Shared by Jana, a teacher colleague, about 10 years ago. Quick and easy, perfect task for busy teachers handling end of term stuff and the home front as well. Also a nice addition to a buffet table – not another sweet, but all the takers will definitely be back for refills.
* One box of saltine Crackers – I’m usually not a brand snob, but the brand names seem better in this
* Canola oil – I have used olive oil. Just as tasty.
*One pkg dry Hidden Valley Ranch Dressing Mix
* Cayenne Pepper
One container large enough to hold whole box of crackers
One hour intermittent attention
Mix 1 cup canola oil and dressing mix thoroughly. ( Original recipe calls for
1 and 1/4 cups, but I have only used 1 cup because that’s all Jana used.)
( I have fudged and used a different brand of dressing mix, too. No problems)
Add cayenne pepper to taste…I used 1 and 1/2 tsp the first time. Stir well.
(I substituted Jamaican Jerk Rub (Pampered Chef) a few times and they were great.
Put a layer of crackers in the container. Pour some of oil over them, Shake
gently. Add another layer of crackers, more oil, etc, until all crackers in
container and last of oil has been poured on them.
Secure lid. Flip upside down. Shake a bit. Wait 15 minutes. Flip rightside
up, shake gently. Do two more times. Ready to serve.
PS. This 2015 season I have used only 3 tubes of crackers with the 1 and 1/4 cup of oil. Coverage seems better, still not soggy, which seems a conundrum. And they are tastier if prepared ahead of time and allowed to sit overnight.