Crites Family Stuff

Ingredients for 20 servings

• 1 cup butter, softened
• 1.5 cups sugar
• 2 cups sour cream
• 2 tsp vanilla
• 4 large eggs
• 1 tbsp baking powder
• 2 tsp baking soda
• 2.5 cups flour
• 5 medium apples, peeled and sliced thinly

Streusel:

• 1 cup pecans, chopped
• .25 cup brown sugar
• 1 tsp cinnamon
• .66 cup flour
• 4 tbsp butter

Glaze:

• Powdered sugar
• Milk
• 1 tsp almond extract

Steps

1. Combine all streusel ingredients. Cut mixture until it forms large crumbles. Set aside.
2. Grease two 8 x 8 inch pans. In a large bowl beat the butter with sugar until light and fluffy. Add remaining ingredients except apples. Beat mixture at low speed until blended. Mix for 1 more minute on a medium speed. Spread batter into the prepared pans and arrange apple slices evenly on top of the batter. Crumble the streusel topping over the apple layer and bake at 350F for 45-50 minutes, the cake should pull away from the sides of the pans. Let cool for 10 minutes. Top with glaze and serve.

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Ingredients for 15 servings

• Flour tortillas, warmed
• Black beans
• Green Chili Lime Rice
• Sweet pork
• Romaine lettuce, chopped
• Pico de Gallo salsa
• Guacamole
• Fried corn tortilla strips
• Tomatillo Ranch Dressing

Sweet Pork:

• 5 lb pork tenderloin or shoulder roast
• 1 cup red salsa
• 2 cups brown sugar
• 1.5 cans Dr. Pepper

Green Chili Lime Rice:

• 1 cup uncooked rice
• 1 tsp butter
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tbsp canned green chili, chopped
• 1 lime zest and 2 tbsp lime juice
• 3 tbsp fresh chopped cilantro
• 2 chicken bouillon cubes
• Pinch of cumin
• 2.5 cups water

Creamy Tomatillo Ranch Dressing:

• 1 tomatillo, husked
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 envelope buttermilk ranch mix
• 1 clove garlic, minced
• 2 tsp sugar
• .5 fresh jalapeno, seeded

Steps

1. To make sweet pork place the pork in a crock pot and pour a mixtures of the salsa, sugar, and Dr. Pepper over the top and cook on high for 8 hours. When meat is tender, remove meat from crock pot, cool slightly and shred pork. Replace the meat back into the cock pot and cook another hour. (Chicken can be substituted.)
2. To make rice, saute onion in butter. Add green chili, cilantro, bouillon, cumin, lime, rice and water. Bring to a boil and cover, reducing heat. Simmer until rice is tender and water is gone.
3. To make the tomatillo dressing, place all ingredients in blender and blend until smooth. Refrigerate 1 hour. Dressing can be stored in an airtight container for up to 4 days.
4. Assemble the salad with the flour tortilla on the bottom. Add the rice, warmed beans, and shredded pork. Top with lettuce, pico de gallo, guacamole, corn tortilla strips, and dressing.

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Ingredients for 15 servings

• 1 lb sausage, browned and drained
• .5 lb bacon, cooked and crumbled
• 12 oz frozen hash brown potatoes
• 1 medium green bell pepper, chopped
• 2 tbsp chopped green onion
• 2 cups shredded cheddar cheese, divided
• 1 cup bisquick
• 3 cups milk
• .5 tsp salt
• 4 eggs

Steps

1. Grease a 9 x 13 pan. Combine sausage, bacon, hash browns, bell pepper, green onion, and 1 cup cheese in a large bowl. Spread into pan. Whisk together bisquick, milk, salt, and eggs until blended. Pour over potato mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight (no longer than 24 hours).
2. Next day preheat oven to 375F. Remove dish from refrigerator. Bake, uncovered for 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

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Ingredients for 3 servings

• 3 eggs
• 2 cups sugar
• 1 cup butter
• .5 cup boiling water
• 2.5 cups flour
• .25 cup cocoa
• 1 tsp baking soda
• 2 tsp cinnamon
• 2 tsp ground allspice
• 1 cup chopped walnuts
• 1 cup chocolate chips
• 2 cups peeled, grated apples
• 1 tsp vanilla

Steps

1. Cream together eggs, sugar, butter, and water.
2. Sift together flour, cocoa, baking soda, cinnamon, and all spice. Add to creamed mixture and mix well. Fold in remaining ingredients.
3. Mix until blended evenly. Spoon into 3 greased and floured medium sized loaf pans (fill pans to about 1 inch below the edge of pan). Bake at 325F for about 50 minutes.

