Honey Ritz Cracker Sandwiches Recipes

HOT SHREDDED CHICKEN SANDWICHES

Hot Shredded Chicken Sandwiches image

My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!

Provided by Betsy

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12 hamburger buns

Steps:

In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g

PB&J RITZ CRACKER ICE CREAM SANDWICHES

PB&J Ritz Cracker Ice Cream Sandwiches image

Growing up, my favorite snack to make was peanut butter and jelly sandwiches on Ritz crackers. Something about the salty, buttery cracker combined with creamy peanut butter and sweet jam brought me so much joy. This recipe takes that treat to the next level by turning it into a homemade ice cream sandwich. Peanut butter and raspberry jam are swirled into vanilla ice cream, hen sandwiched between Ritz crackers and rolled in peanuts for a delightful dessert.

Provided by Food Network

Categories dessert

Time 1h20m

Yield 15 mini sandwiches

Number Of Ingredients 5

Ingredients

1/2 cup creamy peanut butter
1 pint vanilla ice cream, softened at room temperature for about 10 minutes
1/3 cup raspberry jam
30 Ritz crackers
1 cup crushed salted peanuts, optional

Steps:

Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides.
Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.
Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight.
Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts.
Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy!

HONEY HADDOCK

Honey Haddock image

A sweet and savory baked stuffed haddock that's so easy to prepare and will impress any guest.

Provided by Dollie

Categories Seafood Fish

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

¾ cup butter, divided
2 (4 ounce) packages buttery round crackers (such as Ritz®), crushed
1 ½ pounds haddock, patted dry
½ cup honey
1 teaspoon dried parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
Place haddock a shallow baking dish and cover with butter-cracker mixture.
Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

Nutrition Facts : Calories 574 calories, Carbohydrate 47.5 g, Cholesterol 126.5 mg, Fat 32.5 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 16.2 g, Sodium 534.2 mg, Sugar 26.2 g

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