Monday, May 30, 2016

Zesty Oyster Crackers

Happy Memorial Day! 
Thanks to all who have given so we all may be free!

We had our annual Memorial Day gathering on Saturday at the river. It normally takes me and Andy a few days to recover from one of our get-togethers. By the time we get everything cleaned up, put up, cooked, entertained, put up and cleaned up again, we need a mini-vacation. Andy celebrated his 60th birthday on Thursday so that could be a contributing factor. Ha! I am definitely joking here. That man has more energy than most people I know.

It's well worth the time spent to spend time with family and enjoy some good food. This year we had a shrimp boil and that seemed to go over very well. Our grandson Aydan can put away more shrimp than any youngster I've ever seen. The granddaughters were mesmerized by the smooth rock we put at the end of the patio. You would think they were mining for diamonds the way they were carrying on looking through the smooth, round rocks. Emilee Rae wanted to bring some of them home. Seriously? Who would have thought it? We need to make a trip to the Home Depot and buy those kids a few bags to keep them occupied. Maybe the next time we want to get some spread, we'll introduce them to a rake. ;-)

Last week I got it in my head to mix up a few batches of these sesty seasoned oyster crackers after we discussed how a few of our attendees, who might drink an adult beverage out of a can, would like them. Andy fixed these many, many years ago. We have two different recipes in the old recipe book and neither one of us can remember where we got them. Both are in his hand-writing, so I'm thinking probably someone he works with shared them. When I went shopping for the weekend, I picked up two bags of oyster crackers to make a double batch. He said he always used the square crackers. I remember doing the oyster crackers but the recipe I remember using calls for pretzels. The other recipe doesn't even mention any type of cracker. I guess it's just assumed you (we) should remember those unnamed items. See, this is what happens when you get old and why I blog and take pictures. It's living history folks. I'll spring the other variation, recipe two in the book and use the square crackers the next go around.

The first thing you want to get your hands on is a gallon storage container. Specifically the kind you buy pretzels or those cheesy balls in. Clean it and keep it for making and storing goodies like this. I'm always surprised that these do not come out really greasy. The container, on the other hand, looks a little messy. But if it really annoys you, just mix and put the finished product in a pretty container. Our bunch just eat them up as is and never say a word.

These are super easy to make and if you have a few grandkids around; they might even get them coated for you. Even the grand kids scarf these down, just make sure they have some water or a soft drink.  I've listed a single bag of cracker ingredients recipe below. However, if you decide to double up, I'd mix it up one batch at a time so everything gets coated properly.

1 one-pound bag of oyster crackers (Or mini pretzels)
3/4 cup oil (I used vegetable oil)
1 Tbsp. lemon pepper seasoning
1 Tbsp. garlic powder
1 Pkg. dry Ranch dressing
1 tsp. cayenne pepper
Dump the crackers in the container. Sprinkle the dry ingredients over the crackers. Drizzle the oil on top. Securely close the lid and start rolling the container on the counter until all crackers are coated evenly.

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