[Butterfly13]

Mmm that dip and taco soup sound great!!! The cookies do as well. I will have to try all these!!

[Pack812]

OK, so easy, feeds a small crowd, or tons of leftovers.

Smallest bone-in turkey breast you can buy so that it fits into the largest crockpot you own.

Put chopped onion, celery and carrots on the bottom of the crockpot (you can buy these frozen and already chopped if you want.) Add minced garlic, then turkey breast and some water (you can also add a splash of white wine here, if you want). Cover and cook until done. (You don't even have to thaw the turkey breast if it's frozen, and if you start it in the morning, it'll be done in time for dinner, even if you start with frozen.) If the breast is too big and the lid won't fit on the crockpot, you can cover it with tightly wrapped foil instead.

If you want gravy, after you remove the breast, puree the ingredients (including liquids) left in the crockpot, and reutrn them to the crockpot. In a seperate bowl, mix flour and water until they're about the consistency of pancake batter and add a little bit at a time back to the mixture in the crockpot, stirring frequently, until the gravy is the consistency you like.

Turkey can be used for turkey dinner, or meat for turkey sandwiches and soups for other meals, and it has a ton less sodium and much better flavor than pre-packaged turkey.

[Pack812]

2 tablespoons extra-virgin olive oil
2 small yellow/white onions-chopped (you could use leeks too)
1 clove garlic, minced
2 medium potatos, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese (regular or reduced fat)
2 tablespoons chopped chives or scallions, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.
Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen , puree the soup. Sprinkle with a little chopped chives or scallion and serve!


I substitute broccoli for the artichokes, but you can also use other kinds of veggies in place of either of these. Nice, warm and quick dinner. ETA: If you need to make this strictly vegetarian, substitute veggie stock/broth for the chicken.

[Pack812]

This recipe is from Cooking Light, and it's super easy. Save on prep time by buying the frozen, pre-chopped vegetable mixture. If you have an immersion blender or food processer, those can also be used to puree the soup. Also, delicious with a little dollop of sour cream on the top.

• 1 tablespoon olive oil
• 1/2 cup diced celery
• 1/2 cup minced onion
• 1/4 cup diced green bell pepper
• 3 tablespoons chopped carrot
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable broth
• 1 cup water
• 3 (15-ounce) cans black beans, rinsed and drained
• Sliced green onions (optional)

Preparation

Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.

[LGB]

Yum Pack, those are all right up my alley!

[karens]

those look mouth watering! I am making potato soup tomorrow and its a fav- I use chive cream cheese in it and it is sooo good! I am dying to make all but next up will prob be the turkey or maybe the taco dip or maybe the cookies... ok I dont know

BTW - the Chilicious was AMAZING - DH was impressed and that is hard....

[thefox]

Albondigas Soup

14 1/2 oz. Del Monte stewed tomatos - Mexican recipe with jalapenos, garlic and cumin
10 oz. Rotel tomatos and green chiles - chunky
14 1/2 oz. Del Monte diced tomatoes with basil, garlic, and oregano
32 oz. beef broth
1 can (medium) of drained corn (or you can use fresh or frozen)
1 qt. of water
1/2 t. oregano
1/2 t. basil
1 t. salt
1/4 t. pepper
1/2 cup regular/long grain rice

Mix the first 10 ingredients above, bring to a boil and then simmer for an hour or so. Add meatballs (see below) and rice and simmer for another hour. The soup can then be transferred to a crock pot and kept warm for several hours. Tastes really great the next day!

Meatballs -

1 1/2 lb. hamburger + sausage (combination)
1 onion chopped (sauteed in olive oil)
1 egg, beaten
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/2 c. milk
1/4 t. basil
1/2 c. cornmeal

Mix all of the above ingredients with your hands. Roll into small balls and fry in skillet (with olive oil) until browned. Transfer to other mixture as stated above.

If you like, you can sprinkle a slight amount of grated cheese or sourcream on top when you transfer to the bowl. I like mine plain, but know you diva girls like to kick it up a notch!

[thefox]

Momritz's Honey Joes

1/4 of a large onion, chopped
2 stalks of celery, finely chopped
2-3 carrots, grated
2 T. canola oil (or olive oil, which is what we use)
1 lb. lean turkey breast, ground
1/2 c. tomato sauce (reserve remainder)
1/4 c. honey
1 T. cider vinegar
2 t. Worchestershire sauce
1 1/2 t. chili powder
season to taste with salt and pepper

In a large pan over medium heat, saute onion, celery and carrots in oil until tender. Add ground turkey, stirring constantly until brown and crumbly. Drain. Stir in remaining ingredients and simmer until thickened. Serve on whole wheat buns.

