BOB'S SPICY REDNECK CRACKER
I received this recipe from a friend. It is really good..I cannot tell you the quantity it makes or serves.
Provided by trick
Categories Potluck
Time 10m
Yield 5 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix canola oil, garlic powder, crushed red pepper, cayenne pepper, dill weed and powdered Ranch Dressing.
- Place crackers in a gallon freezer bag.
- Pour mixture over crackers and shake well.
- Let stand 5 minutes.
- Put in airtight container.
- Crackers improve with age.
SPICY HOT CRACKERS
I got this recipe from my SIL, Melinda.I'm kind of a wuss so I only use 1 tablespoon of the red pepper flakes but you can make these as HOT as you like.
Provided by Lilysmom
Categories < 30 Mins
Time 20m
Yield 12-20 serving(s)
Number Of Ingredients 4
Steps:
- Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
Nutrition Facts : Calories 363, Fat 26.2, SaturatedFat 2.5, Sodium 422.9, Carbohydrate 28.6, Fiber 1.3, Sugar 0.9, Protein 3.7
SPICY REDNECK CRACKERS
Steps:
- 1. Mix dip mix, cayenne pepper and oil in bag and gently shake until mixed. Add box of crackers and gently flip bag around to coat crackers. Allow to sit until the crackers have absorbed all of the oil in bag (usually overnight).
- 2. Alternative recipe:
- 3. Fire Crackers, you won't be able to stop eating them! 1 lb. crackers, I used 1/3 each of Cheese It's, Mini Club & Mini Saltines; then mix together 1 1/2 cup canola oil, 1 pk Ranch salad dressing mix and 2-3 Tablespoon crushed red peppers. Pour over crackers in a big airtight container, toss several times over a 1 hr period. I like best if made the day before. Will keep for a extended period of time in a airtight container. Do not refrigerate.
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