BOW-TIES (BACON WRAPPED CRACKERS)
These crackers will twist while baking thus earning them the name bow-ties. Great for appetizers or brunch. These can be very addictive so make plenty!
Provided by Gail Welch
Categories Meat Appetizers
Number Of Ingredients 4
Steps:
- 1. Wrap tightly 1 slice bacon around cracker. NOTE: May cut center cut bacon in half or use regular sized bacon cut in half or thirds. (Less fat/makes more)
- 2. Place on lightly sprayed cookie sheet.
- 3. Bake @ 375 degrees for 20-25 minutes or until bacon is done. (Watch carefully to prevent burning) Remove from pan and place on absorbent paper towels.
- 4. While still hot, sprinkle with Parmesan cheese.
SUNNY'S EASY RANCH BOWTIE CHIPS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well.
- Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature.
BACON CRACKERS
These sweet, crisp bacon and cracker treats are simple to make and outrageously delicious!
Provided by Gayle Woodle
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h15m
Yield 30
Number Of Ingredients 3
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
- Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
Nutrition Facts : Calories 204 calories, Carbohydrate 23.8 g, Cholesterol 10.3 mg, Fat 11 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 267.1 mg, Sugar 15.6 g
BOW TIE CRACKERS
Another party receipe from the 70's
Provided by Mary Haynes
Categories Meat Appetizers
Time 3h20m
Number Of Ingredients 3
Steps:
- 1. Take 1 saltine cracker and wrap 1/2 strip of bacon around it and secure with a tooth pick
- 2. put on brolier rack and bake 3 hours at 200 degrees.
- 3. as the bacon shrinks it will squeeze the cracker into a bow tie shape. Serve plain or with your favorite topping.
BACON CRACKERS
These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.
Provided by Editors of Garden & Gun
Categories Bacon Appetizer Kid-Friendly HarperCollins
Yield Makes 48 Crackers, Serves 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 250°F. Line the bottom of a broiler pan with foil for easy cleanup.
- Cut the bacon slices in half lengthwise and then crosswire to create 4 long strips.
- Arrange the crackers on a work surface and wrap a bacon strip around each cracker, overlapping the ends on top.
- If making Herbed Bacon Crackers, tuck a base of rosemary tips under overlapping ends of bacon. If making Brown Sugar Bacon Crackers, carefully sprinkle 1/8 teaspoon brown sugar on the top side of each cracker, pressing to help it adhere (avoid getting sugar on the cracker or it will burn.)
- Set a perforated rack on top of the foil-lined broiler pan and arrange the crackers seam-side down 1/2 apart in a single layer and bake for 1 to 1 1/2 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and cool completely before serving.
FIRECRACKER SHRIMP BOWTIES
Steps:
- Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta. While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. This is the only tedious part. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. To deseed your tomato, you cut it in half (with the tomato sitting face up on your cutting board), and then stick your fingers inside and pull out all the juicy seedy parts. Leave all the tomato flesh inside. This will make your sauce taste much better. Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with a tablespoon or so of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto and a good healthy dose of olive oil. It's an olive oil based sauce so be pretty liberal with it. You can also add your shrimp back to the sauce. Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Dish up and serve with French bread slices and sprinkle with a bit of parmesan.
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BOW TIE BACON CRACKERS | EPICURICLOUD (TINA …
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- Preheat oven to 250 degrees. I usually line my baking tray with parchment paper for easy clean up.
- Put one teaspoon of cheese on each cracker, wrap bacon around cracker (tuck about a 1/4 inch around the underside of the cracker and wrap over the top, around again, stretching to end with about a 1/4 inch tucked around the underside) and place on a baking tray.
- Bake 2 hours. Do not flip them. You can cool, and store in refrigerator for a few days or in the freezer for a month. You can warm up in the oven. They don't have to be served super hot, they're great just warm or at room temperature too.
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