Cracker Party Mix Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine potato sticks, crackers and pretzels. In a small saucepan, melt butter; stir in remaining ingredients. Drizzle over pretzel mixture; toss to coat. , Spread in a greased 15x10x1-in. baking pan. Bake until crisp and lightly browned, 12-15 minutes, stirring every 4 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Steps:

• In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. , Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

Steps:

• 1. In a very large plastic container with a sealable lid combine the crackers and the nuts. Seal the lid and gently roll the container until the crackers and nuts are well mixed. I actually use a big silver bowl & use both hands to keep mixing until all are mixed.
• 2. In 2 cup container mix the coating ingredients. Drizzle over the crackers and nuts. Seal the container and gently roll the container for 4 minutes until all the crackers and nuts are coated or just keep mixing in large bowl with hands. Let set out on counter to sorta air dry for about an hour. Place the mixture into resealable bags or containers for 24 hours. Repeat for the rest of the ingredients. I store in the fridge in sealable bag.
• 3. Approximate a ½ box of crackers by taking the waxed paper pouches out of the boxes so you can see how much is in each bag. DON'T FORGET TO BUY 3 BOXES OF THE CHEDDAR RITZ CHIPS TO MAKE 2 BATCHES. If you can't find the exact brand of crackers in the recipe, substitute crackers you like.
• 4. Place in plastic bread bags & tie with raffia for gift giving.

Steps:

• Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
• In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
• Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
• Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
• Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.

Steps:

• In a heavy-duty resealable 2-gal. plastic bag, combine the cereal, pretzels and crackers; drizzle with oil. Seal and toss gently to mix. Sprinkle with dressing mix; seal and toss until well-coated. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

Steps:

• In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.