Tuesday, August 9, 2011

Seasoned Oyster Crackers

Seasoned oyster crackers
Back story: Right after Ross and I got married, we lived in student housing at the University of Utah while he finished his MBA. We were in a regular ward that met in the awesome little chapel just across from presidents circle up by the "U" and were called to be on the activities committee with this awesome lady named Marilyn. She was cool. She called the refrigerator the "re-fridge". It cracked me up all the time - not sure why but it was funny.

One of the activities we helped to plan was the annual chili cook-off. It was a big deal in this ward. I don't care for chili, but Marilyn brought seasoned oyster crackers. I was completely addicted to them. She brought gallons of them for the cook-off and I asked ever so kindly if I could take all the left-overs home. She said of course and I was in cracker heaven for a good week after the party.

 I totally forgot about the crackers until a week or so ago and then headed out to find a recipe. The following, from epicurious came pretty close so I tested it out and...voila!

Marilyn's crackers.

I've nearly devoured the entire bag.  I just can't stop.

Give them a try and you will wow yourself and everyone else who gives them a whirl.  Mix the ingredients up, and shake the mixture with the crackers.  Let the crackers dry on some paper towels for about 30 minutes and then put them in a clean air tight container.  The longer they sit, the better they taste.  They're good for a week, but they won't last that long.

  • 3/4 cup vegetable oil
  • a 1-ounce package powdered ranch salad dressing mix
  • 1/2 teaspoon lemon pepper seasoning
  • an 11-ounce package oyster crackers (about 6 cups)

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