I must have known it was coming a few days ago. The oldest Picky was home sick (kinda) and I made one of the best soups I have made: Chicken-less Noodle soup. I ate a couple bowls of it and sure enough, I am sniffling with a scratchy throat. I can deal with it because I haven't really been sick for about a year (yay, vegan diet!) but man, now I want more soup. But it wasn't just the soup that made this meal so extraordinary and sick-worthy:
It was all about the oyster ranch crackers.
My friend's aunt used to make these beloved crackers every year at Christmas time and we would eat bowls of them. Now that I won't touch those artificially-flavored ranch packets, I came across the homemade recipe on my new favorite website. And now I will share it with you.
The entire recipe was not NOT gone within a couple hours.
(please note the double negative).
Oyster Ranch Crackers
Recipe from Peas and Thank You
2 t. garlic powder
2 t. onion powder
1/2 t. dry mustard
1/2 t. dried dill
2 t. dried parsley
1 t. salt
3 T. oil (olive oil, canola, grapeseed, etc.)
One 8 oz. package oyster crackers
(or any other cracker...even Gluten-Free!)
Preheat oven to 250 degrees.
In a large bowl, combine garlic powder, onion powder, mustard, dill, parsley and salt. Add oil and stir to combine. Pour in oyster crackers and toss to evenly coat. Transfer crackers to a baking sheet. Bake for 20 minutes, stirring once halfway through.
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| The disappearing oyster crackers...picture courtesy of Mama Pea |
TRY THEM NOW!
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