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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 36 |
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These zesty little bites are easy to fix and irresistible to eat. Once you start snacking on them, you'll have a difficult time stopping, assures Deanne Causey of Midland, Texas. For parties, I double the recipe. Even then, I never have enough! Ingredients:
3 packages (6.6 ounces each) miniature cheddar cheese fish-shaped crackers |
1 envelope ranch salad dressing mix |
3 teaspoons dill weed |
1/2 teaspoon garlic powder |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon cayenne pepper |
2/3 cup canola oil |
Directions:
1. Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans.
2. Bake at 250° for 15-20 minutes, stirring occasionally. Cool completely. Store in an airtight container. Yield: about 2-1/2 quarts.
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