Crites Family Stuff

Ingredients for 36 servings

• 14 oz pkg coconut
• .25 cup flour
• .25 cup sugar
• .25 cup light corn syrup
• .25 cup cream of coconut
• 3 egg whites, beaten
• 2 tbsp butter, melted
• 1 tsp vanilla
• Pinch of salt

Steps

1. In a food processor, mince 1 1/2 cups of the coconut. Beat egg whites until foamy. Combine all ingredients and mix into a dough. Chill for 1 hour in refrigerator. Preheat oven to 350F. Scoop dough with a #70 scoop or form into 1 inch balls and place 1 inch apart on parchment lined pan. Bake for 16-18 minutes.
2. Another version would be to put a chocolate kiss inside and encase it with the coconut dough. Bake as normal.

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Ingredients for 24 servings

• .66 cup sugar
• .33 cup butter, softened
• 1 egg
• .5 tsp vanilla
• .33 cup sour cream
• 2 cups flour, extra if dough is too sticky
• .75 tsp baking soda
• .75 tsp baking powder
• Dash salt

Filling:

• .33 cup butter, softened and divided
• .5 cup brown sugar, divided
• .5 tsp cinnamon, divided
• .5 cup chopped nuts, divided

Frosting:

• .25 cup butter, softened
• 8 oz cream cheese, softened
• 1 lb powdered sugar
• .5 tsp vanilla

Steps

1. Cream together the sugar and butter. Add eggs, vanilla and sour cream and mix well. Add the flour, soda, baking powder and salt. Mix until well combined, adding more flour if dough is too sticky. Form into a flattened round and wrap with plastic wrap. Put into the refrigerator for at least 2 hours.
2. Preheat oven to 350F. Line baking sheet with parchment.
3. Divide the dough in half. Roll each half into 12x5 inch rectangles on a floured piece of plastic wrap. Spread each with the divided filling ingredients, starting with the butter, brown sugar, cinnamon, and nuts. Roll lengthwise (12 inch side) into a log. Cut into 1/2 inch pieces and place on the parchment paper. Bake for 9-11 minutes. Remove and cool for 5 minutes before removing from baking sheet.
4. Mix together the frosting by creaming the butter and cream cheese. Add powdered sugar and vanilla. Beat until creamy. Frost when cookies are cooled.

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Ingredients for 10 servings

Crust:

• .5 cup butter
• 2 oz semisweet chocolate
• .33 cup sugar
• 1.5 tbsp pasteurized egg
• 1 cup graham cracker crumbs
• 1.5 cups flaked coconut
• 1 tsp vanilla extract

Filling:

• 2 cups powdered sugar
• 4 tbsp butter, softened
• .5 tsp vanilla extract
• 2.5 tbsp milk
• 2 oz semisweet chocolate

Steps

1. For crust, melt butter and chocolate in a saucepan. Remove from heat and stir in remaining ingredients. Press mixture into a greased 9 x 9 dish and chill for 1 hour.
2. For filling, combine powdered sugar with 3 tbsp butter, vanilla, and milk. Mix until it has an icing-like consistency and spread over the graham cracker crust. Chill for 30 minutes.
3. Melt the remaining butter and chocolate. Spread over the top of the bars and chill for 4 to 5 hours.

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Description

For garlic lovers, not for the garlic light hearted!

Ingredients for 10 servings

• 2 bulbs garlic, roasted and mashed
• 2.5 lbs potatoes
• .5 cup milk
• 4 oz cream cheese, softened
• 1 cup sour cream
• .25 cup butter
• 2 tsp salt
• 1 tsp pepper

Steps

1. Peel and cube potatoes and boil for 15-18 minutes or until tender. Drain and transfer to mixer. Mix potatoes on low until fluffy. Add remaining ingredients and mix until nice and creamy.

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Ingredients for 8 servings

• 8 oz semisweet chocolate bars
• 1 cup unsalted butter
• 4 eggs
• 4 egg yolks
• .5 cup sugar
• .25 tsp salt
• .5 cup flour

Steps

1. Melt chocolate and butter in a pan over medium heat until smooth. Remove from heat and cool. Mix eggs, egg yolks, sugar, and salt in a mixing bowl and beat on high for 5 minutes. Stir in cooled chocolate. Sift flour into the batter and blend. Spoon batter into buttered custard cups and bake at 400F for 8-10 minutes. Remove from oven and let rest for 5 minutes. Serve with ice cream and whipped cream.

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Ingredients for 8 servings

• 12 oz spaghetti or penne pasta
• 6 tbsp butter
• 6 tbsp flour
• 3.5 cups chicken broth
• 1.25 cups heavy cream
• .25 tsp nutmeg
• .5 cup onion, chopped
• .5 cup celery, chopped
• .5 cup frozen peas
• 3.5 cups turkey, cooked and chopped
• 1 cup parmesan cheese, grated
• Salt and pepper to taste

Steps

1. Cook noodles until al dente, drain and place in greased 9 x 13 baking baking dish.
2. In a saute pan, melt butter over medium heat. Add flour and cook for about 2 minutes, whisking frequently. Gradually whisk in chicken broth and cook for 3-5 minutes until thickened. Add heavy cream, nutmeg, salt and pepper. Stir in remaining ingredients, except cheese, and heat through.
3. Pour cream mixture over pasta and sprinkle cheese over the top. Bake at 375F for 20 minutes or until bubbly and golden brown.

