Crites Family Stuff

Description

When Mattson was a little boy, he loved these cookies that were made by lunch ladies for school lunches. He asked for the recipe and they copied it down for the little 2nd grader who loved cooking even then.

Ingredients for 18 servings

• .667 cup real butter
• .5 cup sugar
• .667 cup brown sugar
• 2 eggs
• 1.5 tsp vanilla
• .75 tsp soda
• .25 tsp salt
• 1.5 cups flour
• 1.5 cups oatmeal
• .5 cup peanut butter

Frosting:

• 1 lb powdered sugar
• .5 cup cocoa
• .25 tsp salt
• .33 cup real butter
• 6 tbsp boiling water
• 1 tsp vanilla

Steps

1. Cream butter, sugar and eggs. Add peanut butter. Beat until fluffy. Add spices and flour and oatmeal. Spread on a jelly roll pan. Bake at 325F for 10 minutes. Do not overcook. COOL. Spread a thin layer of peanut butter on top. Then spread with chocolate frosting made by beating together powdered sugar, cocoa, salt, vanilla, butter and boiling water.

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Ingredients for 8 servings

• 1 lb spaghetti or angel hair pasta
• 5 tbsp olive oil
• 7 cloves of garlic
• 28 oz can diced tomatoes (with garlic and basil flavoring)
• 1 tsp crushed red pepper flakes
• 1 tsp dried basil flakes
• 2 tbsp chopped parsley or basil leaves
• 16 oz can diced tomatoes for a juicier dish

Steps

1. Bring a large pot of water to a boil. Add salt and pasta and cook until the pasta is tender (about 12 minutes or so). Cook 9 minutes for angel hair. Drain the tomatoes and save the juice. Coarsely dice the tomatoes as needed. While pasta is cooking, heat the oil in a large skillet over medium heat. Add red pepper flakes and crushed garlic. Cook, stirring until aromatic (about 1 or 1-1/2 minutes). Do not let the garlic over-cook or it will taste bitter. Add tomatoes and juice and dried basil. Bring to a boil then lower heat to a simmer, stirring frequently, until slightly thickened (about 5 minutes). After the spaghetti is done, drain, then add 1 to 2 tbsp of olive oil to the pasta and stir. Then blend in the sauce and serve. You can add the 16 oz can of diced tomatoes for a juicier dish.

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Description

Dorothy Farmer: These are a family favorite. I have made them many times, especially for grandchildren. They stay moist for a longer period of time than the regular chocolate chip cookies.

Ingredients for 36 servings

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2.667 cups shredded coconut
• 2.75 cups flour
• 1 tsp salt
• 1 tsp soda
• 12 oz chocolate chips

Steps

1. Cream together margarine, white sugar and brown sugar. Beat in eggs. Add vanilla. Add coconut, flour, salt, and soda. Add chocoloate chips. Bake at 375F for 9 minutes.

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Description

These cookies are delicious! In fact they won 1st prize in the Parent/Child Cookie Contest at the Eastern Idaho State Fair. Aunt Jolene's cookie took 3rd place that same year. Over the years the EISF has awarded many baking ribbons and awards to the Dan Crites and Gary Farmer families!

Ingredients for 36 servings

• 1 cup sugar
• 1 cup brown sugar
• 1 cup margarine or butter
• 1 cup salad oil
• 1 egg
• 1 tsp vanilla
• 1 tsp coconut extract
• .5 tsp butter extract
• 3.5 cups flour
• 1 tsp salt
• 1 cup quick oatmeal
• 1 cup coconut
• 1 cup rice krispies
• 12 oz white chocolate chips
• 1 tsp cream of tartar
• 1 cup coarsely chopped macadamia nuts

Steps

1. Cream sugar, brown sugar, margarine and salad oil together. Add egg, vanilla, coconut extract and butter extract. Sift flour, salt, cream of tartar and add to the first mixture. Then add oatmeal, coconut, white chocolate chips and rice krispies. Stir in the nuts. Bake at 350F for 12 minutes.

