Crites Family Stuff

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.

Display in cookbook

Description

This was one of Grandpa Farmer's snacks! It could really stink up a house if you didn't appreciate the aroma of fried cheese. It was the quickest way to get Mike out of the house! He wasn't one to partake in this delicacy!!

Ingredients for 1 serving

• Thin slices of Cheddar cheese, the sharper the better!

Steps

1. In a frying pan, place the cheese slices single layered. Heat the pan over medium heat. Watch carefully so as not to burn. When the cheese has completely melted and the edges are crispy, scrape from the pan and enjoy!

Display in cookbook

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.

Display in cookbook

Description

These were served at Becca's wedding reception.

Ingredients for 24 servings

• .5 cup finely shredded carrots
• 3 tbsp chopped onion
• 3 tbsp butter
• 1.75 cups shredded cooked chicken
• 3 tbsp chicken broth
• .25 tsp garlic salt
• .25 poultry seasoning
• .25 black pepper
• 1 tbsp ranch seasoning (or variation of 1/2 tsp chipotle seasoning)
• 4 oz cream cheese, diced

Pastry:

• 1.5 cup flour
• .5 tsp salt
• .5 tsp paprika
• 1 cup butter, chilled
• 5 tbsp cold water

Steps

1. In a large skillet, saute carrots and onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese. Remove from heat. Set aside.
2. Preheat oven to 375F.
3. In a large bowl mix together flour, salt, and paprika. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie cutter. Re-roll scraps and cut until pastry is gone.
4. Mound a heaping tsp of filling on half of each circle. Moisten edges with water and fold pastry over the filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake for 15-20 minutes or until golden brown.

Display in cookbook

Description

These are my favorite thing at Texas Roadhouse (besides the rolls!)

Ingredients for 24 servings

• 12 large jalapenos, seeded and cut in half
• 2 cups Monterey Jack cheese, shredded
• 1 egg
• 2 tbsp milk
• 2 tbsp flour
• 1 tsp Parmesan cheese, grated
• Salt and pepper
• 1.5 cups bread crumbs, seasoned
• Vegetable oil

Steps

1. Stuff jalapenos with Jack cheese. In shallow bowl mix flour, egg, Parmesan cheese, milk, and salt and pepper to taste. Place bread crumbs in a flat dish. Dip jalapenos in egg mixture then in crumbs. Place in freezer for 1/2 hour. Remove from freezer and deep fry in hot oil until golden brown. Serve immediately with a ranch or Cajun horseradish sauce.

Display in cookbook

Description

My mother-in-law used to cater and this is one of her appetizers.

Ingredients for 24 servings

• 2 lbs lean ground beef
• 1 cup Pepperidge Farm herb stuffing mix
• .33 cup ketchup
• 2 tbsp soy sauce
• 2 eggs
• .5 tsp garlic powder
• .33 cup dried parsley
• .25 tsp pepper
• 2 tbsp minced onion
• 12 oz chili sauce (Heinz)
• 1 can whole berry cranberry sauce
• 1 tbsp lemon juice
• 2 tbsp brown sugar

Steps

1. Mix beef, stuffing, ketchup, soy sauce, eggs, garlic powder, parsley, pepper, and onion. Form into 1 inch meatballs.
2. Put the chili sauce, cranberry sauce, lemon juice, and brown sugar in a saucepan and heat through. Pour over meatballs and bake at 350F for 1/2 hour or until cooked through.

Display in cookbook

Description

My personal favorite appetizer.

Ingredients for 24 servings

• 1 tub shredded Parmesan cheese
• 14 oz artichoke hearts in brine, not marinated, drained and chopped
• 2 cloves minced garlic
• .75 cup good quality mayonnaise
• 3.5 loaves of soft white bread

Steps

1. Mix together all ingredients except the bread. The mixture should be moist. Put a scant tsp of mixture in the center of each slice of bread and crimp with a crescent shaped tool. Preheat oven to 425F and arrange empanadas on a baking sheet. Brush with melted butter and minced garlic and bake for 12 minutes.

Display in cookbook

Ingredients for 1 serving

• 2 cans whole water chestnuts, drained
• 1 lb bacon
• .5 cup brown sugar
• .5 cup ketchup
• 1 tbsp soy sauce

Steps

1. Cut bacon strips into thirds. Wrap around chestnuts and secure with a flat toothpick (so you won't break the chestnut). Bake in a shallow pan 30-40 minutes at 350F. If you want crispy bacon, bake toward the 40 minute end. Adjust to how you want it. Drain gease.
2. Make sauce of the sugar, ketchup, and soy sauce. Pour over the baked chestnuts. Bake 10 minutes at 350F. Serve. If you're going to serve later, chill the chestnuts and just before serving, pour the sauce over and cook a little longer than the 10 minutes.

Display in cookbook

Description

I made these once for a New Year's party and Mom ate them until she was sick!
Rebuttal Dorothy: They were soooo GOOD and I did NOT get sick!

Ingredients for 20 servings

• 10 made ahead crepes slightly browned
• .5 cup chopped pecans
• .25 tsp salt
• 2 tbsp butter
• 8 oz softened cream cheese
• 2 tsp milk
• 1 tbsp grated onion
• .5 tsp grated garlic
• .25 tsp black pepper
• .5 cup sour cream
• .25 cup finely chopped dried beef
• .25 chopped green pepper

Steps

1. In skillet, combine pecans with salt and butter. Cook over medium heat until brown. In small bowl, mix cream cheese with milk, onion, garlic salt, pepper and sour cream until smooth. Stir in beef and green pepper. Spread 2 to 3 tablespoons beef mixture over each crepe. Makes two stacks, each 5 crepes high. Sprinkle toasted pecans on top. Refrigerate one hour. Cut into wedges to serve

Display in cookbook

Ingredients for 10 servings

• 1 pkg flaky refrigerator biscuits
• .5 cup tomato sauce
• 1 tsp oregano
• Toppings of choice

Steps

1. Lightly oil baking sheet. Pat each biscuit into a 4 inch circle on baking sheet. Mix tomato sauce and oregano together and spread on top of each biscuit. Put on toppings. Bake in middle of oven at 400F for about 8 minutes or until the crust is light brown.
2. Suggested toppings: mushrooms, hamburger, pepperoni, sausage, cheese, green pepper, onions, etc.

Display in cookbook