|The cracker ensemble. I found some Texas shaped crackers, aren't they adorable?|
|The mixed crackers. The tomatoes are for bowl size reference only.|
|Mmmmm, doesn't this look good? But wait, there's more.|
|Baking away in the oven.|
SPICY CRACKER MIX
12-14 cups of mixed crackers
1 cup of oil (I only use 1/2 cup and it works perfectly fine, less greasy mess)
1 package of Ranch DIP mix
1 teaspoon dill weed
1 teaspoon lemon pepper
1 teaspoon celery seed
1 teaspoon cayenne pepper
Preheat the oven to 200 F.
Open the assortment of crackers (we use Cheez-Its, Wheat Thins, Ritz, Sociables, pretzel bows, potato strings, 2 packages of oyster crackers, and a local grocery's butter crackers - this doubles the seasonings and oil amounts). Place them in a huge metal bowl and toss to combine.
Add the seasonings to the oil and whisk well. Pour over the crackers and toss to coat. Put the bowl in the oven and bake for 1 hour, turning the crackers every 15 minutes. Remove, let the mixture cool, and package.
IF, and we do mean if, you are fortunate enough to have leftovers, they freeze well. I've been known to package them in snack portions and hide through the deep freezer.