Crites Family Stuff

Ingredients for 6 servings

• 2.5 cups chicken, cooked and chopped
• 1 cup celery, thinly sliced
• 1 cup grapes, halved
• 2 tbsp parsley, minced (fresh is best)
• .5 cup Best Foods mayonnaise (maybe more)
• 1.5 tsp mustard
• .25 tsp garlic salt
• .5 tsp sugar
• .125 tsp pepper
• 3 green onions, chopped
• 1 chicken bouillon cube, crushed
• .5 green pepper (optional)
• Almonds or cashew nuts (optional)

Steps

1. Mix together and refrigerate overnight.

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Description

This is a recipe from Marilyn's sister Kathie.

Ingredients for 8 servings

• 4 cups cubed peeled potatoes
• 3 hard-cooked eggs, chopped
• 2 celery ribs, thinly sliced
• .25 cup chopped green onions
• .5 cup sour cream
• .5 cup mayonnaise
• 2 tbsp vinegar
• 2 tbsp sugar
• 2 tbsp regular or dijon mustard
• .5 tsp salt
• .25 tsp pepper

Steps

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender, drain. Place in a large bowl, add eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

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Ingredients for 4 servings

• 6 egg yolks
• 2 cups whipping cream
• .33 cup granulated sugar
• 1 tsp vanilla extract
• 8 tsp granulated sugar

Steps

1. Heat oven to 350F. In a 9x13 pan, place 4 (6 oz) ramekins. In a small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and vanilla until well mixed. Add egg yolks. Beat well with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of ramekins.
3. Bake 30-40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap. Refrigerate until chilled, at least 4 hours but not longer than 48 hours.
5. Uncover ramekins. Gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tbsp of sugar over each chilled custard. Holding kitchen torch 3-4 inches from custard, caramelize sugar on each cup by heating with torch about 2 minutes, moving flame continuously in a circular motion until sugar is melted and light brown. Serve immediately or refrigerate up to 8 hours before serving.
6. Note: If kitchen torch is unavailable, set oven control to broil. Sprinkle tops of custard with 2 tsp brown sugar. Place ramekins in 15x10x1 inch pan or on a cookie sheet with sides. Broil tops 4-6 inches from heat for 5-6 minutes or until brown sugar is melted and forms a glaze.
7. Note: Do not use glass custard cups or glass pie plates. They cannot withstand the heat from the torch or broiler and may break.

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Ingredients for 15 servings

• 1 Devil's food cake mix
• 1 egg
• .5 cup butter, softened
• 8 oz cream cheese
• 1 egg
• .33 cup sugar
• 10 regular sized Reeses Peanut Butter Cups-cut into little pieces
• 1 cup semisweet chocolate chips
• 4 tbsp heavy cream

Steps

1. Preheat oven to 350F.
2. Line 9x13 pan with foil. Spray with cooking oil. Mix cake mix, one egg and butter together then press into baking dish.
3. Mix cream cheese and sugar until smooth. Add egg, mixing until well combined, then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through.
4. Remove and cool completely. Carefully lift out of dish using ends of the foil. Melt chocolate chips in microwave. Stir in cream and mix until glossy smooth. Spread chocolate over cheesecake layer. Note: I eliminated the chocolate layer and they were wonderful!!!

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Ingredients for 15 servings

• 1 cup flour
• .25 cup brown sugar
• .5 cup nuts, chopped
• .5 cup butter, melted
• 2 egg whites
• 1 cup sugar
• 2 tbsp lemon juice
• 1 cup heavy cream, whipped
• 2 cups frozen berries (raspberries or strawberries)

Steps

1. Crust: Mix together flour, brown sugar, nuts and butter. Bake in a pan for 20 minutes or until lightly golden at 350F, stirring occasionally. Remove from oven and cool.
2. When cool, crumble them all up. Put 2/3 of the crumbs in a 9x13 inch pan. Beat egg whites until stiff peaks. Gradually add sugar and lemon juice, Fold in whipped cream and berries. Spread over crumbs. Top with remaining crumbs. Freeze 6 hours or overnight before serving.

