ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Ritz Crackers

Misc.
I hadn't thought about that aspect of it Betsy, but I still might try it at Christmas time.
Maybe the Ritz crackers could be broken in half to fill in the spaces in the pan. Sounds like a challenge.
MsgID: 019877
Shared by: Elly,Ohio
In reply to: re: Ritz crackers
Board: Vintage Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Charlie Rich Cracker Bars (using saltines, 1960's)
  Betsy at Recipelink.com
2 ISO: I wonder if these could be made with ritz crackers (nt)
  Elly, OH
3 re: Ritz crackers
  Betsy at Recipelink.com
4 Thank You: Ritz Crackers
  Elly,Ohio
5 You're welcome Elly!
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Captain D's Sweet and Sour Sauce
  • CAPTAIN D'S SWEET AND SOUR SAUCE 1 (12 ounce) jar pineapple preserves 1 cup prepared mustard 1 cup horseradish In a saucepan, combine all ingredients. Heat and serve. I had trouble finding horseradish so I used...
  • White Bean Chicken Chili (repost)
  • White Bean Chicken Chili - Good Stuff Board: Cooking Club at Recipelink.com From: Rachel - South 12-23-2003 I wanted to share this with others since it's cool or cold pretty much everywhere now that its officially winte...
  • Southern Pound Cake comment -
  • This is a note to Dianne about her "soupy" pound cake. I just finished taking the Southern Pound Cake out of the oven - Gina's recipe. It is a wonderful recipe, BUT, if I had taken it out of the oven in the 70-80 min...
  • Spinach Bisque
  • This recipe is from Bread and Butterflies 2. SPINACH BISQUE 3 pkgs. frozen spinach 2 cans chicken broth 2 Tablespoons chopped onion 4 Tablespoons butter 4 Tablespoons cornstarch 1/2 large jar Cheez Whiz or 8 ounces V...
  • Spaghetti with Red-Hot Tomato Sauce
  • SPAGHETTI WITH RED-HOT TOMATO SAUCE 4 quarts water (at least) salt (as needed) 1 pound spaghetti or dried bucatini (or 1 1/2 pounds fresh pasta) 3 to 4 tablespoons freshly grated parmigiano reggiano cheese (or other p...
ADVERTISEMENT
  • Classic Blueberry Crumbcake (Martha Stewart recipe)
  • CLASSIC BLUEBERRY CRUMBCAKE 2 1/2 cups all- purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon coarse salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for the pan...
  • Chocolate Zucchini Bread (repost)
  • CHOCOLATE ZUCCHINI BREAD Board: All Baking and Breadmaking at Recipelink.com From: Meryl 12-18-2001 Makes 2 (9x5-inch) loaf pans (20 servings) 2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 c...
  • Cream Cheese Supreme
  • CREAM CHEESE SUPREME Cream cheese is easy to embellish with diced vegetables and herbs, fruit and honey, or nuts and maple syrup. It's then ready to spread on a bagel or add to a veggie pita. Here, for banana-lover...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Ritz Crackers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!