Crites Family Stuff

Ingredients for 6 servings

• .25 cup margarine
• .5 cup green pepper, chopped
• .5 cup onion, chopped
• 2 cans cream of chicken soup
• 10 oz can Rotel mild diced tomatoes
• 2 cups chicken, cooked and shredded
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups shredded cheddar cheese
• Avocados, chopped
• Tomatoes, chopped

Sauce

• .5 cup sour cream
• 2 tbsp cilantro, chopped
• 1 tsp lime zest
• 1 tsp lime juice
• Salt and pepper to taste

Steps

1. Preheat oven to 325F. In a large saucepan, cook pepper and onion in margarine until tender. Add soup, Rotel tomatoes, and chicken, stirring till well blended. In a 9x13 pan, alternately layer tortillas (4 per layer), soup mixture, and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Let sit a few minutes before serving. Top with cilantro-lime sour cream, avocados and tomatoes.
2. Make sauce: Combine the sour cream, cilantro, lime juice and zest, and salt and pepper in a small bowl. Spoon on top of the chicken.

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Ingredients for 15 servings

• 1 lb ground beef
• 5 cups mostaccoli noodles
• 1 pkg shredded mozzarella
• 30 oz Ragu Spaghetti sauce
• .5 cup grated Parmesan cheese

Steps

1. Cook pasta noodles. Drain and set aside. Brown ground beef in skillet. Drain. Add spaghetti sauce to browned meat. Heat through. Add Parmesan cheese and noodles and spoon into 9 x 13 pan. Top with shredded cheese. Bake at 375F for 20 minutes.

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Ingredients for 8 servings

• 9 oz pkg brownie mix (I use my homemade recipe)
• 1 egg
• 1 tbsp cold water
• 14 oz pkg wrapped caramels, unwrapped
• 5 oz can evaporated milk
• 3 (8 oz) pkgs cream cheese, softened
• .75 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 cup chocolate fudge topping

Steps

1. Preheat oven to 350F. Grease bottom of 9 inch spring form pan. (I used a 9x13 pan with the homemade brownies.) In a small bowl, mix together brownie mix, egg, and water. Spread into the greased pan. Bake 25 minutes or until not quite cooked through. Cool slightly.
2. Melt the caramels with the evaporated milk over low heat, stirring to reach a smooth consistency. Cool slightly. Reserve 1/3 cup and pour the remainder over the warm brownies, leaving a 1/2 inch space from the edges.
3. In a large bowl, beat cream cheese, sugar, and vanilla with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the caramel layer.
4. Wrap foil around the bottom of the spring form pan, (not needed if made in a 9x13 pan) and place in a large pan or cookie sheet. Add water, creating a water bath to reach halfway up the brownie pan. Bake for 40 minutes or until center of cheesecake is done. Cool and chill in refrigerator. When cake is thoroughly chilled, loosen by running a knife around edge and remove rim from spring form pan. Warm reserved caramel mixture and spoon over cheesecake. Drizzle with chocolate topping. It's better the next day!

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Ingredients for 15 servings

• 1 lb hamburger
• 26 oz spaghetti sauce
• .5 cup water
• 2 eggs, beaten
• 24 oz cottage cheese
• .33 cup grated Parmesan cheese
• 1.5 tbsp dried parsley
• .5 tsp garlic powder
• .5 tsp pepper
• .5 tsp dried basil
• .5 tsp oregano
• 9 uncooked lasagna noodles
• 3 cup shredded mozzarella

Steps

1. Cook hamburger in a large skillet until no longer pink. Drain. Stir in spaghetti sauce and water. Simmer uncovered for 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, and seasonings.
2. Spread 1/2 cup meat sauce into a greased 9 x 13 pan. Layer with 3 noodles and 1/3 of the cheese mixture, meat sauce, and mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375F for 45 minutes. Uncover and bake for 10 more minutes or until noodles are tender. Let stand for 15 minutes before serving.

