Crites Family Stuff

Description

These rolls are fast and easy to make and have been requested to be included in our cookbook.

Ingredients for 24 servings

• 2 dozen Rhoades frozen dinner rolls
• 1.5 cups of grated Parmesan cheese (in the can-not fresh)
• 2 tsp garlic powder
• 1 tsp dried parsley flakes
• .5 cup melted butter

Steps

1. Combine the cheese, garlic, and parsley into a bowl. Mix well. Melt the butter in another bowl. Make an assembly line of the frozen rolls, butter bowl, cheese bowl, and a 10x15x1 baking sheet. Dip each roll first into the butter, then roll it in the cheese mixture, and place it on the pan. Repeat this process until all the rolls are in the pan. Drizzle any remaining butter around the rolls. Cover with a towel or plastic wrap that has been sprayed with cooking oil and allow to rise double. Rising time will vary with room temperature, but allow at least 3 hours. Bake in a preheated oven at 350F for 15-20 minutes. Make sure that they are thoroughly cooked. WIth the cheese topping they tend to brown up faster and appear to be done when they aren't fully baked.
2. The cheese mixture freezes well and can be stored in a freezer bag if you have left overs. Remove it from the freezer about 20 minutes before using. The beauty of these rolls is you can make more or less than 2 dozen at a time because you're using frozen rolls.

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Description

My dad would make this every Christmas and we devoured it!

Ingredients for 6 servings

• 2 cups shredded cheddar cheese
• 1 cup sour cream
• .25 cup softened butter
• 5 cups mashed potatoes

Steps

1. Make mashed potatoes as you like and put them in an oven safe casserole dish.
2. In a separate bowl, combine the cheese, sour cream, and butter. Mix well. Spread over the mashed potatoes. Bake at 375F for 15 minutes or until the cheese is melted.

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Description

My mom Pam made these for us all the time because they were my dad's favorite! After all, we are from Idaho so potatoes were a must with every dinner!

Ingredients for 4 servings

• 4 large potatoes
• Butter
• Sour Cream
• Milk
• Salt and pepper to taste
• Cheese
• Chives

Steps

1. Bake potatoes at 350F until fork tender. Allow to cool enough for handling. Cut in half, scoop out potato into a mixing bowl, leaving the skins intact. Set skins aside. Add butter, sour cream, and milk enough to make a smooth and creamy texture. Add salt and pepper to taste. Fill the skins with potato mixture. Top with cheese and chives. Bake again in a 375F oven until the cheese is melted and potatoes are heated through.
2. Jennifer Crites: Twice-Baked Potato Variations. Garlic: Add 2 mashed roasted garlic heads to the potato mixture. Top with butter and Parmesan cheese before second baking. Garlic Dill: To the garlic version, add 2 tsp dill weed and top the potato with a light sprinkle of more dill. Bacon: Add cooked and crumbled bacon bits into the potato mixture. ( Jolene does this often)

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Description

These are the brownies that were made in the bakery where Uncle John, Uncle Gary, Aunt Jennifer, and Uncle Walter worked on BYU Campus.

Ingredients for 15 servings

• 1 cup margarine
• .5 cup cocoa
• 2 tbsp honey
• 4 eggs
• 2 cups sugar
• 1.75 cup flour
• .5 tbsp baking powder
• .5 tsp salt
• 1 cup chopped walnuts

Mint Icing:

• 5 tbsp margarine
• Dash of salt
• 3 tbsp milk
• 1 tbsp milk
• 1 tbsp light corn syrup
• 2.33 cups powdered sugar
• .5 tsp mint extract
• 2 drops green food coloring
• 12 oz container chocolate icing/or your own homemade

Steps

1. Melt 1 cup margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and 1/2 tsp salt. Mix well. Add nuts. Pour batter into a greased 9x13 baking pan. Bake at 350F for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove and carefully add a layer of chocolate icing.

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Ingredients for 12 servings

• 2 (3 oz) boxes grape or blackberry Jello
• 2 cups boiling water
• 8 oz can crushed pineapple
• 1 can blueberries

Topping

• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup powdered sugar
• .5 tsp vanilla
• .5 cup chopped pecans

Steps

1. Add boiling water to the jello mix. Stir to dissolve.
2. Drain pineapple, reserving juice. Drain blueberries, reserving juice. Combine the pineapple and blueberry juices to make 1 cup liquid. Add juice to the jello mixture. Stir in both fruits. Pour into a 9x13 pan and allow to set.
3. Topping: Beat together cream cheese, sour cream, sugar, and vanilla. Spread over the top of the set jello. Sprinkle with nuts.

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Description

A yummy treat!

Ingredients for 16 servings

• 12 oz box Crispix cereal
• 1 cup light Karo syrup
• 1 cup butter
• 1 cup sugar
• .5 tsp baking soda
• 1 cup sliced almonds
• 1.5 cups coconut

Steps

1. Pour cereal into a large bowl. Set aside.
2. Combine Karo syrup, butter, and sugar into a medium sized saucepan. Bring to a boil and stir for 6 minutes. Remove from heat and add the soda, almonds, and coconut. Stir until well mixed, it will be thick. Drop this mixture by spoonful over the cereal and stir gently to evenly coat the cereal. Spread it out on parchment paper or a greased cookie sheet to cool.

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Ingredients for 16 servings

• 4 cups cranberries
• 2 cups sugar
• 20 oz can crushed pineapple with juice

Steps

1. Combine ingredients and bring to a boil. Simmer until cranberries are tender and sauce has thickened.

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Ingredients for 15 servings

• 1 lb butter, softened
• 1 cup sugar
• 4 cups flour

Steps

1. Cream sugar and butter. Add flour. Spread in pan. Prick well. Sprinkle with sugar crystals (raw sugar). Bake at 350F until light brown.

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Ingredients for 10 servings

• 1 pkg flaky refrigerator biscuits
• .5 cup tomato sauce
• 1 tsp oregano
• Toppings of choice

Steps

1. Lightly oil baking sheet. Pat each biscuit into a 4 inch circle on baking sheet. Mix tomato sauce and oregano together and spread on top of each biscuit. Put on toppings. Bake in middle of oven at 400F for about 8 minutes or until the crust is light brown.
2. Suggested toppings: mushrooms, hamburger, pepperoni, sausage, cheese, green pepper, onions, etc.

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Ingredients for 30 servings

• 6 cups Rice Chex
• 6 cups Golden Grahams
• 1 cup coconut
• 1 cup almonds
• 1 cup cashews
• 1 cup butter
• 1 cup light corn syrup
• 1 cup sugar

Steps

1. Mix cereal and nuts together in a large bowl.
2. In a saucepan, boil the butter, corn syrup and sugar for 4 1/2 minutes. Pour over cereal mixture and mix gently. Cool 1 hour.

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