Crites Family Stuff

Description

This is my dad's favorite!

Ingredients for 15 servings

• 1 cup sugar
• 8 oz cream cheese
• Lemon Juice
• Dream whip

Crust:

• 2 cups graham cracker crumbs
• .25 cup sugar
• Butter

Steps

1. Combine crust ingredients and press into 9 x 13 pan.
2. Make Dream Whip according to package directions. Add sugar, cream cheese, and lemon juice and beat until smooth. Pour over crust and refrigerate for several hours. Top with pie filling.

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Ingredients for 8 servings

• 1 cup sugar
• .25 cup cornstarch
• .5 tsp salt
• 3 cup milk
• 2 eggs, lightly beaten
• 3 tbsp butter
• 1.5 tsp vanilla extract
• 2 large firm bananas
• 1 pie crust, 9 inches, baked
• 1 cup heavy whipping cream, whipped

Steps

1. In a large saucepan, combine sugar, cornstarch, salt, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Stir a small amount of hot filling into eggs and return all to the pan. Bring to a gentle boil. Cook and stir for 2 more minutes.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate for 30 minutes.
3. Slice the bananas into the bottom of the pie crust. Pour custard on top. Chill for 6-8 hours. Pipe whipped cream on top when ready to serve.

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Ingredients for 24 servings

• .5 cup butter, softened
• .66 cup sugar
• 1 egg
• 2 squares unsweetened chocolate, melted and cooled
• 2 tsp vanilla extract
• 1.75 cups flour
• .5 tsp salt

Orange Glaze:

• 1 cup semisweet chocolate chips
• 1 tsp shortening
• 1 tsp light corn syrup
• 1 cup powdered sugar
• 2 tbsp orange juice
• Melted white chocolate

Steps

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, chocolate, and vanilla. Mix well. Combine flour and salt. Gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until firm.
2. Divide dough into fourths. Form each portion into a 6 inch roll. Cut each roll into 1/2 inch slices. Roll each into a 9 inch rope. Form ropes into pretzels and place on greased baking sheet. Bake at 400F for 5-7 minutes. Cool 1 minute before removing to wire wracks.
3. For glaze, melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave. Stir until smooth. Stir in powdered sugar and enough orange juice to make a smooth glaze. Dip pretzels and place on wax paper to set. Melt white chocolate and drizzle over cookies. Let stand until chocolate is completely set. Store in an airtight container.

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Ingredients for 8 servings

• 9 oz pkg brownie mix (I use my homemade recipe)
• 1 egg
• 1 tbsp cold water
• 14 oz pkg wrapped caramels, unwrapped
• 5 oz can evaporated milk
• 3 (8 oz) pkgs cream cheese, softened
• .75 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 cup chocolate fudge topping

Steps

1. Preheat oven to 350F. Grease bottom of 9 inch spring form pan. (I used a 9x13 pan with the homemade brownies.) In a small bowl, mix together brownie mix, egg, and water. Spread into the greased pan. Bake 25 minutes or until not quite cooked through. Cool slightly.
2. Melt the caramels with the evaporated milk over low heat, stirring to reach a smooth consistency. Cool slightly. Reserve 1/3 cup and pour the remainder over the warm brownies, leaving a 1/2 inch space from the edges.
3. In a large bowl, beat cream cheese, sugar, and vanilla with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the caramel layer.
4. Wrap foil around the bottom of the spring form pan, (not needed if made in a 9x13 pan) and place in a large pan or cookie sheet. Add water, creating a water bath to reach halfway up the brownie pan. Bake for 40 minutes or until center of cheesecake is done. Cool and chill in refrigerator. When cake is thoroughly chilled, loosen by running a knife around edge and remove rim from spring form pan. Warm reserved caramel mixture and spoon over cheesecake. Drizzle with chocolate topping. It's better the next day!

