Crites Family Stuff

Ingredients for 16 servings

• 4 cups cranberries
• 2 cups sugar
• 20 oz can crushed pineapple with juice

Steps

1. Combine ingredients and bring to a boil. Simmer until cranberries are tender and sauce has thickened.

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Ingredients for 15 servings

• 1 lb butter, softened
• 1 cup sugar
• 4 cups flour

Steps

1. Cream sugar and butter. Add flour. Spread in pan. Prick well. Sprinkle with sugar crystals (raw sugar). Bake at 350F until light brown.

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Ingredients for 48 servings

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 1 large can pumpkin
• 2 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 cups raisins (opt)
• 2 cups chocolate chips (opt)
• 1 cup nuts (opt)

Steps

1. Cream shortening and sugar. Add eggs. Add pumpkin and vanilla, then dry ingredients. Mix in nuts, chocolate chips and raisins. Bake at 375F for 12 minutes.
2. Alyson Farmer's recipe uses vegetable oil instead of shortening and 1/2 cup less flour.
3. Janette Johnson makes a cream cheese frosting to ice these cookies with: 4 oz softened cream cheese, 1/2 cup softened butter, 1 lb powdered sugar, and 1 tsp vanilla.

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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.

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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.

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Description

A huge favorite of our family! Surgeon General's Warning: the combined contents of this recipe may be addictive.

Ingredients for 24 servings

• 12 cups rolled oats (not quick)
• 1 cup sesame seeds
• 1.5 cups roasted/no salt pumpkin seeds
• 1.5 cups raw sunflower seeds
• 1 cup sliced almonds
• 1 cup extra light virgin olive oil
• 1 cup honey
• 1.5 cups brown sugar
• 1 tsp salt
• 2 tsp vanilla

Steps

1. In a large bowl, stir together all oats, seeds, and nuts.
2. In a small saucepan, mix together the oil, honey, sugar, and salt. Heat until just before boiling to dissolve sugar. Then add the vanilla.
3. Pour liquid over the dry ingredients and mix well. Spray pans thoroughly with cooking oil. Divide the granola into two large sided cookie sheets. Press firmly (I use a small rolling pin) so it can be cut into bars after baking. Bake at 350F for 15 minutes. Cool and cut into pieces. Store in zip-lock bags and freeze until ready to use.

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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.

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Ingredients for 24 servings

• 1 cup shortening
• 2 cups sugar
• 5 ripe bananas, mashed
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 3.5 cups flour
• 2 tsp baking soda
• 2 cups mini semisweet chocolate chips
• 1 cup chopped nuts

Steps

1. Cream shortening and sugar together. Add bananas, eggs and vanilla. Add dry ingredients. Spoon into greased tins and bake at 350F for 20 minutes.

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Ingredients for 8 servings

• 4.5 cups fresh broccoli, chopped into small pieces
• 1 cup sunflower seeds, roasted and salted
• 1 lb bacon, cooked and crumbled
• 1 cup craisins
• .5 cup red onion, diced
• .5 cup mayonnaise
• .5 tsp cider vinegar
• 3.5 tbsp sugar
• 1 tbsp bacon warm drippings

Steps

1. Dressing: Combine mayonnaise, vinegar, sugar and bacon drippings and set aside.
2. Salad: Combine the chopped broccoli pieces, sunflower seeds, bacon, craisins and onion.
3. Pour dressing over salad, stir and serve.

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Description

So good!

Ingredients for 10 servings

• 2 instant cheesecake pudding mixes
• 8 oz container Cool-Whip
• 1 large container strawberry yogurt
• 1 small bag frozen raspberries
• 1 small bag frozen mixed berries
• Bananas

Steps

1. Mix together pudding mixes, Cool-Whip, and yogurt and refrigerate.
2. Thaw berries.
3. Just before serving, add all the berries and bananas.

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