Nutrional info -
Fat - 4.4g
Carbs - 12.7g
Cals - 140.6
Protein - 13.6g!!!

This makes 8 servings

[thefox]

1 T. extra virgin olive oil
1 Jalapeno pepper, seeded and finely chopped
1/2 c. chopped onion
1 1/3 c. diced red and yellow bell peppers
6 t. chili powder
1 1/2 t. paprika
1/4 t. garlic powder
3/4 t. ground red pepper
1/3 c. SPLENDA (granular)
3 T. cider vinegar
1 can (28 oz.) crushed tomatoes
2 cans (15 oz. each) black beans, undrained
2 cans (15 oz. each) dark red kidney beans, undrained
1 can (15 oz.) cannellini or other beans, undrained
1 box (10 oz.) frozen corn kernels
Salt to taste

Heat olive oil in large stock pot. Saute jalapeno, onion and bell peppers over medium heat until onions are translucent, about 5-8 minutes.

Add remaining ingredients and season to taste with salt. Bring to a boil, cover and simmer on low for 20 minutes. Serve hot.*

I make corn muffins to serve along with this and a fresh, simple salad.

Makes 16 servings.

*NOTE - Make ahead for best flavor. For spicy chili, increase ground red pepper to 1 teaspoon and increase chili powder to 7 teaspoons.

If sweeter taste is preferred, increase Splenda to 2/3 c.

Nutritional Info -
Cals - 150
Fat - 2g
Carbs 27g
Protein - 8g

[thefox]

Persimmon Cookies

1 c. persimmon pulp
1 c. nuts
1 c. raisins
1 c. sugar
1/2 c. shortening (Crisco is best)
1 t. soda, dissolved in pulp
2 1/4 c. flour
1/2 t. cinammon
1/2 t. ground cloves
1/2 t. nutmeg
1 egg

Cream shortening and sugar. Add egg, soda and persimmon pulp. Add dry ingredients, nuts and raisins. Drop with teaspoon on greased cookie sheet. Bake for 10 minutes in 350-375 oven. Makes about 90 cookies.

YUM! YUM!!!!!!!

[thefox]

Please DO post some appetizer recipes.... !! I'm going to do my part. Giggle.

[thefox]

Tollhouse Toffee

Line a 15 1/2" x 10 1/2" cookie sheet with foil. Cover with a single layer of Keebler Club Crackers.

Melt two sticks of butter and 1/2 c. sugar and bring to a boil in a sauce pan on the stove. Pour this mixture over the crackers.

Bake in a 350 degree oven for 12-15 minutes. Turn off the oven.

Sprinkle 12 oz. of semi-sweet mini-chocolate chips over the crackers. Put in the oven for several minutes to melt.

Smooth melted chips to cover the crackers. A silicone spatula works well for this.

Sprinkle chopped nuts (I prefer pecans) over the chocolate and gently press down with a clean spatula.

Refrigerate until cold, then break into pieces.


I know this sounds strange, but I tell you - every single time I make it and take it somewhere, people are practically begging me, wanting to pay me to make it for them or bribing me to make it again!!!

Be prepared for people to act like paparazzi!!! Giggle.

[thefox]

Martha Washington Candy

1/4 lb. butter or margarine
1 can Eagle Brand milk
2 boxes powdered sugar
1 can Angel Flake coconut
1 qt. chopped nuts
1 T. vanilla

Mix all ingredients with hands, shape into balls with size of walnuts or smaller. Cover cookie sheet with foil and place balls on it a quarter inch apart. Place in freezer overnight or for a few hours to chill. Put a toothpick in each ball before placing in freezer.

Melt in double broiler:

1 large package chocolate chips and 1 stick of paraffin wax

Next Step:

Take balls from freezer and dip each one in chocolate mixture. Remove toothpicks and if desired, fill toothpick holes with chocolate mixture.

Make ahead of time and store in freezer.


This sounds like a strange combination - the chocolate and paraffin together, but they turn out beautifully, very glossy and SO yummy!!!

[Godiva4me]

Karen- Just had to let you know, and tell everyone, they must try your recipe! Easy, easy, easy and DELICIOUS! I of course had to just sample one when I was cutting them!

The hardest part is chopping up the candy bars! I can see this is going to be a favorite of mine!

Thanks so much for posting the recipe, and for everyone else.... easy is just as delicious as hard!

I'll be adding another recipe or two soon!

Keep the recipes coming ladies!

[FurBaby]

Okay ladies, this thread makes me hungry. I'll have to try some of these dishes.

Oh and Snickers are one of my favorite candy bars

Hey you guys should add pics.