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Description

There is controversy as to where this recipe comes from...Jennifer Crites swears it comes from Jolene Farmer. Jolene says it comes from Jennifer. Jolene makes it better so that solves the issue!!

Ingredients for 2 servings

• 4.5 cups of sugar
• 1.5 cups melted butter
• 3 cups pumpkin
• 1 cup water
• 6 eggs
• 1.5 tsp vanilla extract
• 5 cups flour
• 3 tsp baking soda
• 2 tsp salt
• 1.5 tsp cinnamon
• 1.5 tsp nutmeg
• Chocolate chips

Steps

1. Mix together all ingredients adding chocolate chips last. Bake 2 hours at 325F for large loaves and for medium loaf pans bake for 15 minutes less or until no beads of moisture show on the top of the loaves.

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Ingredients for 6 servings

• 1.5 lbs ground beef
• 1 small onion, diced
• 15 oz can tomato sauce
• 1.25 oz packet taco seasoning mix (2 tbsp)
• 2.5 cups corn chips
• 16 oz can refried beans
• .75 cup shredded Cheddar cheese
• .75 cup shredded Monterey Jack cheese
• Lettuce
• Tomatoes
• Olives
• Sour cream

Steps

1. Brown hamburger and onion. Drain. Add 1 cup of the tomato sauce and taco seasoning, stirring well. Line the bottom of casserole dish with 2 cups of chips. Crush slightly. Spoon beef mixture over the chips. In a separate bowl, combine remaining tomato sauce and refried beans. Spread over beef mixture. Bake at 375F for 25 minutes. Sprinkle the top with cheeses and then the remaining crushed chips. Bake for 5 more minutes. Let cool for 10-15 minutes. Serve with toppings of lettuce, tomatoes, olives, and sour cream.

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Ingredients for 16 servings

• 3 cups chopped celery
• 1 cup chopped onions
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp salt
• .5 tsp pepper
• .5 tsp garlic pwder
• 3 to 4 lbs boneless beef roast
• Hamburger buns

Steps

1. In a slow cooker, combine all ingredients except roast and buns. Mix well. Add roast. Cover and cook on high for 6-7 hours or until very tender. Remove roast, cool. Shred meat and return to sauce. Heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture. The leftovers freeze very well.

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Ingredients for 6 servings

• 6 large bell peppers
• 2.5 cups white rice
• 2 lbs ground beef
• .5 medium onion, diced
• 2 cloves garlic, minced
• 14 oz can diced tomatoes with juice
• 10 oz can diced tomatoes with chiles
• 16 oz grated sharp cheddar cheese (about 4 cups)
• .5 tsp pepper
• 1 tsp salt

Steps

1. Preheat oven to 400F.
2. Cut bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl combine the ground beef, rice, tomatoes, salt and pepper. Mix until blended, In a 9x13 inch pan, place peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 40 minutes. Remove foil and sprinkle cheese on top. Return to oven and bake uncovered for 5 more minutes or until cheese melts. Note: Before filling the peppers, you can wilt the pepper halves in boiling water for about 5 minutes to reduce the cooking time from 40 minutes to 15 minutes.

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Description

Allison's favorite!

Ingredients for 6 servings

• 2 lbs pork tenderloin
• 10.75 oz can cream of mushroom soup
• 10.75 oz can golden mushroom soup
• 10.75 oz can French onion soup

Steps

1. Place trimmed pork in a slow cooker. In a bowl combine the soups. Blend until smooth. Pour over pork. Cover and cook for 4-5 hours or until meat is tender. Serve with mashed potatoes. Note: Sometimes, in a pinch, I have substituted an envelope of dry onion soup mix and a cup of water if I can't find French onion soup.

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