is it so simple to do, but it's delicious to eat. My husband barely waited long enough for them to cool off a bit before he was grabbing one. What's not to love about that? #dolerose

Recipe

Ingredients
2 cans (20 oz. each) Dole pineapple slices
1/3 cup butter, melted
2/3 cup brown sugar, packed
1 package (18.25 oz.) yellow or pineapple flavored cake mix
9 maraschino cherries, cut in half (I left them whole)

Method
Drain pineapple; reserve juice.

Stir together the butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup each) muffin cups coated with cooking spray.

Lightly press well-drained pineapple slices into sugar mixture. Place cherries in the center of the pineapple, slice side up.

Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.

Bake in a preheated 350 oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loose edges and invert onto cookie sheet.

Cooks note - If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter. I made 8 mini's and used the remaining ingredients to make several larger upside down cakes in ramekins.

This recipe is part of a sponsored post. The thoughts and impressions shared herein are entirely my own.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

BEST Fried Shrimp

When buying fresh shrimp look for sustainable wild-caught shrimp usually found at your local seafood market and some grocery stores.

Fresh shrimp are highly perishable, so it's important to know how to pick out the freshest shrimp available, not just for taste and texture but also for safety. 

• First off, you don't want any shrimp that smell like ammonia—this is a telltale sign of spoilage, and it's worth asking your fishmonger if you can take a sniff before buying. 
• You'll also want to avoid shrimp that are limp, slimy, or falling apart, all of which are signs of decay.

Frozen shrimp are either frozen in large five pound blocks or by using the IQF (Individually Quick Frozen) method. IQF shrimp tend to show less damage during freezing. They also make it easy to thaw only the shrimp you need for a single meal at a time. 

If you're buying from a grocery store freezer, take a peek in the little transparent plastic window at the shrimp within. Any freezer burn? Move on to the next bag. Freezer burn indicates that the shrimp have either partially thawed before being refrozen, or have been poorly handled during their freeze, both of which are bad for texture and flavor.

With shrimp, size does matter. I like large or extra large because that size suits me best for steaming, sauteing, and grilling, but as you can see by the chart, shrimp come in all sizes, from Extra Small to Extra Colossal. 

RECIPE
Ingredients
1-2 lbs. large raw shrimp, peeled, tails intact
1-2 tbls. hot sauce
2 large eggs
1 tsp. course-ground black pepper
1 tsp.salt
1/2 cup finely ground cornmeal
1 1/2 cups self-rising flour
1 tsp. cayenne pepper
peanut, canola, or other oil for frying

Method
Peel and devein shrimp, leaving tails on if possible. In a large bowl, whisk together hot sauce and eggs; add shrimp and stir to coat well.

In another shallow bowl, combine course-ground black pepper, salt, cornmeal, flour, and cayenne.

Pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches. Heat the oil to 325-375.

Dredge the shrimp in the cornmeal/flour mixture and shake off any excess. Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown. Be careful not to over cook; 1 1/2 minutes is about all the time you'll need until they are cooked through.

Transfer the shrimp to paper towel lined baking sheets to drain; serve while hot.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Homemade Sausage Gravy

The BEST sausage gravy starts by making your own breakfast sausage. Add more or less spice to suit your taste. Don't want sausage gravy? See here to make your own homemade breakfast sausage patties.

RECIPE
Ingredients
For Sausage
1 lb ground pork
1 tsp garlic powder
1 tsp salt
1/2 tsp course-ground black pepper
1/2 tsp dried sage or poultry seasoning
1/2 tsp dried thyme
1/4 tsp cayenne pepper or red pepper flakes

For Gravy
1/3 cup flour
1 1/2 cups milk or more as needed

Method
Place all ingredients in a large bowl and mix with your hands until well blended.

Liberally spay a fry pan with cooking spray. Add sausage and cook over medium heat until sausage is crumbed and cooked through.

Sprinkle cooked sausage with 1/3 cup flour and mix well. Add 1 1/2 cups milk and stir until mixture is thickened. Add more milk a bit at a time if gravy is too thick.

Served hot over freshly baked biscuits.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cherry Pie Bars

Cherry Pie Bars ... tart and sweet all in one delicious dessert. Buttery almond flavored cookie batter topped with cherry pie filling, then topped with more batter, and baked to perfection ... yummm! Original recipe adapted from Cooking Classy

Recipe

Ingredients
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 (21 oz) cans cherry pie filling (make your own cherry pie filling)

Glaze (optional)
1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/2 - 3 tbls half and half or whole milk

Method

Preheat oven to 350 degrees. Butter a 13 x 9-inch baking dish (for thinner bars use a 15 x 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop spoonfuls of the remaining batter evenly over top.

