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Cayenne Saltines

2012-12-22 19.57.13

The first time I ever had these spicy saltine crackers, I fell in love with them.  My meighbor brought them to a party I was having.  Naturally, I got her recipe and made them for another gathering but subsequently lost the recipe.  One would think with the internet and access to Pinterest and all these fabulous recipe sites, that I could find her exact recipe – but alas, I have not been able to find it.  I found some that were close so I decided to use one of them and alter it just a bit with some ingredients that my friend had used in hers (or so I think!).  Either way, these crackers follow right along with all my recipes.  They are full of flavor and surprisingly easy to make.

  • 1 – 1 pound box of saltine crackers (box with 4 sleeves of crackers)
  • 1 1/3 Cups of Canola Oil
  • 2-3 TBLS Crushed Red Pepper Flakes
  • 1-2 teaspoons Cayenne Pepper
  • 1 teaspoon garlic powder
  • 1 – 10z package dry ranch dressing mix
  • 2 – 1 gallon zip lock bags

Pour 2 sleeves of crackers into each zip lock bag.  Blend canola oil and all dry ingredients in a large measuring cup with a pour spout. (Blend well.)   Pour half the mixture into each bag.  Close the bags securely, leaving the air in.  Shake the bags gently to move the crackers around in the spicy oil mixture.  Lay flat.  About every 20-30 minutes, come back and shake the bags again flipping them over to let the spices saturate each cracker.  After about 2 hours, the crackers are ready to eat.  They are really good with soups and chili, but amazing with this Cilantro Cream Cheese Dip!

Cilantro Cream Cheese Spread

  • 1 – 8 oz package Cream Cheese (at room temperature)
  • 2 teaspoons dried Cilantro (chop a good hand full of fresh if you have it)
  • 1 teaspoon Garlic Powder
  • 1 Bunch Green Onions finely chopped
  • 1/4 teaspoon salt (optional)

Blend all ingredients well and you are ready to spread onto crackers (or dip crackers if that is your preference).

2012-12-22 19.56.21

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