Crites Family Stuff

Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 can diced green chilis
• 1 pint sour cream
• 3 chicken breasts, cooked and shredded
• Cheddar cheese, grated
• 12 corn tortillas

Steps

1. Fry the tortillas in oil so that they are not crisp, only soft enough to roll easily. Drain between paper towels to soak up oil.
2. Combine soup, green chilis and sour cream. Blend well. Spread a small amount of this sauce in the bottom of a 9x13 pan. Take a tortilla, place a spoonful of sauce, some shredded chicken and a little cheese in the center. Roll up and put into the pan. Repeat process until all tortillas are rolled. Top with the remaining sauce and sprinkle with more cheese. Bake for 30 minutes or until hot and bubbly, at 350F.

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Description

These were served at Becca and John's reception.

Ingredients for 8 servings

• 1.5 lbs lean ground beef
• .75 cup quick oats
• 2 eggs
• .5 cup finely chopped onions
• .5 cup milk
• 1 tsp salt
• 1 tsp Worcestershire sauce

Sauce:

• .5 cup brown sugar
• .25 cup apple cider vinegar
• 1 tsp mustard
• .25 cup BBQ sauce
• 1 tsp Worcestershire sauce

Steps

1. Combine the ground beef, oats, eggs, onions, milk, salt, pepper, and Worcestershire sauce. Form into balls. Place in a casserole dish, cover with sauce and bake at 350F for about 30 minutes. (I pre-baked my meatballs and froze them for the wedding for convenience sake. I then put them in a roasting dish and covered them with sauce to cook through.)
2. Sauce: Mix together the sugar, vinegar, mustard, BBQ sauce, and Worcestershire sauce and blend thoroughly. Heat in a saucepan until sugar is dissolved. You may want to double the sauce to make a saucier meatball. Serve with rice.

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Ingredients for 20 servings

• 3 cloves minced garlic
• 2 large peppers, red and or green, chopped
• 1.5 large onions, chopped
• 27 oz can of chicken broth
• 1 tsp black pepper
• 1.5 tbsp chili powder
• 2 tsp cumin
• .125 tsp cayenne
• 29 oz can tomatoes with juice
• 2 cans kidney beans, (or navy, pinto or black beans)
• 16 oz canned chopped green chilis
• .75 tsp salt or tomato bouillon
• 10 oz frozen corn
• 2 lbs chicken breast, cooked and diced

Steps

1. Throw all together in a large pot and simmer for 30 minutes. Serve with tortilla strips, avocados, grated cheese, and salsa if desired.

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Ingredients for 8 servings

• 1 cup flour
• .75 cup sugar
• 2 tbsp cocoa
• 2 tsp baking powder
• .25 tsp salt
• .5 cup milk
• 2 tbsp oil
• 1 tsp vanilla
• 1 cup chopped nuts (optional)

Pudding:

• 1 cup brown sugar
• 4 tbsp cocoa
• 1.75 cups hot water

Steps

1. Combine dry ingredients together, flour, sugar, cocoa, baking powder, and salt. Stir in the milk, oil and vanilla. Add nuts. Pour into ungreased 8x8 baking dish (double recipe for a 9x13). Mix brown sugar and the 4 tbsp of cocoa. Sprinkle this on the batter. Pour the hot water over the top but do not stir in. Bake at 350F for 35-40 minutes. Serve warm.

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Ingredients for 8 servings

• .75 cup sugar
• 1.5 cups hot water
• 1 tbsp cornstarch
• .5 pkg of 3 oz lemon pudding (not instant)
• 3 cups sliced fresh peaches
• 1 baked pie crust

Steps

1. Mix together sugar, water, cornstarch, and pudding mix. Heat to boiling. Let cool. Add sliced peaches and pour into pie crust. Chill.

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Description

Talk about Yum!!!

Ingredients for 15 servings

• 1.5 cups flour
• 2 cups sugar
• 1 tsp salt
• 1 cup butter, softened
• 4 eggs
• 2 tsp orange extract
• 1 tsp grated orange zest

Frosting:

• 8 oz pkg cream cheese
• 4 tbsp softened butter
• 1 lb powdered sugar
• 2 tbsp orange zest
• 1 tbsp orange juice

Steps

1. Preheat oven to 350F. Grease 9x13 pan.
2. Stir together flour, sugar, and salt in a bowl. Add butter, eggs, orange extract, and zest. Using a hand held mixer, beat until well blended. Pour batter into prepared pan and bake 30 minutes or until light golden brown. (I find that you need to bake this longer.) Remove from oven and allow to cool. Pierce entire cake with a fork. Spread the frosting over completely cooled brownies. Cut into squares.
3. Frosting: In a large mixing bowl, whip the butter and cream cheese. Gradually beat in sugar until all is smooth. Beat in zest and juice. Spread over brownies.

