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.
Mix dressing, oil, dill and pepper.
Pour over crackers; mix. Let sit for 1 to 2 days.
Put the crackers in a container that has a leak proof lid.
In a small bowl mix Canola Oil, all three packages of Ranch Salad Dressing Mix, and Crushed pepper together.
Pour the mixture evenly over the crackers. Put the leak proof lid on the container and turn over and over until all crackers are coated.
Let the crackers set for about one hour to soak up all the oil.
Place them in a clean container to store.
Combine oil and dressing mix.
Add spices.
Pour over crackers.
Stir to coat.
Place in warm oven for 15 to 20 minutes on cookie sheet or microwave on low for 5 minutes.
Coat oyster crackers with vegetable oil.
Mix dry ingredients and toss with crackers.
Bake 5 to 10 minutes in a 475\u00b0 oven.
Mix canola oil and dressing mix together.
In a large bowl, pour oil and dressing mix over the crackers and stir until well coated.
Transfer crackers to an air-tight container.
(I use a ziplock bag.).
Dissolve dressing mix and garlic powder in oil.
Dump crackers into large mixing bowl that can be sealed for storage.
Pour oil mixture over crackers; gently stir to thoroughly coat crackers. Seal and store overnight.
Crackers will absorb oil and seasonings overnight and then are ready to enjoy.
Keeps well for several weeks.
In a large microwaveable bowl, mix cereal, crackers and pretzels. Set aside.
In a small mixing bowl, combine remaining ingredients and mix well.
Pour seasoning mixture over cracker mixture, stirring as you pour. Mix well.
Microwave on HIGH for 1 minute. Gently stir the mixture. Microwave on high 1 more minute.
Spread on paper towels to dry and cool. Store in an airtight container (if there are any leftovers!).
Mix together oil, dressing and dill weed.
Pour over crackers in a Ziploc bag.
Shake.
Mix in bowl the crackers, dill weed, oil and dressing.
Place on cookie sheet. Bake at 250\u00b0 for 20 to 25 minutes.
Turn crackers every 5 to 10 minutes.
Layer crackers in 9 x 13-inch glass baking dish.
Mix all other ingredients and pour over crackers.
Bake at 250\u00b0 for about 25 to 30 minutes.
Put Ranch, oil and peppers in a large bowl.
Whisk until well blended.
Pour in crackers and toss until well coated.
Put in a Ziploc bag.
Best after sets for 1 day.
Serve with salad.
Mix all ingredients together and pour over crackers.
Mix to coat.
Place on cookie sheet and bake at 275\u00b0 for 15 to 20 minutes. Stir every 5 minutes.
Mix oil, dill weed and dressing together in large sealable mixing bowl. Add crackers; seal and shake to coat crackers. Place crackers on a cookie sheet and bake for 10 to 20 minutes at 150\u00b0. Cool. Keep sealed in airtight container.
Mix oil, seasoning mix and pepper in a bowl, or shake in a jar.
Place crackers in a gallon-size Ziploc bag.
Pour oil mixture into bag and shake until crackers are well covered.
Drain crackers on paper towels and store in a clean Ziploc bag.
(These are incredibly good and stay fresh and crispy \"forever\", contrary to what you might think.)
Combine mix with oil, add spices, pour over crackers and mix well.
Place on a cookie sheet and bake 15-20 minutes at 250\u00b0. Stir occasionally.
Combine all ingredients except crackers. Pour mixture over crackers. Mix well. Set 1 hour.
Mix oil, dressing mix and cheese in a large bowl, add crackers and mix well.
Let stand a couple hours, stirring occasionally.
Will store a couple of weeks covered.
Mix all ingredients together except crackers.
Mix well. Place crackers in large bowl and pour mixture over, coating well. Pour onto cookie sheet and bake at 275\u00b0 for 15 minutes, stirring once.
Let cool.
A great snack.
Combine seasonings, dressing mix and oil and mix well.
Pour over crackers and stir well.
Bake at 200F for 15 minutes.
Stir and bake for another 5 minutes.
Store in airtight container.