Crites Family Stuff

Ingredients for 10 servings

• 1 yellow cake mix
• .5 cup margarine, softened
• .25 cup brown sugar
• 2 eggs
• .5 cup nuts (optional)
• 8 oz cream cheese
• .5 tsp vanilla
• .5 cup sugar
• Fruit
• Cool Whip

Steps

1. Combine cake mix, butter, brown sugar, eggs, and nuts. Spread onto two 12 inch pizza pans that have been sprayed with nonstick spray. Bake at 350F for 15 minutes. Cool. Spread with cream cheese mixture or 2-3 cups Cool Whip and then decorate with fruit.
2. Cream cheese topping: Beat together cream cheese, 1/2 cup sugar, and vanilla. Spread over baked dough.
3. Variation: You can use a sugar cookie dough instead of the cake mix dough.

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Ingredients for 10 servings

• 3 eggs
• .66 cup pumpkin
• 1 tsp lemon juice
• .75 cup flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• .5 tsp nutmeg
• .5 tsp salt
• 1 cup sugar
• .5 cup chopped nuts (optional)

Filling:

• 6 oz cream cheese
• 1 cup powdered sugar
• 4 tbsp butter
• .5 tsp vanilla

Steps

1. Beat eggs 5 minutes on high speed and add sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and fold into egg mixture. Pour into well greased and floured 11x13 pan. (You can line your pan with foil and then grease and flour that.) Cover with nuts. Bake at 375F for 15 minutes. Gently lift edges and turn onto a kitchen towel dusted with powdered sugar. Roll while still hot, including the towel. Cool. Unroll and spread with the cream cheese filling. Roll up again. Wrap in plastic wrap and then foil. Freeze. Remove from freezer 1/2 hour before slicing. Serve with whipped cream or vanilla ice cream.
2. Cream Cheese Filling: Combine cream cheese, powdered sugar, butter, and vanilla. Beat until smooth. Spread onto pumpkin roll.

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Ingredients for 8 servings

• 2 (3 oz) pkg cream cheese, softened
• 14 oz can sweetened condensed milk
• 1 egg
• 3 tbsp lemon juice
• 1 tsp vanilla
• 1 cup fresh or frozen raspberries
• 6 oz chocolate pie crust

Glaze:

• 2 oz semisweet baking chocolate
• .25 cup whipping cream

Steps

1. Preheat oven to 350F. Beat cream cheese in medium bowl with electric mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla, mix well. Arrange raspberries on bottom of crust. Slowly pour cream cheese mixtures over raspberries.
2. Bake 30-35 minutes or until center is almost set. Cool on wire rack.
3. Prepare glaze: Melt chocolate with whipping cream in a small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat.
4. Spread glaze over cheesecake. Refrigerate 3 hours. Garnish as desired.

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Ingredients for 15 servings

• 1 egg
• 1 cup sugar
• 1 cup flour
• cinnamon
• apples

Steps

1. Peel and slice apples about 2 inches deep in a 9x13 pan. Mix together the sugar, flour and egg and crumble over the apples. Sprinkle cinnamon over this and bake at 350F until apples are tender, about 1/2 hour.

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Description

This is Jim's brother, Roger McFarland's recipe from his mission to England.

Ingredients for 15 servings

• 1 torn up angel food cake
• 2 small packages of strawberry jello
• 2 packages raspberries or strawberries, thawed
• 2 packages vanilla pudding
• 6 peeled and sliced fresh peaches
• 1 pint whipped whipping cream
• Sliced almonds

Steps

1. Prepare jello as directed on box. Prepare pudding as directed on box. This all goes into layers. It is beautiful served in a clear glass bowl with straight sides. First layer is the cake covered with jello, either strawberry or raspberry to match the fruit you are using. Let this set up and then add raspberries or strawberries. The next layer is pudding, which has been made and cooled. Next layer is fresh peaches. You can substitute sliced bananas if peaches are not available. Last layer is whipping cream garnished with sliced almonds.

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Description

Left overs can be refrigerated if there are any! So easy and as good as pecan pie!!! Have fun with it!

