We had a new snack this retreat. New to us anyway. It’s probably been around for a million years, but we are just discovering it at a JSS retreat. And now no JSS retreat will be complete without this snack. A super simple one made out of regular saltine crackers. With unsalted tops. Now you know what those unsalted tops crackers are for! I have always looked at those at the store and thought, “What’s the point?”
Here they are in the jar. Madelyn brought these to the retreat and we made 643 more batches of them before the retreat was over. We even had to send Melissa, the retreat owner, to the store for extra supplies to make them. We are all coming home with swollen ankles caused by salt intake.
It’s impossible for me to describe how delicious they are. Be prepared to eat them by the handful. Don’t even think about trying just one!
And they are especially fantastic with a chocolate cookie on the side. Just sayin’.
Here’s the super simple recipe:
Madelyn’s Simply Marvelous Retreat Snack Crackers
3 sleeves of saltine crackers with unsalted tops
1 pkg dry zesty Italian dressing
1 pkg dry Ranch dressing
1 T red pepper flakes
1¼ c canola oil
Mix the dressings, red pepper flakes and canola oil together. Pour over saltines in an airtight container. Turn the container every 30 minutes for 4 hours. Prepare to eat the whole container in one sitting.
And don’t say I didn’t warn you about eating the whole thing.
Enjoy!
Barb
P.S. Madelyn got the recipe from our friend, Mona. Don’t know if Mona invented this recipe or if it was a family hand-me-down, but it’s delish. Thanks, Mona!
Just Sayin' Sew 
They look really yummy – nice treats.
Whoa! What size jar is that? This is like home made Doritos. It’s a good thing everyone is eating them…….. just sayin. I have always loved saltines, I know I’m weird, especially the little oyster cracker size. I wonder if they would work as well and cure up faster. That chocolate cookie looked really good too. Was it soft and chewy?
What is the recipe for homemade Doritos?
How early can these be made up?
do u have to store it in refrigerator or can it be left out during the retreat?
It does not have to be refrigerated. We leave it on the table the whole retreat. Or until it’s gone. Sometimes we have to make a second batch!
Can you use salted tops?
Can olive oil be used, as well?
I see no reason why you couldn’t use olive oil. Might change the flavor a bit, but I’m sure they’d still be delish! On Jul 11, 2015 8:14 PM, “Just Sayin' Sew” wrote:
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Hello nicee post