Crites Family Stuff

Ingredients for 1 serving

• 2 cups buttermilk
• 2 cups mayonnaise
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tsp accent
• 1 tsp pepper

Steps

1. Mix well and refrigerate. Makes 1 quart. Will last in refrigerator up to 3 weeks.

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Ingredients for 8 servings

• 1 chocolate crumb pie crust
• 4 oz whipped topping
• 1 quart mint chocolate chip ice cream
• 1 jar Mrs. Richardson's hot fudge topping

Steps

1. Using a spatula, fill crust with 1 1/2 cups softened ice cream. Freeze to harden. Spread 3/4 cup fudge topping on hardened ice cream. Freeze. Repeat with second layer of 1 1/2 cups ice cream. Spread with whipped topping and serve frozen. Garnish with chocolate swirls.
2. Note: Use the fudge topping at room temperature.

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Ingredients for 1 serving

• 1 cup dry powdered milk
• .5 cup hot water
• 1 cup sugar
• 1 tbsp butter

Steps

1. Blend in blender until mixed well. Makes 14 oz.

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Ingredients for 6 servings

• 6 skinless, boneless chicken breasts
• 1 bottle BBQ sauce (I use Sweet Baby Rays)
• 1 can Pepsi

Steps

1. In an electric skillet, place the chicken breasts on the bottom. Pour the bottle of BBQ sauce over the chicken. Then pour the Pepsi around the outside edge around the chicken. Cover and cook at 275F for about 45 minutes. Remove lid and serve.

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Ingredients for 1 serving

• 2 cans whole water chestnuts, drained
• 1 lb bacon
• .5 cup brown sugar
• .5 cup ketchup
• 1 tbsp soy sauce

Steps

1. Cut bacon strips into thirds. Wrap around chestnuts and secure with a flat toothpick (so you won't break the chestnut). Bake in a shallow pan 30-40 minutes at 350F. If you want crispy bacon, bake toward the 40 minute end. Adjust to how you want it. Drain gease.
2. Make sauce of the sugar, ketchup, and soy sauce. Pour over the baked chestnuts. Bake 10 minutes at 350F. Serve. If you're going to serve later, chill the chestnuts and just before serving, pour the sauce over and cook a little longer than the 10 minutes.

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Ingredients for 8 servings

• Rump roast
• 2 (10 oz) cans cream of mushroom soup
• 1 pkg dry onion soup mix
• 1 tbsp minced onion
• Salt and pepper

Steps

1. Sprinkle roast with seasonings. Pour soup and soup mix into crock pot. Add seasoned roast. Cook on high for 4 hours and then 4 more hours on low.

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Ingredients for 6 servings

• 2.5 lbs boneless pork roast
• .75 cup dried minced onion
• 1 bottle (12 oz) barbecue sauce
• .25 cup honey
• Sandwich rolls

Steps

1. Place roast in greased 3-5 quart slow cooker. Combine onion, barbecue sauce, and honey. Pour mixture over meat. Cover and cook on low heat 6-8 hours. When roast is done, use two forks to shred meat.

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Description

Dorothy Farmer: This is my mother's recipe, and one that I have enjoyed over the years.
Jennifer Crites: A visit to Grandma Wold's house wasn't complete without this, one of my favorites!

Ingredients for 8 servings

• 1 can chunk pineapple
• 1 can mandarin oranges
• .5 pkg marshmallows
• 1 cup coconut
• Sour cream

Steps

1. Drain pineapple and mandarin oranges. Cut marshmallows in fourths. Mix pineapple, mandarin oranges, marshmallows and coconut together and moisten well with sour cream. Let stand overnight.

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Ingredients for 12 servings

• 1.5 cups cool whip
• 8 oz cream cheese
• 13 oz marshmallow creme

Steps

1. Mix together the cool whip, cream cheese, and marshmallow creme. Put in a bowl surrounded by fresh fruit that has been cut up. Enjoy!!

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Description

My mother loves these candy clusters!

Ingredients for 24 servings

• 1 lb white chocolate melted
• .75 cup of peanut butter
• 1.5 cups miniature marshmallows
• 1 cup roasted Virginia peanuts
• 2 cups Rice Krispies

Steps

1. Melt the white chocolate and stir in the peanut butter and blend well. Pour this mixture over the miniature marshmallows, peanuts and Rice Krispies, and lightly mix together. Drop by spoonful onto wax paper to cool and harden. So very easy to make!!

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