Fold egg whites in Ritz crackers, sugar and pecans.
Then add salt and vanilla.
Pour into buttered pie pan.
Bake at 325\u00b0 to 350\u00b0 for 30 to 50 minutes.
Top with Cool Whip and melted Hershey's chocolate.
\"Um-um good.\"
Beat egg whites until stiff.
Fold in sugar and baking powder. Crush Ritz crackers and layer in 8-inch pie pan.
Add mixture and top with pecans.
Bake 25 to 30 minutes at 325\u00b0.
Beat well egg whites.
Add sugar slowly.
Continue beating until mixture stands in firm peaks.
Fold into egg mixture Ritz crackers, rolled fine and walnuts, cut fine.
Pour into buttered pie pan.
Bake for 30 minutes at 350\u00b0.
Cool; spread chocolate whipped cream, leaving edge bare.
Keep in fridge until ready to serve.
Combine sugar, baking powder and vanilla with beaten egg whites.
Fold in chopped pecans and crumbled Ritz crackers.
Pour into ungreased glass pie dish.
Bake 25 minutes at 350\u00b0.
Top with whipped cream or ice cream.
Crush Ritz crackers fine.
Add finely chopped nuts.
Beat egg whites stiff.
Add sugar, cream of tartar and vanilla; mix with crackers and nuts.
Pour into well buttered 10-inch pie plate. Bake at 350\u00b0 for 30 minutes.
Cook well; top with whipped cream, sweetened and flavored to taste.
Add the instant cocoa to the whipped cream.
Chill in refrigerator for several hours.
Beat egg whites, 1 cup sugar and baking powder well.
Add Ritz crackers, nuts and vanilla.
Bake in greased metal pie plate approximately 50 minutes at 300\u00b0.
Whip cream, vanilla and 2 teaspoons sugar.
Cover top and chill until served.
Beat egg whites, adding sugar gradually.
When this is firm, fold in crushed Ritz crackers, nuts and vanilla.
Pour into greased pie pan.
Bake at 325\u00b0 for 30 minutes.
Cool.
Cover with whipped cream and sprinkle with chocolate.
Refrigerate for 1 hour.
Mix egg whites gradually with sugar.
Add to that the broken Ritz crackers, pecans and vanilla together.
Bake in a 350\u00b0 oven for 30 minutes.
Chill 1/2 pint whipped cream and add 3 tablespoons cocoa.
Spread on top of pie.
Add baking powder and sugar to beaten eggs and then beat again, fold in ritz crackers and chopped nuts.
Bake in 9 inch ie pan at 350 degrees for 30 minutes.
Let cool. Put in refrigerator.
When ready to serve top with cool whip.
IECE TO FIT A 9\" PIE DISH.
PLACE ONE PIECE
In a saucepan, combine the sugar and water.
Bring to a rolling boil.
Drop in 20 Ritz crackers (do not break them up).
Boil for 2 minutes.
Pour into an unbaked 8-inch pie shell.
Dot with butter and sprinkle with cinnamon.
Cover with top crust.
Bake in a 400\u00b0 oven for 10 minutes.
Then bake at 350\u00b0 for 20 minutes.
Spread peanut butter on about 3 dozen Ritz crackers and top each with another Ritz cracker.
In top of double boiler, melt 3 tablespoons Crisco.
Add white chocolate and stir until melted. Drop Ritz sandwiches, one at a time, into melted chocolate, using a spoon to turn and coat.
Put on wax paper to cool.
Cook milk and dates slowly until thick.
Let cool and add some chopped nuts.
Put on Ritz crackers and place on cookie sheet. Bake in a 350\u00b0 oven for 8 minutes.
Remove from oven and cool. Ice with frosting of:
Combine first 3 ingredients in saucepan.
Boil 3 minutes.
Lay Ritz crackers side by side on jelly roll pan.
Sprinkle with pecans.
Pour butter/sugar mixture over crackers.
Bake 10 minutes at 350\u00b0.
Remove from oven.
Let cool approximately 5 to 10 minutes.
Remove from pan and place on serving tray.
Take 1 package of chocolate bark.
Place in large bowl and microwave for 1 1/2 to 3 minutes until smooth and creamy.
Take 2 Ritz crackers and spread peanut butter as if to make a sandwich. Dip the \"sandwich\" into the melted bark.
Place on wax paper after dipped.
Let cool for about 15 to 25 minutes.
Soak
chicken
in
milk.
Crush
Ritz crackers and toss with salt, pepper, cheese and parsley.
Roll chicken pieces in cracker mixture.
Place chicken in greased 9 x 13-inch baking dish and top
with
a
piece
of butter.
Add just enough hot water to cover
the\tbottom of the baking dish.
Bake at 350\u00b0 for
1/2 hour, uncovered.
Cover with foil and continue baking for 1/2 hour.
Cook broccoli; drain.
Place in casserole dish.
Crumble Ritz crackers on top of broccoli and melted butter.
Place shredded cheese on top.
Place in oven until cheese melts.
In a saucepan mix water, sugar and cream of tartar.
Cook over medium heat until sugar dissolves.
Add Ritz crackers.
Bring to a hard boil for 2 minutes.
DO NOT STIR.
Remove from heat and pour into pie crust.
Sprinkle with nutmeg and cinnamon and place butter pats on top.
Put pie crust strips on top to form a lattice.
Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes.
Beat egg whites until stiff.
Beat in sugar and baking powder. Beat in vanilla.
Fold in Ritz crackers and pecans.
Spread in buttered 10-inch pie pan and press against sides to form shell. Bake at 325\u00b0 for 20 to 25 minutes, until lightly brown.
When cool, fill with 8 ounces Cool Whip.
Top with cherry pie filling. Refrigerate.
Mix crackers, sugar and pecans together.
Beat egg whites and add to cracker mixture.
Add vanilla and pour in a greased pie shell.
Serve with Cool Whip.