Crites Family Stuff

Ingredients for 12 servings

• 1 cup sugar
• 1 egg
• .5 cup oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• 1 cup boiling water
• 1.5 cup flour
• 1 tsp baking soda
• .25 cup cocoa
• .25 tsp salt

Filling:

• 8 oz softened cream cheese
• 1 egg
• .33 cup sugar
• 1 cup chocolate chips
• 1 cup coconut (optional)

Steps

1. Mix all ingredients until combined. Fill lined muffin tins up about 1/3 of the way full. Next mix all of the filling ingredients together and place 1 tbsp of filling on top of each cupcake. Bake at 350F for 15-20 minutes.

Display in cookbook

Ingredients for 24 servings

• 1 (29 oz) can pumpkin
• 4 eggs
• 1 cup oil
• .5 tsp salt
• 2 tsp cinnamon
• 2 cups flour
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 2 tbsp milk
• 1 tsp vanilla
• .5 bag powdered sugar

Steps

1. Combine all ingredients an pour into a greased cookie sheet pan. Bake at 350F for 25 minutes. Cool and then frost.

Display in cookbook

Ingredients for 3 servings

• Iceberg lettuce
• 2 boneless, skinless chicken breasts, finely diced
• 1 cup water chestnuts, diced
• 3 tbsp onions, diced
• 1 tsp minced garlic

Stir Fry Sauce:

• 4 tbsp soy sauce
• 4 tbsp brown sugar
• 1 tsp white vinegar

Special Sauce:

• .25 cup sugar
• .5 cup water
• 2 tbsp soy sauce
• 2 tbsp white or rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• .125 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp hot mustard (optional)
• 1 tsp garlic and red chile paste (optional)

Steps

1. Prepare lettuce by removing the core and slicing the head in half. Crisp lettuce by rinsing in cold water, drain well and put in a ziplock bag. Refrigerate for several hours. Separate the leaves into cups.
2. Dice chicken and saute in olive oil with the water chestnuts, garlic and onions until almost done. Add stir fry sauce and finish cooking.
3. For special sauce, mix cornstarch and sugar. Add water and remaining ingredients. Cook until thickened slightly, stirring constantly. Set aside and cool.

Display in cookbook

Ingredients for 10 servings

• 10 cups fresh peaches, diced
• 8 cups fresh tomatoes, diced
• 1 cup white vinegar
• 1.5 cups onion, diced
• 6 jalapenos, seeded and diced
• 2 cups green bell peppers
• .25 cup cilantro, minced
• 3 cloves garlic, minced
• 2 tbsp lime juice
• 1 tsp salt
• 1 tbsp cumin
• .25 cup sugar

Steps

1. Mix all together and boil gently about 10 minutes or until slightly thickened. Pour into pint jars and process 20 minutes.

Display in cookbook

Ingredients for 15 servings

• Flour tortillas, warmed
• Black beans
• Green Chili Lime Rice
• Sweet pork
• Romaine lettuce, chopped
• Pico de Gallo salsa
• Guacamole
• Fried corn tortilla strips
• Tomatillo Ranch Dressing

Sweet Pork:

• 5 lb pork tenderloin or shoulder roast
• 1 cup red salsa
• 2 cups brown sugar
• 1.5 cans Dr. Pepper

Green Chili Lime Rice:

• 1 cup uncooked rice
• 1 tsp butter
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tbsp canned green chili, chopped
• 1 lime zest and 2 tbsp lime juice
• 3 tbsp fresh chopped cilantro
• 2 chicken bouillon cubes
• Pinch of cumin
• 2.5 cups water

Creamy Tomatillo Ranch Dressing:

• 1 tomatillo, husked
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 envelope buttermilk ranch mix
• 1 clove garlic, minced
• 2 tsp sugar
• .5 fresh jalapeno, seeded

Steps

1. To make sweet pork place the pork in a crock pot and pour a mixtures of the salsa, sugar, and Dr. Pepper over the top and cook on high for 8 hours. When meat is tender, remove meat from crock pot, cool slightly and shred pork. Replace the meat back into the cock pot and cook another hour. (Chicken can be substituted.)
2. To make rice, saute onion in butter. Add green chili, cilantro, bouillon, cumin, lime, rice and water. Bring to a boil and cover, reducing heat. Simmer until rice is tender and water is gone.
3. To make the tomatillo dressing, place all ingredients in blender and blend until smooth. Refrigerate 1 hour. Dressing can be stored in an airtight container for up to 4 days.
4. Assemble the salad with the flour tortilla on the bottom. Add the rice, warmed beans, and shredded pork. Top with lettuce, pico de gallo, guacamole, corn tortilla strips, and dressing.

