Crites Family Stuff

Ingredients for 12 servings

• 2 cups white chocolate chips
• 1 bag of micro-wave popcorn
• 1 cup pecans

Steps

1. Pop the popcorn and put into a large mixing bowl. Melt the white chocolate chips and fold in pecans. Cool on wax paper.

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Description

This recipe came to me from Thelma Perryman, who received it from our mother, Winnie Wold, who received it from her sister Neola Dayley, who was a fabulous cook, and down to our children, so it is a "multi-generational" recipe. It is so good - the key is to start with garden fresh sweet corn.

Ingredients for 16 servings

• 8 cups raw corn cut off the cob
• 1 cube butter
• 2 tbsp sugar
• 1.5 tsp salt

Steps

1. Do not substitute margarine for the butter. Add all ingredients together with enough water to avoid sorching and cook for 5 minutes. Cool and freeze, and use when desired.

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Description

Dorothy Farmer: This recipe was given to me, written in Mattson's handwriting, when he and his family were visiting when he was still quite young.

Ingredients for 8 servings

• 1 can tomato sauce (not soup)
• Oregano to taste
• Pepper to taste
• Salt to taste
• Garlic salt to taste
• 1 package of English muffins
• Cheddar or parmesan cheese

Steps

1. Toast muffins in toaster. Mix spices with tomato sauce. Spooon on muffin. Broil a little longer after the cheese melts.

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Ingredients for 24 servings

• 2 (29 oz) cans tomatillos, drained
• 2 oz canned jalapeno peppers
• .66 bunch fresh cilantro, cleaned and most of stems removed
• .66 cup sugar
• Dash garlic powder to taste
• Dash onion powder to taste

Steps

1. Combine all ingredients and blend thoroughly in a blender. The sugar and peppers can be adjusted to suit your desire for sweetness and heat.

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Description

We gave this out for Christmas one year to the neighborhood. I know you are not supposed to use raw eggs, maybe you could use eggbeaters or a similar product. I have always used raw eggs and never had a problem. But I also eat raw cookie dough!!

Ingredients for 8 servings

• 1 cup butter
• 4 egg yolks
• 1 cup honey
• 1 tsp vanilla

Steps

1. Beat until "fluffyish". This keeps well in the fridge for a long time.

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Ingredients for 8 servings

• 1 cup coarsely ground black pepper
• 1 cup kosher salt
• 3 tbsp paprika
• 2 garlic granuals (dry in the bottle - not fresh or powdery kind)
• 1 tbsp crushed coriander
• 1 tbsp ground white pepper

Steps

1. Combine all ingredients in a tupperware type container and use liberally on all poultry, meats, and vegetables that you grill. It will store up to a year.

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Description

Oatmeal cookie with a very nutty flavor.

Ingredients for 24 servings

• 0.75 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 0.75 tsp ground nutmeg
• 1.5 cups rolled oats
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup pecans (hazelnuts or walnuts)
• 0.25 cup sunflower seeds (optional)
• 2 tbsp flax seeds (optional)
• 0.5 cup wheat germ (optional)

Steps

1. Preheat oven to 375 F
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, pecans (hazelnuts or walnuts), sunflower seeds, flax seeds and wheat germ. Gradually stir into the creamed mixture. Add extra nuts if not using seeds, extra oatmeal if not using wheat germ.
4. Drop by rounded spoonfuls, a couple of inches apart, onto greased cookie sheet. Don't flatten.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6. (Make this lower calorie/lower fat by reducing the butter to 1/2 cup and add 1/4 cup "no sugar added" apple sauce. This makes the cookie more moist and cake-ish.)

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Description

The most important step of this recipe is that after these balls are made and frozen, you sneak them out one at a time and secretly eat the whole batch before they get served.

Ingredients for 24 servings

• 1 box crushed vanilla wafer cookies
• 3 (8 oz) melted Hershey with almonds candy bars
• 24 oz thawed cool whip

Steps

1. Quickly add melted Hershey bars to cool whip by folding in. Drop by spoonsful onto cookie crumbs and roll around to coat. Set on wax paper and freeze. Serve frozen or partially melted.

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Ingredients for 6 servings

• 1 lb sliced mushrooms
• .5 cup olive oil
• .25 cup lemon juice
• 2 sliced green onions
• .25 cup snipped parsley
• 1 clove garlic
• .75 tsp salt
• .25 tsp pepper

Steps

1. Slice mushrooms 1/4 inch thick and toss in lemon juice, and then combine with the rest of the ingredients. Cover and refrigerate for three hours or more. Serve at room temperature.

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Description

Debbie LOVES fudge and her comment that you cannot hide fudge from her is all too true. One Christmas season when she was still living at home, I made a batch (5 lbs) early in the Christmas season and hid it away. You guessed it - Debbie found it and ate the whole thing! I made a 2nd batch and hid it in another place where I thought it certainly couldn't be found! Debbie found it!!! I finally decided to wait until Christmas Eve after everyone (especially Debbie) was in bed to make it the 3rd time that Christmas! Debbie LOVES fudge and this is a good recipe. I first received it from a girl friend (Dorothy Haas) living in Cody, Wyoming when Debbie was just a baby. I have modified her recipe into what I make now. It is a non-fail recipe and so easy to make!
Debbie McFarland: Make sure this recipe gets in the cookbook. You cannot hide fudge from me!!!

Ingredients for 100 servings

• 2 (6 oz) packages semi-sweet chocolate chips
• 16 oz Hershey bar with almonds
• 1 pint marshmallow creme
• .5 lb nuts
• 4.5 cups sugar
• 1 large can canned milk
• 3 tsp vanilla

Steps

1. Break candy bar into chunks. Coarsely chop nuts. Put first four ingredients in a large bowl. Put sugar and condensed milk in a tall, large kettle (mixture will boil over if a small kettle is used). Bring to the boiling point and boil for 6 minutes. Add vanilla and pour over chocolate, marshmallow, nut mixture and stir until blended. Pour into a buttered 9x13 pan. Let cool, then eat until you are sick.

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