Crites Family Stuff

Description

Debbie McFarland: Although this is Marilyn's recipe, my family has made and enjoyed it so often through the years, it has become a favorite McFarland recipe.

Ingredients for 36 servings

• .5 cup margarine, softened
• 1.5 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 2 ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz softened cream cheese
• .5 cup margarine, softened
• 2 tsp vanilla
• 4 cups powdered sugar or to desired consistency

Steps

1. In mixing bowl, cream 1/2 cup margarine and granulated sugar. Add eggs, sour cream and 1 tsp vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x1 inch baking pan. Bake at 350F for approximately 20 minutes or until an inserted toothpick near the center comes out clean. Cool.
2. Frosting: Beat together cream cheese, 1/2 cup margarine, 2 tsp vanilla and powdered sugar. Frost bars and store in refrigerator.

Display in cookbook

Description

Dan Crites (a self proclaimed cookie connoisseur) loves these!

Ingredients for 34 servings

• 2 Devil's food cake mixes
• 1 cup vegetable oil
• 4 eggs

Filling:

• 8 oz cream cheese, softened
• .25 cup butter or margarine, softened
• 2.5 cups powdered sugar
• 1 tsp vanilla extract

Steps

1. In a mixing bowl, combine the cake mixes, oil and eggs. Mix well. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Do not flatten. Bake at 350F for 8-10 minutes or until set. Cool for 5 minutes before removing to cooling racks. Cookies will flatten as they cool. In a small mixing bowl beat cream cheese and butter. Add sugar and vanilla. Beat until smooth. Spread on the bottom of half the cookies. Top with the remaining cookies to form a sandwich. Store in refrigerator.
2. How it really works...I use the tiny cookie scoop and bake about 9 1/2 minutes. Mix the filling and place in a plastic freezer bag. Cut off corner and squeeze onto cookies.

Display in cookbook

Ingredients for 25 servings

• 1 white cake mix
• .25 cup flour
• .33 cup water
• .5 cup vegetable oil
• 1 egg
• .5 cup craisins
• .5 cup white chocolate chips
• .25 cup roasted macadamia nuts, chopped

Steps

1. Preheat oven to 350F.
2. In a large bowl or mixer, mix together cake mix, flour, water, oil, and egg. After this mixture is well incorporated, stir in craisins, white chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake for 11-12 minutes.
3. If you want to make these without nuts, use 1/4 cup instead of 1/3 cup water. Another option could be without the craisins. Use the same water adjustment as just mentioned and use white chocolate chunks instead of chips. These cookies hold their shape and don't spread much when baking.

Display in cookbook

Description

This cookie was served at Katie's wedding reception.

Ingredients for 24 servings

• 1 Devil's food cake mix
• .5 cup oil
• 2 eggs
• 1 box 28 count Andes Mints

Steps

1. Combine cake mix, oil, and eggs. Unwrap the mints and coarsely chop half of them. Add these to the batter. Scoop or roll into 1 inch balls and bake on a non-greased cookie sheet at 350F for 7-8 minutes.
2. In a baggie, melt the remaining mints in the microwave. When cookies are cooled, drizzle melted mints over the cookie tops.

Display in cookbook

Description

These can be used for garnishing pies and desserts, as well as for delicious snacking.

Ingredients for 8 servings

• 1 (6-ounce) package semisweet chocolate morsels
• 20 pecan halves, toasted

Steps

1. Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
2. Dip half of each pecan in melted chocolate. Place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

Display in cookbook