Tantalizing Turkey Chili

Ingredients:
2 lbs. ground turkey
1-2 cups chopped onion (white or red)

3-15 oz. cans of tomato sauce
1-15.25 oz can of kidney beans (rinsed and chopped)
1-15.5 oz can Garbanzo beans (rinsed)
1-15 oz can white beans (rinsed)
1-15 oz can black beans
1-14.5 oz can S&W stewed Mexican tomatoes
1-7 oz can of diced green chiles
2-10 oz cans of Ro-tel brand diced tomatoes w/green chiles
3 tsp. chili powder
2 tsp. cumin powder
1/2 tsp. ground red chipotle
1 tsp. dried oregano

salt and pepper to taste

Combine all ingredients in large crock pot and cook on low heat for 2-4 hours. Top with shredded cheese or sour cream when serving.

Cooked Salsa for Canning (Tammy Phelps)

Ingredients:

2 Jalapenos w/seeds (add more for extra heat)

3 long Anahiem peppers (optional)

2 large white onions

1 bundle fresh cilantro

5 green bell peppers

9 quarts tomatoes (Romas work best)

2 cups celery

1 cup vinegar

1/2 cup sugar

1/3 cup salt

1 tsp paprika

4 tsp garlic powder

1 1/2 tsp cumin

1 1/2 tsp perrer

1 Tb oregano

1 tsp basil

Finely chop all vegetables. Blanche tomatoes and remove skin. Chop or puree in blender. Add all ingredients in a large stock pot and bring to boil. Let simmer 4-6 hours until desired thickness. Stir occasionally so tomatoes do not scorch. Place in hot bottle and invert, or use canning kit.

Zuchinni Cake with Chocolate Frosting

Zucchini Chocolate Cake

1 cup vegetable oil
2 cups sugar
3 eggs
2 ½ cups flour
½ tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
½ cup milk
3 (1-ounce) squares unsweetened baking chocolate
1 TB. vanilla
2 cups grated zucchini

In a large bowl combine oil, sugar, and eggs. In a separate bowl sift dry ingredients; add to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20 second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 inch baking dish at 350 degrees for 25 minutes or until done. Cool and frost with Chocolate Butter frosting. Makes 12 servings.

Chocolate Butter Frosting

½ cup butter
1/3 cup milk
2 (1-ounce) squares unsweetened baking chocolate, melted
3 ½ cups powdered sugar
1 tsp. vanilla

In a medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

Nat's Pasta Salad

Dressing:

2/3 c. olive oil

1/3 c. red wine vinegar (or any other variety that you prefer)

1 clove garlic minced (I have used garlic powder)

1 t. sugar

3 T. fresh basil or 3 t. dried

1 t. onion powder

1 1/2 t. salt

1 T. mustard (preferably Dijon but yellow works too)

Mix well in a blender

Salad:

16 oz. pasta (wheat or white rotini or any curly pasta)

Grape or cherry tomatoes, olives, cheese chunks, sliced carrots,

chicken chunks, peppers (red or yellow) and pine nuts.

I usually start the water boiling and make the dressing while the noodles are cooking. It works best if you put the sauce on right after you mix it so it doesn't separate. Also, wait until the noodles cool a little before putting the cheese in - learned that one the hard way.

Chicken With Balsamic Vinegar & Garlic

Ingredients:

4 boneless, skinless chicken breasts

1 pkg. sliced mushrooms

2 Tb. flour

2 Tb. olive oil

4-6 cloves fresh garlic

1/4 cup balsamic vinegar

1 cup chicken broth

1 bay leaf

1/4 teas. thyme

1 Tb. butter or margarine

Season chicken with salt and pepper. Rinse mushrooms & pat dry. Dredge chicken breast in flour. Heat oil in skillet over medium heat, and saute chicken until browned on one side (about 3 minuyes.) Add garlic and turn chicken breasts over. Scatter mushrooms over top of chicken and continue frying for another 3 minutes. Add balsamic vinegar, chicken broth, bay leaf and thyme. Cover and simmer over medium-low heat for 10 minutes turning occasionally. Transfer chicken to plate and cover with foil. Continue simmering sauce for 7 minutes. Swirl in butter and discard bay leaf. Pour sauce over chicken and serve. (You can also use the sauce for gravy on mashed potatoes. Yum!)

Clam Chowder (Market Street Grill Version)

Ingredients:

1 cup potatoes, diced ½ inch

1 cup celery, diced ½ inch

1 cup onion, diced ½ inch

1 cup green pepper, diced ½ inch

1 cup leeks, diced ½ inch

¾ cup chopped clams (canned or fresh)

¾ tablespoon coarse ground black pepper

1 ½ tablespoon salt

¾ tablespoon whole thyme

6 bay leaves1 teaspoon Tabasco

¾ cup sherry wine (optional)

2 cups water

¾ cup clam juice (drained from canned clams or purchased separately in can)

¾ cup butter, melted

1 cup flour

2 quarts half-and-half

Method:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.Serve immediately.

