Norah's Menus and Recipes: Seasoned Crackers

About my cooking

This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.

Tuesday, December 15, 2009

Seasoned Crackers

These turned out to be even better tasting than I thought they could be. I was so worried they would be soggy and just not very appetizing but I'm addicted to these now. I think I'm going to try this with oyster crackers just cause I think it would mix up a little better that way. I've been using a plastic bag although the recipe calls for a container with a lid that you can stack the crackers in. I'm adding these to the goodie basket for the neighborhood Christmas gifts.

Seasoned Crackers
adapted slightly from the Worldwide Ward Christmas Cookbook

1 full box of saltine crackers (or use oyster or something similar)
1 envelope dry ranch dressing mix
1 cup oil
red pepper flakes to taste (my first time I used only 1/8 of a teaspoon and you could barely notice the second time I used 1/4 teaspoon and you could taste)

Place the crackers in a container or bag, stacked so all get coated well. Sprinkle ranch mix over the top and sprinkle the red pepper flakes over the crackers. Pour the oil over and shake the bag or container well. Flip container over 3-4 times over the course of the next 2 hours. Crackers are ready after sitting for 24 hours.