Crackers, Cheese, and Marshmallows…and Bacon (Cheat Treat!!)

I know.  It sounds cray cray.  But years of Kirkwood tradition and countless converts says it’s not.  (P.S…if you don’t know me, Kirkwood is my maiden name.!)  Growing up I would tell my friends about how we ate crackers, cheese, and marshmallows at my house…thinking it was completely normal.  It didn’t take many confused looks to realize that I was wrong.  However, I would promptly invite them over (because my parents loved to cook for my friends), we would broil up a few of these beauties….and we made them believers!!  In FACT, Mr. Rodgers himself has become a believer…and it was his idea to create this post when we were trying to decide on a treat for date night.  🙂

Okay, now a confession.  Kirkwoods ourselves are converts to this concept as well!!  I think of it as Kirkwood tradition because I have never known my family without said tradition.  However, before I was born, my dad’s sister married my uncle Nic…who I have also never known life without.  And he introduced my family to his Anderson tradition.  And the rest is history.  I love my Uncle Nic.  And I love this recipe.  It is perfection.  And now I am proud to say, this is no longer simply an Anderson/Kirkwood tradition…it is now an Anderson/Kirkwood/Rodgers tradition.  I even added a few twists.  Yep.  You guessed it.  BACON.  I figured if we were going to be naughty and eat a treat…we might as well go all out and really eat a treat haha.

Growing up, we ALWAYS made this with saltine crackers.  However, since Mr. Rodgers loves to experiment, he suggested we try it with all different types of crackers.  If we had a bigger budget, we probably would have grabbed even more.  Personally, I wanted to try this on giant Cheese Its.  But we narrowed it down to three types.  At the end, I will reveal our thoughts on all three so that you can decide what you want to try for yourself.  Or maybe you want to try them all!!  Let me know what you like best 🙂 This is a treat you don’t want to miss!!

So, here’s what you need: (For 3 or 4 people)

  • 20 Crackers (Traditionally Saltines.  We also tried with Triscuits and FlipSides)
  • 10 Slices Sharp Cheddar Cheese, Cut in Half (Cracker size!!)
  • 10 Large Marshmallows, Cut in half
  • 5 Slices Cooked Bacon, Cut into bite sized pieces (optional)

And here’s how you do it:

  1. Preheat your broiler.
  2. Prep all your goodies!!
  3. Cover a cookie sheet with aluminum foil.  Lay out your crackers in a single layer.
  4. Top each cracker with a slice of cheese, a piece of bacon (if you are using it), and half a marshmallow (cut side down.)
  5. Slide it under your broiler.  Leave the oven door propped open slightly and keep an eye on it constantly cause this happens fast!!  Cook until cheese is melted, marshmallows are puffing up, and the top of the marshmallows are toasted and brown.  About one minute, maybe two.
  6. EAT AND BE AMAZED!!!

So….after our experiment, here are our thoughts on the crackers:

Saltines:  Best flavor!!!

Sea Salt and Black Pepper Triscuits: Best crunch!  But flavor a little overwhelming.

FlipSides:  Most trendy!  (Pretzel is so in right now!)  But just not quite the flavor of those classic Saltines!

Try it…what crackers can you think up that would win with this combo?!

PhotoHere’s the crackers we experimented with…and our creations…

Photo (3)Half with bacon….

Photo (1)Half without!!  And now, after they hung out under the broiler a couple minutes….

Photo (4)

BAM!!  How gorgeous, melty, and toasty is that?!  You have the crunch of the cracker, the goo of the cheese, the slight crunch and salty smokiness of the bacon, and the super sweet creaminess of the marshmallow with just a little more crunch on top with the toasted top!  It’s layers!!  And again I say…it’s perfection!!  Again, we have with bacon…

Photo (2)And without!  And honestly I can’t way which I love better, because they are both so heavenly!!  I love the tradition of the original, which really doesn’t NEED anything.  However, bacon never HURTS anything, does it?!  😉  Both glorious.  And up for you to decide.

Photo (5)Pretty!!

Photo (6)Melty.  Yummy.  AAAAAH.  I told myself I would start eating healthy again today.  But this is testing my resolve.  I better end this post now.  Okaaaaay bye!

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Crispy Charred Brussels and Pineapple

Again, I face the challenge of changing the way people view Brussels Sprouts.  The poor, judged and misunderstood vegetable that is so good for you, and can certainly be dang tasty when given a chance!  You just have to treat it right 😉  Haha.  I just made Brussels Sprouts sound like a woman.  Treat her wrong, and she’ll shrivel up and waste away and you’ll never know what she’s worth.  Treat her right and she’ll shine and the world will praise her 😉  Wow.  Deep.  Two points for me 😛

That just happened.  Boom.

ANYWAYS!  Wow.  Focus.

I decided to try this recipe because it is chocked full of my husband’s favorite things.  Pineapple and almonds and soy sauce…happy happy Mr. Rodgers.  I like to make Mr. Rodgers happy 😀  Cause he makes me happy.  I bet it would make some people in your family happy too.  So you should try it.  Ready, GO!

Adapted from http://rachaelwhite.me

Here’s what you need:

  • 1 lb Brussels Sprout, rinsed, trimmed, and cut in half
  • 1 1/2 C Fresh Pineapple, Chopped (This is if you like lots of pineapple.  You can do less if you want)  Sidenote…YOU PUT DOWN THAT CAN OF PINEAPPLE!  Keep it fresh, yo!  If you are afraid of cutting pineapples, I showed you how I do it in my Salmon with Pineapple Salsa post.  You can leave the pineapple larger for the Brussels Sprouts though 🙂
  • 2 Tablespoons Olive Oil
  • 1 Tbsp + 1 tsp Honey
  • 1/4 C Lemon Juice
  • 1 Tbsp Braggs Amino Acids, maybe more if you like it more salty!  You can always taste and adjust. (You can use soy sauce, Tamari if you are gluten free 🙂 )
  • 1/3 C Sliced Almonds

Aren’t those fantastic sounding ingredients?  Yummy.

Here’s how you do it:

  1. Preheat oven to 425 degrees.
  2. Prep your pineapple and sprouts and put them in  a bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, and the 1 Tbsp of honey.  Drizzle over the Brussels, and toss to coat.  You can add a small amount of salt if you desire, but you will be adding amino acids (soy sauce) later.  I usually start without salt if amino acids/soy sauce will be involved, cause you can always add salt later 😉
  4. Add almonds.
  5. Pour the Brussels and pineapples out on to a foil lined cookie sheet.  Place in the oven for about 30 minutes, until they are crispy and charred.  Yum!  Turn Brussels over halfway through cooking!
  6. Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
  7. Eat and be merry!

Rinse and trim your Brussels Sprouts, and cut them in half.

Charred Pineapple Brussels 1Chop your pineapple and add to the Brussels.

Charred Pineapple Brussels 2Whisk together olive oil, lemon juice, and 1 Tbsp honey.  Drizzle over the pineapple and Brussels and toss to coat.  Add almonds.

Charred Pineapple Brussels 3

Pour out on a cookie sheet…

Charred Pineapple Brussels 4

Put in your preheated oven.  Roast for about 30 minutes, turning once.  They should be charred, crispy on the outside and soft on the inside 🙂

Charred Pineapple Brussels 5Yummy crispy deliciousness!!! Whisk together amino acids and the remaining honey, drizzle and toss 🙂  Enjoy!