Harvest Turkey Chili

1 tablespoon of extra light olive oil

1 pound ground turkey (I used 93/7)

1 small yellow onion, chopped

1 clove of garlic, chopped

1-15 ounce can of pinto beans, drained

1-15 ounce can of black beans, drained

1-15 ounce can of unsalted yellow corn, drained

2-15 ounce can of diced tomatoes

1 package of dry ranch dressing mix

1 package mild taco seasoning

salt and pepper to taste

1/2 cup of water

In a large pot heat the oil and saute the onion and garlic for about 10 minutes then add the ground turkey and cook with onions and garlic for about 10 to 12 minutes, then add the tomatoes and the seasoning packets.  Let that all come together for about 15 minutes and then add the beans, corn and water.  Let it cook on medium-low heat for about 30 minutes stirring occasionally and then taste and see if you need any salt and pepper.  

Jeff topped his with a little shredded cheese.

Enjoy!!!!

Classic Cheesecake

For the Crust:
6 tablespoons of unsalted butter
1 1/2 cups Graham cracker crumbs (I used low-fat)
2 tablespoons granulated sugar
1 pinch of fine salt

For the Filling:
2 pounds of cream cheese (I substituted reduced fat), at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream (I substituted reduced fat)
6 large eggs (I substituted 1 1/2 cups of egg beaters), lightly beaten
1 tablespoon of Vanilla
1 teaspoon of grated lemon zest
1 teaspoon of grated orange zest

Position the rack in the oven in the middle and then preheat the oven to 325 degrees

For the crust - melt the butter, then brush the spring-form pan with a little bit of it. In a bowl stir the remaining butter together with the graham cracker crumbs, sugar and salt, then press the crumb mixture on the bottom of the spring-form pan, try to get even and to the edges.  Bake until golden brown about 15 minutes, then let it cool completely.  Once cool wrap the outer edges and bottom with foil and put into a roasting pan.

For the filling - with a hand mixer beat the cream cheese until smooth and then add the sugar and beat until fluffy, then beat in the sour cream, eggs, vanilla and both of the zests, don't over whip just make sure it is all mixed together well.  Then pour into the cooled crust.  Then fill the roasting pan with boiling water about half way up the spring-form pan and bake the cheesecake for 1 hour and 10 minutes.

Then remove the cheesecake from the roasting pan and run a knife around the edges and let it completely cool and then cover it and put in the refrigerator for at least 8 hours (I did it overnight).

You can also serve with berries on top or just plain, either way it is great!

Enjoy!!!!

Carolina Cole Slaw

I forgot to take a picture of this dish, but I wanted to post it anyways.

It is a vinegar based cole slaw so we like to use it with our BBQ dishes, we recently served it with a pulled pork dish.

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
3 teaspoons of dry mustard
1 teaspoon of celery seeds
salt and pepper to taste
1 medium sized green cabbage, very thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced

Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan, stir over a medium heat until all of the sugar has dissolved and it comes to a boil.  Then remove from the heat and season it with salt and pepper - let it cool COMPLETELY.

Then combine cabbage, onion and green bell pepper in a large tupperware dish with a lid and then add the dressing to coat and put the lid on and shake it really well.  Then put it in the fridge until cold - should be about 2 hours, but I like to do it overnight and flip it a couple of times to make sure all of the it is marinating together nicely.

Enjoy!!!!

Grandmother's Sheath Cake

I can't remember a time when I was at my grandmother's and she didn't have this sheath cake for us to eat, it was always great!

Preheat oven 300 degrees

Sift Together
2 cups of flour
2 cups of sugar
2 teaspoons of Cinnamon
1 teaspoon of baking soda

In a separate sauce pot on the stove mix together
1 stick of margarine
1/2 cup of Crisco
1 cup of water
3 tablespoons Cocoa

Put dry ingredients into hot mixture and mix well, then add 1/2 cup of buttermilk and 2 beaten eggs (I substituted 1/2 cup of egg beaters).

Mix all together and pour into a greased 11x13 pan and bake 40 minutes.

For the Icing:
1 stick of margarine
6 tablespoons of milk
3 tablespoons of Cocoa
1 to 2 teaspoons of Vanilla

Mix all together with a hand mixer and then gradually mix in 4 3/4 cups powdered sugar....mix really well.

Pour over cake while the cake is still hot, I use a toothpick to make some holes on the cake so the icing can seep in there as well.

Enjoy!!!!

Pumpkin Bars with Cream Cheese Frosting

2 cups of Bisquick
2 cups of sugar
2 teaspoons of ground Cinnamon
1/2 cup oil (I substituted 1/2 cup of applesauce)
4 eggs, beaten (I substituted 1 cup of egg beaters)
1-15 ounce can of pureed Pumpkin

Preheat oven to 350 degrees

Mix all dry ingredients, then beat in pumpkin, then add the eggs, oil - and beat all ingredients until all are combined very well.  Divide mix between 2 medium size pyrex casserole dishes.

Bake for 30 minutes or until you can insert a toothpick in the middle and it comes out clean.  Then cool completely, about 2 to 3 hours.  Then frost with cream cheese frosting.

Cream Cheese Frosting:

3 ounces of cream cheese, softened (I use the reduced fat cream cheese)
1/4 cup of butter, softened
1 tablespoon of milk
2 teaspoons of Vanilla
2 cups of powdered sugar

Beat cream cheese, butter, milk and vanilla in a medium bowl with hand mixer on low until all is combined and the frosting is smooth.  Gradually beat in the powdered sugar, still on low and make sure it is all mixed in and then you can spread evenly between both.

Then once frosted you can cut into even bars.

Enjoy!!!!

Holiday Simmer

This is great for the holiday season, makes your house smell amazing!

1 orange
1 lime
1 lemon
1 cinnamon stick
1 tablespoon of whole cloves
3 bay leaves

cut up all fruit in small quarter pieces and then all everything together to 1 quart of water and simmer on low...keep adding water to make sure it doesn't all dry up!  It will last for about 1 month.  If not using right away put in the refrigerator.

Enjoy!!!!