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Easy Does It: Saltines

Easy Does It: Saltines
Written by Lia Grabowski | Photo by Andrew Cebulka

Saltine Dream

The pantry classic steps out of its box

Party Snack Saltines

Preheat oven to 250 degrees. Cut 12 slices bacon in half crosswise and measure ½ cup brown sugar into a bowl. Lay 24 saltine crackers on a large rack set over a tin foil-lined baking sheet. Scoop about ½ tsp. brown sugar onto each cracker, then wrap with a piece of bacon, overlapping edges as little as possible. Return crackers to rack and bake until crisp, about 2 hours.

Salty-Sweet Lemon Bars

Finish these with a shower of powdered sugar.

Preheat oven to 350 degrees. Crumble 1 sleeve saltine crackers in a food processor, then add ½ cup softened butter and 2 tbsp. light corn syrup and pulse until combined. Press mixture into a 9×13-inch baking dish and bake for 15 minutes. Let cool. Next, beat together 2 cups sugar, 4 eggs, ½ cup freshly squeezed lemon juice, and 2 tbsp. lemon zest until blended, then fold in ¼ cup flour, 1 tsp. baking powder, and a pinch kosher salt. Pour filling over crust and bake until set, about 25 minutes.

Saltine-Crusted Chicken Fingers

Preheat oven to 375 degrees. Finely crush 1 sleeve saltine crackers and combine with 1 tbsp. dried oregano, 2 tbsp. melted butter, and 1 tsp. each garlic powder, salt, and pepper. In a shallow dish, beat 2 eggs. Cut 2 chicken breasts into strips. Dip chicken strips into egg, then saltine mixture to coat. Arrange on a baking sheet and bake for 15 to 20 minutes.

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