Isn’t it funny how we (or at least me) sometimes don’t hesitate to tackle insurmountable tasks and then get overcome by those that are simple? What could be so hard about seasoning already made saltine crackers? Barry loves Seasoned Oyster Crackers and so when a friend told me about a similar recipe for saltines, I couldn’t wait to try them . . . until I read the recipe. Two years passed and I still hadn’t made them. Why? Well it had to do with the recipe – I just could not visualize drenching crackers in seasoned oil and then shaking them at intervals until that oil was all absorbed! Yes, that’s kind of how the oyster crackers are made . . . but then they are at least baked in the microwave. Can’t tell you how many times I’ve almost grabbed a box of saltines, determined to at least give the recipe a try. Sometimes I’ve even had the box in my grocery cart, only to return it to the shelf. But, yesterday I resolved to finally give the recipe a try. With the saltines on the counter, I searched for my two-year-old recipe – I knew where it used to be but must have moved it to a new “safe” place! Never fear -- a quick Internet search rewarded me with several options. Using those, I created my own version — it’s a whole lot like our Seasoned Oyster Cracker with the addition of spicy peppers. Barry gave the crackers a “thumbs up” and I’m left wondering why it took me so long to give this recipe a try. We shared this recipe with Chattering Kitchen -- check out Mehereen's blog by clicking on her blog name and see what she's done with our recipe + access her recipe collection. Spicy Saltine Crackers 1 (16 oz.) pkg. saltine crackers 1 cup canola oil (I try to stick with just 1 cup but you can increase to 1 1/4 cups if you prefer) 1 (1 oz.) pkg. Ranch-style dry dressing mix (the pkg. is equivalent to 3 Tbsp.; I generally use 4 Tbsp.) 1 to 2 tablespoons crushed red pepper flakes (Barry prefers 1 tbsp. but I’d go with 2 if they were just for me) 2 teaspoons dried dill weed 2 teaspoons dried Italian seasoning blend 1. Place crackers in rows on their edges (not lying flat) in a container with a sealable lid. Crackers fit nicely in a 8 1/2" by 12" plastic container. 2. In a bowl, whisk oil, dry dressing mix and seasonings together; pour mixture evenly over rows of crackers. Crackers have been drenched in oil! 3. Replace lid, ensure a tight seal and invert back and forth slowly and gently several times. Let container sit upside down for 15 minutes then right-side-up for 15 minutes. Repeat this process every 15 minutes for one hour. Crackers have been inverted.After multiple inversions, lots of shaking and a brief stint in the microwave, the crackers are done . . . and quite delicious (even if I do say so myself). 4. Store in a sealed container.