Ritz Cracker Quotes

Truth, justice...I always thought they were absolutes, like God. And Mom. And apple pie. But you could make apple pie from Ritz crackers. You could make cakes without sugar. We learned how to fake things, during the war.

HOW HAD FOSTER NEVER TOLD HIM THERE WERE HUMAN SNACKS CALLED RITZ CRACKERS?! Sure, they were even drier and crumblier than those horrible digestive biscuit things. BUT. Fitz Vacker! Ritz cracker!

Like why Lena always thought of Ritz crackers when she shaved her legs. Who knew why? And did it even matter?

Dorms?" Amy heard Natalie call from behind her. "You're joking, right?" "Don't worry," Hamilton said as he raced ahead, carrying both his and Natalie's suitcases. "Madison doesn't sleepwalk anymore." "Bring that back!" Natalie shouted as she ran after him. "I'm going to stay at the Ritz-Carlton!" "Is that where they make the crackers?" Madison asked. "I'm coming, too!

Loaded my black patent leather bag with sherry, cream cheese (for grammy’s apricot tarts), thyme, basil, bay leaves (for Wendy’s exotic stews—a facsimile of which now simmers on the stove), golden wafers (such an elegant name for Ritz crackers), apples and green pears. I was getting worried about becoming too happily stodgily practical: instead of studying Locke, for instance, or writing—I go make an apple pie, or study the Joy of Cooking, reading it like a rare novel. Whoa, I said to myself. You will escape into domesticity & stifle yourself by falling headfirst into a bowl of cookie batter.

All I’m saying is if you’re gonna have a cracker for a daddy, might as well be a Ritz cracker, right?” Levi

You just crush up some Ritz crackers, add a lot of butter and a drizzle of sherry. Heat until warmed up and eat!” “I look forward to this every year,” Abby said as she heaped a second helping of the lobster casserole on her plate.

Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add Ritz cracker crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle

Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for ease of eating.

you can easily substitute your favorite seafood, shrimp, scallops, or any mild white fish also works well. Sometimes I like to mix all three, for a seafood medley! Lazy Lobster Casserole 1 pound fresh lobster meat, chopped into roughly 1 inch pieces 1 stick of butter 1 sleeve of Ritz crackers 2 tablespoons sherry (optional) 2 tablespoons chopped, fresh, flat parsley Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add Ritz cracker crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle sherry evenly over the top, and bake for about 25 minutes at 300 degrees. Serves 3-4

PREACHER’S WIFE PINEAPPLE CASSEROLE (Betts Hager) Ingredients 2 (20-ounce) cans pineapple chunks packed in juice, well-drained 3/4 cup sugar 6 tablespoons self-rising flour (see Note below) 2 cups grated Cheddar cheese 4 ounces Ritz crackers 1 stick butter, melted NOTE: Be sure to use self-rising flour, not all-purpose, as it already has the other necessary ingredients included. Instructions Preheat oven to 350 degrees F. Spray a 2-quart or 8 x 8-inch baking dish with cooking spray. In a medium bowl, mix the sugar and flour. Then, add pineapple and cheese and stir until there are no more dry particles. Spoon this mixture into the prepared baking dish. Crush crackers by pulsing in a food processor and add the melted butter with the machine running until it has the texture of wet sand. Add the crushed cracker mixture to the top of the casserole. Bake about 25 minutes until the top is lightly browned.

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

Man I was lucky. I’d always known I was an ace thief, but stealing Elise’s heart was the best heist I’d ever pulled off. And yeah that shit was cheesier than a ritz cracker piled high with a wheel of cheddar, but it was also true. Note to self: have Mindy bring cheddar.

My body filled with relief, and I suddenly craved more of Austin, as if he weren’t just a cracker, but a Ritz.

When I was a kid,” Shane speaks up, “I used to love peanut butter on Ritz crackers.

She’s never really hungry. That would be weak. Oh, she knows she needs fuel. Why do you think they invented crackers? That’s all she eats. Not the cheap ones. No Ritz or saltines for her. The good ones. From Eddie’s on Charles Street. Or Graul’s in Ruxton. Imported. They turn to waste quickly and quietly. In. Out. Little pellets that leave no trace or mess. She remembers to flush the already-clean water in the house’s toilet several times a day just so it will be pristine enough to receive her regularly scheduled but oh-so-spare eliminations with the proper hygienic welcome.

baked pineapple cheese casserole—it sounds strange, but it’s a delicious dish; I always bring it to church suppers; you take two sixteen-ounce cans of diced pineapple, add brown sugar, a stick of butter, and a pack of shredded cheese, give it a topping of buttered crushed Ritz crackers, and serve it hot, and it’s sort of a dessert and sort of a side dish—

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.