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Ingredients for 4 servings

• 1 tbsp parsley
• 2 tsp onion salt
• 2 tsp seasoning salt
• 2 envelopes instant cream of chicken soup
• 1 cup flour
• .5 tsp pepper
• Chicken breasts

Steps

1. Combine dry ingredients in a gallon sized Ziploc bag. Coat chicken. Brown both sides. Place in 9 x 13 pan and cover with aluminum foil. Bake at 350F for 45 minutes or until done. Any left over mix can be stored in the freezer for future use.

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Ingredients for 6 servings

• 1 lb ziti or penne pasta
• 15 oz ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 3 cups spaghetti sauce, divided
• .5 cup grated Parmesan cheese
• .5 tsp garlic powder
• Dash nutmeg
• .75 tsp basil

Steps

1. Cook pasta until tender. Drain and set aside. In a large bowl, combine ricotta, half the mozzarella cheese, and spices together. Add the pasta to the cheese mixture. Stir well. In a greased 9x13 pan, pour 1 cup of spaghetti sauce. Spoon pasta into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese. Bake 20-30 minutes or until bubbly and cheese is melted.

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Ingredients for 4 servings

• 4 chicken breast halves
• 1 tbsp oil
• 2 tbsp butter
• Salt
• Pepper
• Paprika
• 8 slices bacon, cooked
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 2 tsp chopped parsley

Marinade:

• .5 cup dijon mustard
• .5 cup honey
• 1.5 tsp oil
• .5 tsp lemon juice

Steps

1. Mix together the marinade ingredients. Blend well. Pour about 2/3 of the marinade over the chicken and marinate for 2 hours. Chill the remaining marinade. Preheat oven to 375F. Brown chicken. Brush chicken with the reserved marinade. Season with salt, pepper and paprika. Stack 2 pieces of cooked bacon, crosswise, on each piece of chicken. Spread 1/4 cup of monterey jack cheese on each, followed by 1/4 cup cheddar cheese. Bake until chicken is bubbly and done. Garnish with parsley.

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Ingredients for 8 servings

• 4 chicken breasts, cooked and diced into bite sized pieces
• 8 oz water chestnuts
• 3 green onions
• .25 cup sesame seeds, toasted
• .33 cup slivered almonds, toasted
• 1 tbsp poppy seeds
• 1 tbsp sugar
• 4 tbsp cider vinegar
• 1 tsp salt
• .5 tsp pepper
• .5 cup oil
• Lettuce
• Chow mein noodles

Steps

1. Combine all ingredients except lettuce and chow mein noodles and marinate at least 2 hours. Combine with lettuce and chow mein noodles before serving.

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Description

Stephanie Kreger: A Thanksgiving tradition for the family!

Ingredients for 20 servings

• 5 (6 oz) pkgs Jello (blue, green, yellow, orange, and red)
• Large container cool whip

Steps

1. You will use both an 9x13 and an 8x8 pan. Start with the blue jello. Mix the jello pkg with 2 cups boiling water. Reserve 1 cup and set aside (do not refrigerate). To the remaining blue jello, add 1/2 cup cold water. Pour 2/3 cup into the 8x8 pan and the rest into the 9x13 pan. Place both pans in the refrigerator.
2. When the jello is set, add 1 cup of cool whip to the reserved 1 cup of jello. Whisk till smooth. Pour 1/2 cup over the set jello in the 8x8 pan and the rest over the 9x13 pan. Return to the refrigerator and allow to set.
3. Repeat this same process for each color in this order: blue, green, yellow, orange, red.

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Ingredients for 12 servings

• 16 oz bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9-10 oz)
• 6 oz craisins
• 2 (11 oz) cans Mandarin oranges, drained
• 8 oz can water chestnuts, drained and slivered
• .5 cup chopped fresh parsley
• 4 green onions, thinly sliced
• .25 cup sesame seeds, toasted
• 6 oz honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tbsp teriyaki sauce

Dressing:

• 1 cup oil
• .5 cup bottled teriyaki sauce
• .33 cup rice vinegar
• .33 cup cider vinegar
• 6 tbsp sugar
• .5 tsp salt
• .5 tsp pepper

Steps

1. In blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least 1 hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

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