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.

1 package milk chocolate chips (we like Ghirardelli milk chocolate) 1 cup semi sweet chocolate chips 1 can sweetened condensed milk Microwave for 2 mins.  Stir. Add 1 tsp vanilla Stir Add chopped nuts if desired. Put in a buttered cake pan. Let set.  

Recipe from Faith Wagner 9 cups golden grahams 8 cups corn chex 2 cups coconut 1 cup slivered almonds 1 cup light corn syrup 1 stick butter 1 cup sugar Combine corn syrup, butter and sugar. Stir until boiling. Boil and stir for 2 mins. Have other ingredients ready. After it boils,in a large bowl, add 1/2 dry ingredients and half wet ingredients. Stir. Then add the other 1/2 of both.

Beat together- 3 eggs 2 cups of sugar 3 tsp. vanilla 1 cup oil Add in- 1 tsp salt 1/4 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 3 cups flour  Mix well. Then add in- 2 cups grated zucchini 1/2 cup chopped nuts (optional Pour into 2 well greased pans.  Bake at 325F for 45-50 mins

Melt 1 stick butter Stir in 2 cups sugar 3 Tbsp cocoa 1/2 c milk Pinch of salt Boil 1 min. Remove and add 3 cups Oatmeal Cover and let stand 5 mins Stir in 1 tsp vanilla 1/2 cup coconut 1/2 cup nuts Drop mounds on to wax paper and let cool and harden.

Saute in butter: 1 green bell pepper, chopped 3/4 cup red bell pepper, chopped 1/2 cup orange bell pepper, chopped 1 onion, chopped 2 cloves garlic, minced Add: 1 Tbsp minced fresh ginger 1 Tbsp red curry powder (medium hot) 3/4 Tbsp salt black pepper to taste Add and bring to a boil until thickened: 1 cup chicken broth 1 can coconut milk 4 Tbsp cornstarch 2-3 cups of cooked grilled chicken, chopped Optional additions: -Broccoli                                 -Water Chestnuts

Saute 2-3 tsp olive oil 1 onion finely chopped 2 cloves garlic crushed (or 2 tsp minced garlic) 1 lb ground turkey or 1 lb chicken- cooked and shredded Add 1 cup diced carrots 1 can diced potatoes or 4 small red potatoes cooked and diced. 1 1/2 TBLS Curry powder 1 tsp garam masala 1/2 tsp cumin 1/8 tsp turmeric 1/2-1 tsp Coriander 1 can coconut milk Small dash of ground red pepper Salt and pepper to taste Cook until all veggies are tender. Serve over rice. Optional additions- bell pepper sliced. - pineapple chunks - green beans - cilantro

from www.madeitateitlovedit.com  Chicken Breading Ingredients: 3-5  chicken breast salt  and  pepper 1 cup  cornstarch 2  eggs,  beaten 1/3 cup  canola oil Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in  large skillet . Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a  9×9  but 5 chicken breasts fits better in a  9×13 . Pour sauce evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes. Sweet and Sour Chicken Sauce Ingredients: 3/4 cups  white sugar 4 Tablespoons  ketchup 1/2 cup  white distilled vinegar 1 Tablespoon  soy sauce 1 teaspoon  garlic salt Whisk  until smooth. Then pour evenly ...

Recipe from Chelsea at www.mmmcafe.blogspot.com 3/4 pound chicken (of your choice) 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup honey 1/4 cup soy sauce 1/8 cup chopped onion (or 1/16 cup onion flakes) 1/8 cup ketchup 1 Tbs. vegetable oil 1 clove garlic, minced 1/4 tsp. red pepper flakes Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut  chicken into bite size pieces or shred, then return to pot and toss with sauce. Serve over rice or noodles. To bake chicken as a 30 minute meal: Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

My kids love this! 1 lb tubular pasta 1 26 oz jar spaghetti sauce 3 cups mozzarella cheese (The Italian cheese blend is really good too) Alfredo Sauce Alfredo Sauce: 1/2 cup butter 1 3 oz pkg cream cheese 1 pint heavy cream 1 tsp garlic powder 1/2 cup grated Parmesan cheese salt and pepper to taste Cook pasta. Spread a thin layer of spaghetti sauce in a 9x13 pan. Layer 1/2 pasta, 1/2 alfredo sauce, 1/2 spaghetti sauce and 1/2 cheese. Repeat. Cover with foil. Bake at 350F for 30 mins.

Dissolve 1 Tbsp yeast in 1 1/2 cup warm water in a bowl. Add 1 -2 tbsp honey 1 tsp salt 1 tsp malted milk powder 4- 4 1/2 cups flour Knead until satiny, smooth and elastic. Let rise 30 mins. in a warm place. Roll out dough 1/2 inch thick. cut with a pizza cutter to 6 in. long 1 inch wide pieces. Melt a cube of butter. brush on. sprinkle with garlic salt and parmesan cheese. Bake at 400F for 20 mins.