Erin's Chicken Roll-ups (aka Pillows)

Ingredients:

2-3 chicken breasts chopped and fully cooked

1-2 cans Pillsbury Croissants

1 bar of Philly Cream Cheese

1 cup bread crumbs

2-3 Tb. butter or margarine

Chop chicken into cubes and cook thoroughly w/oil in fry pan, salt and pepper to taste. Soften cream cheese in large, microwavable bowl for 1-2 minutes. Once softened, add cooked chicken and mix well. (Preheat oven to 375 degrees while you stuff your croissants!) Un-roll croissant pieces and spoon a small amount of cheese/chicken stuffing into the largest area of croissant and gently fold into a diaper-like pillow, tucking in each side. Once all sides are tucked and pressed, roll entire croissant in small cup of melted butter then dip into bread crumbs covering all sides. Place croissants on cookie sheet and bake at 375 degrees for 12-15 minutes. Enjoy!

Southwest Salsa & Queso Fondue

3/4 cup prepared salsa (see instructions below)
3/4 lb. sharp mild cheddar cheese, shredded
3/4 lb. Monterey Jack cheese, shredded
(We used mild cheddar since that's what we had, or
1 1/2 lbs of the cheddar/monterey mix - either works fine!)
3 Tablespoons cornstarch
1/2 teaspoon ground cumin
1 clove garlic, cut in half
(2) 12 oz bottles Mexican beer, such as Corona, at room temp
(We used vegetable broth, but less of it since beer reduces
more when the alcohol cooks out)

Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hr. Reserve. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the Fondue Pot with the cut garlic halves. Add 2-1/4 cups of the beer (or veg broth) to the Fondue Pot and heat, using setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2 and gradually add the cheeses, one handful at a time, whisking while adding the cheese. Stir the cheese and allow it to melt cmopletely before each addition. When the cheese has been completely melted, stir in the drained salsa & beer. Enjoy!

Dipping suggestions: Cooked Southwest Chicken sausage in 1-in pieces, fresh
vegetables, corn chips, tortilla chips, bread cubes (We've also done chorizo, steak, and chicken breasts cut into 1-inch pieces)

Chocolate Fondue

1 (16 oz) can of Hershey's chocolate syrup
1 (14 oz) can of sweetned condensed milk
1 1/2 tsp. vanilla

Combine all ingredients over medium heat, stirring until well blended. Dippers include: brownies, marshmallows, strawberries, bananas, pineapple, mandarin oranges, apples, angel food cake, cinnamon bears, rice krispy treats, etc. Serves 8-12 people. Enjoy!

Summer Chicken Salad

2 cups chopped chicken breast (grilled or boiled)
1/2 cup chopped celery
1/2 cup seedless red grapes (sliced)
2 Tbs chopped green oinions
2 Tbs. Chopped cashews (or almonds or pecans)
1/4 cup Mayonaise or salad dressing (can use light or fat-free mayo)
1/4 cup real bacon bits (not Bacos)
1/4 cup ranch dressing (can use light or fat-free dressing)

Combine all ingredients, adding more dressing if you like.Serve on croissnats or french bread.

NEIMAN-MARCUS Cookies

(Caution: Makes 112 cookies. Recipe may be halved.)

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Heather's Swirled Popcorn Mix

9 cups oven-toasted corn cereal squares (Rice Chex or Corn Chex)
4 cups popped popcorn
1-1/2 (7 oz.) cups slivered almonds
1 cup packed light brown sugar
½ (1 stick) cup butter or margarine
½ cup light corn syrup
1 teaspoon baking soda
1-2/3 (10 oz. pkg) cups NESTLE TOLL HOUSE SWIRLED Milk Chocolate & Caramel or Peanut butter Morsels
1 (6oz.) pkg. sweetened dried cranberries

PREHEAT oven to 250 degrees. Grease large roasting pan. Mix cereal, popped popcorn and nuts in roasting pan.
COMBINE brown sugar, butter and corn syrup in medium, neavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. BAKE for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and cranberries. Store in airtight container.

Heather's Homemade Bread

2 ½ c. warm water
2 Tb. yeast
3 Tb. sugar
2 tsp. salt
3 Tb. melted butter
6 cups "Better for Bread" flour (don't use all purpose!) + (1 cup to knead in)

Combine water and yeast in a large mixing bowl or KitchenAid. While yeastbegins to work, grease bread pans. (I like to use shortening). Then tothe water and yeast, add remaining ingredients. After all is combined,knead for 5-6 minutes. Only use that 7th cup of flour a little at a timeas the dough is kneading if it’s too sticky. Sometimes I only need partof it. Remove dough and divide into 3 sections. You can make 3 loaves ofbread, or you can divide into rolls. Cover each pan with a towel and letrise (in oven with a bowl of warm water) for 1 hour. Bake at 350 for18-20 minutes. SO GOOD!

Best Broccoli Cheese Soup Ever

4 chicken bouillon cubes
1 small onion, chopped fine
1 cup carrots
1 1/2 cubes of margarine
3/4 cup flour
1 (8 oz.) jar cheeze whiz
Cooked chicken (2-3 breasts)
1 small pkg frozen chopped broccoli

Dissolve bouillon in 1 1/2 quarts (6-7 cups) of water. Bring to boil. Add veggies. Cook until tender. In saucepan, melt butter. Add flour. Stir till smooth. Be careful not to burn. Pour into veggies. Add Cheeze Whiz, chicken, and broccoli. Cook till broccoli is tender. Stir about 15 minutes.

After I make this on the stove, I throw it into a crockpot and save it for dinner (makes everything even more tender) and then I get some bread bowls. It's yummy!