Shari morgan joined us in the studio to make some tasty snacks


Baked Seasoned Saltines


Saltine crackers (about 15)

Approximately 1/2 stick melted butter

Sprinkling of your favorite Herb Blend: Taco seasonings, garlic powder, onion powder, ranch dip powdered rosemary, tarragon, dill (have fun with the flavors!!)


Preheat oven to 350. Lay the saltines on a lightly sprayed sheet pan or baking dish (8 x 11 works perfectly) and drizzle the butter evenly onto the crackers. Lightly sprinkle herbs/seasoning on the crackers and place in oven. Do not put salt on them unless they are unsalted crackers. Allow to toast for 8-10 minutes. Pull out, cool and serve with dips and delicious cheeses!

Use a larger sheet pan or baking dish for larger quantities – increasing amount of butter to match. Extra Virgin Olive Oil might be good with rosemary & sea salt!




  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Separate out the biscuits and cut a hole in the middle of each one,
    like you would a doughnut.

  1. Carefully slide doughnuts into hot oil. Fry until golden brown on both
    sides. Drain briefly on wire racks placed over baking sheets.
  2. Place the sugar in a bowl and roll the hot doughnuts in the sugar.
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