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Tag Archives: Super Bowl

Spicy Ranch Crackers

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This is a twist on seasoned crackers for those that enjoy a spicy kick.  I make a triple batch of seasoned crackers every December to include in my goodie bags with assorted sweets, and this year I made a second spicy batch for those that like things on the spicy side.  They are great on their own as a snack, but as with the seasoned crackers, one of my favorite things to do with these crackers is to sprinkle them on soup as a garnish, especially tomato soup or chili.  And let’s not forget the Super Bowl is coming up, right?  These would be perfect for the heat-lovin’, snack-eatin’ guests at your party.

Spicy Ranch Crackers

Printable recipe
Printable recipe with picture

2 (12 oz) bags oyster crackers
1 (13.7 oz) box cheese crackers
1 (1 oz) envelope spicy ranch dressing mix
1 (1 oz) envelope ranch dressing mix
1 tablespoon red pepper flakes
1 tablespoon garlic powder
1 teaspoon dried dill weed
½ teaspoon onion powder
1 cup vegetable oil

Mix crackers in a large bowl. Sprinkle dressing mix and spices over the crackers, then pour oil over it all. Mix until the oil is absorbed. Cover and store overnight for the flavors to develop.

A Veronica’s Cornucopia Original

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Cheddar Bacon Dip

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I can’t believe it has been a month since I last shared a recipe!  After my blogging hiatus, I’m feeling refreshed and ready to return to my online cornucopia of recipes, life adventures, and Thankful Thursdays.  Thank you for bearing with me through January, and thank you to the wonderful guest posters that kept my blog alive in my stead. I now have a clean, OK, cleaner house, have worked my way up to Judges in my quest to read the Bible from cover to cover, have gotten enough sleep almost every night for a month, have spent valuable time with my nephew, and have taken up a new hobby of funky manicures (you can see some of them here), which will probably die hard now that I’m back to blogging.  But as one of my co-workers said, “Who cares about your nails? We need to EAT!”  Enough said–here we go! :)

I have so many recipes to share with you guys, and most of them savory if you can believe it.  Since the Super Bowl* is next Sunday, I figured I’d start with something football party-appropriate: a fattening dip!  This was my least favorite recipe I made while I was away (though you wouldn’t know it by the ungodly amount I ate), but it’s tasty, it’s fast, it’s easy, and it’s a man-pleaser so I’m sharing it for those of you who need a quick man-pleasing dip to add to your Super Bowl party spread.

For other party food ideas, check out my index of snacks and appetizers here.

Cheddar Bacon Dip

Printable recipe
Printable recipe with picture

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Recipe source: Plain Chicken

*True fact: at the age of 12, when a convenience store clerk asked if I was looking forward to the Super Bowl, I replied, “No, I don’t really like bowling that much.”  My younger sister gave me a cringing look and after we left the store, she explained that the Super Bowl is the NFL’s championship football game. Shows you how much I know about sports!  The only difference is now I love bowling.  I still am clueless about football.

Seasoned Crackers


It’s been several years since I’ve made seasoned crackers, and I decided I wanted to add them to our holiday spread again this year, which always includes lots of random and fun snacks and appetizers.  But I lost my recipe!  I knew my friend, Sandy, had her recipe for them posted on Facebook, so I went there in a frenzy when I was whipping these up the night before we were set to travel.  (Thank you for saving me, Sandy!)  Realizing I only had a single bag of oyster crackers, I subbed in a bag of Goldfish crackers and decided to double the ranch dressing mix and the end result was some of the best seasoned crackers I’ve ever had.  In this case, losing my recipe was a lucky thing because this new version is even better than my old favorite!

These would be perfect for New Years, Super Bowl, tailgating–basically any party in any season!  During the winter months, the leftovers make a great garnish for soups.

Seasoned Crackers

Printable recipe
Printable recipe with picture

1 (12 oz) bag oyster crackers
1 (6.6 oz) bag Goldfish crackers
1 (1 oz) envelope ranch dressing mix
2 teaspoons garlic powder
1 teaspoon dried dill weed
½ teaspoon onion powder
½ cup vegetable oil

Mix crackers in a large bowl. Sprinkle dressing mix and spices over the crackers, then pour oil over it all. Mix until the oil is absorbed. Cover and store overnight for the flavors to develop.

*Veronica’s note: Cheez-its would make a great substitute for the Goldfish crackers! Use about three cups, or 7 ounces.

Recipe source: adapted from Sandy S.

Crockpot Meatballs and Peppers in Cranberry Chili Sauce


I have brought these meatballs to our family’s Christmas eve party for the last two years and both times they disappeared quickly, followed by high praise. For good reason–they are the best party meatballs evah! Even if you don’t add the peppers, they’re great, but the peppers add some nutrition, some beauty, some class, some variety, some color, and, most importantly, some extra flavah!

Betty Crockah! Respiratah! Operatah! What’s for dinnah? ……..supercalifragilisticexpialidociousah!

I apologize. I’m sort of crazy with exhaustion right now and am finding the strangest things amusing. You should try replacing the ending letters of words with “ah” when you’re tired, too. It makes exhaustion more interesting.

Anyway.

I’m squeezing this recipe in this week (and I have so many more to come–sorry I’m a procrastinator!) because you so need to bring them to your own Christmas eve party this year and then keep making them for things like New Years, the Supah Bowl (hehehe), potlucks, etc., etc. They are the best evah! Wait, I already said that. I’m so tired.

meatballsb-12-1910

Crockpot Meatballs and Peppers in Cranberry Chili Sauce

Printable recipe
Printable recipe with picture

1 (5 pound) bag frozen Italian meatballs
1 green pepper
1 red pepper
1 yellow pepper
2 (14 ounce) cans jellied cranberry sauce
2 (12 ounce) jars chili sauce
1/2 teaspoon red pepper flakes, optional but recommended
Salt
Freshly ground pepper

Place the meatballs in crockpot. Slice all the peppers into strips, discarding the cores and seeds, and place on top of the meatballs. In a large saucepan, combine the cranberry sauce, chili sauce, red pepper flakes, a pinch of salt, and some pepper, and bring to a simmer. Whisk while heating until the sauces combine and you have a smooth sauce. Pour over the peppers and meatballs; do not stir. Cook on the low setting for 8 hours or on high for about 4 to 5 hours. Stir well to incorporate the peppers before serving. To make these into a meal, serve over rice.

Recipe source: adapted from The Cooking Photographer

A big thanks to my husband, Dennis, who took the photos for me because I’ve been so busy!  God bless him.  He’s the best.  Evah. :)

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