#2595 - Lemon Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg + 3 egg yolks
2 cups crushed saltine crackers (crushed finely)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice

In a mixer add cake mix, softened butter and 1 egg--beat until it makes crumbs. Remove bowl from mixer--add crushed saltine cracker--stir with a wooden spoon. Reserve 2 cups of the crumb mixture. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake crust at 350 degrees for 15-20 minutes or until lightly browned. In a mixer add egg yolks, condensed milk and lemon juice--beat until mixed. Spread the egg yolk mixture over the hot crust. Sprinkle the reserved 2 cups of crumb mixture over the top. Bake at 350 degrees for 25 minutes or until set. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2510 - Basted Ham Loaf

(by Shirley McNevich)

2 lbs. ground ham
1 lb. fresh ground pork
2 eggs
1 cup milk
1 cup crushed saltine crackers
1/4 to 1/2 cup chopped parsley
Basting Sauce: 1/4 cup Domino's dark brown sugar; 1/3 cup cider vinegar; 1/3 cup water; 2 tsp. French's yellow mustard

In a bowl add eggs--beat. Add milk--beat. Add ham, pork, crushed crackers and chopped parsley--mix with your hands. Form the mixture into two loafs. In a separate bowl add brown sugar, cider vinegar, water and mustard--stir well to mix. Place ham loafs into two greased loaf pans. Spread half of the basting mixture over each ham loaf. Bake at 350 degrees for 1 hour (basting with the hot basting sauce in the loaf pans every 20 minutes) or until heated through.

#2237 - Creamed Spinach

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/3 cup milk
1/2 cup chopped red bell pepper
1/8 tsp. garlic powder
2 - 10oz. boxes frozen chopped spinach (thawed and drained)
15 saltine crackers (coarsely crushed)
2 TBSP butter (melted)

In a bowl add cream cheese and milk--stir with a spoon. Add red bell peppers and garlic powder--stir. Add drained spinach--stir. Spread mixture into a greased 9" pie plate. Spread crushed crackers over the top. Drizzle melted butter over the crackers. Bake at 350 degrees for 25-30 minutes or until hot.

#2113 - Baked Scalloped Oysters

(by Shirley McNevich)

1 pint fresh oysters (drained but save the juice)
crushed saltine crackers
1lb. butter (melted)

Grease a 9 x 13 glass baking dish. Crush crackers and completely cover the bottom of the baking dish with crushed crackers. Place the oysters in a single layer over the crushed crackers. Pour half of the melted butter all over the oysters. Pour oyster juice all over the top. Crush some more crackers and completely cover the top with crushed crackers. Pour the rest of the melted butter over the crackers. Bake at 350 degrees for 1 hour.

#1756 - Macadamia Macaroon Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup chopped macadamia nuts
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 saltine crackers (crushed finely)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

You will need a 15 x 10 x 1 jelly roll pan. Sprinkle the coconut all over the bottom of the pan. Sprinkle the chopped macadamia nuts all over the coconut. Bake at 350 degrees for 10 minutes or until lightly toasted (stir frequently while baking so mixture doesn't burn). Cool completely. In a bowl add condensed milk and vanilla--stir. Add coconut mixture and crushed crackers--stir until mixed. In a mixer add egg whites--beat until stiff. Add egg whites to coconut mixture--fold them in using a spoon. Scoop mixture by rounded tablespoonfuls on to greased cookie sheets 2" apart. Bake at 350 degrees for 12-14 minutes or until edges of cookies are lightly browned. Cool cookies completely. Melt chocolate according to box directions. Place cooled cookies close together on wax paper. Drizzle the melted chocolate over each cookie. When chocolate is cooled, refrigerate the cookies.

#1465 - Chocolate Cracker Toffee Bark

(by Rachel Guarini - friend)

1 jelly roll pan (lip on all sides)
enough saltine crackers to entirely cover the bottom of the pan
1 cup white sugar
2 sticks butter (NO substitutes)
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line a jelly roll pan with foil. Cover the foil with a single layer of saltine crackers (they should all be touching each other). Break crackers to fit on the sides if needed. In a saucepan over medium heat add butter and white sugar--stir and bring to a rolling boil, then cook/stir for 5 minutes. Remove saucepan from heat and carefully spread the butter mixture over the top of all the crackers. Bake at 350 degrees for 8 minutes or until golden brown. Remove pan from oven and immediately sprinkle the entire bag of chocolate chips evenly over the top of the butter mixture--let them melt. Use a greased spatula to carefully spread the melted chocolate evenly over the top. Cool completely, then refrigerate until cold and hard. Once hard, break into pieces. Keep refrigerated.

#1222 - Coconut Macadamia Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup macadamia nuts (chop after measuring)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 salted saltine crackers (finely crushed)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

In a ziploc bag add crackers--close the bag and crush them with a rolling pin--set aside. In a mixer add egg whites--beat until stiff--set aside. Grease a 9 x 13 cake pan--spread the chopped macadamia nuts and coconut on the bottom of the greased cake pan. Bake/stir at 350 degrees for a few minutes until they are lightly browned. Remove from oven and set them aside to cool. In a bowl add condensed milk and vanilla--stir. Add cooled coconut/nuts and crushed crackers--stir until mixed. Add egg whites to condensed milk mixture--stir. Drop by rounded spoonfuls on to greased cookie sheets. Bake at 350 degrees for 11-14 minutes or until lightly browned. Cool cookies completely, then melt chocolate according to box directions. Use a spoon to drizzle melted chocolate on each cookie. Once chocolate has cooled, refrigerate them.

#396 - Heath Bar Cookies

(by Shirley McNevich)

56 saltine crackers
1 cup Domino's dark brown sugar
1 cup chopped nuts
1 cup butter
12oz. Nestle's chocolate bits
1/4 tsp. baking soda

Line two cookie sheets with aluminum foil and spray them with Pam. Lay saltine crackers on the cookie sheets so they are all touching each other and they make one large cracker square. In a saucepan, melt butter over medium heat. Add brown sugar and bring to a boil and cook for 1 minute--stir constantly. Remove from heat, add baking soda and stir. Pour this mixture over the crackers--spread with a spatula so all crackers are covered. Bake at 350 degrees for 5 minutes--make sure oven is preheated. Remove from oven and sprinkle the crackers with the chocolate bits and the nuts. Allow it to cool completely before breaking them apart.