When I was visiting my post-surgical, convalescing mother 2 weeks ago (hah! That woman can run rings around me even after having an appendectomy. At 70.) we enjoyed this yummy snack, a recipe from her friend Dot. The very next week, one of my students brought a similar treat to class. And this week, we are pleased to announce that we are expecting grandchild #2. Jaimee is eating crackers, but not this recipe!
Spicy Crackers
1 box saltine crackers, with unsalted tops
1 cup canola oil (I'm told that canola is a must!)
1 pkg Ranch Salad Dressing Mix
1 1/2 tsp cayenne pepper
Mix oil, dressing and pepper well. "Un-sleeve" the crackers and place them in rows on a cookie sheet. Drizzle 1/2 the mixture over crackers, then fan them the opposite direction and drizzle the rest. Toss the crackers to absorb any remaining oil in the pan. Cover with plastic wrap and store. Best if made a day in advance.
Posts
5 comments:
A whole cup of oil????? I bet they ARE good!!!
Suzanne
I didn't realize you had taken a picture of the crackers with my beautiful tulips when you were here. Both look pretty. They were a hit at our "Chicken 'n Dumpling Retreat."
Love, Mom
I loved Guernsey...! I liked it so much that after I read the library copy, I went out and bought my own.
I sure like your mom!
I have had crackers similar to this but without the cayenne.
Congrats on the baby!
I've made them with oyster crackers. Yum!
Post a Comment