Crites Family Stuff

Ingredients for 20 servings

• 3 cups unsalted, roasted or unroasted cashews
• .75 cup granulated sugar
• .5 tsp dried crushed chili
• .5 tsp cayenne pepper
• .25 tsp salt
• 2 tbsp oil

Steps

1. Spread cashews out on a baking sheet and place in a preheated 350 degree oven. Allow to bake about 15-30 minutes until cashews appear golden brown. If your cashews are already roasted, allow to bake for 10 minutes to crisp them.
2. Remove from oven and and slide nuts onto a plate to cool slightly.
3. In a large frying pan over medium-high heat, add the oil and chili flakes and cayenne pepper. Stir. When oil is hot, add the nuts. Stir-fry until the nuts are coated with chili oil.
4. Add the salt and sugar. Stir-fry about 1 minute or until the sugar has dissolved. Don't over-cook, or the sugar will burn.
5. Remove from heat. Slide the nuts onto a sheet of parchment to cool. While cooling, taste-test. Add another sprinkling of dried flakes if not spicy enough or salt to your preference.
6. Store in a covered container when completely cooled.

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Ingredients for 15 servings

• 1 lb Li'l Smokies
• 12 oz center cut bacon

Glaze:

• .33 cup brown sugar
• .25 cup real maple syrup
• 1 tbsp Dijon mustard
• Pinch cayenne pepper

Steps

1. Pat the smokies with paper towel to dry. Place the smokies in a single layer on a cookie sheet and put in the freezer for about 45 minutes.
2. Cut the bacon strips into thirds. Separate and place on parchment paper and freeze for 30 minutes. (The freezing of both meats makes the bacon adhere to the smokies better when wrapping.)
3. Remove meats from freezer and wrap a piece of bacon around each smokie. Arrange the wrapped smokies, seam side down on a rimmed cookie sheet lined with heavy foil. Make the glaze by whisking the ingredients together and then generously brush each smokie.
4. Bake in a preheated 350 degree oven until bacon is crisped and the glaze is bubbly, about 35 minutes. Remove immediately on to a serving platter or a slow cooker to keep them warm.

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Ingredients for 1 serving

• 16 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 3 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1.5 tsp onion powder
• .5 tsp garlic powder
• dash cayenne pepper
• Sliced almonds

Steps

1. Combine all ingredients. Form into a ball and roll into slice almonds. Wrap in plastic and chill for at least one hour (better if made several days ahead!).

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Description

Crank up the old fryer. I think I will be buying the gallon jars of pickles from now on. Oddly these are really good.

Ingredients for 10 servings

• Dill pickle chips, well drained
• Hot oil in a deep fryer
• 2 cups flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• .25 tsp cayenne pepper

Steps

1. Heat oil in a deep fryer. Drain dill pickle chips well. Toss the dry ingredients together. Toss pickle chips with flour mixture until coated with flour. Transfer pickle chips to a wire strainer and shake off excess flour.
2. Carefully place the chips in the hot oil. Cook for three to four minutes or until the pickles float to the surface. Remove from oil and place on a plate lined with paper towels to drain. Serve with Ranch Dressing.

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Description

This recipe comes from Stephanie Sundseth.

Ingredients for 10 servings

• 8 oz cream cheese, softened
• 7 oz jar marshmallow cream
• 1 cup coconut
• .5 tsp vanilla

Steps

1. Mix all together until well blended. Chill until ready to serve. Serve with fruit.

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Ingredients for 15 servings

• 16 oz container of Cool Whip
• 5 oz pkg vanilla pudding
• 15 oz can solid packed pumpkin
• 1 tsp pumpkin pie spice

Steps

1. In a large mixing bowl, mix together instant pudding (just the dry powder), pumpkin, and pumpkin pie spice. Fold in as much whipped topping as you would like. Chill in the refrigerator until serving. Serve with ginger snap cookies or cinnamon graham crackers.

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Ingredients for 10 servings

• 4 Fuji apples, peeled, cored, and diced
• 4 cups chopped strawberries
• 8 kiwis, peeled and chopped
• 8 bananas, sliced
• 4 tbsp lime juice
• 8 tbsp sugar
• 2 tsp cinnamon
• 2 tsp nutmeg

Steps

1. Mix all together and serve with cinnamon chips. To make your own cinnamon chips, place flour tortillas that have been cut into triangle wedges onto a baking sheet. Spray with butter flavored cooking oil and sprinkle with cinnamon sugar. Bake at 300F for about 10 minutes or until golden brown.

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Description

Two different bruschetta recipes. The roasted recipe comes from Stephanie Sundseth.

Ingredients for 10 servings

Roasted Recipe:

• 2 (11.5 oz) cans diced stewed tomatoes
• 7 cloves garlic, chopped
• 1 oz fresh basil, chopped
• .25 cup olive oil
• 1 cup Parmesan cheese, shredded

Fresh Tomato Recipe:

• 6 large Roma tomatoes, finely chopped
• 3 cloves garlic, minced
• .5 cup fresh basil, finely chopped or use 1 tsp dried
• .5 cup olive oil
• 1 tsp balsamic vinegar
• Pinch of sugar
• Salt and Pepper to taste

Steps

1. Roasted Recipe: Mix all ingredients together except the cheese and put in a 9x13 dish. Bake at 350F for 20-30 minutes. Top with cheese and serve with toasted buttered baguettes.
2. Fresh Tomato Recipe: Mix all the ingredients together. Serve with baguette bread slices that have been brushed with olive oil and toasted.

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Description

Jennifer Crites: This has been affectionately known as "Chopped Frogs". We love it!

Ingredients for 10 servings

• 4 oz chopped green chili
• 2 large tomatoes, chopped
• .5 bunch green onions, chopped
• 1 small can chopped olives
• 1 large avocado, chopped
• 1.5 tbsp olive oil
• 1.5 tsp garlic salt
• 1.5 tsp white vinegar

Steps

1. Mix ingredients together and marinate overnight. Serve with tortilla chips.

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Ingredients for 8 servings

• .25 cup sun dried tomatoes in oil, drained and chopped
• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup mayonnaise
• 7 dashes hot red pepper sauce, or to taste
• 1 tsp salt
• .75 tsp pepper
• 2 scallions, thinly sliced

Steps

1. Puree all ingredients, except scallions, until creamy. Add scallions and pulse twice.

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