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Ingredients for 8 servings

• .5 cup salad oil
• 3 tbsp vinegar
• .125 tsp garlic powder
• 1 tbsp dijon mustard
• 1 dash hot sauce
• 1 tsp salt
• Pepper
• 2 cups cooked slivered roast beef
• .5 cup sliced celery
• .25 cup sliced green onions
• Lettuce

Steps

1. Make a dressing of the salad oil, vinegar, garlic powder, dijon mustard, hot sauce, salt, and pepper and marinate 2 hours or more. Can marinate beef, celery and onion with the dressing. Pour over bed of torn lettuce just before serving.

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Ingredients for 8 servings

• 2.5 cups milk
• .25 cup heavy cream
• 2 egg yolks
• .66 cup sugar
• 4 tbsp cornstarch
• 2 tsp vanilla
• 2 tsp butter, softened
• 1 baked pie shell

Steps

1. Whisk together milk, cream, and egg yolks. Combine the sugar and cornstarch in a medium saucepan. Whisk in egg yolk mixture and cook over medium heat, stirring occasionally for 5 minutes. Then stir mixture constantly until it comes to a boil. Boil for 1 minute. Remove from heat. Stir in vanilla and butter. Pour into cooked shell.
2. For banana cream pie: Add 1-2 bananas before pouring into the pie shell.
3. For coconut cream pie: Add 1 1/2 cups coconut flakes before putting in the pie shell.

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Ingredients for 18 servings

• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• .5 tsp salt
• .5 cup milk
• 1 cup frozen blueberries
• Raw sugar for sprinkling

Steps

1. Cream the butter and sugar. Add eggs and beat well. Add the dry ingredients alternately with milk. Fold in frozen fruit. If using raspberries, chop them up slightly. Divide into 18 paper lined tins. Sprinkle with raw sugar. Bake at 400F until done, about 20-25 minutes. Cool 10 minutes before removing from pans.

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Description

This recipe has become one of our family's favorite. I served it during one Thanksgiving get together and it has spread throughout the family.

Ingredients for 8 servings

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• .5 onion, chopped
• 4 oz can of roasted green chiles, chopped- fresh roasted are best if you can get them
• Garlic powder to taste
• 3 (15 oz) cans of white beans (include the liquid)
• 28 oz can of green chile enchilada sauce (Macayo brand is the best)
• 10.5 oz can cream of chicken soup
• 10.5 oz can southwest jack cheese soup (this is hard to find-nacho cheese or another cream of chicken soup can be used)

Steps

1. Saute the chicken, onion, peppers, and garlic in a small amount of oil until chicken is done. Add the remaining ingredients and heat through. Garnish with chopped green onions, shredded cheddar cheese, and/or sour cream. Serve with Fritos.

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Description

Amber Silberberger: Grandma Farmer taught my mom how to make this recipe when my parents were first married. We loved it as kids and my family (especially my husband) love it to this day.

Ingredients for 6 servings

• 2 lbs hamburger
• 4 heaping tbsp flour
• 3.5 cups milk
• Salt and pepper to taste

Steps

1. Brown hamburger in a large skillet. Do not drain off the fat. Add the flour to the pan and mix well to soak up the grease. Stir over medium heat for several minutes. Add the milk, one cup at a time until it starts to thicken and you get your desired consistency. Add salt and pepper to taste. Serve with mashed potatoes.

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Ingredients for 4 servings

• 1 cup buttermilk
• 2 egg yolks
• 1 tsp vanilla extract
• .25 butter, melted and cooled
• 1 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp sugar
• .25 tsp salt
• .25 tsp cinnamon
• 2 egg whites

Steps

1. Preheat waffle iron.
2. In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
3. In another bowl, whip the egg whites until stiff. Fold into the batter. Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fresh whipped cream and fresh fruit.

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