saltine

Salty, sweet and oh-so-good!  A terrific addition to any bake sale or holiday spread...

Easy Peanut Butter Fudge with Saltines!

c sugar

Tbsp butter

c milk

peanut butter

sleeve saltines, crushed

note: a sleeve is equal to 30 crackers

tsp vanilla extract

Christmas Pretzel Bark 

pretzel sticks

brown sugar

butter

vanilla extract

salt

oz chocolate,

Christmas sprinkles

Line baking sheet with parchment paper and preheat oven to 400 degrees.

Lay an even layer of pretzel sticks across entire sheet, set aside.

Add butter, brown sugar, and salt to a small saucepan and bring to a boil. Continue boiling mixture for 4-5 minutes while stirring frequently. When mixture thickens and darkens remove from heat and stir in vanilla.

Pour mixture evenly over the pretzels and place baking sheet in the oven for 5 minutes.

While the first layer is baking, melt chocolate in the microwave in 30 second intervals, stirring each time until smooth.

Remove baking sheet from oven and let cool 1 minute, then pour melted chocolate evenly across the top. Add holiday sprinkles if desired.

Place in fridge (not freezer!) for 3-4 hours or overnight. Once cool, cut into squares and serve.

A creamy, tart lemon pie in a saltine crust topped with whipped cream or meringue sprinkled with sea salt.

Atlantic Beach Pie

sleeves regular saltine crackers (not unsalted, whole wheat, etc.)

(1 stick) butter,

sugar

sweetened condensed milk

lemon juice

Whipped cream (or meringue

Coarse-grain sea salt

cream of tartar

Atlantic Beach Pie is a staple at seafood restaurants on the North Carolina coast.One bite, and it will be a staple in your kitchen, too!

saltine crackers (~1½ sleeves)

Tbsp sugar

unsalted butter, melted

heavy cream

lemon

Preheat oven to 350°F.

Using a food processor, crush the saltines into coarse crumbles.  Add the sugar and melted butter; stir until well combined.  Press mixture into bottom of a greased 9” pie pan.  (Tip: Use a flat bottomed glass to help push crust into pan.)

Bake at 350° for 17-19 minutes, or until light golden brown in color.

For the Crust

While the crust is baking, add all of the Filling ingredients (condensed milk, heavy cream, egg yolks, lemon juice and lemon zest) in a medium bowl; whisk together until well-combined.

Once crust has been removed from oven, pour filling into pie.  Bake for 15-17 more minutes, or until filling has set.

Let pie cool at room temperature and then refrigerate until cold.  (Note: This pie needs to be cold before slicing.)

For the Filling

Using a handheld mixer, whip the heavy cream, powdered sugar and vanilla until stiff peaks form.  Using an offset spatula or a spoon, spread the whipped cream evenly on top of pie before serving.

For Garnish

Saltine Crusted Chicken Tenders

chicken tenderloins (tenders)

black pepper

garlic powder

poultry seasoning

chicken bouillon cube, crushed ((or 1 teaspoon chicken bouillon powder))

sleeves saltine crackers (about 72 crackers)

eggs,

all-purpose flour

vegetable or peanut oil

In a small bowl, whisk the salt, pepper, garlic powder, poultry seasoning, and chicken bouillon together. Add the chicken tenders to a large bowl or zip-top bag. Add the seasoning and toss to coat. Set aside and allow to marinate for about 20 minutes.

Finely crush the saltine crackers using a food processor, food chopper, or by placing the crackers in a zip-top bag and crushing with a rolling pin.

Set up a dredging station by placing the flour, beaten eggs, and crushed crackers in three separate, similarly-sized shallow dishes.

Toss each chicken tender in flour. Dip in the egg wash, coating both sides, then allow the excess egg to drip away. Coat in the cracker crumbs pressing a little to get the crumbs to stick. Place the prepared tenders on a large baking sheet.

Pour 2 to 3 inches of cooking oil into the bottom of a deep dutch oven. Heat over medium heat to about 365°F. Once at temperature, cook 3 to 4 tenders at a time in the oil for about 4 minutes, or until golden brown and the center reads 165°F on an instant read thermometer. The exact cook time will vary based on the thickness of the chicken. Drain on a large pan lined with a cooling rack. Adjust the heat to maintain the oil temperature at about 365°F.  Work in batches keeping the cooked tenders in a warm oven until serving.

Atlantic Beach Pie 

butter, melted

egg white,

(14 oz) can sweetened condensed milk

egg yolks,

lime

lemon lemons

Whipped cream

In a medium-sized bowl, mix together crushed crackers, melted butter, granulated sugar, the egg white, and salt until fully combined.

Press cracker mixture into a 9-inch pie dish to form an even crust, then place crust in the fridge for 25 minutes.

After crust has chilled, bake for 18-20 minutes or until crust is beginning to turn golden in color. Allow crust to cool while you prepare filling.

Pour filling into the crust and bake for 15 minutes or until the center of the pie has only a slight jiggle.

Allow pie to cool to room temperature then chill in the refrigerator for at least 2 hours before serving.

Before serving, top with whipped cream and lime zest if desired.

Top 6 saltine recipes from across the web

The most viewed saltine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Peanut Butter Fudge with Salti...

Christmas Pretzel Bark

Atlantic Beach Pie

Atlantic Beach Pie

Saltine Crusted Chicken Tenders

Atlantic Beach Pie

Top 6 saltine recipes from across the web

The most viewed saltine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Peanut Butter Fudge with Salti...

Christmas Pretzel Bark

Atlantic Beach Pie

Atlantic Beach Pie

Saltine Crusted Chicken Tenders

Atlantic Beach Pie

The most viewed saltine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine