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.
ith cooking spray.
Arrange crackers in the prepared jelly roll
Preheat oven to 400\u00b0. Line a cookie sheet with foil and spray lightly with Pam. Place crackers, salty side up on cookie sheet. In a saucepan, boil butter and brown sugar for 2 to 3 minutes, stirring constantly. Remove from heat. Then add the almond extract. Pour mixture over crackers and bake for 6 minutes. Take out of oven and top with broken pieces of chocolate. Spread evenly as chocolate begins to melt. Cool completely in refrigerator, then break apart.
Break crackers in fourths.
Place in bottom of pie shell.
Mix rest of ingredients; let it make a syrup.
Pour slowly over crackers; let soak awhile.
Place top crust on; bake at about 300\u00b0.
Cut cheese into small cubes.
Chop eggs.
Crumble 3 crackers into bottom of a buttered casserole.
Over the crumbs put a layer of cheese, a layer of eggs, a layer of asparagus and a little mushroom soup.
Dot with butter but do not salt.
Alternate layers until all ingredients are used.
Add milk and 3 teaspoons asparagus liquid.
Sprinkle extra crackers on top.
Bake at 350\u00b0 for 20 to 30 minutes.
Mix well.
It will make 8 cakes.
They are great broiled or fried.
I use food processor and chopper to mash crackers and green peppers.
Mix all ingredients by hand.
erve with the warm crispy salty potatoes. (Or whip to foamy
Butter sides and bottom of 9 x 13-inch dish. Boil chicken until completely done. Let cool, then remove skin and bones and cut chicken into small pieces. Layer broccoli, then chicken in dish. Mix soup, mayonnaise and lemon juice. Spread over chicken. Grate cheese over top, then sprinkle bread crumbs or crackers over cheese. Bake at 350\u00b0 for 30 to 40 minutes.
op halves of large oval crackers with tinted cream cheese.
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.