Crites Family Stuff

Description

Jenny sent these cookies for the 2013 Farmer Family Christmas Cookie Exchange.

Ingredients for 60 servings

• 1 cup butter
• 1.5 cups white sugar
• 1.5 cups brown sugar
• 4 eggs
• 4 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 5 cups milk chocolate chips
• 2 cups sweetened coconut
• 2 cups chopped almonds

Steps

1. Pre-heat oven to 375F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream butter and sugars together. Beat in eggs, one at a time. Stir in vanilla. Stir in dry ingredients until well mixed then add chocolate chips, coconut, and almonds. Drop by spoonful onto prepared cookie sheets.
4. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Ingredients for 36 servings

Cookie:

• 1 box Chocolate cake mix
• .25 cup butter, softened
• .25 cup apple sauce
• 1 tsp vanilla
• 2 eggs

Orange Frosting:

• .25 cup butter, softened
• 2 cups powdered sugar
• 1 tsp orange extract (add more if desired-up to 2 tsp)
• .75 tsp vanilla
• 2 tbsp orange juice (more if needed to thin frosting)
• 1 or 2 drops red and yellow food coloring

Chocolate Glaze:

• .5 cup half and half
• .75 cup milk chocolate chips

Steps

1. Mix together cookie dough and drop by spoonfuls onto greased cookie sheet. Bake at 350F for 9-12 minutes. Don't over bake! Allow to cool.
2. Mix frosting ingredients together and beat until smooth. Frost cookies.
3. Combine the glaze ingredients and melt over low heat. Spread over frosted cookies. If you let the glaze cool for a few minutes, it will thicken slightly, making the glaze easier to use.

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Ingredients for 6 servings

• 6 medium potatoes
• 4 strips bacon minced or 2 tbsp bacon drippings
• .25 cup chopped celery
• .25 cup chopped onion
• 1 chopped dill pickle
• .25 cup water or stock
• .5 cup vinegar
• .5 tsp sugar
• .125 tsp paprika
• .25 tsp dry mustard

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Description

Crank up the old fryer. I think I will be buying the gallon jars of pickles from now on. Oddly these are really good.

Ingredients for 10 servings

• Dill pickle chips, well drained
• Hot oil in a deep fryer
• 2 cups flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• .25 tsp cayenne pepper

Steps

1. Heat oil in a deep fryer. Drain dill pickle chips well. Toss the dry ingredients together. Toss pickle chips with flour mixture until coated with flour. Transfer pickle chips to a wire strainer and shake off excess flour.
2. Carefully place the chips in the hot oil. Cook for three to four minutes or until the pickles float to the surface. Remove from oil and place on a plate lined with paper towels to drain. Serve with Ranch Dressing.

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Ingredients for 6 servings

• 1 head cauliflower
• .5 cup shredded Swiss cheese
• .66 cup Parmesan cheese
• .66 cup seasoned bread crumbs (crushed croutons work well)
• 4 tbsp melted butter

Steps

1. Clean, cut into large florets and cook cauliflower until just tender. Place in greased casserole dish. In a separate bowl, combine all other ingredients. Sprinkle this over the cauliflower. Bake at 400F for 10-15 minutes or until bubbly.

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Description

This was a dessert we enjoyed at a Mexican restaurant in Arizona.

Ingredients for 4 servings

• 4 bananas
• 3 tbsp butter
• Cinnamon sugar
• Vanilla icecream
• Caramel topping
• Whipped and sweetened cream
• Toasted flaked coconut

Steps

1. Over low heat, melt 1 tbsp butter in a large frying pan. Peel 1 banana and cut lengthwise in half, and cut these in the middle to make 4 pieces. Place in the pan and generously sprinkle with cinnamon sugar. Flip the buttered banana over so that the sugar side can sauté for 10-15 seconds, melting and caramelizing the sugar. Sprinkle the other side and turn the banana pieces again, so that all sides are coated and sautéd. Add more butter as needed to avoid scorching or sticking.
2. Remove bananas and arrange on a single serving plate . Add a large scoop of vanilla ice-cream Drizzle with warmed caramel topping. Add a dollop of whipped cream and sprinkle with toasted coconut. Repeat for each banana. Serve.
3. You can do more than one banana at a time, just add more butter to the pan.

