Crites Family Stuff

Ingredients for 15 servings

• 16 oz container of Cool Whip
• 5 oz pkg vanilla pudding
• 15 oz can solid packed pumpkin
• 1 tsp pumpkin pie spice

Steps

1. In a large mixing bowl, mix together instant pudding (just the dry powder), pumpkin, and pumpkin pie spice. Fold in as much whipped topping as you would like. Chill in the refrigerator until serving. Serve with ginger snap cookies or cinnamon graham crackers.

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Ingredients for 4 servings

• 1 cup milk
• .5 cup water
• .25 cup sugar
• 6 oz frozen orange juice concentrate
• 2 cups ice cubes
• 1 tsp vanilla

Steps

1. Blend all ingredients in a blender. Pour into cups and serve.

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Ingredients for 8 servings

• 2 cups fresh spinach
• 3 cups cooked lentils
• .5 cup fresh chopped parsley
• 2 green onions, chopped

Dressing:

• 2 medium cloves garlic, minced
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp chicken broth
• .5 tsp dijon mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Steps

1. Mix dressing and together with the lentils. Make a bed of cleaned spinach leaves. Put the marinated lentils on top of the spinach and garnish with parsley and onion.

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Description

Two different bruschetta recipes. The roasted recipe comes from Stephanie Sundseth.

Ingredients for 10 servings

Roasted Recipe:

• 2 (11.5 oz) cans diced stewed tomatoes
• 7 cloves garlic, chopped
• 1 oz fresh basil, chopped
• .25 cup olive oil
• 1 cup Parmesan cheese, shredded

Fresh Tomato Recipe:

• 6 large Roma tomatoes, finely chopped
• 3 cloves garlic, minced
• .5 cup fresh basil, finely chopped or use 1 tsp dried
• .5 cup olive oil
• 1 tsp balsamic vinegar
• Pinch of sugar
• Salt and Pepper to taste

Steps

1. Roasted Recipe: Mix all ingredients together except the cheese and put in a 9x13 dish. Bake at 350F for 20-30 minutes. Top with cheese and serve with toasted buttered baguettes.
2. Fresh Tomato Recipe: Mix all the ingredients together. Serve with baguette bread slices that have been brushed with olive oil and toasted.

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Description

This is a recipe that Janette and I have used often.

Ingredients for 48 servings

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 1 cup peanut butter
• 2 eggs
• 2.5 cups flour
• 2 tsp baking soda
• 1 tsp vanilla
• Pinch salt

Steps

1. Cream together the butter, sugars, peanut butter and eggs. Add the remaining ingredients. Roll into balls and flatten slightly with a fork on a greased cookie sheet. Sprinkle with raw sugar. Bake at 350F for 8 minutes.

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Description

A holiday family favorite for us.

Ingredients for 30 servings

• 1 cup sugar
• 1 quart water
• 10 cloves
• 2 cinnamon sticks
• 8 allspice berries
• 6 oz frozen orange juice concentrate
• 6 oz frozen lemonade concentrate
• 1 gallon apple cider

Steps

1. Make a simple syrup by combining the sugar and water. Boil 5 minutes. Remove from heat. Make a spice bag of the cloves, cinnamon, and allspice. Leave the spice bag in the syrup for 1 hour. Remove the bag and add the remaining ingredients. Heat, but do not boil.

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Description

Add this to any vanilla frosting recipe and be prepared for the best frosting of your life!

Ingredients for 1 serving

Equal Parts by Volume:

• Coconut extract
• Almond extract
• Vanilla extract

Steps

1. So for every pound of powdered sugar the recipe calls for, you would use about 1 tsp of each extract.

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Ingredients for 8 servings

• .25 cup sun dried tomatoes in oil, drained and chopped
• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup mayonnaise
• 7 dashes hot red pepper sauce, or to taste
• 1 tsp salt
• .75 tsp pepper
• 2 scallions, thinly sliced

Steps

1. Puree all ingredients, except scallions, until creamy. Add scallions and pulse twice.

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Ingredients for 4 servings

• 12 tomatillos
• 2 jalapenos
• 3 cloves garlic
• 1 lime, juiced
• 1 bunch cilantro
• 1 small avocado

Steps

1. Boil tomatillos and jalapenos until soft. Drain and blend them with garlic, cilantro and lime juice. Cool. Blend in the avocado. Put in fridge for 1 hour before serving.

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Description

Served at the Farmer Reunion in Mexico in 2007.

Ingredients for 10 servings

• 1 jicama, diced finely
• 6 tomatoes, chopped finely
• 5 green onions, sliced
• 4 jalapenos, deveined and diced
• 1 bunch cilantro, chopped
• 5 avocados, diced into small pieces
• .5 cup oil
• .25 cup vinegar
• 1 tbsp chicken bouillon
• Dash of salt and pepper

Steps

1. In a bowl, toss together the jicama, tomatoes, onions, jalapenos, cilantro, and avocados. Mix the remaining ingredients and stir into vegetables when ready to serve.

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