Turkey Chili Recipe

Hi everyone!!!

I am really putting in a strong effort to downsize this year and have started going through my Grandmother’s cookbooks and attempting the recipes that she has circled and removing the handwritten recipes and preparing to transfer the handwritten recipes to tea towels.

This first recipe is Chili and it calls for ground round, but I opted to use ground turkey and cooked this in my crock pot. 

The ingredients you will need are:

2 pounds of ground turkey

2 onions chopped

4 cloves of chopped garlic

4 stalks of celery sliced

2 – 16 ounce cans of whole tomato with juice

6 tablespoons of chili power

4 teaspoons of salt

2 teaspoons of sugar

2 teaspoons of Worcestershire sauce

1 teaspoon of hot sauce

2 – 15 ounce cans of kidney beans, drained and washed

Put the ground turkey, chopped onion and chopped garlic in a pan and slowly brown the meat until the onion is translucent.  

Once this is completed, add to your crock pot with all the other ingredients, mix well, and cook on low for 8 hours. 

Simple and delicious, and remember you can always add more chili powder if you need more kick. 

Enjoy,

Debra

Southwest Guacamole Recipe

I am working on finishing up a crochet pattern and started thinking about when my Daughter and I attended a Art Symposium in Yuma, AZ. 

I usually pick up a magnet as a souvenir, but that particular year, I picked up recipe postcards.  One of the postcards was for Southwest Guacamole. 

I had to whip up a batch and share the recipe with you. 

You won't be disappointed, and you can include this with all types of dishes.  I couldn't stop eating it, so it didn't make it on any other recipes, but it sure was good on the tortilla chips. 

Ingredients:

2 ripe avocados, (make sure they are black and soft)
1 plum tomato, chopped
1/2 onion, chopped
1 minced garlic clove
2 tablespoons of sour cream
2 teaspoons of diced jalapeno
1 teaspoon of lemon juice



The first thing you want to do is slice the avocado, remove the pit and the outer peel of the avocado.  If your avocado is ripe, you should be able slide the peel right off the pulp. 

Mash the avocados with a whisk. 

 

 

Chop the tomato and onion.  I like chunky, but this is a personal preference.  Add this to the avocado and mix well. 

 



Mince the garlic and add to the avocado with the sour cream, and jalapeno, mix well. 

Add the lemon juice. 

Mix well and chill. 

I am inpatient, I put mine in the freezer for about 15 minutes and that is about how long it last in my house before it is gone. 

 

 

Great dip with tortilla chips. 

Enjoy,

Debra

Slow Cooker Refried Beans

 

 

 

 

 

I love refried beans.  I use them in dips, burritos, taco salads, nachos and oodles of other dishes. This recipe I love because it gives flavor to the beans.  Let's not forget, they help lower your cholesterol. 

 

Here is what you will need.

 

Ingredients:

 

2 pounds of pinto beans that have soaked over night and rinsed thoroughly after soaking

 

1 can of jalapeno peppers with juice.  ( I use two teaspoons of pepper and 2 teaspoons of the juice)

 

1 onion

 

5 garlic gloves minced

 

5 teaspoons of salt

 

1 3/4 teaspoon of pepper

 

1/8 teaspoon of ground cumin

 

Water to cover the beans

 

 

 

I soak my beans overnight in the cooker and then rinse them really well the next morning.  I pick out any that float to the top. 

 

Then I fill the cooker with water to cover the beans. 

 

Peel the onion and cut in half and place in the cooker with all other ingredients and mix well.  

 

Cook for about 8 hours on low. 

 



 

 

 

 

 

Once they are done drain and reserve the liquid.  

Mash with a potato masher, adding the reserved liquid to obtain the consistency that you want.  I like mine nice and thick, so I use only about one cup of the liquid. 

This makes a huge amount, but I freeze them in one pint containers until ready to use. 

 

 

 

These will last up to three months in the freezer. 

 

Adapted from the recipes of:  http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx

 

Enjoy,

 

Debra



 



Slow Cooker Chicken Stock

 

 

 

I bought one of the pre-cooked roasted chickens at Walmart a couple of weeks back.  To be honest, I thought to myself, I will never buy an already cooked chicken from the market, but I was hungry when I walked in and didn't want to take the time to prepare a meal.  I had to give it a try, it just kept calling my name. 

 

I was really impressed.

 

A few weeks later, I bought another one, and thinking to myself, I can buy a whole chicken and cook it and it would be a lot less expensive, but I kind of like the idea of picking one up and taking a break after a busy day and not preparing a meal in the kitchen. 

 

On that note, I started feeling guilty, so I thought, well, I can make some chicken stock which would probably bring that cost down on the pre-cooked chicken. 