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Ingredients for 15 servings

Sponge:

• 1 tsp instant yeast
• 4 cups flour
• 2.5 cups water, room temperature

Dough:

• 1 tsp yeast
• 3.75 cups flour, divided
• 2.75 tsp salt
• 1 tbsp cinnamon
• 5 tbsp sugar
• 1.5 cups raisins, rinsed in warm water
• 1 tbsp honey or brown sugar

Steps

1. Combine ingredients to make the sponge, yeast, flour, and water. Whisk together only until it forms a smooth, sticky batter. Cover with plastic and leave at room temperature for 2 hours or until mixtures becomes foamy and bubbly and has nearly doubled in size.
2. Add to this mixture the dough ingredients, yeast, 3 cups flour, salt, cinnamon, sugar, and honey. Mix on low with dough hook until it forms a ball. Gradually add the remaining 3/4 cup flour to stiffen the dough.
3. Transfer dough to counter and knead 10 minutes. Add raisins during the final 2 minutes of kneading. This is a firm but pliable dough. Divide into 12 pieces. Roll into flattened circles. Cover the rolls with a damp towel and allow to rest for 20 minutes.
4. Line 2 baking sheets with parchment and mist with spray oil. Poke a hole into each ball of dough and gently rotate your thumb around the inside to widen the hole to approximately 2 1/2 inches in diameter, stretching the dough as evenly as possible. Place 2 inches apart on the parchment paper. Mist bagels very lightly with spray oil and cover with plastic wrap. Let stand at room temperature for 20 minutes.
5. Fill a small bowl with tepid water. Place a bagel in the water. If it floats to the top within 10 seconds they are ready to be placed in refrigerator. Pat dry the test bagel and replace the plastic wrap and put bagels in the refrigerator for 8 hours or up to 2 days. If the test bagel doesn't float, check every 10 minutes until they do.
6. Next day: Preheat oven to 500F. In a large, wide pot, bring to a boil water and add 1 tbsp baking soda. Remove bagels from refrigerator and gently drop into the boiling water. They should rise to the top within 10 seconds. Flip the bagel after 1 minute. While bagels are boiling, sprinkle parchment paper with cornmeal. Replace boiled bagels to parchment and bake for 5 minutes, rotate pans and then continue baking for 5 more minutes at a reduced heat of 450F. Remove pans from oven and allow bagels to cool on racks for 15 minutes before serving.

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Ingredients for 15 servings

• 1 box yellow cake mix
• 1 small box instant vanilla pudding
• 1 can Mandarin oranges, undrained
• 1 can crushed pineapple, undrained
• 2 large eggs

Vanilla Pineapple Topping:

• 1 can crushed pineapple, undrained
• 1 small box instant vanilla pudding
• 12 oz whipped topping

Steps

1. In a large bowl combine cake and pudding mix. Add oranges, pineapple, and eggs and beat until combined. Pour into greased and floured 9 x 13 pan and bake at 375F for 40 minutes. Take out and let cool completely.
2. For topping, combine pineapple and pudding mix. Stir in whipped topping until combined. Spread over cooled cake and store in the refrigerator.

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Ingredients for 10 servings

• 10 tomatillos
• 3 jalapeno peppers (or Serrano peppers)
• 1 head of garlic
• 3 tbsp oil
• 3 avocados
• Bunch of cilantro
• .5 tsp salt or to taste

Steps

1. Cut tomatillos and jalapenos (keep the seeds) in half and peel garlic. Place on a baking sheet with oil and roast at 450F for 15-20 minutes. Place roasted mixture in a blender and add the remaining ingredients. Blend until smooth. Chill then serve with chips.

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Ingredients for 4 servings

• 2 tbsp oil
• 1 onion, finely diced
• 1 yellow bell pepper, diced
• 1 jalapeno, seeded and diced
• .5 tsp ground cumin
• 32 oz low-sodium chicken broth
• 1 (14.5 oz) can diced Mexican style tomatoes
• 1 cup frozen corn
• .25 cup roughly chopped cilantro, plus 2 tbsp
• 1 (12 oz) boneless skinless chicken breast, grilled and diced
• Salt and pepper to taste
• 1 cup crushed tortilla chips
• Sour cream
• Monterrey jack cheese, shredded
• 2 limes, wedged

Steps

1. Heat oil in a large pot over medium high heat. Saute onions, bell pepper, jalapenos, salt, and pepper. Cook until onions become translucent. Stir in cumin. Add chicken broth, tomatoes, corn, and 1/4 cup cilantro. Add chicken and heat for 10 minutes. Serve and top with with tortilla chips, sour cream, cheese, limes, and remaining cilantro.

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