Fiesta Chicken Soup

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Pa Sutter passed this recipe along for Cindy’s Fiesta Chicken Soup. Joanna has made it many-a-time, vegetarian style, of course.

Ingredients

  • 2 cooked chicken breasts – grilled or baked — then shredded
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 medium raw or cooked sweet potato, peeled and minced
  • 2 cups fresh broccoli, minced (I use frozen)
  • 1/2 cup fresh carrots, minced
  • 1/2 cup celery, minced
  • 1/2 cup Mexican Corn (I use regular frozen corn)
  • 1 16 oz can fat free refried beans
  • 1 16 oz can dark red kidney beans
  • 1 16 oz can low sodium chicken broth, at least 97 % fat free
  • 2 tbs butter (or Move Over Butter)  or I Can’t Believe…. or whatever)
  • Dash of pepper, sea salt, fresh or dried parsley, and fresh or dried chopped basil — all to taste
  • 1 can chopped green chilies

Directions

I cook 6 + hrs in the crock pot, so sweet potato can be raw and it cooks up great.

It makes a lot but it can be frozen in small containers and heats up goooood.

Pineapple Crescant Rolls

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Here is a recipe for Emma’s pineapple cream cheese pastries that Gramzie made quite often…

Ingredients

  • 1 tube Crescent rolls
  • 1 large package of cream cheese
  • 1 large can crushed pineapple
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk, 1 egg white

Directions

Roll crescent rolls on ungreased cookie sheet. Combine cheese, egg yolk, sugar and vanilla. Drain crushed pineapple. Spread cheese mixture on dough to the edges. Spread pineapple on top of mixture. Fold in middle close ends. Paint with egg whites.
Bake 350-375 for 30 minutes. Bake until brown.

Gramzie’s Peacan Tassies

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Ingredients

  • 1/4 lb butter (yes butter)
  • 1 c sifted flour
  • 3 oz pkg cream cheese

Mix together and press into miniature muffin tins

Filling

  • 1 egg (slightly beaten)
  • 1 T. melted butter (yes butter)
  • 1 tsp. vanilla
  • 3/4 cup Brown sugar
  • dash salt
  • 1/2 cup chopped pecans

Directions

Put a few nuts on the bottom of each dough filled muffin cup. Blend other ingredients and put 1 tsp mixture into each cup. Bake 1/2 hour at 350. Yields 24 cookies.

Barbara Bush’s Apple Crisp

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This apple crisp is one of Gramzie’s favorite recipes from Barbara Bush…

Ingredients

  • 4 cups sliced pared tart apples
  • 1/4 cup orange juice
  • 1 cup sugar
  • 3/4 cup flour sifted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • dash of salt
  • 1/3 cup butter

Directions

Mound apples in buttered pie plate and pour orange juice over them.  In separate bowl, combine sugar, flour, spices, and salt; cut in butter until mixture is crumbly.  Sprinkle over apples.

Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp.

Serve warm with cream or ice cream.

 

Almond Torte

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Gramie Sutter shared this recipe for almond torte…

Ingredients

  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • pinch salt
  • 1 tsp almond extract

Directions

Line iron skillet or bottom of a springform tart pan with aluminum foil.  Spray with Pam.  Sprinkle the bottom with sugar and sliced almonds.
Mix the above well and pour into prepared pan.
Bake 350 degrees for 30-40 minutes.  Enjoy!

Gramzie’s Cream Cheese Brownies

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Here’s what you need to make a batch of Gramzie’s Cream Cheese Brownies…

Ingredients

  • 1 pkg (4oz) Baker’s German Sweet Chocolate
  • 5 T. butter
  • 1 pkg (3oz) cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 T flour
  • 1 1/2 teas. vanilla
  • 1.2 teas Baking powder
  • 1/4 teasp salt
  • 1/2 cup unsifted all purpose flour
  • 1/2 cup chopped nuts
  • 1/4 teas. almond extract

Directions

Melt chocolate with 3 T. butter over low heat, stirring constantly.  Cool.  Cream remaining butter with cheese.  Gradually add 1/4 cup sugar;  cream well after each addition.  Blend in 1 egg, 1 T flour, and 1/2 teasp vanilla.  Set aside.

Beat 2 eggs until thick and light in color.  Gradually add 3/4 cup sugar, beating until thickened.  Add baking powder, salt, and 1/2 cup of flour.  Blend in chocolate mixture, nuts, 1 tsp vanilla and the 1/4 teasp of almond extract.  Spread about half in a greased 8 or 9 inch square pan.  Spread cheese mixture over top; spoon on remaining chocolate batter.  Zigzag through batter with spatula to marble.  Bake at 350 for 35 to 40 minutes.  Cool and then cut.  Makes 16 to 20.

Aunt Bobbie’s Southern Corn Recipe

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Aunt Bobbie’s famous Southern Corn recipe…

Ingredients

  • 1/2 cup butter
  • 16 oz frozen corn kernels
  • 2 Tablespoons light brown sugar
  • 1/4 cup Kentucky bourbon
  • 1/4 cup pecans, chopped

Directions

In a large skillet, melt butter. When bubbly, add frozen corn and stir until thawed. Add brown sugar and Kentucky bourbon, stirring well. Cook about 5 minutes more, until mixture begins to bubble and thicken. Toss in chopped pecans and serve.
Serves 6

Seven (or so) Layer Dip

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Jennifer Sutter’s (nearly) seven layer dip recipe for the win…

Ingredients

  • One large can of refried beans
  • Two packages of hot and spicy taco seasoning
  • One large tub of sour cream
  • One to two small cans of diced green chilies
  • One large jar of Pace Picante Sauce HOT!
  • One large bag of shredded Mexican cheese

Ok, it it is not 7 layers but I NEVER put black olives or lettuce on it!  But if ya want to knock yourself out!

Directions

In a large bowl beat beans with hot and spicy taco seasoning so all of the beans are smooth! Spread over the largest platter that you own. Next, spoon on sour cream, chilies, picante and Mexican cheese.
Cover, chill, and serve with Tostitos Restaurant Style Tortilla Chips!

Best eaten in front of a 50″ plasma TV with a cold Coors Light while watching the Indianapolis Colts WIN!

Jen’s Very Famous Beer Dip

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This beer dip only has 4 ingredients. Enjoy responsibly.

Ingredients

  • Two 8 ounce packages of cream cheese softened
  • 1 package of Hidden Valley Ranch Dip mix
  • 2 cups of shredded cheddar cheese
  • 12 pack of COORS LIGHT

Directions

Mix the first 3 ingredients together in a large bowl while drinking Coors Light. Slowly pour 1/3 of a cup of Coors Light into bowl and mix.  Be very careful not to spill the beer.
May look a little mushy at first but continue to stir, cover and chill overnight.
Serve with a fresh 12 pack of Coors Light, Wheat Thins, Trisquits or maybe some Ritz Crackers.

Crazy Orange Salad

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Jennifer puts the crazy in this Crazy Orange Salad…or Orange Fluff as Bill calls this side dish.

Ingredients

  • 1  large tub of Cool Whip
  • 1 small tub of cottage cheese
  • 1 large package of orange Jello
  • 1 small can of Mandarin oranges drained

Directions

Just mix it all together, chill overnight. This recipe is only served to one person, NAN!  She is the only one that just LOVES it, others may take a spoonful but they are only being polite.