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.

Display in cookbook

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

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!).

Display in cookbook

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.

Display in cookbook

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.

Display in cookbook

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.

Display in cookbook

Ingredients for 4 servings

• 1 cup milk
• .5 cup water
• .25 cup sugar
• 6 oz frozen orange juice concentrate
• 2 cups ice cubes
• 1 tsp vanilla

Steps

1. Blend all ingredients in a blender. Pour into cups and serve.

Display in cookbook

Ingredients for 24 servings

• 1 large can frozen limeade concentrate
• 3 cans water
• 1 pkg blackberry Kool-Aid
• 1 cup sugar
• 7 cups water

Steps

1. Mix together and freeze in gallon size ziplock bags. After frozen, chop up and put in a punch bowl. Add 1 or 2 liters of Sprite.

Display in cookbook

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.

Display in cookbook

Description

A holiday family favorite for us.

Ingredients for 30 servings

• 1 cup sugar
• 1 quart water
• 10 cloves
• 2 cinnamon sticks
• 8 allspice berries
• 6 oz frozen orange juice concentrate
• 6 oz frozen lemonade concentrate
• 1 gallon apple cider

Steps

1. Make a simple syrup by combining the sugar and water. Boil 5 minutes. Remove from heat. Make a spice bag of the cloves, cinnamon, and allspice. Leave the spice bag in the syrup for 1 hour. Remove the bag and add the remaining ingredients. Heat, but do not boil.

Display in cookbook