Crites Family Stuff

Ingredients for 24 servings

• 2 cups flour
• 1 tbsp baking powder
• .5 tsp salt
• .5 tsp cinnamon
• .25 tsp nutmeg
• 2 eggs
• 1 cup buttermilk
• .75 cup sugar
• .5 cup oil (I use 1/2 cup oil and 1/2 cup applesauce)
• 1.5 tsp vanilla
• 1.75 cups frozen blueberries

Steps

1. Preheat oven to 400F. In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In small bowl, combine eggs, buttermilk, suger, vanilla, and oil (and applesauce if using). Add the egg mixture to the flour mixture and mix until moistened. Do not over mix. Fold in blueberries. Pour into muffin tins and sprinkle liberally with sugar. Bake for 15-20 minutes or until toothpick comes out clean.

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Ingredients for 15 servings

• 1 cup packed brown sugar
• .5 cup sugar
• 2 cups flour
• .5 cup butter, softened
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• .5 tsp salt
• 6 (1.4 oz) Heath bars, chopped

Steps

1. Preheat oven to 350F. Lightly grease a 9 x 13 pan and set aside.
2. In a large bowl, combine the sugars, flour, and butter. Crumble these ingredients together with a pastry blender until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with remaining crumbs, add buttermilk, egg, vanilla, baking soda, and salt. Mix well.
3. Pour the batter into the prepared pan, smoothing into edges. Sprinkle cake with reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious!

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Ingredients for 24 servings

• 1 cup butter, softened
• .25 cup sugar
• .75 cup brown sugar, firmly packed
• 3.5 oz instant vanilla pudding
• 2 eggs
• 1 tsp vanilla
• 2.25 cups flour
• 1 tsp baking soda
• 1 pkg milk chocolate chips
• 1 cup chopped nuts (optional)

Steps

1. Preheat oven to 375F. Cream butter, sugars, pudding, and vanilla until light and fluffy. Mix in flour and baking soda. Stir in chocolate chips and nuts. Drop by teaspoon, 2 inches apart onto a greased cookie sheet. Bake for 8-10 minutes or until golden brown.

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Description

My kids love this casserole and it's so easy to make.

Ingredients for 6 servings

• 2 (15 oz) cans pork and beans
• 4 hot dogs, halved and sliced
• .5 cup ketchup
• .25 tsp onion powder
• .25 tsp mustard
• 3 tbsp brown sugar
• 1 pkg buttermilk biscuits, quartered
• .25 cup shredded cheddar cheese

Steps

1. Combine all ingredients, except biscuits and cheese, in a large saucepan. Boil for 5 minutes, stirring frequently. Pour into an 8 x 8 baking pan. Place biscuits on top of bean mixture. Sprinkle with cheese. Place in preheated 400F oven and bake until bubbly and biscuits are golden brown (15-20 min).

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Description

We love to make this for breakfast.

Ingredients for 8 servings

• 1.33 cups flour, divided
• .5 cup sugar
• .5 cup buttermilk
• .33 cup oil (I use half applesauce)
• .5 tsp vanilla (optional)
• 1 tsp baking powder
• .5 tsp baking soda
• .25 tsp salt
• 1 egg
• .25 cup packed brown sugar
• .25 butter, softened
• .25 cup chopped pecans
• 2 tsp cinnamon

Steps

1. Preheat oven to 400F. Spray 9 inch round pan with cooking spray. Combine 1 cup flour, sugar, buttermilk, oil, vanilla, baking powder, soda, salt and egg in mixing bowl. Beat until blended. Pour batter into prepared pan.
2. Mix remaining flour, brown sugar, butter, nuts, and cinnamon in a small bowl until crumbly. Sprinkle over batter. Bake about 25-30 minutes until done. Serve warm.
3. You can prepare the coffee cake without the topping and refrigerate overnight. Sprinkle the streusel over the cake and bake the next morning.

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Ingredients for 10 servings

• 5 lbs red potatoes
• .75 to 1 cup butter
• 8 oz cream cheese
• .5 cup half and half
• Salt and pepper to taste
• 4 heads of roasted garlic

Steps

1. Cut potatoes into fourths, leaving peel on. Boil until tender. Drain and mash. Cut butter and cream cheese into potatoes and add half and half. Mash together and season with salt and pepper. Mash roasted garlic into potatoes.

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Ingredients for 6 servings

• .25 cup margarine
• .5 cup green pepper, chopped
• .5 cup onion, chopped
• 2 cans cream of chicken soup
• 10 oz can Rotel mild diced tomatoes
• 2 cups chicken, cooked and shredded
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups shredded cheddar cheese
• Avocados, chopped
• Tomatoes, chopped

Sauce

• .5 cup sour cream
• 2 tbsp cilantro, chopped
• 1 tsp lime zest
• 1 tsp lime juice
• Salt and pepper to taste

Steps

1. Preheat oven to 325F. In a large saucepan, cook pepper and onion in margarine until tender. Add soup, Rotel tomatoes, and chicken, stirring till well blended. In a 9x13 pan, alternately layer tortillas (4 per layer), soup mixture, and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Let sit a few minutes before serving. Top with cilantro-lime sour cream, avocados and tomatoes.
2. Make sauce: Combine the sour cream, cilantro, lime juice and zest, and salt and pepper in a small bowl. Spoon on top of the chicken.

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Ingredients for 15 servings

• 1 lb ground beef
• 5 cups mostaccoli noodles
• 1 pkg shredded mozzarella
• 30 oz Ragu Spaghetti sauce
• .5 cup grated Parmesan cheese

Steps

1. Cook pasta noodles. Drain and set aside. Brown ground beef in skillet. Drain. Add spaghetti sauce to browned meat. Heat through. Add Parmesan cheese and noodles and spoon into 9 x 13 pan. Top with shredded cheese. Bake at 375F for 20 minutes.

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Ingredients for 6 servings

• 2 tbsp curry powder
• 1.5 tsp salt
• 3 tbsp butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 lbs chicken, cubed
• 1 cup coconut milk
• 1 tbsp tomato paste
• 4 cups water
• 2 cups peeled and cubed potatoes
• 2 cups cubed zucchini

Steps

1. Saute onion and garlic in butter for 2 minutes. Stir in spices and cook 1 minute. Add chicken and cook for 5 minutes, until almost done. Stir together coconut milk, tomato paste and water. Add to chicken. Simmer for 10 minutes, Add potatoes and zucchini. Simmer until potatoes are soft and sauce thickens, about 15 minutes. Serve with rice.

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Ingredients for 6 servings

• 2.5 cups cooked cubed chicken
• 12 oz sour cream, divided
• 3 tsp taco seasoning, divided
• 1 can cream of chicken soup
• 1.5 cup shredded cheddar cheese, divided
• 1 small diced onion (optional)
• .5 cup salsa
• 16 oz can refried beans
• .25 cup sliced olives
• 10 small flour tortillas

Condiments:

• Shredded lettuce
• Tomatoes, chopped
• Guacamole

Steps

1. Combine chicken, 1/2 cup sour cream, 1 1/2 tsp taco seasoning, half can of soup, 1 cup cheese, half can of beans, onion, salsa, and olives. Place 1/2 cup filling in each tortilla, roll up and place seam side down in a greased 9x13 pan.
2. Mix together the remaining sour cream, taco seasoning, and soup. Pour over tortillas, cover and bake at 350F for 30 minutes. Remove from oven, uncover and put a small dollop of the remaining beans on each roll up , sprinkle with remaining cheese and return to oven for 5 minutes. Serve with additional condiments.

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