Crites Family Stuff

Ingredients for 15 servings

• 3 cups sugar
• 1 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 4 tbsp butter
• 3 cups pecans

Steps

1. Mix the sugar, buttermilk, and soda together. Cook until candy thermometer is at soft-ball stage. Remove from heat and add the vanilla, butter and nuts. Stir until mixture begins to harden. Drop in small patties on wax paper.

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Ingredients for 10 servings

• 2 cups rolled oats
• .5 cup coconut
• .5 cup chopped pecans
• .5 cup sunflower seeds, shelled
• .25 cup sesame seeds (optional)
• .5 cup honey
• .33 cup oil
• .25 tsp salt

Steps

1. Combine all ingredients-make sure there are not any dry spots. Spread evenly onto a cookie sheet. Bake at 350F for 25-35 minutes. I usually do 30 minutes. After 15 minutes stir and then put back in for the remaining time. When done, immediately pour out onto wax paper to let cool. Break up and put into storage bags. Will store for 2 weeks. Makes great cereal or just a treat.
2. Try this on some Greek yogurt sweetened with a little honey for an amazing treat.

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This is probably a daring add to the family cookbook, but I've learned to enjoy these little critters. If you are going to like 'em, you'll enjoy them in this recipe.

Ingredients for 18 servings

• .25 cup unsalted butter
• .25 cup olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 lb crawfish tails
• 4 oz cream cheese
• 2 poblano chiles, roasted, peeled, seeded, and finely chopped
• 3 tbsp minced fresh cilantro
• 2 tbsp mayonnaise
• 1 tsp salt
• 18 flour tortillas
• 12 oz Monterey Jack cheese, shredded

Mango Relish:

• 1 tbsp olive oil
• 1 shallot, minced
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 2 serrano chiles, finely minced
• 1 lb tomatillos, husked, cored, and cut in quarters
• 4 pieces fresh or canned mango

Steps

1. Heat butter and olive oil in a saucepan until blended. Pour all but 2 tbps of the butter mixture into a bowl and set aside. Add the garlic and onion to the remaining 2 tbsp butter mixture. Saute over medium heat for 2 minutes. Remove from heat. Stir in crawfish tails, cream cheese, chiles, cilantro, mayo, and salt. Spread one side of half the tortillas with the crawfish mixture. Sprinkle with cheese. Fold the tortilla in half. Saute the quesadillas in the reserved butter mixture in a non-stick skillet until brown on both sides. Cut and serve with Mango Relish.
2. Mango Relish: Heat the olive oil in a skillet until hot. Add the shallot. Cook for 2 minutes or until softened, stirring frequently. Process the tomatillos and mango in a food processor until finely chopped. Add the shallot, chiles, cilantro, and lime juice. Process until mixed. Use immediately or store up to 1 week in the fridge.

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Ingredients for 15 servings

• 1.5 cup crushed pretzels
• .75 cup butter, softened
• 3 tbsp sugar
• 8 oz pkg cream cheese
• 1 cup sugar
• 8 oz whipped topping
• 6 oz pkg strawberry jello
• 2 (10 oz) pkgs frozen strawberries, thawed

Steps

1. Combine crushed pretzels, softened butter, and sugar. Stir until well mixed and press into bottom of 9x13 inch glass baking dish. Bake at 350F for 10-15 minutes. cool completely. Combine cream cheese and 1 cup sugar. Blend until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate. Dissolve jello in 2 cups hot water. Add 1/2 cup cold water. Stir in strawberries. Chill until partially firm. Pour over cream cheese layer. Chill overnight.

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Description

A southern Thanksgiving must-have!

Ingredients for 15 servings

• 2 cans creamed corn
• 2 cans corn
• 2 jiffy cornbread mixes
• 2 eggs
• .5 cup butter, melted
• 16 oz sour cream

Steps

1. Add all ingredients together and mix well. Pour into greased 9x13 pan. Bake at 375F for 1 hour.

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Ingredients for 10 servings

• 2 heads Romaine lettuce, washed, dried and torn into pieces
• 1 pint strawberries, sliced
• 1 red onion, peeled and sliced thin
• .5 cup toasted, slivered almonds

Dressing:

• 2 cups mayonnaise
• .33 cup half and half
• 2 tbsp poppy seeds
• .66 cup sugar
• .5 cup raspberry vinegar
• 3 tbsp raspberry jam

Steps

1. Toss lettuce, onions, and dressing together. Top with strawberries and almonds.
2. Make dressing by combining the mayonnaise, half and half, poppy seeds, sugar, vinegar, and jam in a blender until mixed well. Dressing will keep for 1 week in the refrigerator.

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Ingredients for 15 servings

• 1 yellow cake mix
• .5 cup softened butter
• 29 oz can pumpkin
• 6 eggs
• 1.5 cups sugar
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp nutmeg
• .5 tsp ginger
• 1 can evaporated milk

Steps

1. Blend with a pastry blender until large crumb consistency the cake mix and butter. Set aside.
2. Blend all wet ingredients with spices. Pour into a sprayed 9x13 pan. Top with crumbs. Bake at 350F for 1 hour or until knife inserted comes out clean.

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Ingredients for 1 serving

• .33 cup butter
• .25 cup milk
• .25 tsp salt
• 1 tsp vanilla
• 2.5 cup confectioner's sugar

Steps

1. Mix all ingredients except sugar. Mix in 1 cup of the sugar. Beat well. Mix in the rest of the sugar as needed to make icing that will spread well and stay on cake. Put on cool cake. Makes 1 1/2 cups icing.

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Ingredients for 12 servings

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• .75 cup fluid milk
• 1 tsp vanilla

Steps

1. Beat together butter and sugar until light and fluffy. Sift flour, baking powder, and salt. Add half the sifted dry ingredients with half the milk and vanilla. Add eggs, beating well after each addition. Add the remaining flour and milk. Mix till smooth. Pour into a greased, floured baking pan or 2 layer pans not more than half full. Bake at 375F for 25-35 minutes until cake springs back when lightly touched near center.

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Description

This recipe comes from my mother.

Ingredients for 4 servings

• 5.5 cups warm water
• .5 cup oil
• .5 cup honey, raw sugar, molasses (I like 1/4 cup honey and 1/4 cup molasses)
• .5 cup gluten flour
• 1 crushed vitamin C tablet (1/8 -1/4 tsp)
• 1.5 tbsp salt
• 3 tbsp saf-instant dry yeast
• 13.5 cups whole wheat flour (about 9 cups wheat)

Steps

1. In a small dish add the gluten flour, vitamin C and salt. Set aside.
2. Put the water, oil, and honey into the mixing bowl and mix slightly.
3. Add the gluten flour mixture and mix slightly.
4. Add enough whole wheat flour until dough begins to pull away from the side of the mixing bowl.
5. Add 3 tbsp yeast directly into the dough while it is mixing. If you use non instant yeast, take 1/2 cup of the water amount and use it to dissolve your yeast. Add it the same time you do the other liquids.
6. Knead for 10 minutes.
7. Using shortening, oil hands and remove dough from mixer. Place dough on an oiled surface. Never use flour on your surface. Divide dough into 5 loaf sized pans. (8 1/2 x 4 1/2 x 2 1/2) Place the loaves in greased pans. Oil the top of loaves if a soft crust is desired. cover with a damp cloth and let rise until double in bulk.
8. Bake at 350F for 30 minutes. If you tap the bottom of a loaf and it sounds hollow, it is done. Remove bread and put on a rack to cool. Brush top of loaves with butter.
9. Serve with butter and honey while still warm.

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