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Ingredients for 4 servings

• 3 ears corn, unshucked
• 2 tbsp unsalted butter
• 3 shallots, thinly sliced
• .5 cup blanched fava beans
• .5 cup cherry tomatoes, halved
• Coarse salt and fresh ground pepper
• .25 cup fresh flat-leaf parsley

Steps

1. Heat grill pan over high heat. Place corn on grill pan and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill and set aside. When cool enough to handle, shuck corn and cut from cob.
2. Heat butter in saute pan and add shallots, cook till translucent, about 3 minutes. Add corn and cook, stirring occasionally for 5 minutes. Stir in fava bean and tomatoes until coated in butter. Season with salt and pepper. Stir in parsley. Serve.

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Ingredients for 6 servings

• 1 chicken breast
• .75 tsp chile paste
• 1 clove garlic, minced
• 1.5 tbsp sugar
• 1 tbsp rice wine vinegar
• 3 tbsp freshly squeezed lime juice
• 2 tbsp Vietnamese fish sauce
• 3 tbsp peanut oil
• 6 cups shredded savoy cabbage
• .5 cup mint leaves, julienned
• .5 cup cilantro leaves, julienned plus more for garnish
• 1 small red onion, thinly sliced lengthwise
• 1 small fresh red or green hot chile pepper
• .5 seedless cucumber, seeded, julienned
• 2 large carrots, peeled, julienned
• 1 red bell pepper, julienned
• .33 cup coarsely chopped roasted peanuts

Steps

1. Add chicken to simmering water and poach until meat is firm and juices run clear, about 12 minutes. Remove and thinly slice lengthwise. Set aside.
2. Whisk together chile paste, garlic, sugar, rice vinegar, lime juice, fish sauce, and peanut oil until bell combined. Set aside.
3. Toss together the cabbage, mint and cilantro and place on a large platter. Top with the onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing and garnish with peanuts and cilantro sprigs. Serve.

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Ingredients for 6 servings

Dressing:

• 1 garlic clove, minced
• 1 tsp ginger root, minced
• 6 tbsp fresh lime juice
• 3 tbsp sugar
• 2 tbsp peanut oil
• 2 tbsp nuoc mam (Asian fish sauce)
• 1 tsp hot pepper flakes

Salad:

• 1.33 cups boiling water
• 1 extra large fish bouillon cube
• 1 tbsp peanut oil
• 1 cup couscous
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp mint, finely chopped
• .5 cup salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded and shredded
• 6 green onions, green included, finely sliced
• .5 head Napa cabbage, finely shredded
• 8 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.

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Ingredients for 5 servings

• 2.25 lbs center-cut salmon fillet, about 1 1/2 inches thick
• 1 cup soy sauce
• .25 cup rice vinegar
• .25 cup fresh squeezed lemon juice
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp toasted dark sesame seed oil
• 1.5 tsp chili paste
• .5 cup sliced scallions
• 2 tbsp minced garlic
• 2 tbsp minced fresh ginger
• 1.5 cups panko (Japanese bread crumbs)

Steps

1. Line 8x12 inch baking pan with foil. Place salmon in pan.
2. In mixing bowl, combine soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger. Pour 1/3 of this mixture over salmon. Sprinkle panko evenly over the fillet. Pour the remaining soy mixture over panko being sure to soak all the panko. If any panko runs off, spoon it back onto fish. Set aside for 15 minutes.
3. Preheat oven to 500F. Roast salmon for 18-20 minutes or 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120F on a meat thermometer. Remove from oven and wrap tightly with foil and allow to rest for 15 minutes. Serve.

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