Ritzy Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

Steps:

• Melt chocolate bark.
• Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others.
• Dip sandwiches in chocolate bark, coating them with chocolate.
• Put chocolate covered sandwiches on cookie sheets covered in wax paper.
• Completely cool.

Steps:

• Put peanut butter between crackers.
• Melt almond bark over double boiler.
• Dip crackers into almond bark and lay them on wax paper.

Steps:

• spread peanut butter on crackers and top with another cracker.
• prepare several.
• slowly melt morsels on low heat.
• dip cookies in melted morsels, place on wax paper.
• cool.
• place in container and refridge.

Steps:

• Cook eagle brand in small saucepan watching carefully.
• Stir until real thick and add pecans and remove from stove.
• Spread 1 teaspoons between two ritz crackers.
• Cool before storing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
• In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
• Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).

Steps:

• Cook dates, milk and pecans until thick.
• Line crackers on cookie sheet.
• Put a dollop of mixture on each cracker.
• Bake 350 for 20 to 30 mins and cool.
• Mix powdered sugar, butter and cream cheese together,top each cracker with this mixture.
• Put in fridge until set.
• Makes 38 crackers.