Crites Family Stuff

Description

This sauce was used to make pulled pork sliders at Annie Crites' wedding reception.

Ingredients for 50 servings

• .5 onion, minced
• 4 cloves crushed garlic
• 1 tbsp butter
• 2 tbsp chipotle sauce
• 2 cups ketchup
• .5 cup packed brown sugar
• .33 cup apple cider vinegar
• .25 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 1 tbsp salt
• 1 tsp garlic pepper

Buttery Onion Soup Mix

• 1 tbsp onion soup mix (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• .5 cup melted butter

Steps

1. Combine butter, onion and garlic in a large pot. Sauce until onion is translucent. Mix in remaining ingredients . Bring to a boil. Reduce heat and simmer for 2 hours to thicken. Watch carefully for scorching!
2. Stir into 5 lbs of shredded pork.
3. Spread pork on buns.
4. Combine the ingredients for the Buttery Onion Soup Mix and stir together. Brush on the top of the buns, just before putting them in the oven.
5. Wrap the sliders in heavy foil and bake at 350 for 20 minutes or until sandwiches are hot.

Homemade Onion Soup Mix

1. To make onion soup mix, combine and blend these ingredients in a food processor: 1 cup toasted dry onion flakes, 1/2 cup beef broth powder, and 1 tsp of ground roasted garlic.

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Ingredients for 8 servings

• 1 lb penne pasta, cooked and drained
• 1.5 lbs chicken, cooked and cut into pieces (can use shrimp)

Sauce:

• olive oil
• 2 tbsp minced garlic
• .33 cup chopped onion
• 2 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 tbsp parsley flakes
• Black pepper to taste
• 1 cup chicken broth
• 4 tbsp tomato paste
• 1 pint heavy cream
• .5 cup Parmesan cheese

Steps

1. Cook pasta, drain and set aside. Cook meat and set aside.
2. Heat olive oil and sauté onions and garlic tip tender.
3. Add broth, tomato paste, and seasonings. Simmer 4 minutes.
4. Add cream and simmer on low for another 6-10 minutes.
5. Add Parmesan cheese. The sauce will thicken with the cheese.
6. Toss with the cooked pasta and meat. Serve warm.

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Ingredients for 36 servings

Crumble:

• 1 cup butter
• 1 cup brown sugar
• 2 cups quick oats
• 1.5 cups flour
• 1 tsp baking soda

Filling:

• 2 cups sour cream
• .75 cup sugar
• 2 tbsp flour
• 1 tsp vanilla
• 1 egg
• 2 cups dried cranberries

Steps

1. Pre-heat oven to 350F.
2. In large mixing bowl, mix together by hand, butter (needs to be cols from the refrigerator), brown sugar, sugar, oats, flour, and baking soda. Mix by hand until it forms a crumble and is well incorporated. In a 9" x 13" pan lined with foil, take half the crumble mixture and press into pan. Bake for 10-15 minutes until golden brown.
3. In a separate mixing bowl, combine filling ingredients sour cream, sugar, flour, vanilla, egg, and cranberries. Mix well. Pour over baked cookie crumble. Sprinkle the remaining unbaked crumble on top. Return to oven and bake for 20-25 minutes until golden brown and set. Allow bars to cool completely, then cut into squares and serve.

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Ingredients for 8 servings

Crust

• 1.5 cups flour
• 1.5 tsp sugar
• 1 tsp salt
• .5 cup vegetable oil
• 2 tbsp milk

Filling:

• 3 tbsp flour
• 3 tbsp brown sugar
• 5 fresh peaches (or enough to fill the deep dish pan 3/4 full) -can use 1 lg can peaches, drained, as well.

Custard:

• 1.5 cups whole milk or 1 can evaporated milk
• 1 egg slightly beaten
• .66 cup sugar
• 2 tbsp flour
• .5 tsp cinnamon
• .25 tsp nutmeg

Steps

1. Preheat oven to 400 degrees if using a glass pie plate or 425 if using metal dish.
2. Combine the dry ingredients for the crust into a deep dish pie plate and mix well. Stir the oil and milk together and pour into the dry ingredients, mixing it with a fork until moistened. Press dough evenly over the bottom and up the sides of the pan.
3. Filling: mix the flour and brown sugar together and spread evenly over the dough. Top with sliced peaches.
4. Combine ingredients for the custard and pour over the peaches. Bake for 40-50 minutes or until set.

