When I need to take something for a snack table, I frequently take seasoned crackers. They are always a big hit and very good with soups or cheeses. While looking at some of the recipes online, I found others that interested me. Who knew you could do so much with saltine crackers. Come on down the station identification and see a couple quick easy recipes.
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Seasoned crackers: things you'll need: 1 box saltine crackers (large box) 1 pk. dry ranch dressing mix (or your choice dry mix) 2 tsp crushed red peppers 1 1/3 Cup canola oil Gallon zip loc bag or Lg. plastic container 11st.. put the whole box of crackers in a gallon zip loc bag or a large plastic container. Preferably the plastic container !
22nd.. mix all ingredients together and pour over the crackers. Turn as you pour, to evenly distribute seasoning.
33rd.. Turn container until all crackers are well coated. Do this several times throughout the day.
Tips & Warnings You can experiment using different types of dry dressing mixes to change the flavor of your crackers. Those who can not have salt should use the crackers without salt. Use less red peppers for a less hot cracker. More pepper if you like them hot. You can even use Tony's seasoning mix, garlic powder and other seasonings as per your taste.Here is one for cracker candy. I haven’t tried it yet but I want to
Cracker CandyIngredients 1/4 (16 ounce) package saltine crackers 1/2 pound butter 3/4 cup white sugar 2 cups semisweet chocolate chips 3/4 cup chopped walnuts Directions Preheat oven to 425 degrees F (220 degrees C). Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.
Yesterday, I was in Hilo, Hawaii, taking a helicopter flight over the volcano and having bar b q lunch. Today, I am in Maui taking a submarine trip, very touristy, and a whale watching cruise which I hope will allow me to see humpback whales. I won’t be answering but please check in below and have a good day.