Cheesey Ranch Crackers (4-ingredients)

This recipe is similar to my (Garlic) Ranch Pretzels, but uses mini sandwich crackers instead.  

Actually, we couldn't find the sandwich crackers that morning, so we just used the white cheddar Cheez-its cracker...MMMM! 

These were delicious and a fun change from the 'regular' crackers right from the box.  

Our pretty granddaughter, Kaity, made them when she came to visit over the summer, and took most of them home with her.  

A great snack to make ahead...you're ready for drop in company. 

Use as 'croutons' for soups or for some crunch in your salad! Gotta love it!

These would be great to give along with soup to a needy family. 

CHEESEY RANCH CRACKERS 

2 (8.8 ozs each) boxes Ritz Bits cheese cracker sandwiches 

(or White Cheddar Cheez-its Crackers)

1/3 c. butter flavored oil (or vegetable oil)

1 pkt. (1 oz.) Ranch Salad Dressing and Seasoning Mix

1/4 tsp. garlic powder

Preheat oven to 250. In small bowl, whisk oil ranch dressing mix and garlic powder. Place crackers in large glass or metal bowl; pour oil mixture over and toss to coat thoroughly. 

Arrange crackers on a large rimmed baking sheet.  Bake 15 - 20 minutes,

stirring once. Cool to room temp; store in ziploc bag up to 10 days. 

You may also enjoy...

Simple Cinnamon Sugar Pretzels

"Lightened" Sweet 'n' Salty Cracker Treats

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Tasty Dishes for your Labor Day "Last Hurrah"

Here's a great lineup of sides and desserts you could make for the last big BBQ of the season!  Enjoy each scrumptious bite!

Homemade Copycat KFC Coleslaw

Fritos Corn Salad

All taste testers will go wild over these baked beans.  They are simple and are the bomb-diggety when it comes to bean dishes!  YOWZA!! 

Winning Baked Beans

Tasty Three Bean Salad (make ahead)

Tasty Deviled Eggs

Kansas Cucumber Salad

Peanut Butter Sheet Cake

Brookies (Cookie topped Brownies)

Special Sugar Cookies

No Bake Payday Bars (Sugar free option)

Simple (Garlic) Ranch Pretzels - Addictive!

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Leader Enterprise - Dec 19, 2018 - Party Helps

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

Crockpot Cranberry Sauerkraut Meatballs

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 (2#) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also. 

Ranch Pretzels (3 Ingredients)

RANCH PRETZELS    

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

Crockpot Candy (for a crowd)

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken 

Flashback Friday - Simply Delicious Holiday Side Dishes

Layers of corn, tomatoes, beans, ranch dressing and more...over cornbread.
Keeps well - can be made ahead....and gets better the longer it sets.  Perfect for your next potluck or gathering. 

Kansas Cornbread Salad

This light, fluffy and fruity dish is so easy the kids can make it! 

Ambrosia Salad

This simple dish 'dresses up' pork 'n' beans with onion, bacon,

brown sugar and more!  Trust me, it really IS a winner!! 

Winning Baked Beans

This is a delightful dish that folks will surely dive into.

Buttermilk helps give it a bit of tang. SO tasty. 

Copycat KFC Coleslaw

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Bacon & Cheddar Cheeseball (New Recipe)

This is a simple and quick appetizer that you can make with little fuss. 

Everything's better with bacon right?  *-* 

If you need a little something something to take to your next holiday gathering, go ahead and make this one. It's sure to be eaten up. 

I found the recipe at Chocolate Moosey. I tweaked it a bit by using dry Ranch dressing instead of the spices...and used a little more. 

This will keep well for a few days so feel free to make ahead. 

Enjoy soon!

BACON & CHEDDAR CHEESEBALL

1 - (8 ozs.) box cream cheese, softened

1-1/2 c. shredded sharp cheddar cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

(or substitute 1/2 pkg. dry ranch dressing for spices)

1/2 c. crumbled cooked bacon (about 5-6 cooked slices)

In a large mixing bowl, beat together the cream cheese, cheddar cheese, onion powder, garlic powder, and salt. Form the mixture into a ball and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.

In a small bowl, add the bacon. Unwrap the cheese ball and roll into the bacon until completely covered. Refrigerate until ready to serve on crackers. For easier spreading, remove from the refrigerator 30 minutes before serving.



You might also enjoy...

Bacon Wrapped Tater Tots

Ranch Mexican Dip (4 Ingredients)

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Kansas Cornbread Salad & Weekend Potluck #165

WELCOME BACK TO WEEKEND POTLUCK!  Thanks so much for taking time to spend with us..

AND....

When I share something worth sharing...again...
I've been thinking about this salad SO much. It's packed with veggies, bacon, beans, tomatoes, cornbread, cheese and a ranch dressing....OUT.OF.THIS.WORLD.DELICIOUS! It will keep nearly a week too.... if it lasts that long!  Kansas Cornbread Salad

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

King Ranch Chicken Mac and Cheese by Spicy Southern Kitchen

Recipes that caught our attention ~

Banana Bread Bites by Syncopated Mama

Homemade Frozen Meatballs by Recipes that Crock

And, a personal favorite ~

Coconut Oil & Sea Salt Brownie Cookies by Table for Seven

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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