INGREDIENTS

1 lb. spicy Italian sausage (can use mild) 

4 Tbsp. butter

1/2 onion (white or yellow) 

1 Tbsp. minced garlic

6 cups chicken broth

2 cups water

4-5 yellow potatoes, 1-inch chunks

3 tsp. salt

1 tsp. pepper

2 cups heavy cream

4-5 cups chopped kale

Bacon bits & parmesan cheese for topping

INSTRUCTIONS

Brown sausage in large pot. Remove with slotted spoon and reserve in bowl/plate. In same pot, add butter and onion 3-5 minutes, add garlic and saute additional 1-2 minutes. Add chicken broth, water, potatoes, salt, pepper. Bring to boil, cook until potatoes are tender. Stir in kale, heavy cream, then add sausage, salt & pepper if needed.

2 cans of Dark Sweet Cherries in syrup (not pie filling)

1 box Cake mix of choice (I use vanilla or butter flavor)

1 stick butter

Pour cherries with juice in bottom of casserole dish or brownie pan. Cover cherries with the dry cake mix, spreading it evenly to edges. Cut butter into thin pats and cover dry mix with pats. 

Bake at 350 uncovered for 30-40 minutes until it bubbles and top is browned. 

Cool a little. Serve with cool whip or ice cream. Bobbie Brown cooled it, covered it in cool whip and served it cold. So good that way but my family prefers it warm.

INGREDIENTS

Olive oil
1 pound ground beef or ground turkey (I used ground beef)
1 Tbsp. minced garlic
1 small onion (optional)
3 green peppers, seeded & chopped
1 orange or yellow pepper, seeded & chopped (for color)
1 teaspoon salt
1/4 teaspoon black pepper
6 cups beef broth
1 15-ounce can diced or crushed tomatoes
1 small can tomato paste
1 cup uncooked long-grain white rice

INSTRUCTIONS
Sauté the ground beef in the Instantpot with enough olive oil to brown it and keep it from burning, chopping as it cooks.
Turn off the Instantpot and add all ingredients. Stir to mix well. If you like it “soupier,” add more beef broth as desired.
Seal the cover and pressure cook for about 15-20 minutes using the “manual” button.
When done, allow it to release pressure naturally for about 15 minutes, then quick-release any remaining pressure.

INGREDIENTS

1-1/4 lbs. boneless, skinless chicken breasts - Dianne used rotisserie chicken

1 tsp. kosher salt

1/2 tsp. black pepper

4 cups chicken broth

1 Tbsp. canola oil

1 medium yellow onion, chopped

1 jalapeño, seeded and chopped

3 garlic cloves, chopped

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. paprika

1 (10-oz.) can Rotel with diced green chiles, undrained

1/2 cup salsa

1/3 cup masa harina or cornstarch

1-1/3 cups milk

1 (15-oz.) can black beans, drained and rinsed

1 (16-oz.) can pinto beans, drained and rinsed

1 cup fresh or frozen corn

2/3 cup heavy cream

1/3 cup sour cream

Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce

INSTRUCTIONS

Step 1: Cook chicken: 

Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish.

Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.

Step 2: Cook onion and jalapeño:

Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeño; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.

Step 3: Add milk and masa:

Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly.

Step 4: Finish soup:

Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.

INGREDIENTS

1 pound ground beef

1 can (46 oz.) tomato juice

1 package (16 oz.) frozen mixed vegetables, thawed

2 cups frozen cubed hash brown potatoes, thawed

1 envelope onion soup mix

INSTRUCTIONS

In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling meat; drain. 

Transfer to a 5-qTbsp. slow cooker. Stir in juice, vegetables, potatoes and soup mix.

Cover and cook on low for 8-10 hours.

INGREDIENTS

1 lb. split breast, bone-in, skin-on chicken breast (Don’t use boneless, skinless chicken breast, as it will yield a bland, watery soup. The recipe does not call for broth or stock, as the bones and skin supply flavor and richness to the base.)

1 Tbsp. Soy Sauce

2 14-3/4 or 15 oz. creamed-style sweet corn

Kosher Salt and ground Black Pepper

3 Tbsp. Cornstarch

3 Scallions or green onions, thinly sliced

Chili Crisp, to serve (I used mild)

INSTRUCTIONS

In a large saucepan, combine 6 cups water, the chicken, soy sauce, ¼ tsp. salt and ½ tsp. pepper. Bring to a simmer over medium-high heat, then reduce to medium and simmer, uncovered, until the thickest part of the breast reaches 165°F - 25 minutes. When done, transfer the chicken to a plate and set aside to cool. Meanwhile, stir both cans of corn into the broth, then remove the pan from heaTbsp.

Measure ¼ cup of the soup base into a small bowl and whisk in the cornstarch. Using 2 forks or your hands, shred the chicken into bite-sized pieces; discard the skin and bones. Return the chicken and any accumulated juices to the pan. Whisk the cornstarch mixture to recombine, then stir into the soup. Bring to a simmer over medium heat, stirring constantly, and cook until thickened, about 2-5 minutes. Take off heat, taste and season with salt and pepper. The finished soup should almost have the consistency of a thick chowder or gumbo.

Serve the soup sprinkled with the scallions and drizzled with soy sauce, if preferred. 

4 Servings (40 minutes)

INSTRUCTIONS

Sauté 1/2 cup olive oil with a chopped onion and two tsp. chopped garlic. 

Add chunks of ham and sauté. 

Add: 2 boxes of vegetable or chicken broth

bite size potatoes

chopped cabbage

vegetables you like: corn, carrots, green beans, etc.

Add two bay leaves, and salt & pepper to your taste. Simmer for an hour.

Teresa doesn’t use a recipe, so this is her best recollection of how she makes this. 

Creative cooking!