Crites Family Stuff

Description

This is a favorite at our house!

Ingredients for 15 servings

• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 1.5 tsp garlic powder
• 1 tbsp olive oil
• 2 (15 oz) cans great northern beans, rinsed and drained
• 14 oz can chicken broth
• 8 oz chopped green chilis
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• .5 tsp pepper
• .25 tsp cayenne
• 1 cup sour cream
• .5 cup heavy cream

Steps

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is not longer pink. Add beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy cream. Garnish with fresh cilantro if desired. Serve immediately. Can also serve over crushed corn chips.

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Ingredients for 6 servings

• 12 oz bag Barilla Cheese and Spinach Tortelini
• 4 oz bacon (4 strips)
• 3 cloves garlic, pressed
• 2 tbsp flour
• 2 cups milk
• .75 tsp salt
• .125 tsp pepper
• 1.5 tsp dried basil
• .25 tsp red pepper flakes
• 1 medium lemon
• 2 cups fresh spinach, roughly chopped
• .75 cup grated mozzarella cheese, divided
• .75 cup grated Parmesan cheese, divided

Steps

1. Preheat oven to 350F.
2. In a large stock pot, cook tortellini according to package instructions.
3. In a medium sized skillet, cook bacon until crisp. Drain on paper towel. Reserve two tbsp bacon drippings, discarding the rest. Add garlic to reserved drippings and cook until tender, about 1 minute. Add flour and whisk, cooking for another minute. Slowly add milk, stirring till smooth. Add salt, pepper, basil, and red pepper flacks. Bring sauce to a simmer.
4. Zest the lemon and them juice it. Add 2 tsp zest and 1 tbsp juice to sauce. Stir sauce till it thickens, about 2-3 minutes. Remove from heat.
5. Drain tortellini and return it to the stock pot. Reserve 1 tbsp of the cooked bacon and add the rest to the pasta. Add spinach, 1/2 cup of each of the cheeses. Add sauce and gently stir to combine. Pour pasta into a 8x8 or 9x9 baking dish and top with remaining cheeses and the reserved bacon.
6. Cover pan with foil and bake 20 minutes. Remove foil and bake 5-10 minutes longer, or until cheese is melted and pasta is bubbly throughout. Remove from oven and rest for 10 minutes before serving.

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Ingredients for 15 servings

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tsp vanilla
• 1 can pumpkin (2 cups)
• 2.25 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 3 cups grated carrots
• .5 cup crushed pineapple, drained
• 1 cup chopped pecans (optional)
• .5 cup raisins or craisins

Frosting:

• 2 (8 oz) pkgs cream cheese, softened
• 3 cups powdered sugar
• 1 tsp vanilla

Steps

1. Preheat oven to 350F. Spray three 9 inch round cake pans with cooking spray. Cream butter and sugars. Add eggs and beat well. Add vanilla and pumpkin. Add flour, soda, cinnamon, and salt. Mix well. Stir in carrots, pineapple and raisins. Pour into pans and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool and remove from pans. Frost between layers and all around cake.
2. Make frosting by creaming together the cream cheese and butter. Add the sugar and vanilla. Mix till smooth.

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Description

We had a bishop and dear friend, Dave Free, who made a large "cowpie" ( 6" round pan) for each youth in our ward on their birthday and delivered it fresh and steamy. It was a great treat and one we'll always remember.

Ingredients for 15 servings

• 1 cup shortening
• 1.5 cups brown sugar
• 2 eggs
• 2 tbsp molasses
• 2 tsp vanilla
• 1 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 3 cups quick oats
• 1.5 cups semi-sweet chocolate chips

Steps

1. Preheat oven to 350F. Beat shortening and brown sugar until fluffy. Add eggs, molasses, and vanilla. Mix well. Add flour, salt, and baking soda. Mix well. Mix in quick oats and then chocolate chips. Grease 9x13 pan. Bake for about 25 minutes (make sure to not over cook).

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Description

These are my favorite thing at Texas Roadhouse (besides the rolls!)

Ingredients for 24 servings

• 12 large jalapenos, seeded and cut in half
• 2 cups Monterey Jack cheese, shredded
• 1 egg
• 2 tbsp milk
• 2 tbsp flour
• 1 tsp Parmesan cheese, grated
• Salt and pepper
• 1.5 cups bread crumbs, seasoned
• Vegetable oil

Steps

1. Stuff jalapenos with Jack cheese. In shallow bowl mix flour, egg, Parmesan cheese, milk, and salt and pepper to taste. Place bread crumbs in a flat dish. Dip jalapenos in egg mixture then in crumbs. Place in freezer for 1/2 hour. Remove from freezer and deep fry in hot oil until golden brown. Serve immediately with a ranch or Cajun horseradish sauce.

