Reesie's Roasted Vegetable & Chicken Soup

1 can garbanzo beans, rinsed & drained
Spinach, 2-3 handfuls, saute until wilted
Leftover rotisserie chicken, skinless & boneless
Roasted vegetables (brussels sprouts, 1/3 chopped onion, 3 medium carrots - cut in sticks, 1/2 zucchini - cut in sticks)
2 small stalks celery, diced 
2 T. frozen peas
2 C. Prepared quinoa 
2 tsp. minced garlic
2 T. better than bouillon roasted chicken paste
3 C. chicken stock
4 C. water
1 tsp. Penzey's Sunny Paris spice blend
1 tsp. Natures Seasoning spice blend
Dash of chili powder - give it a slight kick

Add all the ingredients to a large stock pot. Simmer on medium low on the stove for at least an hour. 

Serving Suggestions
1. Serve with a slice of toasted marble rye.
2. Serve with a grilled cheese.
3. Serve with oyster crackers. 
4. Or sprinkle with a little bit of cheese before serving. 

grammaB's Fudge

1/2c coacoa
2 c sugar
1cream
cook until mixure makes a soft ball drop
into bowl of cold water
take off burner and add:1 pk 10oz Marshmellows
2c crushed graham crackers
1tes vanilla
1T butter
chopped nuts

Gramma Sullivan's sugar cookies

1c butter
1c crisco
1c powdered sugar
1c white sugar
2 Eggs
4c flour
1tso cream of tartar
1tsp soda
1tsp salt
1tsp vanilla

1Cream together butter crisco sugars in large bowl
2add eggs and vanilla
3.On paper plkate mix flour,cream of tartar and soda salt
4 add to butter mixture mix well
5.chill
6.roll in balls flatten with glass dipped in sugar and red sprinkles or sprinkle just before baking
7.Bake 350 for 12-15 minutes or until light brown