August 03

Oyster Crack(ers)

I remember eating this stuff as a kid. It was something my mom’s sister’s family would make when my brother and I were visiting for the summer. Among all the other fun things we’d do together, including eating 8 slices of Hungry Howie’s pizza, chugging can after can of Mountain Dew, running from skunks who were hanging out in the back yard near the pool, and perusing the aisles of the local Meijer’s store at all hours of the day/night, this snack (and puppy chow) was always made.

I don’t know that there’s an actual name for it. I think it might just be Oyster Cracker Mix. But that conjures up ideas of other things being mixed in. In this case, it’s spices that are being “mixed” and so therefore, “Oyster Cracker Mix” seems a bit of a misnomer. So I’m calling it Oyster Crack.

Because that’s what it is.

Addictive, delicious crack.

The hardest part of this recipe is buying the ingredients and having to wait for it to bake in the oven for 15 minutes. No muss, no fuss! Four dirty dishes (mixing bowl, baking sheet, measuring cup, spoon or fork).

Oyster Crack(ers)

Ingredients

1 bag Sunshines Soup & Oyster Crackers
1 ounce (1 packet) Hidden Valley Ranch dressing mix
1/4 cup canola or vegetable oil
1 t dried dill weed (or to your taste)
1/2 t garlic powder (or to your taste)
salt to taste
2 teaspoons black pepper
3 Tablespoons shredded Parmesan

Directions

1) Preheat oven to 250 degrees.

2) In a large mixing bowl, combine the oil, ranch packet, and spices (and any other additions you might like), and combine.

3) Fold in oyster crackers and cover thoroughly. Pour out onto a lipped baking sheet in a single layer.

4) Bake in the oven for 15 minutes, stirring every 5 minutes. Can be eaten hot. Store in an airtight container.

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