Crites Family Stuff

Description

I once made this for breakfast when Lon's cousin who at the time was a college football player came to stay with us. He easily ate half the pan in one sitting. Apparently it's good!

Ingredients for 15 servings

• .75 cup sugar
• .5 cup butter, softened
• 1 tsp vanilla
• 3 eggs
• 2 cups flour
• 1 tsp baking podwer
• 1 tsp baking soda
• .125 tsp salt
• 1 cup sour cream

Topping:

• 1.25 cups firmly packed brown sugar
• 2 tsp cinnamon
• 3 tbsp butter

Steps

1. Heat oven to 350F. Grease a 9 x 13 pan. In a large bowl, eat sugar and 1/2 cup butter until light and fluffy. Add vanilla and eggs and mix well. In a small bowl, combine flour, baking powder, baking soda, and salt. Stir flour mixture and sour cream alternating into sugar mixture, beginning and ending with flour mixture. In a small bowl, combine all topping ingredients. Spread half of the batter in the greased pan. Sprinkle with half of the topping. Repeat with remaining batter and topping. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.

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Ingredients for 4 servings

• 2 chicken breasts, cubed
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 tbsp garlic, minced
• 9 sweet mini peppers, sliced (or use 1 red and 1 orange bell pepper)
• Broccoli and carrots (or any other vegetables), steamed
• 16 oz pkg linguini or spaghetti

Sauce:

• 1.5 cup cold water
• .5 cup brown sugar
• .5 cup soy sauce
• 1 tsp garlic powder
• 3 tbsp cornstarch
• 2 tsp sesame oil

Steps

1. Heat oil in skillet. Add garlic, onions, and chicken. Cook until partially done, then add peppers and cook until crisp tender. Remove from skillet. Mix all the sauce ingredients and pour into the hot skillet, cooking till thickened, about 5 minutes. Meanwhile, cook pasta according to package directions. Drain the noodles and mix with the sauce and steamed veggies, and chicken. Serve immediately.

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Ingredients for 4 servings

• 4 chicken breasts
• 1 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
• 5 cloves minced garlic
• 1 tbsp dried parsley or 1/2 cup chopped fresh parsley
• 2 tbsp freshly squeezed lemon juice
• 3 eggs
• .33 cup grated Parmesan cheese
• 1 tbsp olive oil
• 5 tbsp butter

Steps

1. Place seasoned flour in large gallon sized ziploc bag. Set aside. In shallow pie plate, beat eggs until mixed and add parmesan cheese. Whisk to combine. Set aside.
2. In large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Let it begin to heat and sizzle while preparing the chicken. Make sure to not burn butter.
3. Put chicken in the bag of flour, shake to coat. Dip in egg/Parmesan mixture. Place chicken in the oiled skillet. Let chicken cook on one side for 1-2 minutes until a nice golden crust has formed. Carefully flip the chicken and let cook for 1-2 minutes on other side. Remove the chicken and place in a 9 x 13 pan and set aside.
4. In the same skillet, melt the remaining 4 tbsp butter. Add garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
5. Pour the sauce evenly over the chicken and bake for 35 minutes, until chicken is cooked through.

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Ingredients for 4 servings

• .33 cup cream cheese, softened
• .25 cup green salsa (I like it hot!)
• 1 tbsp fresh lime juice
• .5 tsp cumin
• 1 tsp chili powder
• .5 tsp onion powder
• .5 tsp granulated garlic
• 3 tbsp chopped cilantro
• 2 tbsp sliced green onion
• 2 cups shredded cooked chicken (fabulous cooked in adobo)
• 1 cup grated pepper jack cheese
• Small corn tortillas
• Salt

Steps

1. Heat oven to 425F. Line baking sheet with foil and lightly spray with cooking spray.
2. Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and add cilantro and green onions. Add chicken and cheese and stir well.
3. Place 2-3 tbsp of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up as tight as possible. Place seam side down on baking sheet. Spray tops lightly with cooking spray and sprinkle salt on top. Bake for 15-20 minutes or until crisp and ends start to turn golden brown. Serve with salsa, sour cream, and guacamole.

