Crites Family Stuff

Ingredients for 24 servings

• 1 large can frozen limeade concentrate
• 3 cans water
• 1 pkg blackberry Kool-Aid
• 1 cup sugar
• 7 cups water

Steps

1. Mix together and freeze in gallon size ziplock bags. After frozen, chop up and put in a punch bowl. Add 1 or 2 liters of Sprite.

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Ingredients for 6 servings

• 7 cups chopped and mashed pears (about 15 pears)
• 9 cups sugar
• 2 packages pectin for jam
• 2 tsp cinnamon
• 2 tsp cloves
• 2 tsp allspice

Steps

1. Measure and set aside the sugar. Peel, core and measure pears into large pot. Add spices. Stir in pectin. Bring to a hard boil and then add sugar. Bring to a full boil for 1 minute. Remove from heat and skim off the foam. Pour into prepared clean, hot pint jars and process according to your area. Makes 6 pints.

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Ingredients for 12 servings

• 5 lb pork tenderloin
• 5 lb potatoes, baked
• Salt and pepper to taste
• 2 lbs pepper jack cheese, grated
• Flour tortillas

Steps

1. Put pork into a crock pot and salt and pepper well. Cook for 10 hours on low. Remove and shred meat. Pour the cooking juices onto shredded meat.
2. Remove the skins from the baked potatoes and dice into small pieces. In a large skillet brown the potatoes in a small amount of oil. When potatoes begin to get a little crispy, add the pork. The pork will begin to brown. Add additional oil to avoid sticking and increase browning. Top with cheese, reduce heat and cover. Stir after 5-6 minutes to mix in the melted cheese. Cook for another 5 minutes to let the mixture brown.
3. Scoop into warmed flour tortillas and serve with salsa.
4. Note: I bake my potatoes by lightly rubbing them in olive oil and then generously sprinkling with garlic salt on both sides before putting them on a cookie sheet.

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Description

Another recipe from Dan's niece Stephanie Sundseth, who served this at her restaurant.

Ingredients for 10 servings

• 15 oz can stewed tomatoes
• 1 oz fresh basil
• 2 tbsp sugar
• 2 tbsp butter
• 1 pint heavy cream
• 1 pint half and half

Steps

1. Blend tomatoes and basil together in a food processor. Do not over process, mixture should be slightly chunky. Bring tomato mixture to a simmer over medium high heat for 30 minutes. Add remaining ingredients and simmer another 30-60 minutes.

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Ask any child in the Crites' family the origin of this recipe. It has become a family joke because they have heard it a million times! Chuck was Dan's roommate in college.

Ingredients for 16 servings

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 3 (29 oz) cans crushed tomatoes
• 1 can water
• 12 oz can tomato paste
• 1 bay leaf
• 2 tbsp parsley
• 1 tbsp cut oregano
• 1 tbsp cut basil
• 6 mild or sweet Italian sausage links
• Salt and pepper to taste

Steps

1. Saute the onion and garlic in the oil in a large pot. Cut the sausages into bite size pieces. Add all ingredients together and stir well. Simmer 2-3 hours for meat to get tender and sauce to thicken. Watch for scorching and stir occasionally.
2. Can also add meatballs and sliced pieces of pepperoni links. I will often use onion and garlic powder in place of the fresh.
3. Use for spaghetti or with lasagna as you would a marinara sauce. We have traditionally used penne pasta with this recipe.

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Ingredients for 15 servings

• 1 cup sugar
• 1.75 cups water
• 2 tbsp cornstarch
• 3 oz pkg peach jello
• 5 cups peeled, sliced fresh peaches
• 2.5 cups graham cracker crumbs
• 8 tbsp powdered sugar, divided
• .5 cup melted butter
• 11 oz cream cheese, softened
• 12 oz cool whip

Steps

1. Boil sugar, water and cornstarch until thick. Add jello. Set aside until almost set and then add the peaches.
2. Make the crust by mixing together the cracker crumbs and 4 tbsp of the powdered sugar. Stir in the butter and press 1/2 of this mixture into a 9x13 pan. (Save the rest for the top.) In a separate bowl, beat the cream cheese and 4 tbsp powdered sugar together. Fold in the cool whip and stir until smooth. Spread over the graham cracker crust. Pour the cooled, but not set jello mixture on top. Sprinkle the remaining crumbs over the jello. Chill until set.

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Jennifer Crites: This has been affectionately known as "Chopped Frogs". We love it!

Ingredients for 10 servings

• 4 oz chopped green chili
• 2 large tomatoes, chopped
• .5 bunch green onions, chopped
• 1 small can chopped olives
• 1 large avocado, chopped
• 1.5 tbsp olive oil
• 1.5 tsp garlic salt
• 1.5 tsp white vinegar

Steps

1. Mix ingredients together and marinate overnight. Serve with tortilla chips.

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Ingredients for 24 servings

• .66 cup sugar
• .33 cup butter, softened
• 1 egg
• .5 tsp vanilla
• .33 cup sour cream
• 2 cups flour, extra if dough is too sticky
• .75 tsp baking soda
• .75 tsp baking powder
• Dash salt

Filling:

• .33 cup butter, softened and divided
• .5 cup brown sugar, divided
• .5 tsp cinnamon, divided
• .5 cup chopped nuts, divided

Frosting:

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

Steps

1. Cream together the sugar and butter. Add eggs, vanilla and sour cream and mix well. Add the flour, soda, baking powder and salt. Mix until well combined, adding more flour if dough is too sticky. Form into a flattened round and wrap with plastic wrap. Put into the refrigerator for at least 2 hours.
2. Preheat oven to 350F. Line baking sheet with parchment.
3. Divide the dough in half. Roll each half into 12x5 inch rectangles on a floured piece of plastic wrap. Spread each with the divided filling ingredients, starting with the butter, brown sugar, cinnamon, and nuts. Roll lengthwise (12 inch side) into a log. Cut into 1/2 inch pieces and place on the parchment paper. Bake for 9-11 minutes. Remove and cool for 5 minutes before removing from baking sheet.
4. Mix together the frosting by creaming the butter and cream cheese. Add powdered sugar and vanilla. Beat until creamy. Frost when cookies are cooled.

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Ingredients for 10 servings

Crust:

• .5 cup butter
• 2 oz semisweet chocolate
• .33 cup sugar
• 1.5 tbsp pasteurized egg
• 1 cup graham cracker crumbs
• 1.5 cups flaked coconut
• 1 tsp vanilla extract

Filling:

• 2 cups powdered sugar
• 4 tbsp butter, softened
• .5 tsp vanilla extract
• 2.5 tbsp milk
• 2 oz semisweet chocolate

Steps

1. For crust, melt butter and chocolate in a saucepan. Remove from heat and stir in remaining ingredients. Press mixture into a greased 9 x 9 dish and chill for 1 hour.
2. For filling, combine powdered sugar with 3 tbsp butter, vanilla, and milk. Mix until it has an icing-like consistency and spread over the graham cracker crust. Chill for 30 minutes.
3. Melt the remaining butter and chocolate. Spread over the top of the bars and chill for 4 to 5 hours.

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For garlic lovers, not for the garlic light hearted!

Ingredients for 10 servings

• 2 bulbs garlic, roasted and mashed
• 2.5 lbs potatoes
• .5 cup milk
• 4 oz cream cheese, softened
• 1 cup sour cream
• .25 cup butter
• 2 tsp salt
• 1 tsp pepper

Steps

1. Peel and cube potatoes and boil for 15-18 minutes or until tender. Drain and transfer to mixer. Mix potatoes on low until fluffy. Add remaining ingredients and mix until nice and creamy.

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