Creamy Chicken Chili

Ginger Fletcher

Ingredients:

4 large chicken breasts, boiled and pulled into pieces

2 cans of cream of chicken soup

2 cans of chicken broth

1 large onion, chopped

3 cans of Great Northern beans with juice

1 can of whole kernel corn, drained

1 package of taco seasoning mix

1 package of ranch dressing mix

1 cup of butter of margarine

Directions:

Boil onion in broth until translucent. Add soup; whisk until blended. Add all other ingredients. Simmer 15-20 minutes.

 

Strawberry Pretzel Salad

HMC Staff

Ingredients:

2 cups of pretzels, crushed

¾ cup of butter, melted

3 tablespoons of sugar plus ¼ cup of sugar

8 ounces of cream cheese

8 ounces of Cool Whip

2 packages of strawberry Jello

1 cup of boiling water

2-3 cups of strawberries, fresh

8-ounce can of crushed pineapple, drained

Directions:

Mix pretzels, butter and three tablespoons of sugar. Press into a 9-by-13 dish and bake at 400 degrees for seven minutes. Cool completely. Beat cream cheese and ¼ cup of sugar. Fold in Cool Whip, spread over cooled crust and refrigerate until chilled. Dissolve Jello in boiling water. Cool slightly and add strawberries and pineapple. Pour over cream cheese and refrigerate until firm.

 

Goo Goo Cluster Cupcakes

Charlotte Long, in honor of Connie Strange

Ingredients:

½ cup of butter, cut into small pieces

3 ounces of semi-sweet chocolate, chopped

1 ¼ cup plus ½ teaspoon of self rising flour, divided

¾ cup of sugar

1/8 teaspoon of salt

3 large eggs

½ teaspoon of vanilla extract

1 original Goo Goo Cluster, finely chopped

1 original Goo Goo Cluster cut into 12 pieces

 

Directions:

Preheat oven to 350 degrees. Spray muffin cups with non-stick baking spray with flour. In small saucepan, combine chocolate and butter. Cook over medium-low heat, stirring occasionally, until smooth. Remove from heat; let cool slightly. In medium bowl, combine 1 ¼ cup of flour, sugar and salt. Add chocolate mixture, eggs and vanilla. Beat at low speed with an electric mixer just until blended. In a small bowl, toss together finely chopped Goo Goo Cluster and remaining ½ teaspoon of flour; fold into chocolate mixture. Spoon into prepared muffin cups. Bake until top of cupcakes springs back when lightly touched, (approximately 18 minutes). Run a knife around the rims of muffin cups. While cupcakes are still warm, make a shallow cut in the top of muffin, insert one piece of chopped Goo Goo Cluster into each cut. Let cool for 15 minutes. Remove from pan; serve warm or let cool completely. Yield: one dozen cupcakes.

Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.

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