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Ingredients for 15 servings

• 1 lb hamburger
• 26 oz spaghetti sauce
• .5 cup water
• 2 eggs, beaten
• 24 oz cottage cheese
• .33 cup grated Parmesan cheese
• 1.5 tbsp dried parsley
• .5 tsp garlic powder
• .5 tsp pepper
• .5 tsp dried basil
• .5 tsp oregano
• 9 uncooked lasagna noodles
• 3 cup shredded mozzarella

Steps

1. Cook hamburger in a large skillet until no longer pink. Drain. Stir in spaghetti sauce and water. Simmer uncovered for 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, and seasonings.
2. Spread 1/2 cup meat sauce into a greased 9 x 13 pan. Layer with 3 noodles and 1/3 of the cheese mixture, meat sauce, and mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375F for 45 minutes. Uncover and bake for 10 more minutes or until noodles are tender. Let stand for 15 minutes before serving.

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Ingredients for 4 servings

• 1 tbsp parsley
• 2 tsp onion salt
• 2 tsp seasoning salt
• 2 envelopes instant cream of chicken soup
• 1 cup flour
• .5 tsp pepper
• Chicken breasts

Steps

1. Combine dry ingredients in a gallon sized Ziploc bag. Coat chicken. Brown both sides. Place in 9 x 13 pan and cover with aluminum foil. Bake at 350F for 45 minutes or until done. Any left over mix can be stored in the freezer for future use.

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Ingredients for 6 servings

• .5 cup butter, melted
• .25 cup lime juice
• .25 cup soy sauce
• 2 pkgs Good Season's Zesty Italian salad dressing mix
• 6 chicken breasts

Steps

1. Place chicken in 9 x 13 pan. Combine first 4 ingredients in a small bowl. Pour over chicken and bake at 350F for 90 minutes.

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Ingredients for 4 servings

• 4 chicken breast halves
• 1 tbsp oil
• 2 tbsp butter
• Salt
• Pepper
• Paprika
• 8 slices bacon, cooked
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 2 tsp chopped parsley

Marinade:

• .5 cup dijon mustard
• .5 cup honey
• 1.5 tsp oil
• .5 tsp lemon juice

Steps

1. Mix together the marinade ingredients. Blend well. Pour about 2/3 of the marinade over the chicken and marinate for 2 hours. Chill the remaining marinade. Preheat oven to 375F. Brown chicken. Brush chicken with the reserved marinade. Season with salt, pepper and paprika. Stack 2 pieces of cooked bacon, crosswise, on each piece of chicken. Spread 1/4 cup of monterey jack cheese on each, followed by 1/4 cup cheddar cheese. Bake until chicken is bubbly and done. Garnish with parsley.

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Ingredients for 8 servings

• 4 chicken breasts, cooked and diced into bite sized pieces
• 8 oz water chestnuts
• 3 green onions
• .25 cup sesame seeds, toasted
• .33 cup slivered almonds, toasted
• 1 tbsp poppy seeds
• 1 tbsp sugar
• 4 tbsp cider vinegar
• 1 tsp salt
• .5 tsp pepper
• .5 cup oil
• Lettuce
• Chow mein noodles

Steps

1. Combine all ingredients except lettuce and chow mein noodles and marinate at least 2 hours. Combine with lettuce and chow mein noodles before serving.

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Description

Stephanie Kreger: A Thanksgiving tradition for the family!

Ingredients for 20 servings

• 5 (6 oz) pkgs Jello (blue, green, yellow, orange, and red)
• Large container cool whip

Steps

1. You will use both an 9x13 and an 8x8 pan. Start with the blue jello. Mix the jello pkg with 2 cups boiling water. Reserve 1 cup and set aside (do not refrigerate). To the remaining blue jello, add 1/2 cup cold water. Pour 2/3 cup into the 8x8 pan and the rest into the 9x13 pan. Place both pans in the refrigerator.
2. When the jello is set, add 1 cup of cool whip to the reserved 1 cup of jello. Whisk till smooth. Pour 1/2 cup over the set jello in the 8x8 pan and the rest over the 9x13 pan. Return to the refrigerator and allow to set.
3. Repeat this same process for each color in this order: blue, green, yellow, orange, red.

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