Crites Family Stuff

Ingredients for 15 servings

• 1 box yellow cake mix
• 3 oz pkg instant chocolate pudding
• .5 cup sugar
• .25 cup flour
• .25 cup oil
• 1 cup water
• 8 oz cream cheese
• 4 eggs
• 1 cup chocolate chips

Steps

1. Mix cake, pudding, and flour. Add sugar, oil, and water. Beat in eggs. Blend in sour cream and chocolate chips. Pour into a greased bundt pan and bake at 350F for 50-60 minutes. Cook for 1 hour.

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Ingredients for 20 servings

• 1 box Acini de Pepe macaroni
• 15.5 oz can crushed pineapple, drained (reserve juices of fruit)
• 2 (15.5 oz) cans pineapple tidbits, drained
• 2 cans Mandarin oranges, drained
• 2 cups reserved juice
• 3 egg yolks
• 1 cup sugar
• 2 tbsp flour
• .5 tsp salt
• .5 bag marshmallows
• 10 oz cool whip
• Coconut, (optional)

Steps

1. Cook macaroni boiling water for 10 minutes, drain and cool with cold water in a colander.
2. Drain fruit and set aside. Combine the reserved juice, egg yolks, sugar, flour and salt. Boil until thick. Remove from heat and add macaroni. Refrigerate overnight. Next day add marshmallows, cool whip, and coconut to taste. Stir in fruit. Serve. Will last for a week in the refrigerator.

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Description

I made these for my dad for Father's Day. As usual, he didn't get many of them because he forgot they were in the fridge but everyone else remembered!

Ingredients for 60 servings

• 60 maraschino cherries
• 3 tbsp butter, softened
• 3 tbsp corn syrup
• 2 cups sifted powdered sugar
• 1 lb chocolate confectioners' coating

Steps

1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 tsp of dough. Chill until firm.
3. Melt confectioners coating in a heavy saucepan over low heat. Dip each cherry and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts, cut into small pieces
• .5 cup flour
• .25 cup cornstarch
• 1 tsp baking powder
• .5 tsp baking soda
• .5 cup cold water

Sauce:

• .25 cup water
• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .5 cup sugar

Steps

1. Mix everything together except the chicken. Add cubed chicken and stir. Drop in hot oil and cook until golden brown and meat is cooked. Drain on paper towels. (Keep warm in oven if making a lot.)
2. Make sauce. Combine cornstarch and water in a saucepan. Add remaining ingredients and cook over medium heat. Bring to a boil and simmer till thick. Serve over rice and chicken. Garnish with green peppers and pineapple.

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Ingredients for 24 servings

• .5 cup warm water
• 2 tbsp active dry yeast
• 2 tbsp sugar
• 3.5 oz package instant vanilla pudding
• .5 cup butter, melted
• 2 eggs
• 1 tsp salt
• 6 cups flour (maybe more)

Filling:

• 1 cup butter, softened
• 2 cups brown sugar
• 4 tsp cinnamon

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar
• 2.5 tbsp milk

Steps

1. In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Gradually add flour, knead until smooth. Do not over flour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. Roll out on floured board to 34 x 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over the top. Roll up very tightly. Slice every 1 1/2 inches. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until doubled. Bake at 350F for 15-20 minutes. Remove when rolls start to turn golden brown.
3. Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Add milk for desired consistency).

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Ingredients for 6 servings

• 2 tbsp curry powder
• 1.5 tsp salt
• 3 tbsp butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 lbs chicken, cubed
• 1 cup coconut milk
• 1 tbsp tomato paste
• 4 cups water
• 2 cups peeled and cubed potatoes
• 2 cups cubed zucchini

Steps

1. Saute onion and garlic in butter for 2 minutes. Stir in spices and cook 1 minute. Add chicken and cook for 5 minutes, until almost done. Stir together coconut milk, tomato paste and water. Add to chicken. Simmer for 10 minutes, Add potatoes and zucchini. Simmer until potatoes are soft and sauce thickens, about 15 minutes. Serve with rice.

