Crites Family Stuff

Ingredients for 15 servings

• 16 oz can crushed pineapple
• 16 oz can cherry pie filling
• 1 package yellow cake mix
• 1.5 cubes of margarine
• .5 cup chopped nuts

Steps

1. Spread pineapple in the bottom of a 13x9 pan. Spread cherry filling over the pineapple. Sprinkle dry cake mix over the mixture. Cut margarine in thin slices and place over the cake mix. Sprinkle with chopped nuts. Bake 50 minutes at 350F. Serve with whipped cream or ice cream.

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Description

We have these every Sunday morning for breakfast. We have recently stopped making the sugar glaze and eating them plain. They are still yummy.

Ingredients for 12 servings

• .33 cup sugar
• 3 tbsp yeast
• .5 cup oil
• 1.25 cup warm water
• 2 eggs
• 1.5 tsp salt
• 5.25 cups flour
• .25 cup melted butter
• 1.5 tsp cinnamon
• .5 cup sugar
• Raisins (optional)

Glaze:

• 2 cups powdered sugar
• .25 cup hot water
• 1 tsp butter

Steps

1. In a large bowl mix 1/3 cup sugar, yeast, oil and water. Cover and let stand in warm place for 15 minutes.
2. Blend the eggs and add to the mixture. Gradually add flour and salt to the yeast mixture to make a soft dough. Knead dough 5 minutes. Roll dough into rectangular shape about 1/4 inch thick.
3. Brush dough with 1/4 cup melted butter. Sprinkle with remaining sugar, cinnamon, and raisins. Roll up and cut into 1 inch slices. Slice with dental floss. Place rolls in an ungreased pan. Let rolls rest 10-30 minutes. Bake at 425F for 10 minutes or until golden brown. Frost with the sugar glaze when warm.
4. Mix together the powdered sugar, hot water and 1 tsp butter. Glaze the rolls.

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Description

For bread pudding lovers, this is the best recipe ever!!! Supposedly the recipe served at the Biltmore! It is NOT a Weight Watchers recipe!

Ingredients for 15 servings

• 8 cups cubed day-old bread
• 9 eggs
• 2.25 cups milk
• 1.75 cups heavy whipping cream
• 1 cup sugar
• .75 cup butter, melted
• 3 tsp vanilla extract
• 1.5 teaspoons ground cinnamon

Caramel Sauce:

• 1 cup sugar
• .25 cup water
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 cup heavy whipping cream

Steps

1. Place bread cubes in a greased 13x9 baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread. Baked uncovered at 350F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
2. For the Caramel Sauce: In a small saucepan, bring one cup sugar, water and lemon juice to a boil. Reduce heat to medium. Cook until sugar is dissolved and mixture turns a golden amber color. Stir in the 2 tbsp of butter until melted. Add one cup of cream. Remove from the heat and serve with the bread pudding.

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Description

Brad got this recipe at a cooking class. It has become one of our all time favorite desserts. Yummy! We even like to eat them without the topping.

Ingredients for 1 serving

• 4 egg whites
• .125 tsp cream of tartar
• 1 cup sugar
• 2 tsp cornstarch
• 1 tsp vinegar
• .5 tsp vanilla
• 2 cups heavy cream
• 1 tsp vanilla
• 2.5 tbsp sugar
• Assorted fruit (strawberries, raspberries, blackberries, kiwi, etc.)

Steps

1. Preheat oven to 275F. Beat egg whites until stiff and glossy. Combine 1 cup sugar, cream of tartar, and cornstarch. Gradually beat into the egg whites. Beat until stiff. Add vinegar and 1 tsp vanilla and fold in gently.
2. Spoon meringue onto parchment lined cookie sheet in small circles. Make a depression in the center. Bake for about 1/2 hour. They should start to look dried out. Turn oven off. Open the door and let sit for 15 more minutes.
3. Combine cream, vanilla, and sugar in bowl and mix until thick and creamy. Spoon into the depressed centers. Top with sliced fruit.

