Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
Mix all ingredients, except pie shell, in saucepan.
Cook over medium to high heat, stirring constantly, with wire whisk.
Cook until it thickens, about 1/2 minute.
After boiling, be careful not to let burn.
Pour into baked Pet-Ritz deep dish pie shell. Sprinkle lightly with cinnamon.
Let cool for 15 to 20 minutes, then refrigerate for at least 2 hours before serving to set.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375\u00b0 for 40 to 45 minutes until crust has browned. Cool.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
Mix until light first 3 ingredients.
Then fold in Cool Whip. Pour into a baked Pet-Ritz deep dish pie crust and chill.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour.
Pour into one frozen pie crust.
Break or crumble second frozen crust into small pieces; toss with remaining 2 tablespoons of sugar.
Sprinkle over apples.
Bake in preheated 375\u00b0 oven on preheated baking sheet for 55 to 60 minutes or until candies melt and bubble up through the crumbled crust.
Cool completely before serving.
Makes 8 servings.
Mm good.
Preheat oven and cookie sheet to 375\u00b0.
Boil sweet potatoes in water until tender; cool slightly.
Place cooked and peeled potatoes in large mixing bowl.
Beat with electric mixer until smooth.
Stir in butter and sugar.
Blend in eggs (one at a time). Mix in spices, salt and Pet milk.
Pour into unbaked pie crust. Bake on preheated cookie sheet in center of oven for 70 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Combine 10 caramel candies (cut in fourths) and 1/3 cup flour. Add apples, ice cream topping and lemon juice.
Mix well.
Pour mixture into frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces.
Bake at 375\u00b0 on baking sheet 40 to 45 minutes.
Store at room temperature.
Beat eggs.
Sift sugar, cornstarch and cocoa together.
Add to eggs.
Mix well.
Add melted oleo and mix well, then add Pet milk and vanilla.
Mix well.
Bake in 350\u00b0 oven 45 minutes.
Preheat oven and cookie sheet to 375\u00b0.
Remove one pie crust shell from freezer.
Meanwhile, combine filling ingredients in order given.
Place pie shell on preheated cookie sheet near center of oven.
Working quickly, pour filling into pie shell. Bake for 70 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Garnish with whipped cream if desired. Makes 1 (9-inch) pie.
Partially bake pie shell on preheated cookie sheet at 450\u00b0 for about 6 minutes.
Cook ground chuck and mushrooms until red color has disappeared.
Drain off fat.
Mix cheese, flour, salt, onion flakes and Worcestershire sauce.
Mix eggs and Pet milk.
Spoon meat mixture into pie shell.
Pour egg-milk mixture over the meat. Bake at 375\u00b0 on cookie sheet until knife inserted comes out clean, about 40 to 45 minutes.
Melt oleo.
Mix sugar and flour.
Beat eggs; add milk and vanilla.
Pour into 2 unbaked (Pet-Ritz) pie shells.
Bake at 325\u00b0 for 45 minutes to 1 hour (until set).
Will freeze well.
Makes 2 pies.
Prepare crust by spreading with Crisco and taking a fork to prick crusts.
Break Ritz crackers coarsely into pie shell.
Slice hard cooked eggs evenly.
Stir together ketchup and Tabasco sauce.
Place slice egg on top of Ritz, add a small dollop of ketchup-Tabasco sauce to top. Garnish with a fresh basil leave, sliced.
Hard-boiled egg method - place the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice, and ice water until ready for use. Peel shell under cold water.
Beat egg whites with cream of tartar, adding 1 cup sugar as you beat the eggs.
Fold in Ritz cracker crumbs, 3/4 cup pecans and vanilla.
Mix well.
Pour into a greased 9-inch pie pan.
Bake at 350 F for 25 minutes.
Cool.
Mix together Cool Whip and brown sugar.
Spread onto cooled pie.
Sprinkle with 1/4 cup chopped pecans.
Refrigerate for several hours.
Cut and serve.
Preheat oven to 450\u00b0F.
Pour Ritz crackers into plastic bag and crush until they are all crumbs.
Mix mayonnaise with dry ranch dressing.
Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.
Bake for 20-30 minutes or until chicken is done throughout.
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
Wash fish filets and pat dry.
Lay filets in a 9x13\" baking dish. Set aside.
Put Ritz crackers in a gallon size baggie and crush the crackers to a fine crumble.
Add butter to the Ritz and mix well.
Spread the Ritz mix over the top of all the filets.
Bake at 350 degrees for 20 to 30 minutes (depending on the thickness of your fish).
Test doneness by sticking a fork in the fish and twisting. The fish should be flakey and the Ritz crackers should be nicely browned.
Serve immediately.
In heavy 2-quart saucepan, mix sugar, butter, marshmallow, salt and Pet milk.
Cook and stir over medium heat until mixture boils and is bubbly all over top.
Boil and stir over medium heat 5 minutes more.
Remove from heat.
Stir in vanilla and chocolate chips until melted.
Stir in broken nuts.
Spread in buttered 8 or 9-inch square pan.
Press nut halves on top if desired.
Cool thoroughly.
Cut into about 30 pieces.
Put sugar, margarine and Pet milk in pan and let come to a boil.
Boil 8 minutes, stirring most of the time.
Take off stove and add chocolate chips, stirring until dissolved.
Add Marshmallow Fluff.
Stir this until all is dissolved.
Add nut meats and vanilla.