Spicy Ground Turkey Chili

Spicy Ground Turkey Chili

When beef prices got so high, we started switching our ground beef recipes to ground turkey. When my
doctor became amazed at my good cholesterol levels, we continued to use the ground turkey. This is a
simple one-pan chili that can be served alone, or over Frito's with cheese or my new favorite is over
ramen noodle soup noodles, drained, omitting the little spice package that comes with it. Again you can
add cheese on top or not.
If you ever accidental get your chili too hot for your taste, just add unsweetened chocolate and it will take
some of the heat away.



Ingredients:
2 Large Onions, chopped
Olive Oil for seasoning your pan for the onions
2 1-pound packages of frozen ground turkey
8 tsp Chili powder
2 tsp beef bouillon
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp ground Cayenne Pepper
1/2 tsp Tony Chachere's More Spice Seasoning ( Optional)
3 Cans Chili Beans ( you can use vegetarian beans if you would prefer, no flavor change)
1 Can Tomato Sauce

Coarsely chop your onions, pour olive oil in the bottom of your pot and start heating it. When its nice and
hot, add your chopped onions and let them cook until they are translucent, but not brown.
In a bowl, open your ground turkey, and add your spices to the center of the meat. Using the back of a
spoon work the spices into the meat. Add the meat to pot, at med-high when your onions are done. Brown
your meat. The browner the meat gets the more flavor, without going to the extent of burning.
Add your tomato sauce, and allow it to heat. Add your canned beans, one can at a time, again allowing
each one to heat, stirring occasionally.
Taste test to check your spices. My hubby would probably add 4 more Tbs. of Chili powder at this time if I
would let him. He adds it at the table to his own taste.
Adjust your spices, just don't add salt until serving. ( Salt is so very bad for you and I swear it's addictive.)
Let simmer for at least 1/2 hour - 1 hour.
This only gets better the next day, and freezes beautifully. I use the plastic freezer tubs, which is just right
for 2. They even travel with us in the cooler (frozen) so we can enjoy a home cooked meal while on the
road.

Pumpkin Bars

I know these remind everyone of autumn get together but I tend to use pumpkin all year-long. This is an old recipe off the raisin boxes. I remember when raisins were rock solid coming out of the box.
I have added my changes to the recipe on the side. I like more raisins, and like a thicker, cream cheesier frosting.

Ingredients:
2 cups all purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp cinnamon ( I always add 2 tsp, because its so good for you.)
1 tsp. nutmeg
1/2 tsp salt
1/2 tsp cloves
1 cup vegetable oil
1 16oz can (2 cups pumpkin) ( the last pumpkin I bought was only 15 oz. )
4 eggs
1/3 cup chopped nuts ( I omit these)
1/2 cups raisins ( I add 1 to 2 cups softened raisins)
Frosting:
2 cups powdered sugar ( I add 4 cups)
1/3 cups margarine or butter ( I add 1/2 cup)
1 (3 oz) pkg cream cheese softened ( I add an 8 oz pkg, so I can taste the cream cheese)
1 Tbs. Milk ( I add a little at a time until spreading consistency)
1 tsp vanilla

Heat oven to 350 degrees. Grease and flour 1 15x10x1 inch baking pan.

Put your raisins in a microwave safe bowl and cover with water. Heat for 3 minutes and let set in water until you are ready to add.

Combine all your ingredients in your mixing bowl, except for nuts and raisins., beat at low speed until your ingredients are moistened. Increase your speed to medium for 2 minutes.

Drain you raisins, well. On low speed add your nuts and raisins until just blended.

Pour into your greased & floured pan.

Bake at 350 degrees for 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Frosting: Combine your butter, cheese, milk and vanilla and beat until light. Add your powdered sugar, ( again I double mine). Beat on high until smooth and creamy.

Frost when cooled. Cut into bars. Store into refrigerator.
Yield is 48 bars.

If you are using a 9x13x2 inch pan, bake for 45 - 50 minutes.

Pink Worsted Seraphina Shawl

I needed something for the new grand baby's mother to curl up in when she breastfeeds during the night. She is always cold, so when we took up the rocking chair that everyone of our grandchildren has been rocked in, I realized she needed something for over her shoulders. I still need to block it before it gets sent off in the mail. I think I might try a pair of Luna's lovely slippers in pink to match.

3 Skeins of Hobby Lobby 4 Ply Worsted in #100 Pink

Size K Crochet Hook

Trying New Flavors of Cake Balls

I am addicted to making cake balls. I had graduations, birthdays and thought I will just make everyone different flavors. Then I got nervous, What if one turned out better than the others, so I made mixed pans. I took those throw away 9x13 inch aluminum cake pans with the lids, and filled one for each kid.
The flavors I mixed were:

Vanilla Cake Mix,( with 1/2 cup peanut butter added while mixing), Milk Chocolate Frosting and Chocolate Almond Bark

Party Rainbow Chip Cake Mix, Cream Cheese Rich & Creamy Frosting, and Vanilla Almond Bark

Lemon Cake Mix, Lemon Supreme Creamy Frosting, and Wiltons Yellow Candy Wafers

Chocolate Fudge Cake Mix, Milk Chocolate Frosting, and Chocolate Almond Bark

The Party Rainbow Cake Balls went first at the graduation.
You can find the recipe here

Blossom-Beaded Scrunchie

I am getting ready to make up some little girls purses for charity, and wanted a few things to tuck into them, so I thought I would design up a few scrunchies. This is the first.

Blossom-Beaded Scrunchie

Size G Hook

4 ply Worsted Weight Acrylic ( Use Your Scraps with this one)

Goody Elastic Ouchless Band

String 12 Pony beads onto your yarn.

Attach your yarn to a Goody Elastic Ouchless Band.

Rnd 1: ch1, 24 sc in your elastic ring. join.

Rnd 2: ch 5, slide a bead up again your last ch, ch 5 more Skip sc, sl st into next sc. * (ch 5, slide a bead up again your last ch, ch 5 more Skip sc, sl st into next sc) rep from *.

Rnd 3: Sl st into the first skipped sc on Rnd 2. ( stay to the front of your bead petals). 1 sc, 1 hdc, 1 dc, 1 hdc, 1 sc in same stitch. You are making a shell in the one sc. * (Sl st into the next skipped sc, make a shell ( 1 sc, 1 hdc, 1 dc, 1 hdc, 1 sc in this sc.) Rep from * until you have 12 petals. Join to first sc.

Weave in ends. Now make another for your favorite charity.