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Description

This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients for 60 servings

• 18.5 oz pkg yellow cake mix
• 3.5 oz pkg instant lemon pudding mix
• 4 large eggs
• .75 cup vegetable oil

Glaze:

• 4 cups powdered sugar
• .33 cup fresh lemon juice
• 1 lemon, zested
• 3 tbsp vegetable oil
• 3 tbsp water

Steps

1. Preheat oven to 350 degrees.
2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each tin half way. Bake for 12 minutes. Turn out onlt a tea towel.
3. To make the glaze, sift the sugar into a mixing bowl. Add lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.
4. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

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Ingredients for 6 servings

• 2 boxes Fried Rice with Almonds Rice-A-Roni, cooked according to package instructions
• 2 oz slivered almonds
• .5 cup chopped green bell pepper
• .5 cup chopped celery
• 4 green onions, sliced
• 1 can sliced water chestnuts, rinsed and drained
• 4 cooked and diced chicken breasts
• Miracle Whip

Steps

1. Cook the Rice-A-Roni and allow to cool. Add the nuts, vegetables and diced chicken. Mix thoroughly with Miracle Whip. If needed, thin with milk.

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Ingredients for 20 servings

• 1 box yellow cake mix
• 1 egg
• .5 cup butter, melted

Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla
• 1 lb powdered sugar
• .5 cup butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Steps

1. Preheat oven to 350F. Lightly grease 9x13 pan.
2. For cake combine cake mix, egg and butter and mix well. Pat into bottom of pan and set aside.
3. For filling, beat cream cheese till smooth, add one egg at a time and vanilla. Add powdered sugar and beat well. Slowly pour in butter and mix well. Fold in toffee bits. Pour filling onto cake and spread evenly. Bake for 40-50 minutes, being careful not to over bake. Center will be a little gooey. Remove from oven and cool completely. Cut into squares.

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Ingredients for 8 servings

• 12 flour tortillas, warmed
• 4 lbs cooked and shredded chicken breast
• 1 lb shredded cheddar/jack cheese
• 29 oz can Macayos Green Enchilada sauce
• 2 cups sour cream
• 1 can cream of chicken soup

Steps

1. Mix enchilada sauce with the sour cream and soup until well blended. Spread 1 cup of this mixture into the bottom of a sprayed 9x13 pan. Put 1/3 cup chicken and a small handful of cheese into each tortilla. Add a big spoonful of sauce and roll up. Place seam side down in the pan and repeat until all tortillas are done. Pour remaining sour cream mixture over the top and bake for 30-40 minutes until hot and bubbly in the center. Bake at 350F.

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Description

We first had this at the McFarlands with Jess at the grill. Wow, what a great meal that was!

Ingredients for 6 servings

• 3 tbsp garlic powder
• 2 tbsp salt
• 2 tbsp pepper
• 2 lbs tri tip roast

Steps

1. Roast should be at room temperature (30 minutes out of frig). Lightly oil all sides of meat and coat the roast with all of the rub. Preheat outdoor grill for high heat and lightly oil grate. Sear both sides on hot grill then transfer roast to a lower temperature and cook until done. Rest meat for 10 minutes before thinly slicing at an angle.
2. Jess McFarland is a master at the grill. He uses lemon pepper instead and generously coats his meat with 6-7 tbsp.

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Ingredients for 8 servings

• 12 oz spaghetti or penne pasta
• 6 tbsp butter
• 6 tbsp flour
• 3.5 cups chicken broth
• 1.25 cups heavy cream
• .25 tsp nutmeg
• .5 cup onion, chopped
• .5 cup celery, chopped
• .5 cup frozen peas
• 3.5 cups turkey, cooked and chopped
• 1 cup parmesan cheese, grated
• Salt and pepper to taste

Steps

1. Cook noodles until al dente, drain and place in greased 9 x 13 baking baking dish.
2. In a saute pan, melt butter over medium heat. Add flour and cook for about 2 minutes, whisking frequently. Gradually whisk in chicken broth and cook for 3-5 minutes until thickened. Add heavy cream, nutmeg, salt and pepper. Stir in remaining ingredients, except cheese, and heat through.
3. Pour cream mixture over pasta and sprinkle cheese over the top. Bake at 375F for 20 minutes or until bubbly and golden brown.

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