Look up saltine recipes. I had a lot of them come up.
Dumpster diver??

Go feed the ducks somewhere?

There are some great casseroles that use saltines.

Hang on to them they are usually better than the big boxes

check out Kraft.com

There are a couple of really good sweet recipes there using crackers

Give some to a soup kitchen,or homeless shelter.
Kathi

Halloween!

LOL

Moni

Thanks for the suggestions everyone. I was actually thinking of giving them to my church's food program for the poor. Let's face it, we'll never use all of them ourselves.

Marguerites

Line a cookie sheet with them. On each put a dab of butter and one half of a regular sized marshmallow, cut side down. Bake at 325 till the marshmallows puff up and are barely golden.

Good idea, Judy. That or give them to a shelter. Either would be so grateful.

I just remembered this recipe after I posted. These are much better than they sound. In fact, they're downright delicious!

CRACKER BARS

1 pkg. saltine crackers (40)
2 sticks butter or margarine
1 c. brown sugar
1 (12 oz.) chocolate chips
1/2 c. chopped pecans

Preheat oven to 350. Line a 15x10" pan (like a cookie sheet with sides) with foil. Place crackers in a single layer on it. In a saucepan, melt butter and brown sugar until sugar is dissolved. Pour over crackers and bake 5-7 minutes. Remove from oven and spread chocolate chips over top. Bake 3-4 min. until bubbly. Remove from oven and spread the chocolate over crackers. Sprinkle with pecans. Cut while warm. Cool and recut. Store in airtight container.

Everone is surprised that the base is crackers. Has a great toffee taste. Be careful. That sugar gets really hot.

Put part of them in your freezer for future use and donate the rest.

Cracker candy/heathbars
Ingredients:
40 saltines
1 cup butter
1 cup packed light brown sugar
2 cups milk chocolate chips

Preparation:
Place the crackers side by side in a foil-lined baking pan. Combine the butter and brown sugar in a saucepan. Bring to a boil. Cook for 3 minutes, stirring constantly. Spread the mixture over the crackers.

Bake at 400 degrees for 5 minutes. Sprinkle chocolate chips over baked crackers. Let stand for 5 minutes; spread the melted chocolate over the top.

Chill in refrigerator until firm. Invert onto a flat surface; remove foil. Break into pieces. Store, covered, in an airtight container in refrigerator.

Yields 24 candies.

Apologies, didn't see where patti had posted ALMOST the same recipe.

I agtee with her: THEY ARE DOWNRIGHT GOOD!

This recipe calls for Ritz crackers, but you can use soda crackers as well.

You make it in a greased pie plate, but a round cake pan is good too. It is great served with ice cream.
My mom made it often when I was a kid, so it always brings back fond memories.
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Ritz Pie

30 crushed crackers
3 egg whites
1/4 t. cream of tartar
3/4 cups of sugar
1/2 t. baking powder
1 t. vanilla
3/4 cup finely chopped nuts (walnuts)

Beat egg whites and cream of tartar until stiff
Add sugar while still beating
Add Baking Powder and Vanilla
Stir in crackers and nuts

Bake in greased pie plate or one round pan at 325* for 25 to 30 min.
Cool completely before cutting

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This can also be frozen

I think donating them to the homeless shelter is a good idea. Dh and I were 'gifted' with almost a gallon size ziplock bag full from a local restaurant last week when we ordered take-out. I gave them to my ds's teacher. She is always requesting snacks for the kids whose parents don't send any.

I've had that pie like hayjud posted, made with Saltines instead of Ritz and topped with whipped cream. It is really good!

Moni, you made me laugh. I don't think the kids will be thrilled with Saltines!! LOL! They want Snickers, etc.!

Well I think I'm going to have to try either the Heath bars or the cracker bars, or maybe both. Somehow I got ahead on crackers and need to get some of them used up quickly...like a couple of weeks ago.

#1. Layer 9X13 pan with crackers. Top each cracker with 1/4 slice of cheese and top with a marshmallow. Bake at 350° until ready.

#2. FOOD FOR THE ANGELS
3 egg whites
3/4 cup sugar
25 Ritz crackers, crushed (or use saltines)
1 T vanilla flavoring
1/2 cup chopped walnuts
1 cup cream, whipped
2 T sugar
Grated coconut
Beat the egg whites stiffly. Gradually add 3/4 cup sugar. Fold in the crackers, vanila and nuts. Put into 8X8 greased pan and bake at 350° for 20-30 minutes. Cool well. Whip the cream, with 2 T sugar and spread on the baked layer and sprinkle with coconut. Chill over night. Serves 9.

#3. CLOUDS AT SUNRISE
6 egg whites
3/4 tsp cream of tartar
2 cups sugar
2 cups (about 45) saltine crackers, crushed
3/4 cup chopped walnuts
2 tsp vanilla
2 cups whipping cream
1 can cherry pie filling

Preheat oven to 350.

Beat egg whites until frothy, add cream of tartar, then gradually add sugar. Beat until stiff. Fold in the crushed crackers, nuts and vanilla. Spread in a well buttered 9X13 glass baking dish. Bake at 350° for 25 minutes. Cool on rack.
Whip the cream, spread over top and spoon Pie Filling over the cream. Chill several hours or overnight. Serves 12-15.

I make the last one especially at Christmas because of the color. Cleaning up the beaters is great because that meringue with the nuts and crackers is finger lickin' good!

Sue

My mother used to use saltines as an extender for things like meatloaf and meatballs. Just crunch them up with your hands and knead into the meat.

With the huge amount that you have I would take what you can use in a short time, and donate the rest.

Put them in the food processor and then freeze the crushed crackers to use as stuffing. Have you got any little ones to help open the packets? Or you could make your husband since he found them!

Here is one Hot Crackers
1 box of saltine crackers
1 cup of canola oil
1 pkg. hidden valley ranch pwd.
1 Tbsp. garlic powder
2 tbsp. crushed red pepper flakes(i use less)
Stand crackers up in a 9/13 pan w/lid.Pour mixture on top of crackers and flip the pan every 5 minutes for 1/2 hr.
Serve with your cold drink.Kinda addicting.

I agree that food kitchens would love to have any you cannot use. Been receiving lots of notices lately that local kitchens are low and/or running out of food.