Ingredients for 15 servings

• 2 cups flour
• .5 cup powdered sugar
• 2 cubes butter
• 14 oz sweetened condensed milk
• 1 egg
• Pinch of salt
• 1 tsp vanilla
• 1 bag toffee chips
• 1 cup chopped pecans

Steps

1. Toffee chips are to be without chocolate. Use only real butter, not margarine or shortening. Mix first 3 ingredients together and press into a 9x13 pan and bake 350F for 15 minutes. Meanwhile, mix remaining ingredients and pour over hot crust and bake for an additional 20-25 minutes - until the topping is set. Cool and top each square with whipped cream if desired.

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Description

The most important step of this recipe is that after these balls are made and frozen, you sneak them out one at a time and secretly eat the whole batch before they get served.

Ingredients for 24 servings

• 1 box crushed vanilla wafer cookies
• 3 (8 oz) melted Hershey with almonds candy bars
• 24 oz thawed cool whip

Steps

1. Quickly add melted Hershey bars to cool whip by folding in. Drop by spoonsful onto cookie crumbs and roll around to coat. Set on wax paper and freeze. Serve frozen or partially melted.

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Description

This recipe came from a secretary who worked in the same office as I did when I worked out at the INEL Site. We would remember each other's birthdays and this is what she brought for me for my birthday one year. I loved it and have made it for my family many times over the years, particularly for Debbie's family.

Ingredients for 15 servings

• 1.5 cups flour
• .75 cup margarine
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 9 oz whipped topping
• 2 (3 oz) boxes chocolate pudding mix
• 3 cups milk
• 1 cup chopped nuts

Steps

1. This is a layered dessert.
2. Crust: Mix together the flour and softened butter and press in a 9 by 13 inch baking pan. Bake at 350F for 10 minutes. Cool and set aside.
3. 1st layer: Mix together the cream cheese and powdered sugar. Stir in 9 oz of the whipped topping. Spread over cooled crust.
4. 2nd layer: Cook the two boxes of chocolate pudding using only 3 cups of milk. Cool completely, and then pour over the 1st layer.
5. Top with more whipped topping and sprinkle with nuts, if desired. This recipe can be varied using different flavors of puddings

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Ingredients for 4 servings

• 6 egg yolks
• 2 cups whipping cream
• .33 cup granulated sugar
• 1 tsp vanilla extract
• 8 tsp granulated sugar

Steps

1. Heat oven to 350F. In a 9x13 pan, place 4 (6 oz) ramekins. In a small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and vanilla until well mixed. Add egg yolks. Beat well with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of ramekins.
3. Bake 30-40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap. Refrigerate until chilled, at least 4 hours but not longer than 48 hours.
5. Uncover ramekins. Gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tbsp of sugar over each chilled custard. Holding kitchen torch 3-4 inches from custard, caramelize sugar on each cup by heating with torch about 2 minutes, moving flame continuously in a circular motion until sugar is melted and light brown. Serve immediately or refrigerate up to 8 hours before serving.
6. Note: If kitchen torch is unavailable, set oven control to broil. Sprinkle tops of custard with 2 tsp brown sugar. Place ramekins in 15x10x1 inch pan or on a cookie sheet with sides. Broil tops 4-6 inches from heat for 5-6 minutes or until brown sugar is melted and forms a glaze.
7. Note: Do not use glass custard cups or glass pie plates. They cannot withstand the heat from the torch or broiler and may break.

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Ingredients for 15 servings

• 1 Devil's food cake mix
• 1 egg
• .5 cup butter, softened
• 8 oz cream cheese
• 1 egg
• .33 cup sugar
• 10 regular sized Reeses Peanut Butter Cups-cut into little pieces
• 1 cup semisweet chocolate chips
• 4 tbsp heavy cream

Steps

1. Preheat oven to 350F.
2. Line 9x13 pan with foil. Spray with cooking oil. Mix cake mix, one egg and butter together then press into baking dish.
3. Mix cream cheese and sugar until smooth. Add egg, mixing until well combined, then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through.
4. Remove and cool completely. Carefully lift out of dish using ends of the foil. Melt chocolate chips in microwave. Stir in cream and mix until glossy smooth. Spread chocolate over cheesecake layer. Note: I eliminated the chocolate layer and they were wonderful!!!

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