Turkey Chili


Turkey Chili

Bob picked out a 20 pound turkey for Thanksgiving and there were 5 of us for dinner!  I don’t even think I need to say it but there was a lot of turkey leftover, like 4 gallon Ziploc bags of it!  So I decided to make chili!

2 tablespoons olive oil

2 cups chopped onion

4 garlic cloves, pressed or minced

2 tablespoons chili powder

1 tablespoon cumin

3 (15 oz each) cans crushed tomatoes

1 cup chicken stock

2 (15 oz each) cans kidney beans, drained

1 teaspoon oregano

1 tablespoon salt

1/2 teaspoon pepper

3 – 4 cups turkey, cut into bite size pieces

1  Heat olive oil over medium high heat.  Saute onion for about 5 minutes or until golden.  Add garlic, chili powder, and cumin and cook for 1 – 2 more minutes.

2  Add tomatoes, stock, beans, oregano, salt, pepper, and turkey.  Bring mixture to a simmer then reduce heat to low.  Simmer, partially covered, for 1 hour.

recipe from Simply Recipes

Caramel Apple Pie


Caramel Apple Pie

Decided to step up the Thanksgiving apple pie this year, and what a step up it was!

1 pie crust, homemade or store bought (I used a Marie Calendar’s frozen one)


6 – 7 cups peeled and sliced Granny Smith apples

1/2 lemon, juiced

1/2 cup sugar

1/4 cup flour

1/4 teaspoon salt


1 1/2 sticks (12 tablespoons) butter

1/2 cup flour

1 cup packed brown sugar

1/2 cup quick oats

1/4 teaspoon salt

1/2 cup pecans, chopped

1/2 – 1 jar caramel topping

1  Preheat oven to 375.  Place pie crust on baking sheet.

2  For filling, mix all filling ingredients together.

3  For topping, cut butter into flour with pastry cutter or two knives then add in brown sugar, oats and salt.

4  Spoon apples filling into pie crust then top with topping.  Bake 1 hour, covering with foil if crust browns too quickly.  After an hour, sprinkle pecans over pie and bake for 5 more minutes.

5  Remove from pie and pour caramel topping over top.

recipe from Food Network

Maple Sugar Cookies


Maple Sugar Cookies

These are delicious!  Made them for Thanksgiving and everyone loved them.


2 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1/3 cup oil

1 1/2 cups sugar

1 egg

2 teaspoons vanilla

1/2 teaspoon maple extract


2 cups powdered sugar

2 tablespoons water

1 teaspoon vanilla

1/2 teaspoon maple extract

1  For the cookies, preheat oven to 350.  Line baking sheets with silicone liners or parchment paper.

2  Whisk together flour, baking soda and salt.

3  Beat butter, oil and sugar until well combined.  Mix in egg, vanilla and maple extract.

4  Add flour mixture 1 cup at a time until well combined.

5  Roll dough into 2 tablespoons sized balls or use a cookie scoop to make the balls and place on baking sheets, leaving room for spreading.  Lightly flatten balls with bottom of a cup dipped in sugar.

6  Bake 8 – 10 minutes, just until edges are set.  Remove from oven and let cool on sheets for 15 minutes before removing to cooling racks to cool completely.

7  For the frosting, whisk all frosting ingredients together until smooth.  Spoon and spread frosting onto each cookie and let sit until frosting is set.

recipe from Dixie Crystals

Easy Maple Cranberry Sauce


Easy Maple Cranberry Sauce

I tried out this new cranberry sauce recipe this year and it was really good, a nice mix of tart and sweet.

1 orange

12 oz fresh or frozen cranberries

1 cup real maple syrup

1 tablespoon packed brown sugar

Optional Variations

Cinnamon Apple – 2 Granny Smith apples, diced (about 2 cups) and 1/4 teaspoon cinnamon

Jalapeno – 1 jalapeno, seeded and finely chopped

Pomegranate – 1/2 cup pomegranate seeds

1  Zest and juice orange to make 1 tablespoon zest and 1/3 cup juice.

2  Put cranberries, zest, juice, maple syrup, and brown sugar plus variation ingredients if using into a small saucepan and stir to combine.

