Whenever there was a dinner party or social gathering that I had to bring a dish to pass, I was almost always late. Mainly because I never allowed myself enough time to prepare the food I had decided on taking. Everything always took much longer than I anticipated. Sometimes, by the time we arrived, most people were already done eating.
Well, I was tired of that happening so I went on the search for any easy dish that everyone would enjoy. I found this recipe for Ritz casserole on Recipe Lion.
Everything pointed to simple, quick, and delicious so I figured it was worth a shot. When I took it to the next event, I got there on time, and I wasn’t stuck taking leftovers home!
The entire pan was cleared away and the host even washed the dish for me. This is a recipe that is a winner in my book. Try it out on your friends at your next party.
Recipe courtesy of Recipe Lion. Photo credits go to Rita’s Recipes.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Add in some cheddar cheese for extra creaminess.
When I was a teenager there was a recipe for mock apple pie on the Ritz cracker box. I made it and it was delicious. But I didn’t save the recipe. I couldn’t believe how cracker could taste like apples. Wish I still had the recipe.
I made that pie also, in fortunately I didn’t save the recipe either. Maybe one will show up here!!
Ingredients
2 cups sugar
2 tsp. cream of tartar
1-3/4 cups water
Zest and 2 Tbsp. juice from 1 lemon
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
2 Tbsp. butter or margarine, cut into small pieces
1/2 tsp. ground cinnamon
Instructions
MIX sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min.
HEAT oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
ROLL out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 30 to 35 min. or until golden brown. Cool.
Tjis happens to be my son’s favorite pie. I still have my Mama’s recipe card with this written on it. I do add a few more crackers to make it a little more solid. When I make this it blows peoples mind when they find out what it really is.
Great for vegetarians, not for me.
This mock apple pie is so good. When I make it I drop the crackers whole into the pot and if they don’t get soaked I will push down carefully. I’ve never broken them.