A previous winner of The Crescent-News’ Recipe Challenge was chosen as the Grand Prize winner again in the 2017 Recipe Challenge.

Gloria Shininger, of Sherwood, won the Grand Prize at the Recipe Challenge held on Nov. 1 at the Westside Hall, Defiance. Her recipe, Call the Kids Home Creamy White Chili, was chosen as the winner from among 15 finalists. The finalists had 15 recipes entered in five categories.

Shininger’s chili recipe was chosen from the special Champion Chili category, which had a total of 13 chili recipes. The judges picked her recipe because of its smooth and silky texture and its exceptionally tasty flavor.

The first time Shininger served the chili to her family, she said they also had bacon, lettuce and tomato sandwiches along with the chili.

“I told the family that this would be the last time we probably would have the BLTs that year and one of my daughters decided to have another bowl of the chili instead of another sandwich. They really liked the chili.”

She said the original recipe for the white chili came from one of the mothers of the children in her child care business.

She tweaked the recipe until she was satisfied with the result.

“The first time I won the Recipe Challenge, it was for a pumpkin cookie with a browned-butter frosting,” she said. “I thought I had a 50-50 chance of winning this time.”

“We really are a food family,” Shininger noted. “My family goes to my mother’s home every Wednesday for a potluck and the kids come to my house every Sunday for a meal.

“My mother, Ruby Worth, won the Recipe Challenge about 10 years ago,” she said. “Her recipe was a glazed apple muffin. Mom is a fantastic cook. My sister owned the pizza shop in Sherwood and my brother owns a grocery store in Sherwood. Food is in our family.”

Shininger and her husband, Tom, have three grown children — a son who lives in Las Vegas, and two daughters, one in Defiance and one in Sherwood. She has four grandchildren.

“The busy cooking days for me are Wednesdays and Sundays,” she explained. “The rest of the week, Tom and I are finishing up leftovers from those days.”

She also likes making family meals that have swiss steak or fried chicken.

“Baking for Christmas is always a big event for my family,” she said.

“We make tables and tables of cut-out Christmas cookies. We give a lot of them away to friends, the postman and the paper boy. They are also taken to school.”

Shininger said she recently found a special scrapbook at a craft business that has places in it for her recipes and for pictures taken over the years of family members making Christmas cookies.

She plans to give the scrapbooks to family members as a Christmas present this year.


Call the Kids Home Creamy White Chili


2 pounds chicken breast cut into 1/2-inch cubes

2 medium onions, chopped

3 teaspoons garlic powder

2 tablespoons canola oil

4 -15 1/2-ounce cans Great Northern beans

2- 14 1/2-ounce cans chicken broth

2 - 4-ounce cans chopped green chilies

2 teaspoons salt

2 teaspoons cumin

2 teaspoons oregano

1 teaspoon pepper

1/2 teaspoon cayenne pepper

2 cups sour cream

1 cup heavy whipping cream


Sauce chicken, onion garlic powder in oil and add beans, broth, chilies and seasonings.

Bring to a boil uncovered for 30 minutes.

Remove from heat, add sour cream and/or whipping cream.

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