Spring Break

Spring Break for me always means the start of easier, sunnier times. The end of school is not to far from now. Today I am taking Hannah across the state to her "bestest" friend in the whole wide world where she will spend a couple of days. So I am off but leave you with...

Some of my families favorite snacks and recipes. The "Oyster Crackers" can keep in a sealed container for two weeks (if they last that long) and the "B-B-Q Rub" can be used not only on salmon but chicken and pork chops. Enjoy!



OYSTER CRACKERS

1 bag of "Oyster Biscuit crackers" (plain in a 12 or 16 oz. bag)
1 package of powdered Ranch Buttermilk dressing
1/4 tsp of lemon/pepper seasoning
1/2 tsp of dry dill
1/4 tsp of garlic powder
3/4 cup of canola oil

Mix ranch with oil in a bowl until mostly dissolve. Add rest of seasonings.
Empty cracker bag in an ungreased baking sheet pan
Pour oil and seasoning over them and toss them well. I get my "clean hands" in there.

Bake 300 for 15-20 minutes. Keep an eye on them after 15 minutes so they don't burn.
Cool and enjoy with the kids.

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B-B-Q Oven salmon

Combine in a small bowl:
2 tbs of dark brown sugar
4 tsp of chili powder
3/4 tsp of cumin
1/2 tsp of salt
1/4 tsp of cinnamon

Mix well and set aside. (This rub you can now make again and top chicken breast or pork chops before broiling)

For the salmon:
4 6 oz. salmon fillets
squeeze 1/2 lemon over them
Cover them with the rub. Pile it on because as it cooks it will form a sweet and spicy crust.

Bake salmon for 20-25 minutes at 400.

Enjoy.

Hope you try these this week. Let me know how you like them!