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.
approximately 5 minutes.
The recipe can also be multiplied for
The pan should hold 40 crackers pretty neatly. I break the
xtract.
Pour over the crackers, covering them evenly.
Put
single layer of saltine crackers.
Melt butter and sugar
Brown ground meat.
Drain off excess fat.
In large gumbo pot, combine cooked meat and chili powder.
While on medium heat, stir in beans, tomatoes and water (to taste).
Bring to boil; reduce to simmer and cook for 30 minutes.
Serve over crumbled crackers and top with warmed corn.
op halves of large oval crackers with tinted cream cheese.
In a skillet over medium heat add chicken and hot sauce and heat through.
Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
Mix in half of the shredded cheese and add mixture to a slow cooker.
Sprinkle remaining cheese on top and cook on low until hot and bubbly.
Serve with celery sticks and crackers.
Mix all together except the crackers.
Put crackers in a bowl and coat with the mixture.
Bake 15 to 20 minutes at 250\u00b0.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
Mix and pour over 2 (12 ounce) packages of oyster crackers or 1 (12 ounce) package oyster crackers and 1 (12 ounce) package of cheese crackers.
Mix and set aside for at least one hour.
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.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight 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.
Whisk together first 5 ingredients.
Pour over crackers, stirring to coat.
Place on baking sheet and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Combine Ranch mix with dill weed and oil.
Add garlic powder. Pour over crackers; stir to coat.
Bake at 250\u00b0 for 20 minutes. Stir after 10 minutes.
Cool and store in an airtight container.
Blend Ranch dressing mix and all of the seasonings with the oil, make sure it is mixed very well; pour over crackers and stir well.
Store 24 hours to blend.
Heat oil in microwave.
Mix dry ingredients with oil. Stir well.
In medium bowl, pour crackers. Pour oil mixture over crackers and stir.
Let sit for 15 to 30 minutes before serving.