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Ingredients for 12 servings

• 1 lb Italian sausage, in casings
• 1.5 tsp crushed red peppers
• 1 large onion, diced
• 4 pieces bacon
• 2 tsp garlic, minced
• 10 cups water
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 1 lb sliced russet potatoes, sliced with skin on
• .33 of a bunch of kale, coarsely chopped

Steps

1. Saute sausage (remove from casings and crumble) and red peppers in a pot. Drain fat and refrigerate in a bowl while preparing the rest of the soup.
2. In the same pot, saute bacon pieces, onion, and garlic for about 15 minutes or until onions are soft and bacon is crisp. Mix together water and chicken bouillon then add to the pot with the onion/bacon mixture. Cook until boiling. Add sliced potatoes and cook until soft, about 30 minutes. Add heavy cream and warm through. Stir in the sausage. Add kale just before serving.

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Ingredients for 8 servings

• 1 chocolate crumb pie crust
• 4 oz whipped topping
• 1 quart mint chocolate chip ice cream
• 1 jar Mrs. Richardson's hot fudge topping

Steps

1. Using a spatula, fill crust with 1 1/2 cups softened ice cream. Freeze to harden. Spread 3/4 cup fudge topping on hardened ice cream. Freeze. Repeat with second layer of 1 1/2 cups ice cream. Spread with whipped topping and serve frozen. Garnish with chocolate swirls.
2. Note: Use the fudge topping at room temperature.

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Ingredients for 10 servings

• 3 eggs
• .66 cup pumpkin
• 1 tsp lemon juice
• .75 cup flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• .5 tsp nutmeg
• .5 tsp salt
• 1 cup sugar
• .5 cup chopped nuts (optional)

Filling:

• 6 oz cream cheese
• 1 cup powdered sugar
• 4 tbsp butter
• .5 tsp vanilla

Steps

1. Beat eggs 5 minutes on high speed and add sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and fold into egg mixture. Pour into well greased and floured 11x13 pan. (You can line your pan with foil and then grease and flour that.) Cover with nuts. Bake at 375F for 15 minutes. Gently lift edges and turn onto a kitchen towel dusted with powdered sugar. Roll while still hot, including the towel. Cool. Unroll and spread with the cream cheese filling. Roll up again. Wrap in plastic wrap and then foil. Freeze. Remove from freezer 1/2 hour before slicing. Serve with whipped cream or vanilla ice cream.
2. Cream Cheese Filling: Combine cream cheese, powdered sugar, butter, and vanilla. Beat until smooth. Spread onto pumpkin roll.

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Ingredients for 6 servings

• 6 skinless, boneless chicken breasts
• 1 bottle BBQ sauce (I use Sweet Baby Rays)
• 1 can Pepsi

Steps

1. In an electric skillet, place the chicken breasts on the bottom. Pour the bottle of BBQ sauce over the chicken. Then pour the Pepsi around the outside edge around the chicken. Cover and cook at 275F for about 45 minutes. Remove lid and serve.

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Ingredients for 8 servings

• 2 cups cooked and diced chicken
• 8 oz cream cheese
• 1 can mushrooms
• Seasoned bread crumbs
• 2 cans crescent rolls
• Butter
• 1 can cream of chicken soup

Steps

1. Separate crescent rolls into triangles. Mix cream cheese, chicken and (optional) green onions. Scoop about 1 tbsp of mixture into triangle. Roll up and seal edges. Roll into melted butter, then into bread crumbs. Bake on a cookie sheet at 350F for 25 minutes. Heat soup and serve over the top.

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Ingredients for 1 serving

• 2 cans whole water chestnuts, drained
• 1 lb bacon
• .5 cup brown sugar
• .5 cup ketchup
• 1 tbsp soy sauce

Steps

1. Cut bacon strips into thirds. Wrap around chestnuts and secure with a flat toothpick (so you won't break the chestnut). Bake in a shallow pan 30-40 minutes at 350F. If you want crispy bacon, bake toward the 40 minute end. Adjust to how you want it. Drain gease.
2. Make sauce of the sugar, ketchup, and soy sauce. Pour over the baked chestnuts. Bake 10 minutes at 350F. Serve. If you're going to serve later, chill the chestnuts and just before serving, pour the sauce over and cook a little longer than the 10 minutes.

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