Sinful Saltines ;)

I'm calling them sinful, because they are drenched (and I mean it) in oil ... that's why they are so tasty! There are a lot of different recipes for seasoned crackers, but many call for a ranch or italian dressing dry-mix. I didn't have either of these on hand, so I came up with my own concoction. The only thing different that I did than what I listed below is that I added a tsp of salt, but because they were super salty, I'll skip the extra salt next time and just use the ingredients included below.

2-gallon Ziploc bag
2 sleeves of saltine crackers
1 cup canola oil
2 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Litehouse Freeze-Dried Parsley (in refrigerated produce section)
1 tsp onion salt

Put saltine crackers into the Ziploc bag. In a bowl, mix oil and seasonings well & then pour into the ziploc bag over the crackers. Close the bag and then shake and shift the bag, covering the crackers. Repeat the shaking and shifting every 20 minutes for about 4 hours, allowing the crackers to absorb the oil. Serve alone or with cheese. Store in an airtight container. Enjoy!

Peaches & Cream Cake

Here's the cake I made for C34 Life Group last night! FYI - I only baked mine for 38 minutes and it was ready.

Ingredients

Cake:
* 1 box (2 layer) yellow cake mix (I used French Vanilla)
* 1 can (21 oz.) LUCKY LEAF Peach Pie Filling
* 2 eggs
* 1/2 c. sour cream

Frosting Ingredients:
* 8-oz. pkg. cream cheese, softened
* 1 Tbsp. butter, softened
* 1 tsp. vanilla extract
* 2 c. powdered sugar

Directions

Cake: Combine first four ingredients in medium bowl. Mix until smooth. Spread evenly in greased 9x13-inch pan. Bake at 350 deg F. for 40 to 50 minutes, or until cake springs bake when lightly touched in center. Cool. Spread with Cream Cheese Frosting. Cream Cheese

Frosting: Combine cream cheese, butter and vanilla in small mixing bowl. Gradually beat in powdered sugar until smooth. Spread on Peaches 'n Cream Cake.

Makes 12 servings

The original recipe can be found on the Lucky Leaf website.