1 1/4 cup flour 2 tsp baking powder 1 tsp baking soda pinch of salt 1 egg, beaten 1 1/4 cup buttermilk 2 tbsp melted butter 1/4 cup sugar Stir together flour, baking soda, baking powder, and salt. Mix the egg with the buttermilk and then add to the flour mixture. Do not over stir. Add in butter and sugar. Cook on a greased griddle. * You can make buttermilk by adding 1 tbsp vinegar per cup of milk. So you would need about a tbsp plus about a teaspoon. Add the vinegar to the milk and let it sit for at least 5 mins.

From Taste of Home 1/2 cup butter, softened 3/4 cup packed brown sugar 1 tsp vanilla 2 cups flour 1 can sweetened condensed milk 1/2 mini semi sweet chocolate chips chocolate chips or candy coating, melted Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour alternating with the milk, beating well. Stir in chocolate chips. Make into 1 inch balls on a wax paper lined pan. Refrigerate one hour. In a bowl melt chocolate until smooth. Dip balls. Refrigerate until hard. Store in the refrigerator.

Recipe by Chef in Training  This cake literally MELTS IN YOUR MOUTH!!! We call this crack cake at our house because you just want more!  Ingredients  2 cups flour plus 2 Tablespoon  2 cups sugar  ½ cup butter  1 cup water  ½ cup shortening  ½ cup buttermilk  ½ teaspoon baking soda  2 eggs  1 teaspoon vanilla  1 teaspoon coconut extract  ¼ cup shredded coconut  COCONUT FROSTING  ½ cup butter  6 Tablespoons milk  3½ cups powdered sugar  1 teaspoon coconut extract  Additional Ingredients  Sweetened Shredded Coconut for topping  Instructions  1. In a large mixing bowl, measure flour and sugar. Set aside.  2. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.  3. Add buttermilk, then baking soda, then eggs, then vanilla...

4 cups sugar 1/2 cup cocoa 1 cup butter 1 cup milk 1 cup peanut butter 6 cups oats 1 tsp. vanilla On the stove top, mix sugar, cocoa, butter, milk. Bring to a boil and boil for one min. Remove from heat. Stir in peanut butter, oats and vanilla. Drop on wax paper.

Found on Tasty Kitchen FOR THE BARS: ½ cups   Shortening ½ cups   Sugar ½ cups   Brown Sugar ½ cups   Peanut Butter 1 whole   Egg ¼ cups   Milk ½ teaspoons   Vanilla ½ teaspoons   Salt ½ teaspoons   Baking Soda 1 cup   Flour 1 cup   Quick Rolled Oats _____ FOR THE ICING: 2 cups   Powdered Sugar ¼ cups   Cocoa Powder 3 Tablespoons   Butter 3 Tablespoons   Boiling Water ½ teaspoons   Vanilla For bars(first eleven ingredients): Cream shortening, sugars, peanut butter, egg, milk & vanilla until fluffy. Add everything else and beat til well combined. Spread in a greased 13 x 9 x 2 inch pan. Bake at 350 for 20 minutes. Cool completely For chocolate icing(last five ingredients): Combine sugar & cocoa, then quickly stir in melted butter & water (I microwave the butter/water for 1 minute). Add vanilla and beat until smooth, spread quickly over cooled bars before it sets ...

By Cooking Classy https://www.cookingclassy.com/coconut-french-toast-with-coconut-syrup/ French Toast 1   cup   canned lite coconut milk   , well shaken 4   large eggs 1/4   tsp   coconut extract 10   1" slices day or two old French bread 1   10 oz bag   shredded sweetened coconut   (optional) Butter   , for griddle Coconut Syrup 8   Tbsp   salted butter 1   cup   granulated sugar 1/2   cup   buttermilk 1/2   tsp   baking soda 3/4   tsp   coconut extract Instructions Preheat a non-stick electric griddle to 350 degrees.  To a blender add coconut milk, eggs and coconut extract. Blend on low speed just until well blended then pour mixture into a shallow dish.  Pour coconut into a separate shallow dish (if you want to crust the french toast with coconut, it is optional).  Working with one slice of bread at a time dip into ...

