Connie, I make the oyster crackers like Paula Dean does with cheezits. My GS loves them. Recipe just a tad different.
I have to hide them in the car truck so I won't get into them when it is cold enough.

2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor) ***use cheezits
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill ***Use Italian seasoning
1 teaspoon garlic powder
1 teaspoon celery salt ***use lemon pepper
Directions
Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigera

I have a recipe for caramel corn. My husband made a batch the other day. It doesn't have marshmallows in it though, so let me know if you're interested in the recipe.

I make caramal cheetos! :o)
Also known as Reindeer droppings!

Would this be the recipe?

1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
12 c. popcorn

Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.

Yes thats the ingredients Mammie. I think my recipe says 8 large marshamllows.

Tell me more about it..the caramel stays soft? does it get sticky at all? (dental work pulling?) LOL

Susan, I'd love your recipe..I used to have one that was super good..but I can't find it...

Mine the carmel is soft. No problems at all. I made a double batch and I think I will end up making more, cause DH and I have both been into it.

This is the one I used:

Soft Carmel Corn
3 qts popped corn
1/2 cup brown sugar
8 regular (not mini) marshmallows
1 stick butter or margarine
Place marshmallows in 2 qt glass bowl, then place on top, brown sugar and butter. Micro for 3 minutes, watch close to make sure marshmallows don't expand over sides of bowl. Try to stir so marshmallows become liquidy with the rest of the hot liquid.
Add 1/4 teaspoon baking soda. Mix thoroughly. It should start to look at little foamy. If not, don't worry it will be ok. Place in microwave and cook another 30-40 seconds. Remove and pour over popped corn. Keep in bags when cooled and set.

Baked Caramel Corn

26-28 cups popped corn
1 cup butter or margarine
2 cups of firmly packed brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda

Melt butter in 2 quart saucepan
Stir in sugar, syrup and salt
Bring to a boil, stirring constantly
Remove from heat, stir in soda and vanilla
Gradually pour over popped corn, stirring well
Turn into roasting pan (actually, I stir the mixture into the popcorn right in the pan)
Bake in 250 deg. F. oven for 1 hour, stirring every 15 minutes.
Remove from oven, cool completely, then break apart. Sore in covered container or in plastic bags.

thanks

You're welcome. Oh, and to answer your other question..the caramel doesn't stay sticky, it gets "dry", so it's not messy to eat at all. Also, I would suggest stirring the caramel corn while it's cooling too, so it doesn't cool off into one big lump.

My family uses Susans recipe and for the popcorn they use Vitners puffed corn which is already made and bagged. It is delicious. It is a midwest product so when I was in IL for a few days I packed my suitcase with it and brought it back to CA. I will be maiking it and giving it as a gift.