Thursday, December 28, 2006

Ritz... WOW

Ok, so we're at my beautiful sisters place for Christmas. Everybody was to bring something for dinner, dessert etc.... there was Newfie Peas Pudding, Cottage Roll, Pizza 2 ways, meatballs, hashbrown something or other, my lasagna, Ceaser and tossed salads. Dessert consisted of a wonderful trifle, fresh peanut butter cookies, chocolate cookies, fruit dipped in chocolate, the COOLEST chocolate fountain, and there was this incredible bar style gooey mass in a 13"x9" dish. I cut into it and tasted a small piece. OMG. It was sweet, sticky, and had an excellent creamy frosting. I almost thought I tasted peanut butter. I looked over at my big bro and he was grinning like the Cheshire Cat. He wants me to guess whats in it. I can tell you now, I was not prepared to hear it was Ritz Crackers, Eagle Brand Milk, and Skor pieces, slathered with a cream cheese frosting. Here is the recipe, as well as another I haven't tried yet.

1 - Package of SKOR bar chips (made by ChipIts)
1 - Box of Ritz Crackers, crushed
1 - Can of Sweetened Condensed Milk

Crush Ritz crackers with rolling pin (if you leave them in the bag it is less messy). Add the can of milk, and all but 1/4 cup of the SKOR ChipIts. Mix all ingredients and press into an 8x8 well greased pan.

Bake at 350 for 20 minutes, sprinkle the remaining ChipIts, let it cool and enjoy!

NEED to try this one soon.... i'll let you know the verdict.
RITZ® Mock Apple Pie
Prep Time: 45 min
Total Time: 1 hrs 20 min
Makes: 10 servings

pastry for 2-crust 9-inch pie

36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon

PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.

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