Name: Ranch Oyster Crackers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 11 or 12 ounces of oyster crackers, you can do a 9 ounce bag as well; 1/2 cup of vegetable oil; 1/2 tsp of lemon pepper; 1/2 tsp of garlic powder; 1/4 tsp of dill weed; 1 package of ranch dressing mix

A Quick Snack Baked in 30 Minutes!

In my twenty-six years on this planet, I’ve been pretty blessed with some awesome family recipes. One of which I have thoroughly enjoyed since childhood and always use to make with my great-aunt Blanche when she would come to visit. Yes, Belles & Beaux, I had an Aunt Blanche, and she was far from Blanche Devereaux of Golden Girls.

Every year or so, she would come visit us to visit with my great-grandmother who was her sister. But she would always come stay with me and my mom when she was visiting. And every time she was there, we would make these crackers. These quickly became a staple snack in my lunch during school. Now I go through spells of making them for myself when I really want them and need a simple snack. Plus the calories in these are mostly in the crackers not the ingredients to make the mix for them.

I sadly failed to get a picture of my most recent batch because your girl unfortunately ate through all of them before she got the opportunity to. I will update it with a photo the next time I make them, promise! But I also promise you’re going to love them if you decide to give them a try.

Bon Appétit!

XOXO,

Trula Marie

Ranch Oyster Crackers

Recipe by Trula Marie via my Aunt BlancheCourse: SnacksDifficulty: Easy

Prep time

minutes

Cooking time

minutes

A quick and tasty snack that everyone will love!

Ingredients

11 or 12 ounces of oyster crackers, you can do a 9 ounce bag as well
1/2 cup of vegetable oil
1/2 tsp of lemon pepper
1/2 tsp of garlic powder
1/4 tsp of dill weed
1 package of ranch dressing mix

Directions

Warm oven to 250°F. Mix ingredients together in measuring cup with fork.
Pour mix over bowl of crackers and mix with a large spoon.
Pour over crackers on baking pan and bake for 30 minutes.
Let cool and then store in container.

Notes

My only notes for you are to do the dry ingredients – minus the ranch packet DO NOT MESS WITH THAT! – to taste. I preference more lemon pepper myself, so I usually add a complete teaspoon instead of the half that the recipe calls for.