Crites Family Stuff

Ingredients for 15 servings

• 1 box yellow cake mix
• 3 oz pkg instant chocolate pudding
• .5 cup sugar
• .25 cup flour
• .25 cup oil
• 1 cup water
• 8 oz cream cheese
• 4 eggs
• 1 cup chocolate chips

Steps

1. Mix cake, pudding, and flour. Add sugar, oil, and water. Beat in eggs. Blend in sour cream and chocolate chips. Pour into a greased bundt pan and bake at 350F for 50-60 minutes. Cook for 1 hour.

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Description

I once made this for breakfast when Lon's cousin who at the time was a college football player came to stay with us. He easily ate half the pan in one sitting. Apparently it's good!

Ingredients for 15 servings

• .75 cup sugar
• .5 cup butter, softened
• 1 tsp vanilla
• 3 eggs
• 2 cups flour
• 1 tsp baking podwer
• 1 tsp baking soda
• .125 tsp salt
• 1 cup sour cream

Topping:

• 1.25 cups firmly packed brown sugar
• 2 tsp cinnamon
• 3 tbsp butter

Steps

1. Heat oven to 350F. Grease a 9 x 13 pan. In a large bowl, eat sugar and 1/2 cup butter until light and fluffy. Add vanilla and eggs and mix well. In a small bowl, combine flour, baking powder, baking soda, and salt. Stir flour mixture and sour cream alternating into sugar mixture, beginning and ending with flour mixture. In a small bowl, combine all topping ingredients. Spread half of the batter in the greased pan. Sprinkle with half of the topping. Repeat with remaining batter and topping. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.

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Ingredients for 15 servings

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tsp vanilla
• 1 can pumpkin (2 cups)
• 2.25 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 3 cups grated carrots
• .5 cup crushed pineapple, drained
• 1 cup chopped pecans (optional)
• .5 cup raisins or craisins

Frosting:

• 2 (8 oz) pkgs cream cheese, softened
• 3 cups powdered sugar
• 1 tsp vanilla

Steps

1. Preheat oven to 350F. Spray three 9 inch round cake pans with cooking spray. Cream butter and sugars. Add eggs and beat well. Add vanilla and pumpkin. Add flour, soda, cinnamon, and salt. Mix well. Stir in carrots, pineapple and raisins. Pour into pans and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool and remove from pans. Frost between layers and all around cake.
2. Make frosting by creaming together the cream cheese and butter. Add the sugar and vanilla. Mix till smooth.

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Ingredients for 8 servings

• 1 graham cracker crust
• 2 (8 oz) pkgs cream cheese, softened
• 14 oz can sweetened condensed milk
• 1 tsp vanilla
• 1 small lime, juiced

Topping:

• .25 cup cold water
• 1 tbsp cornstarch
• 2 cups blueberries
• .5 cup sugar

Steps

1. Beat together cream cheese, sweetened condensed milk, vanilla, and lime juice until creamy. Spoon into graham cracker crust. Refrigerate for at least 2 hours.
2. In a blender, combine 1 cup blueberries, cold water, cornstarch, and sugar. Blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens. Let cook and stir in remaining berries. Pour over the set cheesecake. Refrigerate till topping has thickened and set.

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Ingredients for 15 servings

• 6 oz raspberry jello
• 2 cups boiling water
• 3 cups fresh or frozen raspberries
• 2 cups graham cracker crumbs
• .25 cup packed brown sugar
• .5 cup butter, melted
• 1.5 cup cold milk
• 3 oz instant vanilla pudding
• 8 oz cream cheese

Steps

1. In a small bowl, combine jello and water. Stir until dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy (if using frozen berries, add them just before you're ready to pour the final layer on because the frozen berries will make this layer set up too quickly).
2. In a small bowl, combine cracker crumbs, sugar, and butter. Press into greased 9x13 pan.
3. Mix milk and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding. Spread over crust. Spoon jello mixture over the top. Chill until set.