3  Bring to a simmer over medium heat for 10 – 15 minutes or until berries burst and sauce starts to thicken.

4  Remove from heat, cool completely then refrigerate until ready to serve.

recipe from Pampered Chef

Salted Caramel Sugar Cookie Cups


Salted Caramel Sugar Cookie Cups

Needed some treats for a couple of events so tinkered around in the kitchen and came up with these which are easy and delicious.

1 pouch sugar cookie mix plus ingredients called for on package

1 bag caramels, unwrapped

1/3 – 1/2 cup evaporated milk

chocolate candy melts for drizzling

sea salt for sprinkling

1  Preheat oven to 325 for dark pans, 350 for regular pans.  Spray wells of mini muffin pans with cooking spray for baking (the kind with flour).

2  Prepare cookie mix according to package directions.  Roll dough into 1 tablespoon size balls or use a mini scoop and place balls/scoops in pan.

3  Bake for 10 minutes or just until edges are starting to brown.  Remove from oven and immediately press down centers of cookies with mini tart shaper or back of a spoon.  Let sit in pan 10 – 15 minutes before removing.

4  Melt caramels and evaporated milk over medium heat until smooth.  Scoop or spoon mixture into center of each cookie cup.  Allow to cool.

5  Melt a handful of candy melts in the microwave according to package directions until smooth.  Spoon melted candy melts into a ziploc bag, snip off corner and drizzle over caramel filled cups then sprinkle with sea salt.

Chocolate Glaze and Classic Vanilla Glaze


Chocolate Glaze

I’ve been working on a tv show so haven’t had much time for blogging or baking but I did put together a cake bar for a friend’s wedding luncheon.  I made a bunch of individual vanilla cakes and a bunch of individual chocolate cakes and then had a bunch of toppings to choose from such as homemade whipped cream, strawberries, raspberries, chocolate chips, heath bits and this chocolate glaze and also a vanilla one, seemed like everyone had fun putting together exactly the dessert that they wanted.

Chocolate Glaze

2 tablespoons butter, melted

3 tablespoons cocoa

1 cup powdered sugar

3 tablespoons warm water

1/2 teaspoon vanilla

Combine all ingredients until well mixed and smooth.  Add more water for thinner glaze or more sugar for thicker glaze.

recipe from Food.com


Classic Vanilla Glaze

Classic Vanilla Glaze

2 cups powdered sugar

1/3 cup butter, melted

1 1/2 teaspoons vanilla

2 – 4 tablespoons hot water

Combine all ingredients until well mixed and smooth.  Add more water for thinner glaze or more sugar for thicker glaze.

recipe from Betty Crocker

Slow Cooker Spring Rice Pilaf


Slow Cooker Spring Rice Pilaf

My friend Alisha and I are still attempting to get our catering business off the ground but it’s been a slow go since I’ve been working on a tv series but we did manage to squeeze in a little gig catering a ring ceremony luncheon for a dear friend of mine and this is one of the items that we served and it was delicious and so easy and the rice was the perfect texture!

3 tablespoons butter

2 cups uncooked regular long grain rice

1/3 cup chopped onion

1/2 teaspoon salt

3 1/2 cups chicken broth

1/2 cup water

1 cup julienne strips carrots

1/2 cup frozen sweet peas, thawed

1/2 cup chopped red bell pepper

1/3 cup toasted slivered almonds

1  In a 12″ skillet, melt butter over medium high heat.  Add rice, onion and salt and cook 8 – 10 minutes, stirring frequently, until rice is light golden brown.  Stir in broth and water.  Heat to boiling then remove from heat.

2  Spray inside of 3 – 4 quart slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice in under liquid and not sticking to sides of cooker.

3  Cover and cook on low for 2 – 2 1/2 hours.

4  Stir in peas and bell pepper, increase heat to high, cover and cook 15 – 20 minutes until hot.  Sprinkle with almonds.  (Rice will hold on low up to 2 hours, stir occasionally.)

recipe from Betty Crocker