I have fond childhood memories of eating saltine crackers. My family used to live a thirty minute drive, on a gravel road, away from our church. We lived on a ranch which means there were lots of chores to be done in the mornings. The whole family got an early start because my Mom insisted that we be on time to church. Now that I am the Mom in my house…I insist that we be on time to church. Thanks Mom!! We were always at church for more than three hours. Then the whole family would load up in the station wagon and head up the hill for home.
How does this story apply to my love of soda crackers? Well, by the time we walked through the door we were all STARVING! It became our tradition to eat saltine crackers with butter on them. We did this every single Sunday that I lived at home! You just wanted to make sure that you buttered your stack and got out of dodge before my Dad wandered in. Because if you happened to be standing there with a big tall buttered stack of crackers, yup, they were his!
I still love saltines and have been tempted to do something to fancy them up for some time. When I saw Trish from Mom on Time Out make Easy Spicy Ranch Crackers, I knew I wanted to try my own version. I thought these crackers would be a perfect snack for the big game on Sunday!
I found these mini saltines and knew they would be perfect. I had never seen them before. Is this a new thing or have you all been enjoying them forever?
Of course I used real butter to make these crackers! I whipped them up in a snap too!
I had to hide them before I ate them all. When Justin came in the house, of course he started nibbling on them. Well, maybe it was more than a nibble. He declared, “these crackers are pretty dang good”.
- 1 11 oz. box of mini saltine crackers (Premium brand)
- ⅓ c. butter
- 2 T. Parmesan cheese
- 1 pkg. dry ranch dressing mix
- 1 t. crushed dried rosemary
- In a large microwavable bowl, melt butter. It took me me 30 seconds.
- Add Parmesan cheese, Ranch seasoning and rosemary to melted butter. Stir to combine.
- Add crackers and toss to coat.
- Microwave in 30 second increments for 2 minutes. Stirring after each 30 seconds.
- Spread on a baking sheet lined with wax paper. Let set to cool.
- Store in an air tight container.
Pyper says
January 29, 2014 at 9:16 amWill have to try these since my hubby has the same childhood memories:) Looks yum!
Elaine Duckett says
February 5, 2014 at 1:04 pmI remember all of the kids lining up at the counter on Sunday’s to make “their” stack of soda cracker after getting home from church. It seems like some used more than their fair share of butter on “theirs.” Those are probably the ones Dad took.
Never seen mini crackers before but I will start looking and make a batch to eat while watching this years episodes of American Idol.
Mom
Candi says
July 10, 2016 at 7:10 pmHow long do they need to microwave? 30 second increments until what happens?
Amy Engberson says
July 17, 2016 at 11:52 pmYou need to microwave them for a total of 2 minutes, microwaving in 30 second increments. So you will microwave for 30 seconds then stir. Repeat that step three more times. I like to spread my crackers out on a wax paper covered baking sheet and let them cool.
Kris says
October 8, 2016 at 8:17 pmThought I’d share this with you….this is similar to a recipe I make…I can’t wait to try this!
My recipe is:
3 bags oyster crackers
1/4 c vegetable oil
1 teaspoon dill weed
2 packages powdered ranch
Mix all together and bake for 1/2 hour at the lowest setting your oven will go, mix and bake for another 1/2 hour. Repeat, cool and enjoy!
I usually have to make 21 bags at a time! (You read that right). My nephews, children, and grandchildren fight over them!
I can’t wait to try your recipe!
Email me anytime to share recipes!
Amy Engberson says
October 10, 2016 at 9:18 amI love it when readers share recipes with me! That sounds amazing and I’m going to try it soon! Thanks for sharing! You can sign up for my email subscription to be included in emails about recipes that I have posted!
Stacey says
February 1, 2017 at 11:13 amDo you use actual grated Parmesan cheese or the powdered stuff?
Stacey says
February 1, 2017 at 4:59 pmDid you use actual grated Parmesan cheese or did you use the powdered stuff?
Amy Engberson says
February 6, 2017 at 4:49 pmAs much as I love freshly grated Parmesan cheese, this recipe works really well with the powdered stuff!
Margaret Walters says
September 12, 2017 at 3:28 pmThese were really good but I’ll add a little red pepper next time.
Amy Engberson says
September 14, 2017 at 3:07 pmMmmm! I like that idea! If my family coudl handle the heat I’d add it too!
Claire says
November 5, 2017 at 1:17 pmI tried this with “real” Parmesan cheese since it was all I had. I even tried to make it really fine by running it through my mini food processor. Sadly it clumped badly. Some crackers were covered too thickly and others had almost none. I will use “green can Parmesan “ next time. (And soon!)
Amy Engberson says
November 7, 2017 at 8:21 amHi Claire! The cheese on these crackers gets a little clumpy no matter which cheese you use but I think using the can kind helps! In my opinion cheese always tastes amazing even when it’s a little clumpy!
Workmom says
February 10, 2018 at 8:37 pmHow long does this keep in the air tight container? If I need it for a party Wednesday when is the earliest I can make them?
Amy Engberson says
February 12, 2018 at 11:58 pmI’m not sure I responded quickly enough to help you! Sorry! These should last for a couple days in an airtight container and still taste fantastic!