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Ingredients for 15 servings

• 4 eggs
• 2 cups sugar
• 1.5 cups oil
• 2 cups flour
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• .5 cup chopped nuts
• 3 cups grated carrots

Frosting:

• 1 lb powdered sugar
• 8 oz cream cheese, softened
• .5 cup butter
• 1 tsp vanilla

Steps

1. Beat eggs together with sugar. Add oil, flour, soda, cinnamon, and salt. Add carrots and nuts. Pour into greased 9x13 pan. Bake at 350F for 30 minutes or until done.
2. Make frosting by mixing together the powdered sugar, cream cheese, and vanilla. Beat until smooth. Spread over cooled cake.

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Ingredients for 8 servings

• 1 cup flour
• .33 cup sugar
• .125 tsp salt
• 8 tbsp butter, cut into small pieces
• .5 cup low-fat vanilla yogurt
• 1.25 tsp vanilla
• .5 tsp almond extract
• 1 egg
• .5 tsp baking powder
• .25 tsp baking soda
• 4 oz cream cheese, softened
• .33 cup raspberry jam
• .75 cup fresh raspberries
• 3 tbsp sliced almonds

Steps

1. Preheat oven to 350F. Combine flour, sugar, and salt in a large bowl, cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick pan.
3. In a small bowl, combine cream cheese and jam, beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries and almonds.
4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled.

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Ingredients for 8 servings

• 9 inch pie crust
• 3 oz (3 squares) semisweet chocolate
• .25 cup butter
• .5 cup heavy cream
• .5 cup light corn syrup
• 3 eggs
• .33 cup sugar
• .33 cup brown sugar
• 1 cup macadamia nuts

Steps

1. Preheat oven to 350F. In a saucepan, melt butter and chocolate over low heat. Remove from heat. Add cream and corn syrup and mix well. In a separate bowl, beat eggs and sugars and then blend into the chocolate mixture. Stir in chopped macadamia nuts. Pour mixture into unbaked pie shell. Bake 40 minutes or until toothpick inserted in center of filling comes out clean. Cool completely. Garnish with whipped cream and additional macadamia nuts if desired.

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Ingredients for 15 servings

• 1 yellow cake mix
• .75 cup oil
• .75 cup water
• 3 oz pkg instant vanilla pudding
• 1 tsp vanilla extract
• 1 tsp butter extract
• 4 eggs
• .5 cup chopped nuts
• .5 cup sugar
• 2 tsp cinnamon

Steps

1. Beat the cake mix, pudding mix, oil, water, vanilla and butter extract together, adding the eggs, one at a time. Set aside.
2. Spray or oil the bundt pan well. Mix the sugar, cinnamon and finely chopped nuts together. Pour half of this mixture into the bottom of the pan. Add half of the cake batter and sprinkle the remaining sugar mixture over it. Pour the rest of the batter evenly into the pan careful not to disturb the sugar too much. Bake 45 minutes in a 350F oven. Cool in pan for 5 minutes, then turn onto serving plate.
3. A glaze made of powdered sugar and water can be drizzled in circles over the cake for a decorative presentation.

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Ingredients for 8 servings

• 1 cup flour
• .75 cup sugar
• 2 tbsp cocoa
• 2 tsp baking powder
• .25 tsp salt
• .5 cup milk
• 2 tbsp oil
• 1 tsp vanilla
• 1 cup chopped nuts (optional)

Pudding:

• 1 cup brown sugar
• 4 tbsp cocoa
• 1.75 cups hot water

Steps

1. Combine dry ingredients together, flour, sugar, cocoa, baking powder, and salt. Stir in the milk, oil and vanilla. Add nuts. Pour into ungreased 8x8 baking dish (double recipe for a 9x13). Mix brown sugar and the 4 tbsp of cocoa. Sprinkle this on the batter. Pour the hot water over the top but do not stir in. Bake at 350F for 35-40 minutes. Serve warm.

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