rrange a single layer of crackers over bottom of pan.
gg, add breadcrumbs (or crushed crackers) and let sit for a
Soak chicken tenders in milk.
Crush crackers and mix with Parmesan, pepper and garlic salt.
Toss tenders with cracker mix and place on baking sheet.
Bake at 350 degrees for 20-25 minutes or until brown.
Serve with barbecue sauce.
Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
Heat crackers in the microwave on 1/
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
preheat oven to 250*.combine crackers and peanuts in a greased large shallow baking pan.
in a saucepan, bring sugar, butter, and corn syrup to a boil and cook 5 minutes.
remove from heat, add vanilla and baking soda.
pour caramel mixture over crackers and peanuts.stir well.
bake 1 hour, stirring every 15 minutes.
pour onto waxed paper and break apart -- allow to cool.
store in an airtight container.
Place the crackers in a large sealable freezer container.
In a bowl, mix the oil, salad dressing mix, dill,garlic power& celery salt.
Pour this mixture over the crackers & make sure they are covered well with dressing.
Refridgerate at least 24hours~turning the container every so often.
Let mixture come to room Temp.
before serving.
Then just store in covered container in refrigerator.
Place the crackers in a large bowl.
Combine the remaining ingredients; drizzle over the crackers and toss to coat evenly.
Transfer to two ungreased 15 by 10 inch baking pans; bake at 250 for 15-20 minutes, stirring occasionally.
Cool completely and store in an airtight container.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Combine salad dressing mix and oil.
Add dill weed, garlic powder and lemon pepper.
Pour over crackers; stir to coat.
Place in warm oven.
Use very low temperature for 15 to 20 minutes.
Core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds).
Barely cover the pears with water; simmer until pears are soft.
Puree the pears in a food processor, and return pears to a clean saucepan. Add the sugar and cook until very thick, make sure you are stirring regularly.
Pour the mixture into a lined deep baking tray and leave to firm at room temperature. Cut into pieces and serve with cheddar cheese and water crackers.
Heat oil in a small saucepan over moderate heat. Add onion, chili and brown sugar. Cook and stir 2-3 minutes or until sugar dissolves and onion is just soft. Remove pan from heat. Immediately add mango and vinegar; stir to combine. Allow mixture to cool in pan. Stir in cilantro. Serve chutney with camembert and crackers.
Dice cucumber, red pepper, jalepeno, black olives, mix in a small bowl.
Add seafood cocktail sauce and mix well.
Divide mix between 6 crackers.
Cut each prawn into three pieces; top the mix on each cracker with 3 pieces of prawn.
Serve and enjoy!
In a bowl mix all ingredients together.
Adjust hot sauce to taste.
Cover and chill for a minumum of 5 hours or overnight.
Spoon on crackers as desired.
Top each cracker with a sliced olive.
Line a 9 x 13 pan with graham crackers. Blend pudding and milk. Add Cool Whip. Pour half of mixture over crackers. Repeat one more time with crackers and remaining pudding mix. Place crackers on last mixture. Heat a can of icing in microwave for 30 seconds. Stir and spread over crackers. Refrigerate overnight.
Mix the dill, Ranch dressing and corn oil together.
Put crackers on a cookie sheet or in a bowl and pour the mixture over the crackers; mix well until crackers are all coated.
Lay crackers on a cookie sheet and cover coated crackers with wax paper; put in refrigerator overnight.
Next day, put paper towels on top of crackers to drain more of the oil off.
Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.
n SilverStone (nonstick) cookie sheet. Crackers must fit tightly so cheese