Bake in preheated oven about 30 - 40 minutes (30-35 minutes for 15 x 10-inch baking pan and 35-40 minutes for 13 x 9-inch pan). Remove from oven and allow to cool completely on a wire rack.

For the glaze:
In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

Yield: 18 bars

Enjoy,
Mary


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

CINCINNNATI CHILI

Cincinnati Chili ... so different from traditional chili, but oh so good. So what is so different? You eat it on spaghetti with a fork. Huh? Seriously. Anyone who has had Cincinnati Chili has a favorite way of ordering it. You can choose from the following:

• two-way: spaghetti and chili
• three-way: spaghetti, chili, and shredded cheese
• four-way: spaghetti, chili, shredded cheese, and diced onions
• four-way bean: spaghetti, chili, shredded cheese, and beans
• five-way: spaghetti, chili, shredded cheese, diced onions, beans and oyster crackers

You can also order:

• cheese coney: hot dog topped with chili, shredded cheese, diced onions, and mustard
• chili cheese fries: French fries topped with chili and shredded cheese

So what's not to love? This stuff is so darn good and the mix of spices makes it perfect! I was a doubter, but they do and this is excellent!

Recipe

Ingredients
1 lb ground beef
4 cups water
2 tsp, minced garlic
1 (6 oz) can tomato paste
1½ tbls. cider vinegar (or red wine vinegar)
2 tsp. Worcestershire sauce
1 tbls. chili powder
2 tbls. unsweetened cocoa powder
1 tsp. cayenne pepper (reduce if you don't like spicy foods)
1/2 tsp. pepper flakes
1½ tsp. ground cinnamon
1 tsp. allspice
Salt and pepper to taste

Method
In a large sauce pan brown ground beef until cooked through; drain grease. Add all other remaining ingredients and let simmer 45 minutes - 1 hour to thicken slightly. Serve while hot over spaghetti, or hot dogs!

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Stir-Fried Collard Greens

One of the first locally owned family farms I became acquainted with is Willard Farms in Gable, South Carolina. They used to have some of the best sweet strawberries during the season, and also offered a wonderful CSA (community supported agriculture) program we participated in many years ago.  (unfortunately, this farm is now closed).

Over the years, Jay Willard and I became friends, and have often "agreed to disagree" on the subject of organic versus conventional farming, so you can imagine my surprise when he let me know he got a portion of his land "CERTIFIED ORGANIC" in 2015! I was so excited I could hardly stand it. 

For the months following, I have been patiently (well maybe not so patiently) waiting for his first crops to be ready, and FINALLY he called me and told me about his Organic Collards. Oh yes, I could NOT wait to see them and try them. I called my best foodie friend forever, Lynn, at Southern with a Twist and off we went to Willard Farms to see them for ourselves. 

 Organic Collard plants at Willard Farms - photo by Southern with a Twist

Organic Collards plant at Willard Farms - photo by Southern with a Twist

Organic collard greens! They are fantastically delicious. Not bitter, but almost rather sweet. I had heard an interesting way to prepare them from my friend, Russell, at Sunny Cedars Farm, so I decided to try stir frying the collards ... wow am I ever glad I listened! These are excellent and don't take very long at all to prepare.

The overall taste test verdict? They are awesome, and my husband even tried them and he doesn't like collard greens! Then my friend stopped by, and she tried them and liked them so much I gave her some to take home! That is success!!!

So here's what I did!

First I stemmed and roughly chopped all the collard greens.

Then I cut up a small package of  brown sugar and salt cured bacon from another local farm and fried it until crisp. I removed it from the pan with a slotted spoon and let it drain on paper towels while I cooked the collard greens.

Lastly I stir fried the collard greens in 2 tbsp. of the bacon grease in a large frying pan covered with a lid, and once done, tossed them with the cooked bacon pieces.

RECIPE

Ingredients

1 bunch collard greens, rinsed in cold water, stemmed and roughly chopped
4 strips bacon, cut into pieces
1 tsp. red pepper flakes
Salt and Pepper to taste
1/2 cup toasted, chopped pecans

Method
Stem and roughly chop one bunch organic collard greens; set aside. Cut bacon into pieces and fry until crispy in an electric frying pan with lid, or other deep dish frying pan with lid. Remove bacon with a slotted spoon and let drain on some paper towels. Reserve 2 tbls. of the bacon grease and discard the rest.

Add chopped organic collard greens to hot bacon grease; sprinkle with pepper flakes, salt and pepper. Cover with lid and let cook about 2-3 minutes or until beginning to wilt. Remove lid, stir fry greens about 5 more minutes or until tender.

Add cooked bacon pieces back to fry pan with the collard greens and toss to mix well. Serve with toasted, chopped pecans.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.