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Ingredients for 24 servings

• 2 tbsp active dry yeast
• 2 cups warm water
• .33 cup sugar
• .33 cup butter, softened
• 1 egg
• 2.5 tsp salt
• .66 cup nonfat dry milk
• 5.5 cups flour

Steps

1. In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing dough by hand. When dough is smooth, supple, and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate into three balls. Roll out and brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into triangles. Tightly roll up and transfer to lightly greased baking sheet.
3. Cover the rolls with lightly greased plastic wrap and let rise until doubled. Bake at 375F for 12-14 minutes until rolls are golden brown.

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Ingredients for 6 servings

• 2.5 cups cooked cubed chicken
• 12 oz sour cream, divided
• 3 tsp taco seasoning, divided
• 1 can cream of chicken soup
• 1.5 cup shredded cheddar cheese, divided
• 1 small diced onion (optional)
• .5 cup salsa
• 16 oz can refried beans
• .25 cup sliced olives
• 10 small flour tortillas

Condiments:

• Shredded lettuce
• Tomatoes, chopped
• Guacamole

Steps

1. Combine chicken, 1/2 cup sour cream, 1 1/2 tsp taco seasoning, half can of soup, 1 cup cheese, half can of beans, onion, salsa, and olives. Place 1/2 cup filling in each tortilla, roll up and place seam side down in a greased 9x13 pan.
2. Mix together the remaining sour cream, taco seasoning, and soup. Pour over tortillas, cover and bake at 350F for 30 minutes. Remove from oven, uncover and put a small dollop of the remaining beans on each roll up , sprinkle with remaining cheese and return to oven for 5 minutes. Serve with additional condiments.

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Description

It's a tradition in our house, to make this every St. Patrick's Day. We all love it!

Ingredients for 6 servings

• 1 loaf bread
• .25 cup thousand island dressing
• .5 lb corned beef or pastrami
• 8 slices Swiss cheese
• .5 cup sauerkraut, well drained
• Caraway seeds (optional)

Bread Dough:

• 1 cup and 2 1/2 tbsp water
• .33 cup oil
• 2 tbsp yeast
• .25 cup sugar or honey
• .5 tsp salt
• 1 egg
• 3.5 cups flour

Steps

1. Make dough by mixing the water, oil, sugar and yeast and allow to rest for 15 minutes. Add salt, egg, and gradually add flour. Use enough flour to roll out dough, it is quite sticky. Roll out to a 9x13 inch rectangle. Transfer to a greased baking sheet. Using kitchen shears, make cuts along the 13 inch side that are 1 inch wide and about 3 inches deep on both sides of the rectangle. This will leave a 3 inch width in the center where you will spread thousand island dressing and top with cheese, meat, and sauerkraut. Starting at one end, take two of the 1 inch widths, twist together at the center and tuck ends under. It will look like a little knot shape. Roll up the end of the dough loaf and seal it up so that the sandwich filling won't come out during baking. Sprinkle the caraway seeds over the loaf if you want to add a rye bread flavor. Bake at 350F for 30-35 minutes or until golden brown and the center is cooked through. Allow to cool a few minutes before slicing. Cut and serve with extra thousand island dressing.

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Description

I like to bake this bread to use some of the 25 yummy pounds of pecans Lon's granddad sends us for Christmas every year. Anyone want some pecans?

Ingredients for 2 servings

• .75 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1.5 cups mashed bananas
• .5 tsp vanilla
• 3 cups flour
• .5 tsp baking powder
• .5 tsp baking soda
• .5 tsp salt
• 2 cups chopped pecans, divided

Orange Glaze:

• 1 cup powdered sugar
• 3 tbsp orange juice
• 1 tsp grated orange peel

Steps

1. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla, mix well. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture. Fold in 1 cup pecans.
2. Transfer to 2 greased loaf pans. Sprinkle with the remaining pecans. Bake at 350F for 1 to 1 1/4 hours or until a toothpick inserted comes out clean.
3. In a small bowl, whisk the glaze ingredients. Drizzle over loaves. Cool for ten minutes before removing from pans and placing on wire racks.

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