I grew up eating these rolls made by my mom and grandma. They are a family favorite that can be shaped into dinner rolls or made into cinnamon rolls. My mom will often double it and make both! Proof together 1 Tbsp yeast 1/4 cup warm water 1/3 cup sugar Mix together 1 1/4 Cup milk scolded and cooled 1/2 cup butter melted then add to proofed mixture. Add in 2 eggs beaten  1 tsp salt 2 cups of flour Let stand 20 mins in a warm place. Add 2-3 cups of flour and let rise 1-2 hours until it doubles in size. (When finger dents in its done, springs back not done.) Divide dough in half. Roll out with floured counter and rolling pin.  For dinner rolls cover in melted butter and cut like a pizza and roll up. Let rise 1 hr. Cinnamon Rolls cover in melted butter. then cover in brown sugar, sprinkle with desired amount of cinnamon. Add raisins and chopped nuts if desired. Roll like a log and cut into slices. Put in a buttered pan. Let rise...

Recipe and photo from  http://welltraveledwife.com  Y'all these are so good!   •  coconut chocolate chip cookies  • {makes about 35-40 cookies} 1/2 cup coconut oil 1 cup + 1 TBS brown sugar, packed 2 eggs {at room temperature} 1 TBS.  pure  vanilla  extract 1 3/4 cup all purpose flour 1/2 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 12 oz. semisweet chocolate chips  1.5-2 cups  shredded  coconut  {optional- still amazing without it!} 1.  Preheat oven to 375 degrees F.  Spray a  cookie  sheet , or line with a silpat. (I use parchment paper)    2.  In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the  vanilla  extract .    3.  In another bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture...

Cream together- 2/3 cup sugar 2/3 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening Add 1 tsp baking soda 1 tsp vanilla 1/2 tsp baking powder 1/2 tsp salt Then add 2 eggs, mix in one at a time Then mix in- 3 cups oatmeal, one cup at a time 1 cup flour 1 cup chocolate chips Heat oven to 375F.  Bake 9-11 mins.

2 cups flour 1 1/2 sugar 2 tsp baking powder 2 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 1/4 tsp ground cloves  4 beaten eggs 1 15oz can of pumpkin 1 cup oil In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread in an ungreased baking pan.  Bake at 350F for 25-30 mins until toothpick comes out clean. Cool. Spread with cream cheese frosting. Cream cheese frosting by Betty Crocker  1 8 oz. pkg of cream cheese, softened 1/4 cup butter, softened 2 tsp milk 1 tsp vanilla 4 cups powdered sugar Beat cream cheese, butter, milk and vanilla. Gradually add in powdered sugar 1 cup at a time.

1 cup butter 1 cup water 1/2 cup oil (I use coconut oil) 2 cups flour 2 cups sugar 3 tbsp cocoa 2 eggs 1/2 cup buttermilk* 1 tsp baking soda 1 tsp vanilla 1/2 tsp salt Boil the butter, water, and oil together. Cool slightly. Add it to the flour, sugar, and cocoa. Mix the rest of ingredients and add to flour mixture. Bake at 350F for 20 mins. Spread with icing while warm. *you can make your buttermilk by adding 2 tsp of vinegar or lemon juice to regular milk and letting it sit for 10 mins or so. Icing 1/2 cup butter 3 1/2 cups powdered sugar 3 Tbsp. cocoa 1 tsp. vanilla 4-5 Tbsp. milk

This is Rylee's favorite thing in the whole world! (When I make these I only use the peanut butter that you grind at the store yourself and Ghirdelli chocolate chips because they only use the things you would want your chocolate to be made out of! :) Use what you want though! Mini cupcake liners 1 cup of creamy peanut butter + 4 generous Tlbs to add to melted chocolate 1/2 cup powdered sugar 1/2 tsp pure vanilla salt to taste if peanut butter is unsalted. If it is already salted than it is optional Mix all together until all combined. It looks like a paste or a dough when mixed. At least one bag of Milk chocolate chips or semi-sweet if you like that instead. Melt the chocolate chips in microwave, keeping an eye on it, stirring often to make sure it doesn't burn. Should take 1 to 2 min. Add 4 Tlbs. of peanut butter to every 2 cup of chocolate chips you use. I always end up using a lot of chocolate chips. I just melt it as I need it. Put chocolate...

NPR and QR-  Natural pressure release is usually for recipes that contain more liquid and that you want more tender. I always npr meat at least 10 minutes. * For some recipes, you should be able to leave the natural release for 10 minutes before you do a manual quick release if you don’t want to wait the full time for the natural release.                                        Quick release is when you manually switch the valve to depressurize and are more for foods that cook quickly, like veggies or pastas. Most recipes will tell you what to do. PC- pressure cooker PIP -Pot in pot. You can cook multiple items at a time. Sling- Make out of tin foil Equipment: Trivet, Sealing ring, Pot Liner Safety measures: Keep pc away from cabinets, don't place on stove, pouring liquids in pot instead of liner, overf...