I recently partnered with RITZ Crackers to create and promote delicious recipes. Who doesn’t love RITZ Crackers? They work for basically everything from a quick snack for the kiddos to a chic charcuterie board or wine & cheese tray with friends. For the holidays, I’ve created two RITZ recipes: something savory and something sweet. These really aren’t holiday-specific recipes, rather things you can make any time. Both of these delicious dishes will be gracing my holiday table this year though. Check them out below and let me know what fun things you create with RITZ.
Cheesy Potatoes topped with RITZ
I sprinkle crushed RITZ Crackers on a lot of casseroles and dishes, for extra flavor and a little crunch. These hashbrowns are simple (you can add extra ingredients easily, too!) and are SO good with the RITZ topping.
What you need:
Hashbrowns (any will work but I used these)
Shredded cheese
Onion
Extras (you can add whatever ingredients you like. I usually make mine with green pepper and mushrooms. Sometimes I’ll add in ham or bacon. YUM!)
RITZ Crackers, crumbled
Cook the hashbrowns as instructed, adding in extras as the hashbrowns cook. Crumble RITZ crackers and sprinkle on top. Bake at 350º for 5-7 minutes.
RITZ Cookies
I call these RITZ Cookies, no idea what the actual name is or if there even is one. Super easy and so good. Warning: these things are addicting. You try to eat one, you end up eating five. Just so you know…
What you need:
RITZ Crackers
Peanut Butter
Chocolate Chips, melted
Lay parchment paper on a cookie sheet and space RITZ crackers out on top. Spread a thick layer of peanut butter on each cracker. Melt chocolate chips (I heat water to boiling and them put chips in a pan on top of the boiling water. If necessary, I add a tablespoon of butter and a splash of milk as the chips melt). Set each cracker on top of a fork and dip in the melted chocolate. Return crackers to cookie sheet. After each cookie has been dipped (this usually just covers the bottom of the cracker) I put a spoonful of melted chocolate in the middle of each cookie and let it melt over the sides. The entire cracker should be covered in chocolate. Set cookie sheet in the fridge for 1-2 hours (or as long as needed) to chill. Keep chilled.
If you make these treats, or use RITZ in any of your recipes, let me know. In the meantime, share with me your favorite holiday dishes and desserts. Are you trying something new this year or sticking with traditional treats?
