Mix all ingredients together.
Use as cracker spread or as a dip.
Mix together can of chicken, package of powdered ranch, and Mayo. Spread on crackers!
You can change the amount of mayo you use depending on if you like it creamier or not. If you like it a little less salty tasting, just add less ranch, you can always add more if you like!
heese mixture into the pan, spread it flat and make sure
edium bowl, stir the graham-cracker crumbs and melted butter together
separate bowl, mix graham cracker crumbs, baking powder, salt.
Melt margarine and add sugar, milk and egg. Cook until thick, stirring constantly. Remove from heat and add graham cracker crumbs, nuts and coconut. Line a 9x13 inch pan with whole graham crackers. Spread the cooked mixture over the crackers. Add another layer of graham crackers. Make frosting; mix confectioners sugar, milk and vanilla. Spread this over final layer of graham crackers. Chill in refrigerator about 3 hours before cutting. (A ready to spread frosting may be used.)
egrees F.
Brush the cracker bread with a small amount
o 350 degrees. Combine graham cracker crumbs, flour, and baking powder
1/4 cups graham cracker crumbs, melted butter, and 2
tand mixer, beat the graham cracker crumbs, butter, sugar and flour
Cover bottom of a 9 x 13-inch pan with whole graham crackers. Boil together 1/2 cup milk, egg, 1 cup sugar and 1 stick oleo for 1 minute.
Remove from heat and add graham cracker crumbs, nuts and coconut.
Spread over whole graham crackers in the pan.
Top with whole graham crackers and press firmly.
Spread with mixture of powdered sugar, 2 tablespoons milk, 3/4 stick oleo and lemon juice.
Set in refrigerator until used.
egrees C).
Mix graham cracker crumbs, 2 tablespoons of white
Gently stir in the graham cracker crumbs and sifted flour.
Line 11 x 17-inch pan with graham cracker squares.
Mix margarine, egg, sugar and milk.
Bring to a boil.
Remove from heat.
Add nuts, coconut and graham cracker crumbs.
Spread this mixture over crackers.
Add layer of crackers on top of this.
Put vanilla icing on top.
Cut in squares to serve.
Preheat an oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.
Spread approximately 1 tablespoon peanut butter,
Spread each cracker with 1 teaspoon of the Cajun Crab spread.
Top evenly with the cocktail sauce and one shrimp.
Sprinkle some of the finely chopped onions on top.
Cajun Crab Spread:
Mix all ingredients together, chill for 2 hours. Adjust seasoning as desired.
Combine first 2 ingredients and set aside.
Combine egg whites, vanilla, salt and sugar.
Beat until stiff.
Gradually add 2 cups sugar, beating thoroughly after each addition.
Fold in cracker crumb mixture and nuts.
Spread into buttered 9 x 13-inch pan.
Bake at 350\u00b0 for 25 minutes or until golden brown.
Cool. Spread Cool Whip over top and sprinkle with coconut.
Place a layer of graham crackers on bottom of 9 x 13-inch pan. Combine oleo, sugar, milk and egg and boil for 1 minute.
Remove from heat and add crumbs, pecans and vanilla.
Spread this mixture on top of graham crackers.
Put another layer of graham crackers. Combine oleo, milk and powdered sugar and spread over top of graham crackers.
Line bottom of a 13 x 9 x 2-inch pan with graham crackers. Set aside.
Combine butter and sugar.
Mix egg and milk; add to sugar mixture.
Cook over medium heat until thickened.
Stir in graham cracker crumbs, pecans and coconut.
Spread over whole crackers.
Top with remaining whole crackers.
Spread with frosting.
Refrigerate until firm.
Cut into squares.