 

Time to share a new recipe:

 

Ingredients:

 

Chicken carcass

4 carrots

2 celery stocks with leaves

1 onion

2 bay leaves

 

 

 

 

 

The first thing to do is put the chicken carcass in your slow cooker. 

 

Chop up the carrots, celery with leaves, and onion.

 

Place these all in your slow cooker.

 

Add two bay leaves.

 

 



 

 

Pour in 12 cups of water, making sure that the chicken bones are covered by at least one inch of water.

Set the slow cooker to the lowest setting and simmer for 24 hours. 

After 24 hours strain and dispose of the chicken carcass and vegetables. 

 

 

 

This yielded about 12 cups for me. 

 

You can place in containers and freeze for up to 6 months until ready to use. 

 

 

You can always add different ingredients.  Peppercorns and garlic and different spices would be ideal too.  Salt is an alternative as well.  

 

 

 

 

Looks like I will be busy preparing some great soups this summer.....

 

 

Adapted from the recipe of:http://www.agirldefloured.com/2014/02/04/slow-cooker-chicken-stock/

 

 

 

Enjoy,

 

Debra

Overnight No-Cook Refrigerator Oatmeal

 

It's becoming the first topic of discussion when I walk into work, as to weather my lunch made the full trip.  I can't help myself.  I'm just not hungry for breakfast until about half way to work and my lunch starts calling my name. 

 

My lunch bag either shows up empty or half full. 

 

The whole purpose of packing a lunch is it is less expensive and probably healthier than pulling into a fast food drive through. 

 

I decided I finally needed to resolve this issue and try out a new recipe that I can make ahead of time.

 

Overnight No-Cook Refrigerator Oatmeal. 

 

 Ingredients:

 

Old Fashion Oats

Greek Yogurt

Milk

Fresh Fruit of your choice

 

You will also need one cup containers with lids.  The half pint mason jars work really well, but I am on the go, so I need something non-breakable.  I used the one cup Ziploc containers. 

 

 

 

Measure 1/4 cup of oats into each container.



 

 

 

Measure 1/3 cup of milk into each container.  I used 2%.

 

Measure 1/4 cup of Greek Yogurt into the container and mix well. 

 

 



 

 

Cut up your fresh fruit into smaller pieces.  I used one strawberry for each container.  This is personal preference. 

Mix well and place in refrigerator with lid for at least 8 hours. 

These last up to four days, so plan accordingly.

When ready to eat, you can add some more fresh fruit to the top. 

Enjoy,

Debra

Banana Split Brownie Cups Recipe

What a delightful mini desert for Valentine's Day.  Seriously these are delightful for any day!!!!!

Here is how I made them.....

Ingredients:

A box of  your favorite Brownie Mix 18 to 20 ounce size and the ingredients to mix the brownies as stated on the box, (usually oil, eggs and water).
Softened cream cheese 8 ounce (seriously any brand will do)
2 tablespoons of granulated sugar
A can of crushed pineapple 8 ounces (drain juice)
One large banana
Fresh strawberries (I used about 12)
Chocolate Syrup

I am going to add this picture, but sorry folks, I was up at 2 am putting this together and forgot the sugar and syrup.

The first thing you will want to do is preheat your oven to 350 degrees.  Then oil your 24 count mini muffin pan.  I used olive oil.  

Following the instructions from your brownie mix box,  mix the ingredients that it calls for, on the box.  My box calls for brownie mix, 2 large eggs, 1/4 cup of water and 1/2 cup of oil.  

It then instructed me to mix these ingredients with 50 strokes.  I used a whisk to mix.  

Then you will want to use a 24 count mini muffin pan and fill each compartment 2/3 full.  I used the Pampered Chef mini muffin pan and 1 tablespoon filled each compartment 2/3 full.  Once I filled all the compartments, I then shook the pan lightly, so the brownie mix will settle and release any air bubbles as well as level the mix .  

Place this in your preheated 350 degree oven.  This is the difficult part, because all ovens are different.  If you want a chewy brownie, I recommend to leave it in only 12 to 15 minutes.  If you want the mix to be more of a cookie, leave it in 15 to 20 minutes.  Either way, they are both delicious!!!

While the brownies are cooking, you will want to put the banana and crushed pineapple in a bowl and mix together.  I usually squeeze the banana right in the peel before adding to the bowl of pineapple.  

I place the cream cheese and sugar in another bowl and let them sit for a little bit, and then mix with a fork.  

Add the pineapple, banana mixture to your cream cheese and sugar mixture and mix really well.  

