With cake mix, strawberry Jell-O, and a creamy lemon topping, this delectable strawberry poke cake is created. Just before serving, if desired, add whole or cut strawberries.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 (12 ounce) packages oyster crackers
- 1 cup vegetable oil
- 1 ½ tablespoons dry Ranch-style dressing mix
- 1 teaspoon lemon pepper
- 1 teaspoon dried dill weed
- ½ teaspoon garlic salt
Instructions
- In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
Reviews
I left out lemon pepper. I also make them in a paper bag and let them sit for awhile to absorb some of the oil. They are awesome! I’ve already made 2 batches and getting ready to make another. My family and friends love them!
This is a favorite of my daughters. It is simple and travels well. I put the mixture in a paper bag and set that on top of a folded paper bag in a cookie sheet. Leave it overnight so all the flavors soak in. Then I put it in airtight containers.
Great recipe. I have made it for several years. It’s always a hit!
Very good and SUPER easy and quick.
Has anyone made these using real butter? Or half butter /half oil? M even thinking ?? browned butter?? ?? ?? ??
My SIL introduced me to these. The only difference is, you should bake them after the coated. The little baking (to golden brown) makes a difference & the whole family LOVES them
This was good, but left a greasy feeling in my mouth. I made it again the same way but baked it in the oven at 300 for about 20 minutes, stirring twice. That helped the crackers absorb the oil and didn’t taste so oily. I also used only one pk of oyster crackers & made up the difference with pretzels & cheezits. Very good that way!
We started a Christmas luncheon for a woman’s club with demitasse cups of tomato/beef bouillion with a few of these seasoned oyster crackers on the side. A big hit with everyone.
These are delicious! I have been just snacking on them but can’t wait to top salads and soups with them too! My toddler loves them too! Thanks!
A guy I used to work with brought these to work one Christmas season. His sister would make them for us every year. Wow….they were addictive! He didn’t know how they were made but I knew there was dill weed, garlic and oil. I found this recipe and know I’ve stumbled upon this favorite snack cracker. I make them a few times a year. A Perfect snack!
this is great…I never thought about using oster crackers…I make pretty much the same thing usind chex cereal and pretzels.
Been making these for years and we always love them.
I used my own homemade dry ranch seasoning mix and instead of garlic salt, I used garlic powder. A full teaspoon, actually. I did bake these, just like I would with Chex Mix. 250 degrees for about 45 minutes, stirring every 15 minutes. Perfect! Great quick snack.
A favorite snack of mine since I was a little kid. This one is perfect!
Another slight version is mix crackers, oil, dry ranch dressing, PLUS 1T.Cayenne pepper and 1T Red Pepper Flakes! So Good. Last a little bit longer because you can not eat them as fast. But you keep going back for more. (I use 2 packets of the Ranch Dressing)
I have been making this for years. My kids love them for snacking on for movie night. They put them in everything. Tomato soup. In a salad. Even on top of veggies they are too found of. Easy to make but hard to keep around.
Here is a variation that our Bunco crowd and my grown children are addicted to. Combine 1 box Cheezit crackers, one box oyster crackers, 1 box Bugles, and one bag Snyders pretzel sticks broken in half. Mix together 1 cup canola oil, 2 packages Hidden Valley Ranch dressing mix, 2 T dill weed. Drizzle over cracker mixture and toss. No baking required and it is not greasy. The lady who made this the first time I had it used the cracker combination I have listed, but she said to use whatever snack items you prefer.
1 C. oil,1 pkg hidden valley Dressing,1/2 tsp. garlic powder,1/4 tsp. lemon pepper,1/4 tsp. dill weed,2 pkgs. oyster crackers. I preheat the oven to 200,then I mix the oil,dressing garlic powder,lemon pepper,dill weed,then toss them to the crackers,spread them out on a jelly roll pan,turn off oven,leave them in the oven for about 1 hour.
Most call for a full packet of the ranch per. and this time I had on thing or ranch and 3 bags or crackers… so this worked out fine… i halved the oil and didn’t have lemon pepper and it turned out just fine!
My family loved these simple and quick to make.
This oil and seasoning mixture is also great when poured over a box of broken up sourdough pretzels. Bake at 200 for one hour, stirring every 15 minutes.