Crites Family Stuff

Ingredients for 8 servings

• 1 rotisserie chicken
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 2 clove garlic, grated
• 2 tbsp chipotle powder
• .25 tsp ground cinnamon
• 2 (15 oz) cans diced tomatoes with chiles
• Salt
• .25 cup fresh cilantro, chopped
• Juice of one lime
• 1.5 cups smoked cheddar or any cheddar you like, shredded
• Corn tortillas

Steps

1. Remove skin from chicken and discard. Tear meat from the bones and shred. Set is aside.
2. Preheat a medium saucepan with oil over medium heat and saute onions till soft. Add in garlic and spices. Saute until fragrant. Add in tomatoes. Season with salt to taste. Cook 10 minutes, until flavors are well-married and sauce is slightly thickened. Stir in cilantro and lime juice, and remove from heat. Add a spoonful of sauce to the chicken and toss to combine. Reserve the remaining sauce.
3. Heat tortillas by warming each side in a dry skillet over medium heat or by layering them with moistened paper towels and placing them in the microwave for about a minute.
4. Spoon several tbsp chicken mixture into the tortillas and roll each one up. Add some reserved sauce to the bottom of a casserole dish and then line the dish with rolled enchiladas, seam side down. Pour the remaining sauce over the enchiladas and top with cheese.

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Ingredients for 16 servings

• 6 slices of bread, torn up
• .75 cup milk
• 1 lb ground sirloin
• 1 lb ground veal
• 2 cloves garlic, grated or finely chopped
• Small handful flat leaf parsley, chopped
• .75 cup grated Parmigiano Reggiano cheese
• 1 tsp allspice
• 1 egg
• Salt and Freshly ground black pepper
• Cherry tomatoes, stems removed
• Bocconcini (mini mozzarella balls) look for ones about the same size as cherry tomatoes
• 3 tbsp extra virgin olive oil, divided and more to drizzle
• 28 oz San Marzano plum tomatoes
• .5 cup homemade or store-bought basil pesto
• Zest of lemon if using store-bought pesto
• 1 loaf of crusty bread

Steps

1. Preheat oven to 425F. Place torn bread in a small bowl with milk, making sure all bread is submerged. Set aside.
2. In a large bowl, combine meats, garlic, parsley, cheese, egg, allspice and pepper. Squeeze excess milk from soaking bread (should be loose and in small pieces and add to meat mixture. Mix it all together will your hands.
3. Divide meat mixture in half and score each half into 8 sections. Take on of the portions of meat and slightly flatten it out. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it with meat. Repeat the process with another portion of meat and do one of the bocconcini balls, (if too large, cut the ball in half) . Transfer the stuffed meatballs to a baking sheet, using one half of the sheet for tomato and the other for cheese so you can keep track of which meatball is stuffed with what. Repeat the process until the meat is used up.
4. Drizzle the stuffed meatballs with oil and transfer them to the oven and bake for 15-18 minutes, until golden brown and firm to the touch.
5. While meatballs are cooking, place a saucepan over medium-high heat with 2 tbsp olive oil. Add canned tomatoes and break them up with a potato masher. Add a little salt and pepper, bring to a boil and simmer while meatball are cooking. Once the meatballs are ready, remove the sauce from the heat and stir in pesto. (Use lemon zest if using store-bought pesto.) Transfer all the sauce into a serving dish and nestle all the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconini-stuffed ones on the other. Serve with sliced crusty bread.

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Ingredients for 6 servings

• 1 head garlic, divided
• 3 tbsp extra virgin olive oil, divided
• Salt and freshly ground pepper
• 1 loaf crusty French bread, split in half, lengthwise
• 2 cups shredded Gruyere cheese
• 1 cup Parmigiano Reggiano cheese, grated
• .25 cup Italian parsley chopped

Steps

1. Preheat oven to 400F.
2. Cut tip off the head of garlic. Place in foil and drizzle 1 tbsp olive oil and season with salt and pepper. Wrap the foil around it and put it in the oven for 40-45 minutes, until cloves are tender.
3. After garlic has been roasting for 20 minutes, place the tomatoes onto a baking sheet and toss them with the remaining 2 tbsp olive oil. Season with salt and pepper and roast until they've softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium size mixing bowl and let them cool slightly. When garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
4. With tomatoes out of the oven, place the bread halves on a baking sheet and bake for about 5 minutes.
5. Spread the tomato/garlic mixture over the bread halves and sprinkle cheese evenly over both pieces. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately. Garnish with chopped parsley.

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Ingredients for 36 servings

• 1 cup shortening
• 1 tsp vanilla
• 2 cups flour
• .5 cup brown sugar
• .5 cup sugar
• 1 tsp cream of tartar
• .5 tsp soda
• 1 egg
• 1 tsp salt
• Cinnamon sugar

Steps

1. Mix dough. Form into balls and roll in cinnamon sugar. Bake at 350F for 12 minutes.

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Ingredients for 24 servings

• .33 cup scalded milk, cooled
• 2 tbsp yeast
• .5 cup warm water
• 1 tsp sugar in with the yeast
• 2 eggs, beaten
• 4.5 cups flour
• 2 tbsp sugar
• 1 tsp salt

Steps

1. Dissolve yeast/sugar in water. Add cooled milk and eggs. Sift dry ingredients. Mix and let raise 1 hour. Put out on floured board. Cut into circles, put butter in center and fold. Let raise again. Bake at 400F for 10 minutes.

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Ingredients for 24 servings

• 4 eggs
• 1.66 cups sugar
• 1 cup oil
• 16 oz pumpkin
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp soda
• 1 tsp salt

Frosting:

• 3 oz cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp butter

Steps

1. Mix together the eggs, sugar, oil and pumpkin. Add the remaining ingredients and mix well Pour into a greased cookie sheet and bake at 350F for 25-30 minutes.
2. Beat together frosting ingredients and spread over cooled bars. Cut and serve.

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Ingredients for 6 servings

• 49 oz chicken broth
• 2 (10 oz) cans chunk chicken
• 26 oz Five Brothers spaghetti sauce
• 2 tbsp chopped fresh parsley
• .5 tsp thyme
• 1 cup cooked rice
• Grated Parmesan cheese

Steps

1. In a large saucepan, combine broth, chicken, spaghetti sauce, and spices. Bring to a boil, reduce heat and simmer 20 minutes. Add rice and simmer 10 more minutes. Serve with the cheese.

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Ingredients for 6 servings

• 1 lb ground beef
• 5 cups cooked pasta
• 30 oz jar spaghetti sauce
• .5 cup grated Parmesan cheese
• 8 oz shredded Mozzarella cheese

Steps

1. Cook ground beef and drain. Stir in cooked pasta, sauce and Parmesan cheese. Pour into 13x9 baking dish. Top with mozzarella cheese. Bake at 375F for 20 minutes.

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Ingredients for 10 servings

• 1 pkg mini marshmallows
• .5 cup butter
• 3 oz pkg jello
• 4 quarts popped corn

Steps

1. Melt the marshmallows, butter, and jello in the microwave, stir and pour over popcorn.

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Ingredients for 8 servings

• .5 cup chocolate syrup
• .5 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• .25 cup sour cream
• 1 quart chocolate chip ice cream, softened

Steps

1. Coat bottom and sides of 8-inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up the sides of pie plate. Freeze until firm, about 15 minutes.
4. Combined reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with the remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

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