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Description

Annie Crites: "..Cause you never know when you need a butt wiped!"

Ingredients for 1 serving

• 1 Bounty Big Roll, cut in half
• 2.33 cups water
• 2 tbsp baby lotion
• 1 tbsp baby bath
• 1 tbsp baby oil

Steps

1. Combine all but paper towels in a sauce pan and bring barely to a boil. Pour mixture into a rubbermaid container. Place one of the paper towel halves in the container. Loosely place the lid on and let it sit for 2 hours. Flip the paper towels so the soggy bottom drains to the other side. Remove cardboard center tube and replace container lid, securing it tightly. Store in a cool dry place.

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Ingredients for 2 servings

• 2.5 cups hot water
• .25 cup honey
• .125 cup oil
• 5.5 cups whole wheat flour
• 1.5 tsp gluten
• 1.5 tsp salt
• 1 tbsp yeast

Steps

1. In mixer, add hot water, honey, and oil. Add 1 cup flour and mix until it looks soapy. Add gluten, salt, and 1 1/2 cups flour. Mix until consistency of pancake batter. Add yeast then continue adding remaining 3 cups flour, one at a time until it cleans the bowl (careful not to add too much flour or your bread will turn out dense). Dump dough onto counter and knead for 5 minutes. Place in a bowl sprayed with cooking spray and cover with damp cloth. Let rise until double. Divide dough in half and shape into loaves. Place in greased bread pans and let rise again until it is at least 1/2 inch above pan. Bake at 350F for 25-30 minutes. Let sit in pans for a few minutes then take out.

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Ingredients for 8 servings

• 2 bottles spicy ranch dressing
• 2 (19 oz) cans black beans, drained and rinsed
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 bunch cilantro, chopped
• 1 can olives, sliced
• 4 limes, juiced
• Grape tomatoes
• 32 oz frozen corn

Steps

1. Mix all ingredients except corn and marinate for at least 6 hours. One hour before serving, mix in frozen corn. Keep in refrigerator until ready to serve.

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Ingredients for 4 servings

• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• .5 cup diced green chiles
• .5 cup sliced green onion
• .5 cup diced red bell pepper
• .5 cup chopped black olives
• Small flour tortillas

Steps

1. Combine cream cheese and cheddar cheese. Add remaining ingredients except tortillas. Spread 1/2 cup mixture over each tortilla. Roll up. Wrap each roll in plastic wrap. Refrigerate for 1 hour. Remove plastic wrap and slice each roll into 1 inch pieces. Serve with salsa for dipping.

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Ingredients for 4 servings

• 2 tbsp brown sugar
• 1 tsp mustard
• 1.5 tsp paprika
• 1.5 tsp cumin
• 1 tsp salt
• .5 tsp pepper
• 1 tsp garlic powder
• 1 tsp crushed rosemary
• .5 tsp sage
• .5 tsp thyme
• 4 thick pork chops

Steps

1. Mix brown sugar and mustard, then add all other ingredients except pork chops. Rub this mixture onto the pork chops and let sit in fridge for at least 2 hours. Grill, searing each side 2-3 minutes and then keep the meat on low until pork chops are done. Let meat rest for a few minutes before serving. (Grill over charcoal, using cedar or another type of wood to add smoky flavor.)

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Description

This recipe comes from Barbara Perryman Bibbins.

Ingredients for 4 servings

• 4 pork chops
• 1 can cream of chicken soup
• 1 cup water
• 1 cup minute rice

Steps

1. Trim fat from pork chops and brown in frying pan. Place in casserole dish. Mix the soup and water together and pour over pork chops. Cover and bake for 1 hour at 350F. Add the minute rice and and bake for 10 minutes more.
2. For more gravy use 2 cans soup and a can water. When using regular rice, use 1 part rice to 3 parts liquid.

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