Crites Family Stuff

Ingredients for 12 servings

• 1 large boiling chicken, about 5 lbs
• 1 cup of chicken fat
• 6 eggs, well beaten
• 1 cup of flour
• 1.5 quarts of milk (approximately)
• Favorite bread dressing

Steps

1. Cook chicken in water until tender. Season broth with salt, pepper, a little whole allspice, minced onion and celery. Remove chicken and let broth cool. Remove chicken from the bones. Skim 1 cup fat off top of broth and to this add the 6 well-beaten eggs. Salt to taste. Mix flour with enough milk to make a thin paste. Add to the fat and egg mixture and enough more milk to make 2 quarts of this mixture. Cook over low heat, stirring until thick. Add the cut-up chicken and cool.
2. Prepare favorite bread dressing (or two packages prepared dressing). Moisten dressing with chicken broth. Place a layer of dressing in a well-buttered baking pan, then cover with chicken sauce and continue alternating layers ending with the sauce. Sprinkle bread crumbs or crushed potato chips on top. Cover with foil and bake an hour at 350F. Remove cover for last ten minutes.

Display in cookbook

Ingredients for 6 servings

• 1 tsp salt
• .25 tsp pepper
• .25 tsp paprika
• .25 tsp lemon pepper
• 6 boneless, skinless chicken breasts, cut into pieces
• 1 can cream of chicken soup
• 1 cup sour cream
• .5 cup chicken broth

Steps

1. Combine all spices together and rub into the chicken. Place in crock pot. Stir soup, sour cream and chicken broth together and pour over chicken. Stir. Cook on low for 4-5 hours, stirring occasionally. Serve over rice.

Display in cookbook

Ingredients for 8 servings

• 1 graham cracker crust
• 2 (8 oz) pkgs cream cheese, softened
• 14 oz can sweetened condensed milk
• 1 tsp vanilla
• 1 small lime, juiced

Topping:

• .25 cup cold water
• 1 tbsp cornstarch
• 2 cups blueberries
• .5 cup sugar

Steps

1. Beat together cream cheese, sweetened condensed milk, vanilla, and lime juice until creamy. Spoon into graham cracker crust. Refrigerate for at least 2 hours.
2. In a blender, combine 1 cup blueberries, cold water, cornstarch, and sugar. Blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens. Let cook and stir in remaining berries. Pour over the set cheesecake. Refrigerate till topping has thickened and set.

Display in cookbook

Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• 16 oz jar salsa
• 1 cup sour cream

Steps

1. Cook chicken and salsa in crock pot for 6-8 hours on low. The last hour, shred chicken and add sour cream.
2. The chicken can be used for tacos, tostadas, burritos, etc.

Display in cookbook

Ingredients for 15 servings

• 6 oz raspberry jello
• 2 cups boiling water
• 3 cups fresh or frozen raspberries
• 2 cups graham cracker crumbs
• .25 cup packed brown sugar
• .5 cup butter, melted
• 1.5 cup cold milk
• 3 oz instant vanilla pudding
• 8 oz cream cheese

Steps

1. In a small bowl, combine jello and water. Stir until dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy (if using frozen berries, add them just before you're ready to pour the final layer on because the frozen berries will make this layer set up too quickly).
2. In a small bowl, combine cracker crumbs, sugar, and butter. Press into greased 9x13 pan.
3. Mix milk and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding. Spread over crust. Spoon jello mixture over the top. Chill until set.

Display in cookbook

Ingredients for 15 servings

• 4 eggs
• 2 cups sugar
• 1.5 cups oil
• 2 cups flour
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• .5 cup chopped nuts
• 3 cups grated carrots

Frosting:

• 1 lb powdered sugar
• 8 oz cream cheese, softened
• .5 cup butter
• 1 tsp vanilla

Steps

1. Beat eggs together with sugar. Add oil, flour, soda, cinnamon, and salt. Add carrots and nuts. Pour into greased 9x13 pan. Bake at 350F for 30 minutes or until done.
2. Make frosting by mixing together the powdered sugar, cream cheese, and vanilla. Beat until smooth. Spread over cooled cake.

Display in cookbook

Ingredients for 8 servings

• 1 cup flour
• .33 cup sugar
• .125 tsp salt
• 8 tbsp butter, cut into small pieces
• .5 cup low-fat vanilla yogurt
• 1.25 tsp vanilla
• .5 tsp almond extract
• 1 egg
• .5 tsp baking powder
• .25 tsp baking soda
• 4 oz cream cheese, softened
• .33 cup raspberry jam
• .75 cup fresh raspberries
• 3 tbsp sliced almonds

Steps

1. Preheat oven to 350F. Combine flour, sugar, and salt in a large bowl, cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick pan.
3. In a small bowl, combine cream cheese and jam, beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries and almonds.
4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled.

