Crites Family Stuff

Ingredients for 16 servings

• .5 cup sugar
• 1 tbsp cornstarch
• .33 cup water
• 2 cups fresh or frozen blueberries

Steps

1. In a 2-quart saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries, bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes, or waffles.

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Ingredients for 48 servings

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 1 large can pumpkin
• 2 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 cups raisins (opt)
• 2 cups chocolate chips (opt)
• 1 cup nuts (opt)

Steps

1. Cream shortening and sugar. Add eggs. Add pumpkin and vanilla, then dry ingredients. Mix in nuts, chocolate chips and raisins. Bake at 375F for 12 minutes.
2. Alyson Farmer's recipe uses vegetable oil instead of shortening and 1/2 cup less flour.
3. Janette Johnson makes a cream cheese frosting to ice these cookies with: 4 oz softened cream cheese, 1/2 cup softened butter, 1 lb powdered sugar, and 1 tsp vanilla.

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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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Ingredients for 6 servings

• 4 small zucchini
• 1 lb hamburger
• 1 onion
• 1 cup instant rice, uncooked
• 8 oz tomato sauce
• 1 tsp garlic salt
• 1 tsp oregano
• 2 cups cottage cheese
• 1 can mushroom soup
• 1 cup cheddar cheese (or more)

Steps

1. Cook diced zucchini until tender, drain. Brown hamburger and onion, drain off excess oil. Add tomato sauce, rice and seasonings. Put zucchini in a 9x13 inch pan. Put meat mixture over the zucchini. Spread cottage cheese over it, then the undiluted soup. Sprinkle with the cheddar cheese. Bake uncovered at 350F for 30-40 minutes.

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Ingredients for 1 serving

• 8 oz can crushed pineapple (do not drain)
• .75 cup skim milk
• .5 cup nonfat sour cream
• 3 oz box instant coconut cream pudding mix

Steps

1. Put everything in a blender and blend for 1 minute. Makes 2 cups.
2. Serve with any fruit: strawberries, grapes, bananas, apples, pineapple, peaches, etc.

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Ingredients for 15 servings

• 2 cups sugar
• 1 cup oil
• 3 eggs, well beaten
• 2 cups grated carrots
• 1 small can crushed pineapple, drained
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp vanilla
• 1 cup chopped nuts
• 1 cup raisins

Steps

1. Cream sugar, oil, eggs. Add carrots and pineapple. Add dry ingredients and then nuts and raisins. Bake at 350F for 45 minutes.
2. Icing: Beat together 8 oz. cream cheese and 1/2 cup butter. Add 1 lb. powdered sugar, 2 tsp milk and 1 tsp vanilla. Frost cooled cake.

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Description

Debbie McFarland: Although this is Marilyn's recipe, my family has made and enjoyed it so often through the years, it has become a favorite McFarland recipe.

Ingredients for 36 servings

• .5 cup margarine, softened
• 1.5 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 2 ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz softened cream cheese
• .5 cup margarine, softened
• 2 tsp vanilla
• 4 cups powdered sugar or to desired consistency

Steps

1. In mixing bowl, cream 1/2 cup margarine and granulated sugar. Add eggs, sour cream and 1 tsp vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x1 inch baking pan. Bake at 350F for approximately 20 minutes or until an inserted toothpick near the center comes out clean. Cool.
2. Frosting: Beat together cream cheese, 1/2 cup margarine, 2 tsp vanilla and powdered sugar. Frost bars and store in refrigerator.

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Description

Dan Crites (a self proclaimed cookie connoisseur) loves these!

Ingredients for 34 servings

• 2 Devil's food cake mixes
• 1 cup vegetable oil
• 4 eggs

Filling:

• 8 oz cream cheese, softened
• .25 cup butter or margarine, softened
• 2.5 cups powdered sugar
• 1 tsp vanilla extract

Steps

1. In a mixing bowl, combine the cake mixes, oil and eggs. Mix well. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Do not flatten. Bake at 350F for 8-10 minutes or until set. Cool for 5 minutes before removing to cooling racks. Cookies will flatten as they cool. In a small mixing bowl beat cream cheese and butter. Add sugar and vanilla. Beat until smooth. Spread on the bottom of half the cookies. Top with the remaining cookies to form a sandwich. Store in refrigerator.
2. How it really works...I use the tiny cookie scoop and bake about 9 1/2 minutes. Mix the filling and place in a plastic freezer bag. Cut off corner and squeeze onto cookies.

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Ingredients for 25 servings

• 1 white cake mix
• .25 cup flour
• .33 cup water
• .5 cup vegetable oil
• 1 egg
• .5 cup craisins
• .5 cup white chocolate chips
• .25 cup roasted macadamia nuts, chopped

Steps

1. Preheat oven to 350F.
2. In a large bowl or mixer, mix together cake mix, flour, water, oil, and egg. After this mixture is well incorporated, stir in craisins, white chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake for 11-12 minutes.
3. If you want to make these without nuts, use 1/4 cup instead of 1/3 cup water. Another option could be without the craisins. Use the same water adjustment as just mentioned and use white chocolate chunks instead of chips. These cookies hold their shape and don't spread much when baking.

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Description

A huge favorite of our family! Surgeon General's Warning: the combined contents of this recipe may be addictive.

Ingredients for 24 servings

• 12 cups rolled oats (not quick)
• 1 cup sesame seeds
• 1.5 cups roasted/no salt pumpkin seeds
• 1.5 cups raw sunflower seeds
• 1 cup sliced almonds
• 1 cup extra light virgin olive oil
• 1 cup honey
• 1.5 cups brown sugar
• 1 tsp salt
• 2 tsp vanilla

Steps

1. In a large bowl, stir together all oats, seeds, and nuts.
2. In a small saucepan, mix together the oil, honey, sugar, and salt. Heat until just before boiling to dissolve sugar. Then add the vanilla.
3. Pour liquid over the dry ingredients and mix well. Spray pans thoroughly with cooking oil. Divide the granola into two large sided cookie sheets. Press firmly (I use a small rolling pin) so it can be cut into bars after baking. Bake at 350F for 15 minutes. Cool and cut into pieces. Store in zip-lock bags and freeze until ready to use.

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