Type what you have

Ingredients

• ✓ buttery round cracker
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
2. 2 Spread peanut butter onto a cracker and top with another cracker creating a sandwich. Repeat until all the crackers are used.
3. 3 Line a baking sheet with waxed paper.
4. 4 Gently place a cracker sandwich into the melted chocolate; spoon chocolate over the cracker until covered. Carefully lift coated cracker sandwich out of chocolate using a fork to strain off the excess chocolate and place on the prepared baking sheet. Repeat with remaining cracker sandwiches and chocolate; refrigerate until chocolate is hardened.

By Sarah

Ingredients

• ✓ buttery round cracker
• chicken
• cream of mushroom soup
• poultry seasoning
• hamburger bun

Instructions

1. 1 Combine shredded chicken, condensed soup, crushed crackers, and poultry seasoning in a large saucepan over medium heat. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve warm on buns.

By Betsy

Ingredients

• ✓ buttery round cracker
• cream cheese
• cocktail sauce
• shrimp
• lime

Instructions

1. 1 Place cream cheese in center of serving platter.
2. 2 Stir together cocktail sauce and cooked shrimp in a bowl until evenly coated. Pour mixture over cream cheese.
3. 3 Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
4. 4 Place crackers and lime wedges around edge of plate and serve.

By Lann Clower

Ingredients

• ✓ buttery round cracker
• butter
• vanilla ice cream
• milk
• pistachio pudding mix
• whipped topping
• toffee bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
4. 4 Combine ice cream, milk, and pudding mix in a bowl; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

By tracyc

Ingredients

• ✓ buttery round cracker
• corn
• cream-style corn
• sugar
• egg
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about 1/2 of the crushed crackers into the corn mixture.
3. 3 Sprinkle remaining crushed crackers over the top of the mixture and drizzle with remaining butter.
4. 4 Bake in preheated oven until beginning to brown, 25 to 30 minutes.

By EARTHLYCHARM

Ingredients

• ✓ buttery round cracker
• catfish fillet
• onion
• egg
• salad dressing
• yellow mustard
• old bay seasoning
• vegetable oil

Instructions

1. 1 Place catfish in a saucepan with enough water to cover; bring to a boil. Cook until fish flakes easily with a fork. Remove from heat and drain water.
2. 2 Mash fish in the saucepan. Stir in crackers, onion, egg, salad dressing, mustard, and Old Bay until evenly blended. Form into 8 patties.
3. 3 Heat oil in a large, heavy skillet over medium-high heat. Fry patties in hot oil until golden brown on both sides. An instant-read thermometer inserted into the center of a patty should read at least 145 degrees F (63 degrees C). Drain on a paper towel-lined plate and serve hot.

By Bobbie Kaye

Ingredients

• ✓ buttery round cracker
• pheasant breast
• meat tenderizer
• all-purpose flour
• seasoned salt
• pepper
• potato flake
• egg
• milk

Instructions

1. 1 Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
2. 2 Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
3. 3 In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
4. 4 Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

By Debra Patterson

Ingredients

• ✓ buttery round cracker
• chicken breast
• cream of chicken soup
• sour cream
• sherry
• salt
• pepper
• poppy seed
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place chicken in the prepared baking dish. Combine soup, sour cream, and sherry in a bowl; pour or spoon over chicken. Season with salt and black pepper.
3. 3 Combine crushed crackers and poppy seeds; sprinkle over chicken. Season with salt and black pepper. Drizzle melted butter over cracker layer. Cover baking dish.
4. 4 Bake in the preheated oven for 30 to 45 minutes, uncover for the last 5 minutes. Let stand before serving, 3 to 5 minutes.

By Janet Schaufele

Ingredients

• ✓ buttery round cracker
• chicken breast
• egg noodle
• cream of mushroom soup
• cream of chicken soup
• sour cream
• salt
• black pepper
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.
3. 3 Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
4. 4 Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
5. 5 Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.
6. 6 Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.
7. 7 Sprinkle mixture over top of casserole.
8. 8 Bake in the preheated oven until heated through and browned on top, about 30 minutes.

By Dawne

Ingredients

• ✓ buttery round cracker
• cooking spray
• parsley
• saltine cracker
• celery salt
• garlic
• sea scallop
• imitation crabmeat
• butter
• white cooking wine
• shrimp

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
3. 3 Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
4. 4 Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
5. 5 Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.

