Tag Archives: snacks

Bacon Butter Cracker Caramel Bites

Bacon Butter Cracker Caramel Bites

Over the holidays I made these little guys for a party I hosted and I am happy to say that not one was left on the plate. The recipe came from Ree Drummond’s Pioneer Woman show but I changed it up just a bit by not using an entire slice of bacon for each cracker but instead cut it to cover one side of the cracker.

I’ve covered the magic of roasting bacon and how the fat renders out beautifully leaving you with a perfect bite. The brown sugar and bacon fat creates a caramel type effect. It all absorbs into the cracker and leaves you with something between a sweet, salty, crunchy, chewy and spicy bite.

An easy and great appetizer for any party.

Butter Crackers (I used Kebler’s Town House )
Good thick bacon
Brown Sugar
Sriracha or cayenne

1. Cut your bacon to cover your cracker. There will be slight shrinkage. ( I was in the pool!!!) Top the bacon that is atop the cracker with a dusting of brown sugar and a little Sriracha or cayenne. Cayenne is powerful so be careful if you are not used to using it.

2. Preheat your oven to 350 degrees. Place your crackers on a wire rack atop of baking sheet. This is necessary to prevent burning the bottom of the cracker. Cook for 40-55mins until bacon is crispy but not burned. Keep an eye these after 30mins. Every oven is different.

Blue Cheese Kettle Chips (Ray’s)

Blue Cheese Kettle Chips

  • Servings: # that eats a bag of chips
  • Difficulty: easy
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Blue Cheese Kettle Chips (Ray’s)


A few years ago we went to Atlanta with some friends for a concert that will go unnamed. Guilty pleasure sort of thing. We went to Ray’s one night specifically to try his blue cheese chips. They come out in a cone shape perfectly sauced in the stinky cheese sauce. Salty, crunchy and yet gooey in every bite.

I made them for my Mom’s birthday party and while they weren’t as good as Ray’s they were still fantastic. I adapted this one from Bobby Flay. I also just used a good quality Kettle chip. This is a sauce so you want a really crispy chip because it needs to stand up to the sauce to avoid becoming a pile of goo. A tasty pile of goo but not what you are striving for.

1 Bag of Quality Kettle Chips
1/2-3/4 lbs of Blue cheese
4-5 shallots
2 cups of Milk (whole is best)
2 tbs of unsalted butter
2 tbs of AP Flour
2 dashes of Worcestershire Sauce
2 pinches of Cayenne
1 tbs of Black Pepper

1. You are going to make a Bechamel sauce by melting the butter in a medium-low heated pot. Add the diced shallots and cook until translucent. Add your flour to make a roux. Cook it to until beautifully brown in color.

2. Warm your milk before adding. If you don’t it will clump on you. Slowly whisk in the milk and stir until it thickens. Add your spices.

3. Remove the pot from the heat and stir in the blue cheese. You may need to play with the viscosity by adding more cheese or milk to thicken or thin it.

4. I pour my bag of chips on to foil and place them in the oven heated at 100 degrees. When ready to serve remove them warm chips and coat with the sauce. Don’t go crazy here or else you will compromise the integrity of your chip. You can let guests add more if they want.

Top with the chives for a little punch of color.