Granny's recipes . . .

You may have read about my

Red Chili

White Chicken Chili

Pumpkin Bars

in my post yesterday.

Some of you have asked for recipes

so here you go.

My red chili and the white chili

are made from the combinations

of several chili recipes I have tried

through the years. 

The Pumpkin Bar recipe is my mom's.

It was a favorite of hers and one of mine! 

I have never taken photos of my

chili or my pumpkin bars 

and since none of them are

on the stove or in the oven cooking

I found some photos to share with you today. 

Believe me . . . 

I will take some photos of these favorites 

when the family gathers on Halloween. 

Granny Lynne's Red Chili

Serving for 10-12

2-3 lbs of ground chuck

1 package of Italian spicy sausage

1-2 large onions

1-2 stalks of celery

2 large cans of tomato sauce

3-4 cans chili hot kidney beans

chili powder to taste

 some garlic

Cheese and an uncooked chopped onion for garnish.

Brown the meat , onion and celery and set aside. 

Place the tomato sauce, chili beans

garlic and chili powder in large dutch oven.

Bring to slow simmer for 30 minutes or so. 

Add your meat mixture to the tomato mixture.

I do not cook this fast, I let it simmer slowly for 3-4 hours.

(I think soups are usually best the second day.)

Serve hot with sides of

shredded cheese, chopped onion, crackers

for those who prefer some garnish.

Now, I must say, I don't measure a thing when I make this.

I can tell how it looks, how it tastes, know what I mean?

I do change it up and usually add some diced tomatoes

The chili powder and garlic amount  is dependent on your preference.

My husband always adds some sugar to his bowl to reduce the acid. 

Granny Lynne's White Chicken Chili

6 halves of chicken breast

8-10 cups of chicken broth

1 large jar of Randall Northern Beans

2 cans of green chilies

2-3 tsp of cumin

1 can of beer

1 jar of salsa

2 small onions

2 cloves of garlic

1 brick Monterrey Jack cheese, sometimes two bricks

(I cut cheese in chunks before adding to soup.)

Save some of the cheese and shred, for garnish

Place chicken breast in oven, sprinkle breast with

a seasoning such as Monterrey Garlic Pepper

Bake for 30-40 minutes, let them cool a bit and then cut in small chunk pieces.

While chicken is baking, brown the onion and garlic.

Pour the chicken broth in large dutch oven

add the Randall beans, I usually drain the liquid from the jar to reduce the salt.

(Sometimes I use the bean juice though and just use a low sodium chicken broth.)

Add the green chilies

Add the chicken

Add the salsa

Let it simmer a bit

Add the beer last. 

Sometimes I find I need more beer,

less chicken broth, sometimes visa versa.

Add the Monterrey cheese. 

The soup will thicken more with the cheese and beer. 

Add some broth if it gets too thick. 

Just play with it, if it looks good, it probably will taste yummy. 

Everyone seems to enjoy my white chili

If yours doesn't turn out, please don't blame me

You can always  plan a trip to our house

and we can cook up some together.

My Mom's Famous Pumpkin Bars

1 cup cooking oil

2 cups sugar

4 eggs, beat until creamy

1 303 can pumpkin, (2 cups)

2 tsp cinnamon

1/2 tsp salt

1/2 tsp soda

2 tsp baking powder

2 cups flour

1 cup chopped walnuts

Sift dry ingredients together and add to oil, sugar, eggs and pumpkin

Bake in TWO 9x13 pans at 350 degrees for 25 minutes

Frosting

1 stick of butter

1 8 oz of cream cheese, softened to room temp

31/2 - 4 cups powdered sugar

1 tsp of vanilla

Let bars cool before frosting

Refrigerate bars

They freeze beautifully

(I do not add a pecan on top.)