Crites Family Stuff

Description

This is Drew and my favorite breakfast.

Ingredients for 2 servings

• 1 medium banana
• 1 cup skim milk
• .75 cup vanilla yogurt
• .25 cup pineapple juice
• .5 tbsp honey

Steps

1. Mix all together in a blender. We like to add a bit of chocolate protein powder, too. Serve immediately.

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Ingredients for 4 servings

• 14 oz can artichoke hearts, drained and chopped
• .5 cup mayonnaise
• .5 cup Parmesan cheese
• 2.5 tsp minced garlic
• 8 oz cream cheese, softened
• Bread bowl
• French bread loaf, cubed

Steps

1. Mix all ingredients, except bread, together (mixer works best). Spoon into hollowed out bread bowl. Bake in preheated oven at 350F for 25-30 minutes until warm and bubbly.
2. Serve with bread cubes.
3. Note: Works better to heat the mix in the microwave for 1-2 minutes before scooping into bread bowl and baking. It doesn't take as long to heat.

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Description

This recipe comes from my mother.

Ingredients for 1 serving

• 6 cups water
• 4 cups sugar
• 48 oz can pineapple juice
• 3 cups orange juice, frozen concentrate
• 2 lemon juice (about 1/2 cup)
• 5 mashed bananas
• 7-Up

Steps

1. Boil water and sugar. Cool. Add all other ingredients except 7-Up and mix to a pulp. Freeze. Serve with 7-Up.

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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.

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Ingredients for 12 servings

• 1.5 cups cool whip
• 8 oz cream cheese
• 13 oz marshmallow creme

Steps

1. Mix together the cool whip, cream cheese, and marshmallow creme. Put in a bowl surrounded by fresh fruit that has been cut up. Enjoy!!

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Ingredients for 24 servings

• 2 cans jalapeno bean dip
• 2 medium avocados mashed
• 2 tbsp lemon juice
• .5 tsp salt
• .25 tsp pepper
• 8 oz sour cream
• .5 cup mayonnaise
• 1 package taco seasoning
• 8 oz chopped olives
• 8 oz grated cheese
• 1 bunch chopped green onions
• 5 medium tomatoes diced

Steps

1. Spread bean dip in bottom of 9x2 pan. Mix mashed avocados, lemon juice, salt and pepper together and spread over the beans. Mix sour cream, mayonnaise and taco seasoning together and spread over the avocado mixture. Sprinkle on top the chopped olives, grated cheese, green onions and tomatoes.

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Ingredients for 24 servings

• 2 (29 oz) cans tomatillos, drained
• 2 oz canned jalapeno peppers
• .66 bunch fresh cilantro, cleaned and most of stems removed
• .66 cup sugar
• Dash garlic powder to taste
• Dash onion powder to taste

Steps

1. Combine all ingredients and blend thoroughly in a blender. The sugar and peppers can be adjusted to suit your desire for sweetness and heat.

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Description

Served at a family reunion at Janette's in Mexico.

Ingredients for 12 servings

• .5 bunch flat leaved parsley very finely chopped - any parsley will do
• 1 bunch cilantro very finely chopped
• 1 bunch basil very finely chopped
• 1 shallot minced
• 3 cloves garlic minced
• 3 pepperoncini very finely chopped
• .5 cup brine
• .5 red bell pepper very finely chopped
• .5 red onion very finely chopped
• 2 cups olive oil
• 1 tbsp red-wine vinegar
• Salt and pepper

Steps

1. With the vegetables use only the leaves and as little stem as possible. In a medium bowl combine all ingredients. Shake and let set at room temperature for 2 hours. Refrigerate after using. Will keep up to a week or so.
2. This recipe is good on more than just bread. Good on sauted chicken, as a drizzle on roasted veggies, baked potatoes, sandwiches, and as a salad dressing. Jim even likes it drizzled on scrambled eggs.

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Description

Debbie McFarland: Although this recipe originally came from Janette, Zach claims it as his in the McFarland family.

Ingredients for 16 servings

• 2 cups rice
• .25 tsp salt
• .5 tsp vanilla
• .5 quart water
• 1 can of evaporated milk
• .5 tsp cinnamon
• 2 cups sugar

Steps

1. Soak the rice in the water with the salt and vanilla overnight. If you need to do it in a hurry I have found that using a magic wand to blend up the rice works pretty well. Once you are done soaking the rice, strain it out into a gallon-sized pitcher or bigger, but don't throw the rice away yet. Add the evaporated milk and sugar. Then rinse the rice and use that water to fill the pitcher the rest of the way up to one gallon. Serve chilled and ENJOY!.

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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.

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