Cheez-Its Got Hot
I hope you all had a good weekend. Since it was cold and wet, I spent mine making bread and snacks. I love making these spicy Cheez-Its to eat as a snack. I make them to take camping in the summer and to give as gifts at the holidays. You decide how much spice to put in by adding more or less. They also make a nice homemade Christmas gift.
When my whole family got together for Christmas, a couple of my aunts and my mom would sometimes bring the Chex mix stuff that we all know and like. Nannie Polly had a small bar table in her kitchen. She called it "early eats," and she put her pear salad and pickled peaches on it. I also remember that she did something different with gherkin pickles. I think they were wrapped in ham with some cream cheese, but I'm not sure because I never ate them. I've never really liked gherkins, but she liked them a lot. I also remember that when she canned pickled peaches in glass jars, she didn't take them out. She would tell you it was too pretty to look at and one less dish to wash.
- 12.4-ounce box of Fired Up Cheez-Its Cheez-Its Melt 1 stick of salted butter
- Dry ranch dressing mix, 1 packet
- 1-2 T. red pepper flakes, or to taste
- 1 1/2 tsp. grated parmesan cheese
- 1/2 pinch of garlic powder
- 1/2 pinch of onion powder
- 1/2 tsp. dillweed
- Put the Cheez-Its in a big bowl for mixing.
- Mix gently to coat the crackers with the rest of the ingredients.
- Spread the crackers out evenly on a baking sheet with a rim and parchment paper on it.
- Bake at 250 degrees for 20 minutes, turning the crackers over after 10 minutes.
- Let it cool, then put it in a jar that keeps air out.