egrees C).
Mix crushed crackers and melted butter together in
Have a platter ready to lay and separate crackers.
They cook fast.
Do not stack crackers.
Moderately heat oil or margarine. Lightly brown (golden brown) each cracker.
Do not overcook.
Take up crackers and roll each cracker in sugar.
Be sure to cover both sides.
Store crackers in airtight container after they have cooled.
Great for special occasions.
Mix last 6 ingredients.
Mix well with crackers.
Cover tightly.
I use Tupperware.
Stir every half hour, collecting extra dressing from container onto crackers when crackers appear dry. Store tightly closed.
Very good.
Place crackers in roasting pan.
Mix all other ingredients together and pour over crackers.
Mix well. Bake at 350\u00b0 for 6 minutes, stirring after each 2 minutes. Cool.
Combine oil, dressing, garlic powder, lemon pepper and dill weed in
a 9 x 13-inch baking pan. Gradually add crackers to coat well.
Bake at 300\u00b0 for 10 minutes. Remove from oven and stir. Replace in oven for 5 minutes.
Place crackers on paper towel to cool.
Combine Ranch mix and oil.
Add dry ingredients.
Pour over crackers.
Bake for 15 minutes in a 200\u00b0 to 250\u00b0 oven.
Stir while heating.
Stir oil and dill together.
Add dip and mix well.
Add crackers; stir well from bottom.
Stir periodically until all oil is absorbed.
Store in airtight container.
Break
crackers
into
separate
crackers.
Hold over a bowl and
sprinkle each section with cheese.
Put half a strip of
thin bacon
lengthwise
along the wafer, tucking the ends under well. Place on rack of large broiler pan near center of oven.
Bake
at 200\u00b0 to 225\u00b0 for 2 hours (maybe longer depending on
oven).
Bacon gets
very
crisp and crackers dry out. They are
very
tasty. Do
not
rush
these!
Can be prepared ahead and you can serve warm or cold.
Pour 2 bags of the oyster crackers into a large bowl.
Slowly add canola oil mixing carefully with a spoon.
Mix Ranch dressing and dill weed; stir well into cracker mixture.
Mix deviled ham, wine and mustard.
Spread on crackers. Sprinkle with grated sharp cheese.
Broil until bubbly.
Beat eggs, butter and sugar together.
Spread in layers in order given; with 1/2 the Nabisco wafers on the bottom of a 9 x 13-inch pan.
Spread the filling and top with the rest of the Nabisco wafers.
Put Nabisco through chopper.
Press in form.
Keep a bit for the top.
Beat sugar and butter like cake; add 1 egg at a time. Cover Nabiscos with sugar and butter, then well drained pineapple, pecans, whipped cream and the rest of the crumbs.
Let stand 24 hours.
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.