Preheat the oven to 350 degrees.
Combine the cracker crumbs, margarine and 3 tablespoons sugar.
Press on the bottom of a 9x13x2-inch baking pan or dish.
Bake for about 10 minutes.
Cool completely.
Combine pecans, chopped dates and condensed milk.
Cook on low heat until thickens.
Spread 1 teaspoon mixture on each Ritz cracker.
Bake at 350\u00b0 for 7 minutes.
Cook.
Cook milk and dates in saucepan for about 10 minutes, stirring frequently, until spreadable. Add pecans. Spread on crackers. Bake at 350\u00b0 for about 5 minutes (do not overcook).
In top of double boiler, combine chopped dates and sweetened condensed milk; stir together until smooth.
After water boils, cook approximately 10 minutes, stirring mixture until is is smooth and thickens; cool; add chopped nuts and mix well.
Spread a spoonful of mixture on Ritz crackers.
Bake in a preheated oven at 325\u00b0 for 8 minutes.
Cool well.
Mix seasonings and salad oil.
Toss with Ritz.
Dry on paper towels.
Cook first 2 ingredients in medium saucepan until thick.
Then add pecans.
Spread on Ritz crackers.
Bake at 325\u00b0 for 8 minutes. Let cool.
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.
Cook milk and dates in double boiler until thick.
Add pecans and stir.
Put on salty side of crackers.
Bake at 350\u00b0 for 10 minutes.
Cool and add icing.
Spread Ritz crackers on baking sheet.
Combine condensed milk, dates and pecans in a small saucepan.
Bring to a boil.
Take a small spoon and put a small amount of pecan mixture on each Ritz cracker.
Put the wood chips in the bottom of the smoker.
Replace the bottom tray
Roast the corn on a charcoal grill just until tender and you have nice grill marks.
Liberally spread mayo on piece of bread.
Roll hot ears on the bread.
Sprinkle parmesan cheese on.
Sprinkle cayenne pepper on (to taste).
>the cob.
Remove the silk from the corn cob and re-cover the
ithout removing them. Pull off the silk and throw out. Stand
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Preheat oven to 400 degrees F.
Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
Stand corn in and bring to a boil.
Cover, then steam for about 6 minutes.
Transfer corn to a roasting pan and let cool.
In a small bowl, beat the butter and cream together with a fork.
Stir in salt and pepper.
Brush half the mixture on the corn and bake for 4 to 5 minutes.
You may also grill the corn over medium heat.
Remove corn from oven or grill and brush with remaining butter mixture.
ry cold water; set aside on the counter near your stove.
rozen 2-3 inch corn on the cob with a small pat
Carefully remove the \"silks\" from the cornhusks (keeping the husks intact).
Place the corn