Display in cookbook

Ingredients for 8 servings

• .5 cup buttermilk
• .66 cup whole wheat bread crumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• .5 tsp thyme
• .5 tsp paprika
• .5 tsp salt
• 1 tbsp parmesan cheese
• .25 tsp pepper
• .125 tsp ground mustard
• 1.25 lb chicken cut into thin strips

Steps

1. Preheat oven to 400F. Spray pan with cooking spray. Mix all ingredients together except buttermilk and chicken. Soak chicken in buttermilk for 5-10 minutes. Roll in bread crumb mixture. Place on greased cookie sheet. Spray chicken lightly with cooking spray. Bake for 20 minutes or until chicken is done.

Display in cookbook

Ingredients for 15 servings

• 1 lb sausage, browned and drained
• .5 lb bacon, cooked and crumbled
• 12 oz frozen hash brown potatoes
• 1 medium green bell pepper, chopped
• 2 tbsp chopped green onion
• 2 cups shredded cheddar cheese, divided
• 1 cup bisquick
• 3 cups milk
• .5 tsp salt
• 4 eggs

Steps

1. Grease a 9 x 13 pan. Combine sausage, bacon, hash browns, bell pepper, green onion, and 1 cup cheese in a large bowl. Spread into pan. Whisk together bisquick, milk, salt, and eggs until blended. Pour over potato mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight (no longer than 24 hours).
2. Next day preheat oven to 375F. Remove dish from refrigerator. Bake, uncovered for 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

Display in cookbook

Ingredients for 4 servings

• 8 chicken tenders
• 1 can cream of chicken soup
• 3 tbsp sour cream
• .25 cup milk
• 3 slices baby Swiss cheese
• 1 box stove top dressing
• .25 cup water
• .25 cup butter
• Salt
• Pepper
• Onion powder
• Garlic powder

Steps

1. Layer chicken in greased baking dish. Sprinkle with a little salt, pepper, onion powder, and garlic powder. Layer cheese on top of chicken.
2. In a bowl, mix soup, milk, and sour cream. Pour on top of cheese. Melt butter. Add dressing and mix thoroughly. Cover and bake at 350F for 35-45 minutes.

Display in cookbook

Ingredients for 3 servings

• 3 eggs
• 2 cups sugar
• 1 cup butter
• .5 cup boiling water
• 2.5 cups flour
• .25 cup cocoa
• 1 tsp baking soda
• 2 tsp cinnamon
• 2 tsp ground allspice
• 1 cup chopped walnuts
• 1 cup chocolate chips
• 2 cups peeled, grated apples
• 1 tsp vanilla

Steps

1. Cream together eggs, sugar, butter, and water.
2. Sift together flour, cocoa, baking soda, cinnamon, and all spice. Add to creamed mixture and mix well. Fold in remaining ingredients.
3. Mix until blended evenly. Spoon into 3 greased and floured medium sized loaf pans (fill pans to about 1 inch below the edge of pan). Bake at 325F for about 50 minutes.

Display in cookbook

Ingredients for 24 servings

• 1 cup butter, softened
• 1.75 cup sugar
• 1 tsp vanilla
• 4 eggs
• 3 cups flour
• 1.5 tsp baking powder
• 1 (21 oz) can cherry pie filling

Frosting:

• 1 cup powdered sugar
• 2 tbsp milk
• .5 tsp almond extract

Steps

1. Beat butter, sugar, and vanilla until fluffy. Then add eggs one at a time beating well after each. Add flour and baking powder and mix well. Batter will be gooey.
2. Spread 2/3 of batter on a cookie sheet. Spread cherry pie filling on top of batter. Dollop remaining batter on top. Bake at 350F for 35-45 minutes or until toothpick inserted comes out clean. Cool slightly then frost.

Display in cookbook