By Julie Cahoon

Ingredients

• ✓ buttery round cracker
• green bean
• white corn
• cream of celery soup
• sour cream
• cheddar cheese
• onion
• celery
• green bell pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans, corn, soup, sour cream, Cheddar cheese, onion, celery, and bell pepper in a large bowl. Transfer to a 2-quart casserole dish.
3. 3 Combine melted butter and crushed crackers in a bowl; sprinkle on top casserole.
4. 4 Bake in the preheated oven for 45 minutes.

By DIVER3DOWN

Ingredients

• ✓ buttery round cracker
• apple
• orange
• brown sugar
• cheddar cheese
• walnut
• butter
• all-purpose flour
• cinnamon
• baking powder
• nutmeg
• clove
• non-dairy creamer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toss together apples, oranges, brown sugar, cheese, and walnuts in a large bowl. Spread evenly in a 9x13-inch baking dish. Sprinkle crushed crackers over the top.
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour, cinnamon, baking powder, nutmeg, and cloves until well combined. Pour over crushed crackers, then drizzle with creamer. Cover with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and uncover. Stir gently to fold in crust.

By LVD

Ingredients

• ✓ buttery round cracker
• olive oil
• green onion
• crabmeat
• egg
• mayonnaise
• mustard
• garlic powder
• cayenne pepper
• old bay seasoning
• salt
• panko bread crumb
• bread crumb
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over high heat. Sauté green onions in hot oil until tender; set aside to cool slightly.
2. 2 Combine crabmeat, sautéed green onions, crushed crackers, egg, mayonnaise, dry mustard, garlic powder, cayenne pepper, garlic powder, Old Bay seasoning, salt, and pepper. Form into ten 1/2-inch-thick patties.
3. 3 Place bread crumbs in a shallow bowl. Press patties in bread crumbs to coat.
4. 4 Heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook patties in hot oil until golden brown on each side. Drain briefly on a paper towel-lined plate and serve hot.

By Rod Mowery

Ingredients

• ✓ buttery round cracker
• bacon
• brown sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
3. 3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

By Gayle Woodle

Ingredients

• ✓ buttery round cracker
• butter
• haddock
• honey
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 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.
3. 3 Place haddock a shallow baking dish and cover with butter-cracker mixture.
4. 4 Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
5. 5 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.
6. 6 Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

By Dollie

Ingredients

• ✓ buttery round cracker
• margarine
• broccoli
• onion
• cheddar cheese
• instant rice
• cream of mushroom soup
• water

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the crushed crackers into a small bowl. Mix in the melted margarine until evenly coated; set aside.
3. 3 Stir the broccoli, onion, Cheddar cheese, rice, condensed cream of mushroom soup, and water in 2 quart casserole dish. Sprinkle with the cracker crumbs.
4. 4 Bake in the preheated oven until the casserole is hot in the center and the top is browned and bubbly, 45 minutes to 1 hour.

By annette

Ingredients

• ✓ buttery round cracker
• cream of chicken soup
• cream of celery soup
• chicken and rice soup
• mayonnaise
• onion
• chicken breast

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.
3. 3 Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
4. 4 To Microwave: Put in microwave for 20 minutes.

By Jami

Ingredients

• ✓ buttery round cracker
• cauliflower
• carrot
• egg yolk
• salt
• lemon juice
• hot pepper sauce
• butter
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
3. 3 While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
4. 4 Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

By FRENO

Ingredients

• ✓ buttery round cracker
• corn
• green bean
• cream of celery soup
• cheddar cheese
• sour cream
• onion
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Mix together corn and green beans in the prepared dish. Stir together condensed soup, Cheddar cheese, sour cream, onion, and salt in a large bowl until well combined. Spread over corn mixture in the dish.
3. 3 Place crushed crackers in a medium bowl and stir in melted butter until combined. Spread cracker mixture over the top of casserole.
4. 4 Bake in the preheated oven until casserole is bubbly and topping is golden brown, about 45 minutes.

By renee mae

Ingredients

• ✓ buttery round cracker
• water
• cornstarch
• sriracha hot sauce
• sesame oil
• gochujang
• soy sauce
• brown sugar
• water
• beef broth
• rice wine vinegar
• garlic
• sesame seed
• green onion
• garlic
• ginger
• soy sauce
• black pepper
• salt
• gochujang
• ground beef

Instructions

1. 1 Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
2. 2 Cover and refrigerate for about 30 minutes.
3. 3 Preheat the oven to 450 degrees C (220 degrees C).
4. 4 Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
5. 5 Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
6. 6 Transfer meatballs to a plate while preparing the sauce in the same skillet.
7. 7 Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
8. 8 Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
9. 9 Serve garnished with toasted sesame seeds and green onions.

By John Mitzewich