Friday, November 6, 2009

Hey Good Lookin! Whatcha Got Cookin!


Look What's Cookin Today!
Magic Fire Crackers!
Mama Liz from El Paso, Texas 
gave this recipe 
to Mama Nancy and 
Mama Nancy gave it to 
little old ME!
Whipped it up last night 
and 
WOW! MAGIC!
My new favorite crackers!


Start with a box of 
 wheat or white saltines.
Line them up in rows in a 9x13 
Tupperware container.
Or in a large Ziplock Bag.


Whisk together:
1 package of Hidden Valley Ranch Salad Dressing Mix
1 1/2 Cups Canola Oil
2 tsps. Garlic Powder
1-2 tsps. Cayenne Pepper
2 Tbs. Dried Red Pepper Flakes
Pour over crackers!


Cover tightly and flip!
Yes I said FLIP!



Flip again after 5 minutes!
Do this for half an hour, 
flipping every 5 minutes!


Open and serve immediately or store 
in same container for up to a week.  
I know what you are thinking.....
NO they are NOT SOGGY!
They are magically dry and yummy!  
Serve with cheese, dip, soups, or even Brie! 
 Last night my kids just scooped 
them up and munched them 
down without any dip!
Fun and Easy!
Not crazy about Saltines?
Try it with Oyster Crackers!

Here is another BIG HIT at Mama's house!



Sausage Cheese Crescent Rolls!

Click HERE!



37 comments:

Surfie said...

Wow, I can't believe they aren't soggy with all that oil! They sound really good, and this is a much more affordable way to have flavored crackers. Thanks for sharing. :)

Patricia said...

Are the leftovers soggy? Intriguing!

hjn said...

Noo not soggy so weird!

Unknown said...

Could you use olive oil instead canola?

Unknown said...

My grandfather used to make this with oyster crackers, and instead of canola oil used Orvel Redenbachers buttery popcorn oil. Gives is a yummy buttery taste.

hjn said...

I don't see why not! It would make it healthier for sure! Let me know what you think!

hjn said...

YUM!!! That sounds crazy good!

Kim Livingston said...

Ive made these for years! always a winner. I use an extra large ziplock bag and rotate and shake gently and they turn out great no sogginess at all.

hjn said...

Thanks Kim! That is a great tip as those containers I use are hard to find now! Happy Holidays to you and your family!

Beth Bell said...

I've been making these for years. No added garlic or cayanne is needed.I use a huge bowl and stir every 15 min. For 1 hour. Let sit/dry several hours. Covered and they never get soggy. My recipe calls for 1 1/4 cups of canola oil. I've tested with several types of crackers. Harder crust crackers like wheat thins want absorb the oil and spices. They are addictive!!

Beth Bell said...

I've been making these for years. No added garlic or cayanne is needed.I use a huge bowl and stir every 15 min. For 1 hour. Let sit/dry several hours. Covered and they never get soggy. My recipe calls for 1 1/4 cups of canola oil. I've tested with several types of crackers. Harder crust crackers like wheat thins want absorb the oil and spices. They are addictive!!

hjn said...

I love it! Thank you Beth! And yes they are soon addictive! Happy Holidays to you!

Anonymous said...

Hmmm wonder about butter instead of oil??

Jaime Brown said...

Olive oil works well. We call them "crack crackers".... They are irresistable!

jamie fink said...

I make these and put them in a paper bag for the first half our or so and just shak the bag...the bag absorbs the excess oil! Yummy!

Meg said...

Sounds good! I used to make something similar with oyster crackers and just tossed them in a ziplock bag. Might try that with your recipe for bite size treats!

Unknown said...

This also works great with pretzels!! I use 3 bags of butter braids and 12 oz of butter popcorn oil - then the rest of the same ingredients. Throw in a big bowl and stir a few times until all the oil is absorbed. I made them before Thanksgiving and still have some left and still are not stale or soggy. I am going to try with the crackers next time - great for dipping I am sure!! Thanks.

hjn said...

Oh I never thought of crackers! I'm gonna try that out! Happy Holidays! Blessings to you and yours!

hjn said...

I love oyster crackers too! Then you don't need the cheese on top of the cracker to add even more calories for me to devour! ;)

hjn said...

Great tip Jamie! That sounds much easier! Have a beautiful holiday!

hjn said...

Oh good! I can say they are heathy with the olive oil! Thank you Jaime! You just gave me permission to eat more! ;) Happy Holidays!

hjn said...

I don't know but could be interesting! If you try it let me know what you think!

Anonymous said...

We call them Firecrackers!

anne halford said...

love crackers whole wheat bet this would be good

Casey Martin said...

I make this for Spaghetti and gumbo! So yummy in soups as well!
I also bake mine on 300 or 350 and stir every 5-8 minutes if I need them quickly! They arent as oily and super delightful served warm!

Vendrath said...

Butter has a lot of moisture in it so chances are it won't work and the crackers will get soggy

hjn said...

Love it!

hjn said...

I want to try them served warm! YUM!

hjn said...

Yes!

kdjc04 said...

I've made this with the flat pretzels...super yummy! I also have to make my own Ranch dressing mix to avoid the MSG.

sweethart said...

I too have made these for years. My recipe is a bit different- using the same ranch dressing dry mix,with 1/4 tsp. Lemon pepper, 1/2 -1 tsp Dill weed, 1/4 tsp. garlic powder, 3/4 Cup Veg oil or olive oil and I use Oyster or chili crackers, instead of the larger crackers. But it all sounds de-lish!!! Thanks for sharing your tip- gonna have to try it

Anonymous said...

I have made the oyster cracker version, I do this in a paper bag and shake them the cover the paper bag with plastic bag and let sit over night. The paper bag soaks up the extra oil. I then bag them in zip locks. Yummy

hjn said...

Oh I bet the pretzels are delish! I am so going to try that!

hjn said...

Oh I love the idea of dill in the recipe! Lemon pepper sounds so good as well. Thank you for this note! I want to give this version a try!

hjn said...

Oyster crackers would be easier to get into my mouth faster! ;) I love it!

Skyrere said...

butter hardens at room temperature as well, so it would be a bit more difficult to keep liquid until completely absorbed... however, there is clarified butter, or ghee, which is a more intense butter flavor from real butter and probably more healthy than the artificial butter flavor. :) I am going to try this recipe. and modify it of course...

hjn said...

Skyrere - Report back about the butter! YUM!