Seasoned Oyster Crackers

Recently a sweet parent from our school made some seasoned oyster crackers and put them in the teacher's lounge.  I made the mistake of trying a few.  And then a few more. And then a few more. Oh my goodness, they were (and are) addictive.

I think we got the recipe later and I also googled it but then when I was ready to make them, I couldn't find the recipe.  And then, light bulb...I looked in our family cookbook. And there it was.

I have to admit...this is way too easy to make.  And even easier to eat.

We are finishing up a batch from our family appetizer night earlier this week. I am so ready for it to be gone because it is such a HUGE temptation for me! I seriously cannot stop eating it.

So if you are in the mood for something a little salty, a little tasty, and not really that low calorie, this is the food for you. :)

Ingredients:
1 bag oyster crackers (12-16 oz)

1 envelope Ranch dressing mix (the dry powder...I actually use 1 Tbsp of a homemade version)

1/2-1 tsp dill weed (I used 1 tsp the first time and it was too much. This last time I didn't use any because of my first experience. I think next time I will go with 1/2 tsp to get it just right :)

1 tsp garlic powder

3/4 cup oil (I use olive oil because I LOVE olive oil...)

Directions:
Combine the oil, dressing mix, dill, and garlic. 

Spread the oyster crackers out into a large rimmed cookie sheet or a 9 x 13 baking dish. 

Pour the oil/seasonings over the oyster crackers. 

Bake in a 300 degree oven for 15-20 minutes.  Stir frequently. I actually have kept it in the oven for 25 or more minutes until most of the oil is baked into the crackers.

Store in an airtight container.

Enjoy.

I know.  Simple. But divine.

Reba

Shrimp Dip

The other day we had a little "potluck" of appetizers and snacks at school for our Literacy Day.  My grade level was assigned "appetizers".  I already planned on making the apples and peanut butter dip (mainly because I have been craving it :). But one of my dear co-workers asked me if I would make shrimp dip.  I was a little (okay, a lot) flattered that she even remembered it.  I haven't made it in quite a while.  So I decided to make both.  :)

I had forgotten how easy the shrimp dip is to make. 

And apparently it is pretty good. Well, I already thought it was, but apparently others think so too.

There was none left by the end of the day.

Ingredients:
1 small package of salad shrimp (by the way, this is CHEAP, find it in the freezer section!)
1 cup mayonnaise
6 oz shredded cheddar cheese
1 tsp Worcestershire sauce
1/2 tsp garlic salt (I used freshly ground :)
1 tsp grated onion (I just used dried chopped onion)

Directions:
Mix all ingredients together (and yes, I just stick the shrimp in frozen) and refrigerate overnight to let flavors blend.

Serve with crackers.  (I buy the combo pack of Toasteds)

Yes, that is it. 

Easy, fairly cheap, and quick.

And good.

Enjoy!

Reba

Cheddar Bacon Dip

To Celebrate Secretary's Day (hmmm, what is the more politically correct term...administrative assistant?), we (as in the teachers) decided to have a "snack food" day.  My favorite kind!

I decided to seek out one of my Pinterest dip recipes I had pinned.  When I saw this one again, I knew I had to make it.  So simple, make ahead, and few ingredients.  Gotta love that!

I "tested" a bite or two (no double dipping) before I took this to school.

And I quickly realized I could eat the whole bowl.

The next morning I did take it to school, got a few more chips' full of dip, then went on to class.

When I returned after lunch, my bowl was sitting there.  Empty. All gone.

Apparently others thought it was good too...

Ingredients:
16 oz sour cream (I did use light)
1 envelope Ranch dressing mix (the dry powder stuff)
1 cup shredded cheese (I used a lowfat sharp cheddar)
3 oz real bacon bits (used "bagged" bacon bits...REAL, not imitation)

Directions:
Stir ingredients together.

Refrigerate for 24 hours.

Serve with chips or crackers.

Yum...

Reba

Corn Dip

I will preface this by saying I am not a corn person. Corn on the cob? No, thank you. Creamed corn? Gag me. About the only corn I will eat is popcorn. Like with lots of butter on it. :) Well, that was true until this came around.

This is a recipe from my sister who is an honorary guest blogger without even knowing it. Well, I mean not formally. She knows I use her recipes on here (giving her full credit of course) because I am assuming she reads this on occasion.

Anyway, this is an appetizer/party food. Corn dip. And as much as I dislike corn, I love this dip. I also love that it makes A LOT. I mean, a whole bunch. So it goes a long way. My kind of recipe.

Ingredients:
2 cans Del Monte Mexi-Corn, drained

1 can Rotel (which I have heard is a Southern thing...it is diced tomatoes and green chilies. Rotel is the brand name around here)

1/2 bunch green onions, chopped

8 oz shredded cheese (I use sharp cheddar for most everything like this; I now buy the blocks and shred it myself with a food processor)

1 cup mayonnaise

8 oz sour cream

Directions:
Mix all ingredients together.

Chill for 2 hours.

Serve with chips or crackers. (We love it with Fritos)

Enjoy!

Yes, it is that easy. And it really does make a lot.

Happy dipping!
Reba