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Description

Lon's favorite Campbell's soup is Chicken Corn Chowder. I hate the stuff, but when Lon had his wisdom teeth removed, I thought I'd make him a homemade version I found online. Turns out, he hated it. I, on the other hand, couldn't get enough. The moral of the story: Stephanie is right. On this one anyway!

Ingredients for 6 servings

• 2 tbsp extra virgin olive oil
• 2 stalks celery, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, seeds and membranes removed, finely chopped
• 3 cloves garlic, minced
• 2 (14 oz) cans chicken broth
• 3 tbsp flour
• 1.5 cups frozen corn
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 cup milk
• .5 tsp salt
• .25 tsp pepper
• 1 cup shredded cheddar cheese

Steps

1. Place olive oil in large pot over medium heat. Saute celery, peppers, and onions until tender (about 5 minutes). Stir in garlic. Cook for another 3 minutes. Whisk broth with flour in a liquid measuring cup or bowl, then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in large bowl until smooth. Whisk the mixture into the soup along with salt, pepper, and cheddar cheese. Simmer on low until ready to serve.

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Ingredients for 15 servings

• .66 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1.66 cups milk
• 2.33 cups flour
• 1 cup cornmeal
• 4.5 tsp baking powder
• 1 tsp salt

Steps

1. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternating with egg mixture. Pour into a well greased 9 x 13 backing pan and bake at 400F for 22-27 minutes or until toothpick inserted in middle comes out clean.

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Description

These were my favorite food when I was growing up and no one could make them better than my mother. I remember of being sick and asking for these meat balls and Mother telling me I couldn't have them until my stomach "got better."

Ingredients for 8 servings

• 2 lb of ground beef
• 1 cup uncooked rice
• 2 tbsp onion, minced
• 2 tsp salt
• .5 tsp pepper
• 2 (10.5) oz cans tomato soup
• 1.5 cups water

Steps

1. Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in a pan. Drop meatballs into the tomato soup and water mixture in the pan. Cover and cook slowly one hour.

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Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• .5 cup butter
• 1 pkg Good Seasons Italian dressing mix
• 8 oz cream cheese
• 1 can cream of chicken soup
• .25 cup water

Steps

1. Combine chicken, butter, and Italian dressing mix in crock pot and cook on low 4-6 hours. Remove chicken, shred and set aside. Add cream cheese, soup, and water to the butter mixture in crock pot. Whisk out lumps. Return the shredded chicken to the crock pot and heat through. Serve over rice.

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Description

Dorothy Farmer: Funny thing about recipes. When I pulled this recipe to include in this cookbook, I had remembered it was mine because I had made it so many times, but lo and behold! I had typed on it that it came from Marilyn. So thanks Marilyn for a very favorite dish!! I have made it many times and served it at many "company" dinners!!

Ingredients for 4 servings

• 4 pork chops (about 1 lb)
• 3 cups soft bread cubes (approximately 6 slices bread)
• 2 tbsp chopped onions (or more)
• .25 cup melted margarine
• .25 cup water
• .25 tsp poultry seasoning
• 1 can (10.5 oz) cream of mushroom soup
• .33 can water

Steps

1. Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place amount of stuffing on each chop. Blend soup and 1/3 can water. Pour over and around the pork chops. Bake in 350F oven for one hour or until tender.

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Ingredients for 8 servings

• .25 lb American cheese (chopped)
• 1.5 cups thin white sauce
• 2 cups boiled macaroni
• 1.5 cups chopped cooked ham
• 4 hard boiled eggs
• 1.5 tbsp chopped green pepper
• .5 cup bread crumbs

Steps

1. Add cheese to white sauce. (To make white sauce, use one tbsp butter and one tbsp of flour to 1 cup milk, 1/4 tsp salt and 1/8 tsp pepper). Put one cup macaroni in bottom of greased casserole, sprinkle 3/4 cup ham over macaroni, add 1/2 egg slices and green pepper. Pour 1/2 white sauce over this and add another layer of ingredients. Add more milk if mixture is too dry. Bake in 350F oven for 1/2 hour.

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