Display in cookbook

Ingredients for 8 servings

• 9 inch pie crust
• 3 oz (3 squares) semisweet chocolate
• .25 cup butter
• .5 cup heavy cream
• .5 cup light corn syrup
• 3 eggs
• .33 cup sugar
• .33 cup brown sugar
• 1 cup macadamia nuts

Steps

1. Preheat oven to 350F. In a saucepan, melt butter and chocolate over low heat. Remove from heat. Add cream and corn syrup and mix well. In a separate bowl, beat eggs and sugars and then blend into the chocolate mixture. Stir in chopped macadamia nuts. Pour mixture into unbaked pie shell. Bake 40 minutes or until toothpick inserted in center of filling comes out clean. Cool completely. Garnish with whipped cream and additional macadamia nuts if desired.

Display in cookbook

Ingredients for 8 servings

• 1 tbsp yeast
• 1.5 cups warm water
• 4 cups flour
• 1 tbsp sugar
• .5 cup finely chopped onion
• 2 tsp salt
• Dried rosemary (can use fresh)
• Vegetable oil
• Kosher salt

Steps

1. Add sugar and yeast to water. Stir to dissolve yeast. Add flour, 2 tsp salt, and onion. Knead until smooth. Place dough in oiled bowl, turn, and let rise until doubled. Punch down. Flatten out dough on a well oiled cookie sheet to 1 inch thick. Oil top of dough. Let rise until double. Sprinkle rosemary and Kosher salt sparingly over the top just before baking. (Use about 1 tbsp of each.) Bake at 400F for 20-25 minutes. Cut into squares and serve fresh out of the oven.

Display in cookbook

Description

These are a melt-in-your-mouth all time favorite!

Ingredients for 48 servings

• 1.33 cup butter, softened
• .33 cup flour
• 2 tbsp yeast
• .33 cup warm water
• .75 cup warm milk
• 1 tsp salt
• 2 eggs, beaten
• 3.5 cups flour
• .25 cup sugar

Topping:

• .5 cup butter, softened
• .5 cup sugar
• .5 cup chopped pecans

Glaze:

• 2 cups powdered sugar
• .5 tsp vanilla
• Milk

Steps

1. Knead together the 1 1/3 cup softened butter and 1/3 cup flour. Place between two sheets of waxed paper and roll out into an exact 6"x12" rectangle. (Use exact measurements in this recipe.) Place in freezer.
2. Dissolve yeast in 1/3 cup water. Add the milk, salt, 1/4 cup sugar, eggs, and 3 1/2 cup flour. Stir together and knead until dough is very soft and pliable, but not sticky. Roll out into a 14"x14" square.
3. Remove butter from freezer and place on half of the rolled out 14"x14" square. Fold dough over in half and seal edges.
4. Roll this into a 12"x20" rectangle on a floured surface. Using a bit of flour on "butter blowouts" will help in rolling out the dough. You may need to kind of break up the dough slightly with a soft pounding of the rolling pin because of the frozen butter inside to get it to the 12"x20" size. Fold into thirds so that the 20" length becomes about 6 1/2" in length.
5. Roll out again into a 12"x20" rectangle. Fold into thirds, like before.
6. Roll out, one last time to 12"x20". Cut into thirds instead of folding. Place each third on a sheet of wax paper and put 2 pieces back in freezer while working on the third.
7. Orient this piece to lay long side horizontally to you and cut in half with a knife or pizza cutter. Continue cutting these pieces into halves until you have cut 16 equal strips. Twist each strip of dough several times and wrap it into a circle to make a roll and place it on a sided cookie sheet. Do the same thing with the two remaining pieces of dough in the freezer. (Keeping the butter in the dough hardened makes dough handling so much easier.)
8. Mix together the topping: butter, sugar, and nuts. Top each roll with an equal amount of the mixture. Let rolls rise until double. Bake at 450F for 8 minutes, or until lightly golden brown.
9. Mix together the glaze while rolls are baking. Add enough milk to get the consistency of Elmer's glue. Drizzle the glaze over the rolls immediately after removing them from the oven. Serve hot and thoroughly enjoy!

Display in cookbook