Hodges Family Recipes

I have won the ward chili cook off twice with this recipe! So yummy! 2 Tbsp olive oil 1 onion diced 1 quart chicken broth 1 rotisserie chicken, meat removed and chopped 2 tsp. ground cumin 2 tsp. oregano 3 cloves garlic, minced 1 can diced green chilies 3 cans great northern beans 1 pint sour cream 3 cup pepper jack cheese, shredded 1 cup frozen corn Heat olive oil on med high heat. Add onion. Cook until tender, about 5 mins. Add cumin, oregano, and garlic. Cook about 1 min. then add diced chilies and chicken. Add broth and 1 can of beans. Bring to a simmer and simmer partially covered for 20 mins. Add the rest of the beans, sour cream, cheese, and corn. Heat until everything is melted and hot. Place in crock pot on low if serving others.

Recipe from Julie Cluff I usually double this recipe 1 .7 oz packet of Italian dressing mix 1/2 cup butter 2 lbs of chicken breast (or use tenders) 1 can cream of chicken soup 8 oz pkg. cream cheese, softened Put butter in a crock pot on high. Once melted stir in dressing mix. Cut chicken breast up or use tenders and to crock pot. Coat chicken with butter mixture.  Cover and cook on high for 2 hours. Remove chicken to a plate. Add to the butter mixture cream cheese and soup. Mix and let warm until smooth and creamy.  (I have used a hand mixer to help it mix better) Add chicken back into sauce. Serve over rice or potatoes or hot buttered noodles. Makes a great freezer meal. Place cooled sauce into a gallon freezer bag. Label. Freeze. To Serve: Thaw. Heat until piping hot ad bubbly.

4 cups chopped chicken 1 cup chopped celery 1 cup crushed pineapple 1/4 cup purple onion, finely chopped 1 1/2 tsp garlic salt 1/4 tsp pepper 1 cup mayo 1/4 cup ancini de pepe pasta 1 1/2 cups chicken broth * I also add cut up red seedless grapes Boil pasta in 1 1/2 cup chicken broth for 7 mins. Let sit for 20 mins. Mix all ingredients together. Refrigerate until cold. Serve on croissants.

Mix together- 1 cup cheese 1 can cream of chicken cheese 1/2 cup chopped green onion (we use regular chopped onion) 2 cups sour cream Mix in 1 bag frozen shredded potatoes (I usually just pour the mixture over the potatoes in the pan) Put into a 9 x 13 pan. Top with extra cheese. Then cover with crushed corn flakes. Pour 1/4 cup melted butter over crushed cornflakes. Bake at 350 F for 30 mins.

Crust 2 pkgs out of a box of graham crackers, crushed until fine 1 cup butter, melted Mix together and press into a 9x13 pan Filling 8 oz cream cheese softened 2 Tbsp milk 1 cup powdered sugar 1/2 tsp vanilla 2 cup cool whip Mix together until smooth. Put filling on top of crust. Refrigerate until filling has set up. Top with one can of cherry pie filling. Return to refrigerator until filling is cold.

Mix together- 6 eggs, whisked 1/2 cup milk 1 tsp mustard powder several shakes of salt, pepper, and Season All 1 bag frozen hash browns 1 chopped red pepper 1 chopped green pepper 1 chopped onion, medium 1-2 lbs sausage (2 if you like extra meat) , cooked 1 cup cheese Butter a cake pan. Pour in potatoes. Sprinkle sausage evenly over potatoes. Then sprinkle veggies. Pour egg mixture evenly over the top. Bake at 350 for 1 hr 15 mins. or at 375 for 45 mins.

1 devils food cake mix 1 egg 1/4 cup oil 1/4 cup to 1/3 cup water Mix together in a bowl with a spoon. Roll into balls. Roll into powdered sugar. Bake at 350F for 8 mins.