Ranch Snack Pack Mix Recipes

Steps:

• In 2 large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers.

Steps:

• Mix pretzels, bugels, cashews, goldfish crackers in a large bowl.
• In a small bowl blend together the ranch dressing mix with the olive oil.
• Drizzle over mixture in bowl and toss gently and well coated.
• Store in a airtight container.

Steps:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.
• In a small bowl, stir together the buttermilk powder, dried parsley, dried chives, dried dill, dry mustard, cayenne, garlic powder and onion powder. (This is a homemade dry ranch seasoning mix which you could also treat like the packet and stir into sour cream or Greek yogurt for a quick dip!)
• In a large bowl, combine the pretzel snaps, Cheddar bunnies, oyster crackers, sriracha peas and white Cheddar balls.
• Melt the butter in a small skillet (or the microwave) and stir in the sriracha.
• Drizzle the butter mixture over the snack mix and toss with the seasoning mix and Parmesan. Spread on the prepared baking sheet and bake, tossing once or twice, until everything is dry and toasted, about 25 minutes. Let cool on the baking sheet.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.
• Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.
• Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

Steps:

• Preheat the oven to 250˚ F. Combine the buttermilk, onion and garlic powders, dill, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl and whisk to combine.
• Combine the cereal, crackers, chips, almonds and sesame sticks in a large bowl and toss.
• Melt the butter in a medium skillet over medium-low heat. Remove from the heat and stir in the vinegar. Pour about half of the butter mixture over the cereal mixture and toss, then pour in the remaining butter mixture and toss again until everything is well coated and there is no butter at the bottom of the bowl. Add half of the spice mix and toss to coat.
• Spread the cereal mixture on a rimmed baking sheet. Bake, stirring occasionally, until dry, crisp and lightly toasted but not browned, 50 to 60 minutes. Remove from the oven and toss with the pretzels and remaining spice mix. Set aside to cool, stirring occasionally.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
• Combine rice and corn cereal squares, cheese-flavored crackers, and pretzel pieces in a large bowl.
• Mix melted butter, hot sauce, ranch dressing mix, and celery seed together in a small bowl until smooth and well combined. Pour over cereal mixture and stir until evenly coated. Transfer to the prepared baking sheet and spread in an even layer.
• Bake in the preheated oven, stirring every 10 minutes, until crisp, 25 to 30 minutes. Remove from oven and allow to cool completely.

Steps:

• In a large microwaveable bowl, mix cereal, crackers and pretzels. Set aside.
• In a small mixing bowl, combine remaining ingredients and mix well.
• Pour seasoning mixture over cracker mixture, stirring as you pour. Mix well.
• Microwave on HIGH for 1 minute. Gently stir the mixture. Microwave on high 1 more minute.
• Spread on paper towels to dry and cool. Store in an airtight container (if there are any leftovers!).

Steps:

• 1. Combine cereal, pretzels and crackers in a gallon-sie Glad Zipper Storage Bag. Pour oil over mixture. Seal bag and toss to coat. Add salad dressing & seasoning mix; seal bag and toss again until coated.