Crites Family Stuff

Ingredients for 15 servings

• 2 (8 oz) pkgs cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 2 cans crescent rolls
• .25 butter, melted
• Cinnamon sugar

Steps

1. Beat cream cheese, sugar, and vanilla. Take 1 can crescent rolls and pat on bottom of 9x13 pan. Spread cream cheese mixture on top. Pat remaining can of crescent rolls on top. Pour melted butter on top and sprinkle with cinnamon sugar. Bake at 350F for 30-45 minutes or until golden brown.

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Ingredients for 10 servings

• 6 large apples, peeled and sliced
• .75 cup sugar
• 1 tsp cinnamon
• 1 cup flour
• 1 cup brown sugar
• .5 cup butter
• .5 cup oatmeal

Steps

1. Toss sugar and cinnamon with apples and place in the bottom of a 9x13 dish. Mix flour, brown sugar, and cut in butter. Add oatmeal and sprinkle over the apples. Bake at 35F for 30-40 minutes or until apples are done. Serve with ice cream.

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Description

This is a favorite at Thanksgiving, among the many!

Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz frozen whipped topping, thawed
• 1 chocolate crumb crust (8 in)
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz cherry pie filling

Steps

1. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
2. Fold cocoa and powdered sugar into remaining whipped topping mixture. Carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
3. Cut into slices and serve with cherry pie filling.

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Description

Be careful when you make this, you might just eat the whole thing yourself!

Ingredients for 8 servings

• 16 oz cream cheese, room temperature
• .25 cup sugar
• 2.5 tsp vanilla
• 1 tbsp flour
• 3 eggs

Cake:

• .75 cup oil
• 1 cup sugar
• 2 eggs
• 1.5 tsp vanilla
• 1 cup flour
• 1 tsp baking soda
• 1.5 tsp cinnamon
• .25 tsp allspice
• Dash nutmeg
• 8.5 oz can crushed pineapple, packed in juice, drained well (reserve juice)
• 1 cup grated carrots
• .5 cup coconut
• .5 cup chopped walnuts or golden raisins, optional

Frosting:

• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• 1.75 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp reserved pineapple juice

Steps

1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in flour and eggs until smooth. Set aside.
2. Prepare cake: In a bowl, combine oil, sugar, eggs, and vanilla. Mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts. Spread 1 1/2 cups cake batter over bottom of greased 9 inch spring form pan. Drop half of the cream cheese mixture over batter by spoonful, top with the remaining cake batter. Drop by spoonful the remaining cream cheese mixture and then spread it evenly with a knife. Do not marble. Bake in 300F preheated oven for 70-80 minutes or until cake is set and cook through. Cool to room temperature, then refrigerate. When cake is cold, prepare frosting and frost top only. Refrigerate 3-4 hours before serving.
3. Frosting: Beat frosting ingredients until smooth. Frost cooled cake.

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Description

This is my dad's favorite!

Ingredients for 15 servings

• 1 cup sugar
• 8 oz cream cheese
• Lemon Juice
• Dream whip

Crust:

• 2 cups graham cracker crumbs
• .25 cup sugar
• Butter

Steps

1. Combine crust ingredients and press into 9 x 13 pan.
2. Make Dream Whip according to package directions. Add sugar, cream cheese, and lemon juice and beat until smooth. Pour over crust and refrigerate for several hours. Top with pie filling.

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Ingredients for 8 servings

• 9 oz pkg brownie mix (I use my homemade recipe)
• 1 egg
• 1 tbsp cold water
• 14 oz pkg wrapped caramels, unwrapped
• 5 oz can evaporated milk
• 3 (8 oz) pkgs cream cheese, softened
• .75 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 cup chocolate fudge topping

Steps

1. Preheat oven to 350F. Grease bottom of 9 inch spring form pan. (I used a 9x13 pan with the homemade brownies.) In a small bowl, mix together brownie mix, egg, and water. Spread into the greased pan. Bake 25 minutes or until not quite cooked through. Cool slightly.
2. Melt the caramels with the evaporated milk over low heat, stirring to reach a smooth consistency. Cool slightly. Reserve 1/3 cup and pour the remainder over the warm brownies, leaving a 1/2 inch space from the edges.
3. In a large bowl, beat cream cheese, sugar, and vanilla with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the caramel layer.
4. Wrap foil around the bottom of the spring form pan, (not needed if made in a 9x13 pan) and place in a large pan or cookie sheet. Add water, creating a water bath to reach halfway up the brownie pan. Bake for 40 minutes or until center of cheesecake is done. Cool and chill in refrigerator. When cake is thoroughly chilled, loosen by running a knife around edge and remove rim from spring form pan. Warm reserved caramel mixture and spoon over cheesecake. Drizzle with chocolate topping. It's better the next day!

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Ingredients for 8 servings

• 1 graham cracker crust
• 2 (8 oz) pkgs cream cheese, softened
• 14 oz can sweetened condensed milk
• 1 tsp vanilla
• 1 small lime, juiced

Topping:

• .25 cup cold water
• 1 tbsp cornstarch
• 2 cups blueberries
• .5 cup sugar

Steps

1. Beat together cream cheese, sweetened condensed milk, vanilla, and lime juice until creamy. Spoon into graham cracker crust. Refrigerate for at least 2 hours.
2. In a blender, combine 1 cup blueberries, cold water, cornstarch, and sugar. Blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens. Let cook and stir in remaining berries. Pour over the set cheesecake. Refrigerate till topping has thickened and set.

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Ingredients for 15 servings

• 6 oz raspberry jello
• 2 cups boiling water
• 3 cups fresh or frozen raspberries
• 2 cups graham cracker crumbs
• .25 cup packed brown sugar
• .5 cup butter, melted
• 1.5 cup cold milk
• 3 oz instant vanilla pudding
• 8 oz cream cheese

Steps

1. In a small bowl, combine jello and water. Stir until dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy (if using frozen berries, add them just before you're ready to pour the final layer on because the frozen berries will make this layer set up too quickly).
2. In a small bowl, combine cracker crumbs, sugar, and butter. Press into greased 9x13 pan.
3. Mix milk and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding. Spread over crust. Spoon jello mixture over the top. Chill until set.

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Ingredients for 8 servings

• 1 cup flour
• .33 cup sugar
• .125 tsp salt
• 8 tbsp butter, cut into small pieces
• .5 cup low-fat vanilla yogurt
• 1.25 tsp vanilla
• .5 tsp almond extract
• 1 egg
• .5 tsp baking powder
• .25 tsp baking soda
• 4 oz cream cheese, softened
• .33 cup raspberry jam
• .75 cup fresh raspberries
• 3 tbsp sliced almonds

Steps

1. Preheat oven to 350F. Combine flour, sugar, and salt in a large bowl, cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick pan.
3. In a small bowl, combine cream cheese and jam, beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries and almonds.
4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled.

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Ingredients for 15 servings

• 1 cup flour
• .25 cup brown sugar
• .5 cup chopped nuts
• .5 cup margarine

Filling:

• 2 egg whites
• 1 cup sugar
• 2 cups sliced strawberries
• 1 cup cream
• 1 tbsp lemon juice

Steps

1. Mix together the flour, brown sugar, nuts, and margarine. Spread into a 9x13 pan. Bake at 350F for 20 minutes. Take 2/3 of the baked crumbs and spread evenly in pan and reserve the rest to sprinkle on top.
2. Whip the cream and set aside. Beat eggs, sugar, juice and strawberries until stiff peaks, about 10 minutes. Fold in cream. Spread in the pan of crumbs. Top with the reserved crumbs and freeze.

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