When your brownies are done baking, remove them from the oven and let them sit for about 2 minutes.  Then take a mini tart shaper and press down into each brownie to make an indention into the brownie.  

At this point I lay my cooling rack on top of the mini muffin pan and flip it so the brownies will fall out onto the cooling rack.  They usually won't fall out until they are completely cooled, but that keeps me from filling them too soon.  

Once they are completely cooled, then you are ready to fill.  

You are now ready to fill the mini cups with the cream cheese and fruit mixture.  I use an accent decorator, but a small spreader will work as well.  

Use about half of the cream cheese mixture, and fill each brownie mini cup evenly with half of the mixture.

Cut your strawberries into thin slices and place two small slices into each cup, gently pushing into the cream cheese mixture.  

I then transfer the brownie cups to my serving plate and drizzle chocolate syrup over the brownie cups.  Hey and it is ok for you to drizzle the chocolate onto the plate as well.  I know I personally like to sweep up the chocolate from the plate as I'm getting one of the banana split brownie cups.   

Be sure and refrigerate until ready to eat......

Now you are ready to make another 24.  

This make 48

Adapted from: http://www.food.com/recipe/pampered-chef-banana-split-brownie-pizza-112322

Enjoy,

Debra

Crispy Cheddar Chicken Recipe

In my opinion, this is just sinful.  I don't know any other way to describe this.  It is rich and defiantly something that I will serve on a special occasion.

Ingredients:


1 pound of of tenderloin chicken breast strips
1 sleeve of Ritz Crackers
1/2 teaspoon of salt
2 pinches of pepper
1/4 cup of milk
1 1/2 cups of shredded cheddar cheese
1/2 teaspoon of Italian seasoning

For the sauce you will need:

5 ounces cream of chicken soup

1 tablespoon of sour cream

1 tablespoon of butter

You will need to crush up the Ritz Crackers so that they become similar to bread crumbs.  I just keep them right in the sleeve and smash, smash, smash with my hands.  Pour them on a piece of parchment paper.  

Add the salt and pepper to the crackers.  Mix with your hands and at the same time you can break down any of the large pieces that did not get crunched in the sleeve.  

Put the chicken strips into a bowl and add the milk.  Mix the chicken and the milk really well.  

I put the cheese on the parchment paper, in a separate area from the crackers.  I then take one of the strips and press it into the cheese very firmly, on both sides.  

Then I place the cheese covered strip into the crackers and coat really well.  Place the coated chicken into a well oiled casserole dish.  

Once you have all the chicken coated and in the casserole dish, sprinkle the top of the chicken with the Italian seasoning.  

Cover the casserole dish and place in a preheated 400 degree oven for 35 minutes.  

When the 30 is up, remove the cover and cook an additional 10 minutes.  

During the last 10 minutes that the chicken is cooking, prepare the sauce.  

Place the cream of chicken soup, sour cream and butter in a saucepan.  Heat to medium and constantly stir with a whisk until the chicken is ready.  

Pour the sauce over the chicken and

Enjoy, Enjoy, Enjoy,

Debra

Adapted from the recipe of : http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/

Slow Cooker Senate Bean Soup Recipe

In our family eating black eyed peas are traditional on New Years for good luck and prosperity. This year I decided to try Senate Bean Soup, and yes, I will add some black eyed peas when the time comes.  

Since I always cook ham for Christmas, a slow cooked bean soup with the ham hock is a must.  Senate bean soup has a nice clean creamy texture to it. This makes about 8 servings and great for freezing.  

Here is my version:

Ingredients:

1 pound of Great Northern Beans

I Ham Hock

Couple of Potatoes

Couple of pats of butter

1/4 Cup of Milk  

Put your beans into a strainer and rinse thoroughly.  Sort through and remove any that appear bad.  

Place in a pot with approximately 8 cups of hot water.  

Bring the water to a rapid boil and boil for 2 minutes

Take off of the flame and place the lid on the pot and let them sit for at least one hour.

After an hour, rinse them, check for any missed beans that should be removed.  Place them in your slow cooker and cover them with water, by about 2".  Pull out your ham hock and rinse.  Then place your ham hock in your slow cooker.  Set your slow cooker to low setting for about 6 hours or so.  I know, I know, there is a lot of meat, but that's the way I like it.

After 6 hours prepare the potatoes Cut up a couple of potatoes and add the milk and butter.  Put in your microwave and cook until the potatoes are soft. 

Use a whisk and mix really well.  

Mix this in with the soup, Turn your slow cooker up to high and cook for about another hour.  

Once your soup thickens up, ladle in about 3 spoons into the bowl and enjoy.  I like to top all my soups with cheese.  

Enjoy,

Debra