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Wednesday, December 16, 2015

5 Easy and Festive Holiday Bites Using RITZ Crackers ~ Because nothing says Christmas like a festive Ritz cracker...Yum!

Ritz Mint Thins
Chocolate chip cookies are so last year. Leave these chocolaty, minty taste sensations out for Santa and just see what he puts under your tree.

2 package(s) (4 ounces each) semi-sweet baking chocolate, melted, slightly cooled
1/4 tablespoon(s) peppermint extract
36 whole(s) RITZ Crackers
1 (6-inch) candy cane, crushed
Mix chocolate and extract. Dip crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in a single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. Refrigerate 30 minutes or until chocolate is firm.

RITZ Monte Cristo Bites
Meet the season's tastiest, tangiest sweet-and-spicy appetizers. And all of this goodness fits between two little crackers.

3 tablespoon(s) seedless strawberry jam
1 tablespoon(s) mayonnaise
1 teaspoon(s) finely chopped fresh jalapeño peppers
12 slice(s) (thin) Swiss cheese slices
6 slice(s) (thin; 1/4 pound) deli honey ham
72 RITZ Crackers
Heat oven to 350 degrees F. Mix first 3 ingredients until blended. Cut each cheese and ham slice into 6 pieces. Place crackers in single layer on rimmed baking sheet; cover with cheese. Top half the cheese-topped crackers with ham. Bake 2 to 3 minutes or until cheese begins to melt. Spoon small dollop of jam mixture over ham-topped crackers; cover with remaining crackers, cheese sides down, to make sandwiches. Serve warm.


RITZ Crab Balls with Sriracha Aioli
These flavor-packed crab balls are loaded with sweet, savory, and spicy elements, and are practically a party in themselves.

1/4 cup(s) mayonnaise
2 tablespoon(s) Dijon mustard
1/2 teaspoon(s) Sriracha sauce (hot chili sauce)
1/4 cup(s) canned crushed pineapple, well drained, reserving 1 tablespoon of juice, and divided
1 pound(s) fresh crabmeat, well picked over
1/4 cup(s) finely chopped red peppers
2 tablespoon(s) finely chopped red onions
1 teaspoon(s) finely chopped fresh jalapeño peppers
1 teaspoon(s) seafood seasoning
2 eggs, beaten
50 RITZ Crackers, finely crushed (about 1 3/4 cups), divided and Oil, for frying
Mix first 3 ingredients until blended. Stir in pineapple juice; set aside. Combine crushed pineapple with next 6 ingredients; stir in 1 cup cracker crumbs. Refrigerate sauce and crab mixture 1 hour. Shape crab mixture into 42 (1-inch) balls; coat with remaining cracker crumbs. Heat 1 inch of oil in medium saucepan to 350 degrees F on medium-high heat. Add crab balls, in batches; cook 2 to 2 1/2 minutes or until golden brown. Remove from pan with slotted spoon; drain on paper towels. Serve with sauce.

RITZ Fig and Prosciutto-Stuffed Brie
A fig jam and prosciutto stuffing is the perfect sweet and salty complement to soft, gooey Brie cheese and crunchy crackers.

2 ounce(s) prosciutto, chopped
1 wheel(s) (1/2 pound) Brie cheese
1/4 cup(s) fig jam
2 tablespoon(s) chopped fresh parsley
RITZ crackers
Cook prosciutto in small nonstick skillet on medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove from skillet. Cut cheese horizontally in half; place bottom half on baking sheet. Spread with half the jam; top with half the prosciutto and cover with top of cheese. Repeat layers of jam and prosciutto. Bake 5 to 8 minutes or until brie is softened. (Do not bake until cheese starts to ooze.) Transfer cheese to serving plate; sprinkle with parsley. Serve with crackers.

RITZ Horseradish Roast Beef Toppers
Impress your guests with these stylish and easy holiday appetizers.

4 slice(s) (5 ounces) deli-style roast beef
1 Granny Smith apple
30 RITZ Crackers
4 ounce(s) Cheddar cheese with horseradish, cut into 30 thin slices
2 green onions, thinly sliced
Heat oven to 350 degrees F. Cut each meat slice into 15 pieces. Cut apple into 30 slices, then cut each slice crosswise in half.
Place crackers in single layer on baking sheet; top with apples, meat, and cheese. Bake for 3 minutes or until heated through. Sprinkle with onions.

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