Crites Family Stuff

Description

Annie Crites: "..Cause you never know when you need a butt wiped!"

Ingredients for 1 serving

• 1 Bounty Big Roll, cut in half
• 2.33 cups water
• 2 tbsp baby lotion
• 1 tbsp baby bath
• 1 tbsp baby oil

Steps

1. Combine all but paper towels in a sauce pan and bring barely to a boil. Pour mixture into a rubbermaid container. Place one of the paper towel halves in the container. Loosely place the lid on and let it sit for 2 hours. Flip the paper towels so the soggy bottom drains to the other side. Remove cardboard center tube and replace container lid, securing it tightly. Store in a cool dry place.

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Ingredients for 15 servings

• 2 (8 oz) pkgs cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 2 cans crescent rolls
• .25 butter, melted
• Cinnamon sugar

Steps

1. Beat cream cheese, sugar, and vanilla. Take 1 can crescent rolls and pat on bottom of 9x13 pan. Spread cream cheese mixture on top. Pat remaining can of crescent rolls on top. Pour melted butter on top and sprinkle with cinnamon sugar. Bake at 350F for 30-45 minutes or until golden brown.

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Ingredients for 24 servings

• .5 cup oil
• 1 cup brown sugar
• 1 cup applesauce
• 1 tsp baking soda
• 1.5 cups whole wheat flour
• 1 tsp cinnamon

Steps

1. Combine all ingredients. Fill muffin liners 3/4 full. Bake at 350F for 18-20 minutes.

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Ingredients for 6 servings

• 2 small pkgs instant vanilla pudding
• 12 oz cool whip, thawed
• 11 oz can mandarin oranges, drained
• 2 cups buttermilk
• 20 oz can pineapple chunks, drained
• .5 pkg fudge striped shortbread cookies, crumbled

Steps

1. Mix pudding and buttermilk, add cool whip. Mix in pineapple and mandarin oranges. Chill until ready to serve. Put in crumbled cookies just before serving.

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Ingredients for 10 servings

• 1 can white navy beans
• 1 can kidney beans
• 1 can black beans
• 1 can olives, sliced
• 1 can corn
• 1 can diced tomatoes
• 8 oz tomato sauce
• 1 pkg taco seasoning
• 2 cans chicken (or 1 chicken breast, cooked and shredded)

Steps

1. Combine all ingredients in a pot. Heat until it begins to simmer. Serve with crushed tortilla chips and sour cream.

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Ingredients for 8 servings

• 2 tbsp butter
• 1 onion, diced
• .5 tsp crushed rosemary
• 2 cloves garlic
• 5 cups squash, cooked
• 1 cup potatoes, peeled and diced
• 5 cups chicken broth
• 1 tsp salt
• .25 tsp pepper
• .5 cup milk
• 1.5 cups diced ham

Steps

1. Melt better, saute onion and rosemary for 5-10 minutes. Add garlic and cook for 1 minute. Add potatoes, broth, salt and pepper. Boil until potatoes are soft. Remove potatoes and onions from broth and blend up in blender. Add squash and broth to blender with potatoes and onion. Blend well and put back in pot. Add milk and ham. Cook until warm, about 10 minutes.

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Description

Jenny Garrett: I love this recipe!

Ingredients for 6 servings

• 2 lbs zucchini, peeled, chopped, and cooked in salt water
• 2 chicken breasts, cooked and chopped
• 2 cans cream of chicken soup
• 1 tbsp onion, diced
• 1 cup sour cream
• 1 cup shredded cheese
• 1 box chicken stuffing
• .5 cup butter, melted

Steps

1. Mix all, except zucchini,chicken stuffing, and melted butter, together. Put mixture in to buttered 9x13 pan. Add zucchini on top. Mix chicken stuffing and melted butter together then sprinkle on top. Bake at 350F for 30-40 minutes.

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Ingredients for 2 servings

• 2.5 cups hot water
• .25 cup honey
• .125 cup oil
• 5.5 cups whole wheat flour
• 1.5 tsp gluten
• 1.5 tsp salt
• 1 tbsp yeast

Steps

1. In mixer, add hot water, honey, and oil. Add 1 cup flour and mix until it looks soapy. Add gluten, salt, and 1 1/2 cups flour. Mix until consistency of pancake batter. Add yeast then continue adding remaining 3 cups flour, one at a time until it cleans the bowl (careful not to add too much flour or your bread will turn out dense). Dump dough onto counter and knead for 5 minutes. Place in a bowl sprayed with cooking spray and cover with damp cloth. Let rise until double. Divide dough in half and shape into loaves. Place in greased bread pans and let rise again until it is at least 1/2 inch above pan. Bake at 350F for 25-30 minutes. Let sit in pans for a few minutes then take out.

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Ingredients for 8 servings

• 2 bottles spicy ranch dressing
• 2 (19 oz) cans black beans, drained and rinsed
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 bunch cilantro, chopped
• 1 can olives, sliced
• 4 limes, juiced
• Grape tomatoes
• 32 oz frozen corn

Steps

1. Mix all ingredients except corn and marinate for at least 6 hours. One hour before serving, mix in frozen corn. Keep in refrigerator until ready to serve.

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Ingredients for 8 servings

• 1.5 bunch of asparagus
• 2 cups water
• 1 cup sour cream
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• Dash of pepper and onion powder
• 1 chicken bouillon cube
• .25 cup boiling water, dissolve with bouillon
• 3 cups milk

Steps

1. Boil asparagus and water, covered, until soft. Puree in blender. Blend in sour cream. Set aside. Melt butter in pan, add flour, salt, pepper, and onion powder. Mix well. Add bouillon with water and stir. Gradually add milk. Cook over med heat stirring constantly until thick. Cook 2 minutes. Stir in asparagus mixture. Mix well and serve.

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