Today I am thrilled to share a blog post from my nine and a half-year old nephew, Thomas. Even though we don’t live nearby, Thomas has spent quite a few vacations with us in Santa Cruz, from a fussy babyhood through a giggling Spongebob Squarepants-dom to the Renaissance child he has grown to be. Thomas loves to read, plays the piano, is working toward black belt, and can sing a mean Lady Gaga cover. Recently he’s started a computer recycling business too, so watch out world! He’s been learning to cook and is here to share a recipe with us. Enjoy!
Hi, I’m Thomas, Maggie’s favorite nephew. [Ed. note: nice try, Thomas, but I think your brother and cousins would like to be favorites, too!] I’ve been taking cooking classes. I have delicious recipes for you. Now, oyster crackers may not seem appetizing but they are. I got this recipe from my grandma. If you want to make it make sure to read the recipe because it is not just a oyster on a cracker.
Photo courtesy http://k-hangingonbyathread.blogspot.com
Ingredients:
- ¾ c. salad oil (olive oil)
- 1 envelope (1.0 oz.) Hidden valley ranch original
- ½ t. dill weed
- ¼ t. lemon pepper
- ¼ t. garlic powder
- 12 – 16 oz. plain oyster crackers
Instructions:
Whisk together first five ingredients. Mix with crackers. Place on a baking sheet and bake at 275 degrees for 15 – 20 minutes.
The first time I made these my grandma told me to mix the lemon pepper and the garlic power in a separate bowl because the garlic power clumps together. Plus, once you put the garlic powder in the olive oil it might not un-clump. This is just a warning in advance, once you start eating you probably won’t want to stop.
- ¾ c. salad oil (olive oil)
- 1 envelope (1.0 oz.) Hidden valley ranch original
- ½ t. dill weed
- ¼ t. lemon pepper
- ¼ t. garlic powder
- 12 – 16 oz. plain oyster crackers
- Whisk together first five ingredients. Mix with crackers. Place on a baking sheet and bake at 275 degrees for 15 – 20 minutes.
Thomas with his Life In A Skillet cousins at the beach
