Crites Family Stuff

Ingredients for 8 servings

• 1 lb penne pasta, cooked and drained
• 1.5 lbs chicken, cooked and cut into pieces (can use shrimp)

Sauce:

• olive oil
• 2 tbsp minced garlic
• .33 cup chopped onion
• 2 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 tbsp parsley flakes
• Black pepper to taste
• 1 cup chicken broth
• 4 tbsp tomato paste
• 1 pint heavy cream
• .5 cup Parmesan cheese

Steps

1. Cook pasta, drain and set aside. Cook meat and set aside.
2. Heat olive oil and sauté onions and garlic tip tender.
3. Add broth, tomato paste, and seasonings. Simmer 4 minutes.
4. Add cream and simmer on low for another 6-10 minutes.
5. Add Parmesan cheese. The sauce will thicken with the cheese.
6. Toss with the cooked pasta and meat. Serve warm.

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Ingredients for 8 servings

• 3 cups sharp cheddar cheese (Dubliner aged cheddar at Costco is good)
• 2 tbsp butter
• 1 small onion, diced
• 2 tsp dry mustard
• 3 cups vegetable or chicken broth
• 2 cups cream
• 3 cups cauliflower, frozen works fine

Steps

1. Shred cheese to make 3 cups. Set aside.
2. Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Add broth, whisking till smooth.
3. Add cauliflower and simmer over moderate heat for 30 minutes. Add cream. Reduce heat to low and stir in cheese until melted. Season with salt and pepper to taste. Serve.

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Ingredients for 8 servings

• 4 lbs (up to 7) pork shoulder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp salt
• Pepper to taste
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• .25 cup brown sugar
• 1 whole onion
• Lime wedges
• 1 roast size cooking bag

Steps

1. Rinse and pat dry the pork shoulder.
2. Peel and cut the onion into quarters. Place it and everything else, except the meat and lime wedges in a blender. Blend mixture until totally combined. Put the roast in the cooking bag. Pour the mixture over the meat and massage the rub into every nook and cranny. Add one cup of water. Put the bagged roast into a roasting pan and tie the bag closed. Make two slits in the top of the bag so it won't explode! Cover with tight lid and cook at 300 F for 3-4 hours or until fork tender.
3. When the meat is fork tender, remove the meat from the bag, but keep it in the roasting pan without the lid. Increase the oven temp to 400F and roast for another 15-20 minutes to crisp the edges. When done, let it rest for 15 minutes before shredding. Squeeze the lime over the meat and serve with warm tortillas, pico de gallo, guacamole, sour cream, etc.

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Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz cool whip
• 8 in chocolate crumb crust
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz can cherry pie filling

Steps

1. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in cool whip. Spread half of the mixture into the crust.
2. Mix together the cocoa and powdered sugar. Fold into the remaining whipped topping mixture. Carefully spread over the cream cheese layer. Refrigerate at at 4 hours.
3. Cut into slices and top each slice with cherry pie filling.

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Ingredients for 15 servings

• 1 lb Li'l Smokies
• 12 oz center cut bacon

Glaze:

• .33 cup brown sugar
• .25 cup real maple syrup
• 1 tbsp Dijon mustard
• Pinch cayenne pepper

Steps

1. Pat the smokies with paper towel to dry. Place the smokies in a single layer on a cookie sheet and put in the freezer for about 45 minutes.
2. Cut the bacon strips into thirds. Separate and place on parchment paper and freeze for 30 minutes. (The freezing of both meats makes the bacon adhere to the smokies better when wrapping.)
3. Remove meats from freezer and wrap a piece of bacon around each smokie. Arrange the wrapped smokies, seam side down on a rimmed cookie sheet lined with heavy foil. Make the glaze by whisking the ingredients together and then generously brush each smokie.
4. Bake in a preheated 350 degree oven until bacon is crisped and the glaze is bubbly, about 35 minutes. Remove immediately on to a serving platter or a slow cooker to keep them warm.

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Description

This was one of Grandpa Farmer's snacks! It could really stink up a house if you didn't appreciate the aroma of fried cheese. It was the quickest way to get Mike out of the house! He wasn't one to partake in this delicacy!!

Ingredients for 1 serving

• Thin slices of Cheddar cheese, the sharper the better!

Steps

1. In a frying pan, place the cheese slices single layered. Heat the pan over medium heat. Watch carefully so as not to burn. When the cheese has completely melted and the edges are crispy, scrape from the pan and enjoy!

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Description

These were sent by Alli for the 2013 Farmer Family Christmas Cookie Exchange.

Ingredients for 48 servings

• 1.75 cups brown sugar
• 1.75 cups butter
• 7.2 oz pkg instant chocolate pudding
• 3 eggs
• 2 tsp vanilla
• 1.75 tsp baking soda
• .25 tsp salt
• 4 cups flour
• 1.5 cups white chocolate chips
• .75 cup milk chocolate chips
• dried fruit ( I used cried cranberry and cherry mixture)

Steps

1. Mix together the sugar, butter and pudding.
2. Add the eggs and vanilla.
3. Add the baking soda, salt and flour.
4. Stir in the chocolate chips and dried fruit.
5. Bake at 350 degrees for 12 minutes on a greased cookie sheet.

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Ingredients for 1 serving

• 16 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 3 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1.5 tsp onion powder
• .5 tsp garlic powder
• dash cayenne pepper
• Sliced almonds

Steps

1. Combine all ingredients. Form into a ball and roll into slice almonds. Wrap in plastic and chill for at least one hour (better if made several days ahead!).

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Ingredients for 10 servings

• 2 squares semi-sweet chocolate (baker)
• 16 oz softened cream cheese
• .33 cup sugar
• 2 cups chocolate cool whip
• 6 oz Oreo pie crust
• 1.5 cups halved strawberries

Steps

1. Melt chocolate and sugar together. Beat cream cheese with hand mixer and then add chocolate mixture. Stir in cool whip. Pour into crust. Top with cleaned, dried and halved strawberries. Refrigerate 3 hours before serving.

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Ingredients for 8 servings

• 1 cup pecans halves
• 1 tbsp corn syrup
• 1 tbsp honey
• 2 heads butter leaf lettuce
• 3 oz bleu cheese, crumbled
• 2 pears, cored and sliced

Dressing:

• 1 tbsp mayonaise
• 2 tbsp dijon mustard
• .25 cup white wine vinegar
• 1 cup oil
• 2 cloves garlic, crushed

Steps

1. Prepare the pecans by spreading them into a oven safe dish. Place them in a preheated 350 degree oven for 5 minutes. Stir in the corn syrup and honey. Bake an additional 5 minutes. Remove and separate onto Pam sprayed foil. Allow to cool.
2. Mix together dressing.
3. Clean and tear lettuce. Add the bleu cheese, pecans, and pears. Toss with the dressing.

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