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Cajun Christmas Caviar 2 — 17 Comments

  1. Might have to give this a try. It’s sounds good. I may not get around to making it for Christmas, but football, and snacking go hand in hand New Years Day.
    BTW, last week I brought a double batch of the spicy oyster crackers to the workers in my dad’s unit at the nursing home. They loved it and all wanted the recipe.

    • That’s great about the spicy oyster crackers. Did you direct them to the recipe here? Please do as it’s a great way to drive me some traffic and hopefully gain me a few more followers. I made a batch last night for the kids to munch on Tuesday. Merry Christmas, Steffi!

    • Mine’s in the ice box right now–flavors mixing and mingling, kinda like that Christmas song – Mix and a-mingle and jinglin’ feet. Well, not quite, but you know what I mean. Let me know if your gang likes it. I’ll let you know if mine liked it, too! BW

  2. YUM! Dear Wendy, I so look forward to your posts and your recipes. Still haven’t tried the Crack dip but it’s on the list. Merry Christmas to you and your family. I hope Santa brings you everything you hope for and that 2016 is filled with love, laughter and joy. Sending you love from up here in the Great (not so white 🙂 North.

    • I certainly won’t turn down love, laughter, and joy in 2016, but I should could use some customers for my BBEs!!! Wishing you the same and sending lots of bayou love your way, beautiful Kim.

  3. I’ve seen this basic idea before, but it’s been a fairly boring hunk of cream cheese with pepper jelly over it. This looks really good.

    Speaking of crackers, here’s a “cookie” recipe that’s so good, so easy, and amazingly tastes like real toffee. I may make a batch, now that I’ve remembered it. Merry Christmas!

    Toffee Cookies

    Saltines
    1 c.butter
    1 c. brown sugar
    12 oz package chocolate chips
    1 c. chopped nuts

    Heat oven to 350. Line rimmed cookie sheet (13-1/2″ x 11″) with foil. Cover with saltines.

    Melt butter and add sugar. Bring to boil and low boil for five minutes. Pour over crackers, and bake for five minutes.

    Remove from oven, and sprinkle chocolate chips on top. Let melt, then spread around, Sprinkle nuts on top. Let cool, and break apart. (a pizza cutter works really well)

    That’s it!

    • Sounds good!!!!! Hope I remember this for our next holiday gathering! I’m all about ease of preparation when it comes to the extras. I don’t mind baking, but it’s nice to be able to throw something together last minute when necessary and have an impression result. Thanks for sharing, Linda.

  4. I bought a box of graham crackers today! I had plans to make an eclair cake but instead, spent the evening and some of the night at the er with mom. When the dr. said he was keeping her overnight, I hugged him. A night without worrying finally. Merry Christmas everyone.

    • Merry Christmas, Cammy, and I know you’ll enjoy your night without worry. I can’t imagine the stress you’re under with holiday cooking, visiting, gifts, and all the rest with Mom not doing so well. I’ll pray for blessings for you AND her! Happy holidays, my friend.

  5. I’m making your Cajun Caviar for a Christmas gathering tonight. This is my first time making it. I was wondering if you ever made it with cream cheese also? I was thinking of adding it but I don’t know how it would change the flavor.

    • Hi Melissa and welcome. Sorry, no, I’ve never used cream cheese. I’ve only ever made it like this. Best of luck to you with it! Hope everyone enjoys! BW

      • On further thought, I fear it would be nothing more than another version of cream cheese and pepper jelly if you tried to use it. Also, the mayo makes it “spreadable” like caviar, rather than thicker, which is what cream cheese would do to the consistency. It’s pretty darn good just like it is, so I hope you give it a try, as is! Merry Christmas!

  6. I’ve got a great cracker recipe called Crack Cracker. eat one and you’re hooked. Let me know if you would like the recipe if you should not have it already. love your page, talk to you later.

    • Hey Tom and welcome to this bayou blog. I’ve never heard of a recipe with that title. So, what is it? Is it like the spicy oyster crackers made with oil, crushed red pepper, and Ranch dressing mix? If not, you can copy and paste it in one of the contact boxes, and it will come to me as an email OR you can post it as a comment and everyone will be able to try it if they so choose! Thanks again! BW

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