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Ingredients

• ✓ ritz cracker
• cooking spray
• butter
• flour
• milk
• velveeta cheese
• elbow macaroni
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
2. 2 Melt 3 tablespoons butter in a medium saucepan over medium heat; whisk in flour. Cook and stir for 2 minutes.
3. 3 Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes.
4. 4 Add Velveeta; cook and stir until melted, about 3 minutes. Stir in cooked macaroni.
5. 5 Transfer mixture to the prepared dish; sprinkle with Cheddar cheese. Combine 5 tablespoons melted butter and cracker crumbs; sprinkle over casserole.
6. 6 Bake in the preheated oven until heated through, about 20 minutes.

By VELVEETA Cheese

Ingredients

• ✓ ritz cracker
• corn oil
• onion
• hot pepper sauce
• sugar
• chili powder
• water
• tomato paste
• hot dog
• yellow mustard

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
2. 2 Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add water and tomato paste; stir. Simmer for 5 more minutes. Remove from heat.
3. 3 Arrange RITZ crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of onions on top of each. Drizzle mustard on top of onions and serve warm.

By RITZ Crackers

Ingredients

• ✓ ritz cracker
• olive oil
• baby spinach
• butter
• shallot
• nutmeg
• heavy cream
• salt
• black pepper
• butter
• shallot
• white wine vinegar
• egg yolk
• lemon juice
• butter
• beef tenderloin

Instructions

1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Ingredients

• ✓ ritz cracker
• garlic
• red wine vinegar
• cajun seasoning
• parmesan cheese
• chive
• buttermilk
• mayonnaise
• cajun seasoning
• vegetable oil
• salt
• garlic
• black pepper
• egg
• all-purpose flour
• pepper
• salt
• pork rib

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place a wire rack over a shallow baking pan and pour 1 cup water into the pan.
2. 2 Season ribs with salt and pepper. Place ribs onto the prepared rack, meaty side up.
3. 3 Roast in the preheated oven until you can gently tear the meat between the bones or an instant-read thermometer inserted into the meat reads 180 degrees F (83 degrees C), 2 1/2 to 3 hours. Remove from the oven and set aside to cool completely.
4. 4 When ribs are cooled, cut into individual ribs.
5. 5 Place flour in a shallow bowl. Place beaten eggs in a small bowl. Pulse crackers in a food processor until finely crushed; you should get about 2 cups crumbs. Mix together crumbs, 1 tablespoon coarse black pepper, granulated garlic, and 1 teaspoon kosher salt in a second shallow bowl.
6. 6 Dredge ribs in flour, dip in eggs, then press in crumb mixture to coat. Set aside.
7. 7 Heat oil in a deep 9-inch skillet to 350 degrees F (175 degrees C). Place ribs meat-side down into hot oil; ribs should be about 3/4 covered with oil. Working in batches, fry ribs in hot oil until crispy and golden brown, 1 1/2 to 2 minutes. Drain ribs on a paper towel-lined plate.
8. 8 While ribs are still hot, sprinkle with Cajun seasoning.
9. 9 Make dressing: Whisk together mayonnaise, buttermilk, chives, cheese, Cajun seasoning, vinegar, and garlic in a bowl until well combined.
10. 10 Serve ribs with dressing.

By RITZ Crackers

Ingredients

• ✓ ritz cracker
• pulled pork
• ham
• baby swiss cheese
• kosher dill pickle
• dijon mustard
• toothpick

Instructions

1. 1 Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2. 2 With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3. 3 To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4. 4 Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5. 5 Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6. 6 Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7. 7 Serve immediately.

By RITZ Crackers