Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
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.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 20 minutes.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
Mix Ranch dressing mix, oil and spices.
Pour over oyster crackers on a cookie sheet.
Bake at 225\u00b0 for 15 to 20 minutes.
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
In a large bowl, empty 2 bags oyster crackers. Mix oil, seasoned salt, Hidden Valley, dill weed and shake well. Pour evenly over crackers and stir. Coat well and evenly. Spread on two large cookie sheets and bake at 200\u00b0 about 30 minutes or until golden brown, stirring every 10 minutes.
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.
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 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.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill.
Place oyster crackers in large Tupperware bowl.
Pour dressing mix over crackers and stir until thoroughly coated.
Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently 1/2 way through baking.
Allow to cool and store in tightly sealed 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 first 5 ingredients.
Pour over crackers.
Stir to coat.
Bake at 250\u00b0 for 10 minutes.
Stir gently.
Bake 5 to 10 minutes more.
Store in an airtight container.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
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.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil.
Pour over crackers and stir to coat.
Place on a cookie sheet in a warm oven, 250\u00b0, for 15 to 20 minutes.
Stir gently halfway through baking.
Combine all seasonings with salad oil.
Pour over crackers; stir to coat.
Place in warm oven at 250\u00b0 for 15 to 20 minutes. Stir gently halfway through baking.
Spread on paper towels.
Whisk together the first five ingredients.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 375\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Mix all ingredients; pour over crackers and mix again to cover crackers.
Pour onto a baking sheet and bake for 15 to 20 minutes at 275\u00b0.
Allow to cool before storing.