In a small bowl, beat until creamy the cream cheese, sour cream, oregano, garlic powder and red pepper; spread evenly into a 9-inch quiche dish.
Sprinkle with pepperoni, green onions and green pepper.
Bake at 350\u00b0 for 10 minutes.
Top with cheese; bake for an additional 5 minutes or until cheese is melted.
Serve with fresh vegetables and Twigs crackers.
Serves 12.
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.
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.
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.
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.
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.
Put crackers in a large bowl with cover.
Add oil and shake well.
Add dill weed; shake.
Add dry dressing mix; shake.
Add lemon pepper and garlic powder and shake to coat well.
Pour crackers onto waxed paper to dry or bake on cookie sheet at 250\u00b0 for 15 to 20 minutes.
Cool.
Store in airtight container.
Divide crackers into sections and place on foil.
Boil the sugar and butter for 2 minutes.
Pour over the crackers.
Sprinkle crackers with slivered almonds.
Bake at 350\u00b0 for 5 minutes. Watch carefully to keep from burning.
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.