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Ingredients for 120 servings

• 2 cups sugar
• 2 cups light corn syrup
• 1 tsp vanilla
• Pinch salt
• .5 cup butter
• 2 cups heavy cream

Steps

1. Warm cream and butter over low heat in a small saucepan. Keep warm.
2. Bring to a boil the sugar, syrup, and salt in a large pan and cook until it thickens. Add the cream mixture in a thin stream so that boiling doesn't stop while stirring. Cook, stirring constantly until it reaches a firm ball stage (228 on a candy thermometer). Add vanilla and pour into a well buttered 9x13 pan. Cool, cut, and wrap with wax paper.
3. I don't use a candy thermometer anymore. I use a small bowl of ice water to drop a little of the hot caramel into. I begin testing the caramel when it starts to darken in color slightly and thicken on the spoon. When the caramel hits the cold water it hardens quickly, but will harden more as it sets so be careful not to cook the caramels too long or you will have harder caramels. We like them to be firm, but soft. I've made them so much that this process isn't too difficult anymore. Use the thermometer to be more accurate until you are more comfortable if you are unsure of yourself.

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Ingredients for 15 servings

• 1 yellow cake mix
• .75 cup oil
• .75 cup water
• 3 oz pkg instant vanilla pudding
• 1 tsp vanilla extract
• 1 tsp butter extract
• 4 eggs
• .5 cup chopped nuts
• .5 cup sugar
• 2 tsp cinnamon

Steps

1. Beat the cake mix, pudding mix, oil, water, vanilla and butter extract together, adding the eggs, one at a time. Set aside.
2. Spray or oil the bundt pan well. Mix the sugar, cinnamon and finely chopped nuts together. Pour half of this mixture into the bottom of the pan. Add half of the cake batter and sprinkle the remaining sugar mixture over it. Pour the rest of the batter evenly into the pan careful not to disturb the sugar too much. Bake 45 minutes in a 350F oven. Cool in pan for 5 minutes, then turn onto serving plate.
3. A glaze made of powdered sugar and water can be drizzled in circles over the cake for a decorative presentation.

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Description

A family favorite.

Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 cup plain yogurt, Greek style
• 1 tbsp lemon juice
• 2 cups grated cheddar cheese
• 2 large boneless chicken breasts, cooked
• 2 large bunches broccoli

Steps

1. Shred chicken, set aside. Clean and cut up broccoli into florets. Steam them to just tender. Drain and set aside. Mix the yogurt, soup, and lemon juice together. In a casserole dish, spread a large spoonful in the bottom, then layer half the broccoli, half the chicken, half of the soup mixture, and half the cheese. Repeat the process with the remaining ingredients. Bake at 350F for 30 minutes, or until hot and bubbly.

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Ingredients for 4 servings

• 3 sweet potatoes, peeled
• 4 cloves garlic, crushed
• 1.5 tbsp olive oil
• .25 tsp salt
• Fresh ground pepper to taste

Steps

1. Preheat oven to 400F. Cut peeled potatoes into wedges. Toss with garlic, oil, and salt and pepper. Spread evenly onto a large baking sheet. Roast till tender, 30-40 minutes.

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Description

These were served at a reunion in Mexico.

Ingredients for 30 servings

• 8 cups corn flour (maseca)
• 6 cups flour
• 3 tbsp baking powder
• Salt to taste
• Red chili powder- for seasoning and color
• Lukewarm water

Filling:

• 1.5 lbs. ground beef
• 3 medium potatoes
• 1 large onion
• Red Chili powder
• Chicken bouillon
• Shredded cabbage or lettuce
• Tomato

Steps

1. Mix dry ingredients, maseca, flour, baking powder, salt, and chili powder together. Add enough warm water to make a soft dough. Knead well. Roll into golf ball size balls. Press each ball to a 3-4 inch circle 1/2 inch thick. Pan fry in some oil. Turn to brown each side, pressing slightly as you fry (2-3 minutes). Place on paper towels to drain. Slit gorditas while warm to make a pocket for the filling.
2. Dice raw potatoes and onions into small pieces. Brown with ground beef. Season with chili powder and chicken bouillon. Cook till done.
3. Stuff gordita pocket with filling and top with shredded cabbage or lettuce and a thin slice of tomato.

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