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Ingredients for 15 servings

• .5 cup margarine
• 1 cup graham cracker crumbs
• 3.5 oz flaked coconut
• 6 oz butterscotch chips
• 6 oz chocolate chips
• 15 oz can sweetened condensed milk
• 1 cup chopped pecans

Steps

1. Melt butter in 8x12 inch baking pan. Add each ingredient in order listed, spreading each layer evenly. Bake at 325F for 30 minutes. Let cool and cut into squares.

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Ingredients for 15 servings

• 1.5 cups crushed pretzels
• .5 cup margarine
• 2 tsp sugar
• 8 oz cream cheese, softened
• .25 cup sugar
• Large container Cool Whip
• 6 oz pkg raspberry jello
• 12 oz pkg frozen raspberries

Steps

1. Melt margarine and mix with pretzels and 2 tsp sugar. Press into 9x13 pan. Bake at 350F for 10 minutes.
2. Combine thawed Cool Whip with softened cream cheese and 1/4 cup sugar. Spread cream cheese mixture over cooled crust. Prepare jello as directed. Add frozen berries. When jello is starting to set, pour over Cool Whip layer. Refrigerate until jello is set.

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Ingredients for 16 servings

• 6 slices of bread, torn up
• .75 cup milk
• 1 lb ground sirloin
• 1 lb ground veal
• 2 cloves garlic, grated or finely chopped
• Small handful flat leaf parsley, chopped
• .75 cup grated Parmigiano Reggiano cheese
• 1 tsp allspice
• 1 egg
• Salt and Freshly ground black pepper
• Cherry tomatoes, stems removed
• Bocconcini (mini mozzarella balls) look for ones about the same size as cherry tomatoes
• 3 tbsp extra virgin olive oil, divided and more to drizzle
• 28 oz San Marzano plum tomatoes
• .5 cup homemade or store-bought basil pesto
• Zest of lemon if using store-bought pesto
• 1 loaf of crusty bread

Steps

1. Preheat oven to 425F. Place torn bread in a small bowl with milk, making sure all bread is submerged. Set aside.
2. In a large bowl, combine meats, garlic, parsley, cheese, egg, allspice and pepper. Squeeze excess milk from soaking bread (should be loose and in small pieces and add to meat mixture. Mix it all together will your hands.
3. Divide meat mixture in half and score each half into 8 sections. Take on of the portions of meat and slightly flatten it out. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it with meat. Repeat the process with another portion of meat and do one of the bocconcini balls, (if too large, cut the ball in half) . Transfer the stuffed meatballs to a baking sheet, using one half of the sheet for tomato and the other for cheese so you can keep track of which meatball is stuffed with what. Repeat the process until the meat is used up.
4. Drizzle the stuffed meatballs with oil and transfer them to the oven and bake for 15-18 minutes, until golden brown and firm to the touch.
5. While meatballs are cooking, place a saucepan over medium-high heat with 2 tbsp olive oil. Add canned tomatoes and break them up with a potato masher. Add a little salt and pepper, bring to a boil and simmer while meatball are cooking. Once the meatballs are ready, remove the sauce from the heat and stir in pesto. (Use lemon zest if using store-bought pesto.) Transfer all the sauce into a serving dish and nestle all the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconini-stuffed ones on the other. Serve with sliced crusty bread.

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Ingredients for 15 servings

• 2 (20 oz) cans tart pitted cherries, drained
• 1 cup sugar
• .25 cup cornstarch
• 1.5 tsp vanilla
• 2 (9-inch) chocolate cake layers, baked and cooled
• 3 cups whipping cream
• .5 cup powdered sugar

Steps

1. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer and set aside.
3. Beat cold whipping cream with the powdered sugar in a large bowl. Whip until stiff peaks form. Reserve 1 1/2 cups for decorative piping.
4. Place one cake layer on a serving plate. Spread with 1 cup whipped cream. Top this with 3/4 cup cherry topping. Top with second layer of cake, 1 cup whipped cream and 3/4 cup cherry mixture. Place the 3rd cake layer.
5. Frost cake sides with remaining whipped cream. Gently pat the reserved cake crumbs on the sides.
6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with a star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping over the top of the cake.

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