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Cracker Snackers


Thursday, January 01, 2004
American/Appetizers-Side Dish/Snack
22 servings, 1 cup each
1 envelope (1 oz.) ranch-style salad dressing mix
1/4 tsp. dried dill weed
1/4 tsp. lemon-pepper seasoning
1/8 tsp. garlic powder
1 bag (12 oz.) oyster crackers
1 bag (3 oz.) low-fat microwave popcorn, popped
2 C. cheddar cheese fish-shaped crackers
4 C. low-fat pretzels (small knots)
Butter-flavored cooking spray
2 zip-top storage bags, 1 gallon size
Preheat oven to 200 degrees F. In a small bowl, combine salad dressing mix, dill, lemon-pepper and garlic powder. Set aside. In a very large mixing bowl (or two large mixing bowls), combine oyster crackers, popcorn, fish-shaped crackers and pretzels. Make a well in cracker mix. Spray lightly with butter-flavored spray. Stir and spray again. Repeat 2 or 3 more times or until mix is very lightly coated with spray. Place cracker mix into 2 zip-top bags. Divide seasoning mix between the two bags. Seal and shake bag to coat cracker mix with seasoning. Pour into two 9-x13-inch baking dishes. Bake for 1 1/2 hours, stirring every 30 minutes.
Nutrition Facts:
118 calories, 22g carbohydrate, 3g protein, 2.9g fat, 0.3g saturated fat, 2mg cholesterol, 1.3g dietary fiber, 449mg sodium
Original recipe by Cherree Adams, MS, RD, LD and Janet Potts, RD, LD
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