Di’ s chocolate coolies

 2 1/4 flour

1 t. Soda

1:2 t. Salt

1cup butter

1/4 c sugar

3/4 c brown sugar

1 pkg small box instant chocolate pudding mix

2 eggs 

1t vanilla 1 pkg chocolate chips

1c walnuts chopped (opt)

Put in fridge 2 hour or overnight   

375 8min.

Julie's White Chili

Sauté :  1 large onion chopped

             2 tsp.  minced garlic

               1/4 c. butter

Add to in crock pot or large pot with:

              4 c shredded  or canned chicken (not drained) 

               3 cans white beans not drained

               1 can diced green chilies

               3 T. lime juice

               1/2  of bunch of cilantro- chopped

               pepper to taste

Simmer at least one hour.  Serve with tortilla chips and shredded cheese.

              

Yummy Slush

 3 1/2 c boiling water

1 3 oz pkg rasberry jello

4 1/2 c sugar 

Mix above ingredients together until dissolved; then add:

7 c cold water

1 pinch salt

3 lemons, juiced (or lemon juice in bottle)

6 c unsweetened pineapple juice

Freeze; stir every 4-6 hours with whisk (2 times); then every hour until frozen (spoon).

Scoop out with ice cream scoop; mix about 1/3 slush to 2/3 sprite or 7-up

Grandpa Detro's Buttermilk Pancakes

2 eggs

2 c. buttermilk

1/4 c. oil

2 C. flour

2 T. sugar

2 tsp. baking powder

1 tsp soda

1 tsp salt

Grandma Faye's Dressing

1 1/2 loaves bread, dry and cubed or chopped

1 large onion chopped

1 C. Celery chopped

1 1/2 squares margarine

1-2 cups of water with chicken broth

1/1/2 t. sage

1 T salt

1t. pepper

Sautéed celery and onion in butter until soft.  Pour over bread cubes.  Add sage, salt, and pepper.  Stir if dry add water with chicken bouillon or broth until moist.  Put in turkey or bake in oven for half hour..350

Lasagna cheese filling

 2 eggs

3 c. cottage cheese

1/2 c. parmesan

2 T. parsley flakes

1 t. salt

1/2 t. pepper

Mix  together and layer  with mozarella grated cheese

 Chicken Tortilla Soup

Serves: 8

1 cup of diced carrots

1 cup diced celery

1 cup onion, diced

1/2 teaspoon garlic powder or 1 fresh diced garlic clove

1/8 teaspoon salt

1/4 teaspoon pepper

2 tablespoons vegetable oil

5 cans of chicken broth (15 ounce can)

1 can diced tomatoes (15 ounce can)

1 can Rotel tomatoes & chilies (10 ounce can)

1 package of taco seasoning (McCormick or such)

1 package of 10 ct corn tortillas (broken or cut into small pieces)

12 oz chicken meat, cooked & diced/shredded

 1 cup milk

12 oz Monterey jack cheese or Mexican Blend cheese shredded

Corn tortilla chips

Garnish with sour cream, avocado slices, cheese

Directions

1. Sauté carrots, onions, celery in oil with garlic, Salt & pepper until tender

2. Add chicken broth & boil

3. Add tomatoes, Rotel, taco seasoning, & chicken

4. Cut tortillas into small pieces and add to broth mixture

5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring to keep from sticking

6. Reduce heat & add 8 oz of cheese. Simmer additional 10 minutes.

7. Add milk and simmer for another 10 minutes.

8. If thicker soup is desired, add more diced tortillas and let in incorporate into soup.