Every year around the holidays my mom always made these oyster crackers. They were so good, and I used to sneak handfuls of them when she wasn’t looking, thereby spoiling my appetite. She hasn’t made them for a long time, but maybe we’ll re-visit this recipe over the holidays. This recipe comes from Runs with Spatulas:
1 (12 ounce) package oyster crackers
1 package dry ranch dressing mix
3/4 cup canola oil
1 teaspoon fresh dill weed, finely chopped
1 teaspoon salt-free lemon pepper seasoning (such as Mrs. Dash’s)
1/4 teaspoon garlic powder
Preheat oven to 200 degrees F.
In a large bowl, whisk together dressing mix, oil, dill, lemon pepper, and garlic powder. Add oyster crackers and toss to coat thoroughly.
Divide crackers between two baking sheets. Spread crackers out into a single layer. Bake at 200 degrees for 10 minutes. Allow crackers to cool on the pans, then transfer to an airtight container.
Makes: 12 servings (about 1 ounce each or roughly 70 crackers)
Read the recipe here.
Hot Chocolate Surprise Cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not dutch process)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
15 large marshmallows, halved crosswise
3 cups confectioners’ sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp. unsweetened cocoa powder (not dutch process)
1/4 cup plus two tablespoons milk
3/4 teaspoon pure vanilla extract
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
Slowly add flour mixture 1/2 cup at a time until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, about 2 inches apart. Bake cookies, rotating half way through, until firm 8 to 10 minutes. Remove baking sheets from oven, and immediately place a marshmallow half in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Place confectioners’ sugar in a medium bowl.
In a saucepan, melt butter and cocoa powder over medium-low heat, stirring occassionally until butter melts. Add butter mixture to confectioners’ sugar. Whisk in milk and vanilla until smooth.
Spread about 1 tablespoon of frosting over the top of each cookie, until marshmallow is covered. Let stand until set, about 10 minutes. Store in single layers in airtight containers at room temperature for up to two days.