Taco Soup

Took my friend's recipe and ran with it. It is a lot like my chili, but has corn and taco seasoning

1 pound Ground Turkey
1 16 oz Can Corn
1 Can White Beans -I like Cannellini
1 Can Kidney Beans
1 large can Diced Tomato - like the Mexican flavored ones
1 pkg. taco seasoning

Cook turkey, add everything else, including the juices from each can. Simmer for 25 minutes. Serve with fresh avocado, sour cream and tortilla chips.

Turkey Chili

Such a quick easy recipe, tastes good and is a crowd pleaser.

1 lb ground turkey
2 cans White Cannelloni Bean
1 Can other Bean, can be white or Kidney
2 Cans of Diced Tomatoes- I like Ro-Telle or other chili spiced tomatoes
1 Pkg. Chili mix.

Cook Turkey, Add beans, including juices, tomatoes and seasoning. Simmer for about 25 minutes. This gives you time to cook your cornbread.

Top with sour cream, cheese, avocado, tomato, and cilantro.

Avacado Dip

Combine
1 cup avocado
1 TBS Lemon Juice
1 TBS Grated Onion
1 tsp salt
¼ tsp chili powder

Spread 1/3 cup mayo over the top and seal with lid. Chill before serving 4-6 hours or overnight. Serve with Fritos

Death By Chocolate

1-1/4 C. Butter, softened
2 Eggs
1 tsp. Vanilla
2 C. All-Purpose Flour
1 t. Baking Soda
1/2 tsp. Salt
3/4 C. Unsweetened Cocoa Powder
1-1/2 C. sugar
2/3 C. White ChocolateChips
2/3 C. Reeses Peanut Butter Chips

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add flour. Sugar, baking soda, salt and cocoa powder. Next add chips. Stir until well mixed. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a wire rack. Let cool completely before dipping.

Chocolate Dipping Mixture
2 C. semi-sweet chocolate chips
2-3 tsp shortening
Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Dip one side of each cookie in mixture; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

White Drizzle
1-1/2 C. white chocolate chips
1-1/2 tsp shortening

Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Quickly spoon into a ziplock bag with the corner snipped off. Drizzle over the cookies. Store between pieces of waxed paper in an airtight container.

Green Grape Salad

Green Grape Salad
4 pounds seedless green, or red grapes (or you can use 1/2 of each)
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container sour cream
1/3 cup white sugar
1 tsp. vanilla extract
4 ounces chopped pecans, or walnuts
2 level tablespoons brown sugar

Combine all ingrediant together and stir well. Keep refrigerated until it is time to serve.

Frog Eye Salad

This is a super yummy summer treat

Frog Eye Salad
1 box Acini de Pepe pasta (de Cecco brand)
1 can crushed pineapple (drain juice to use for sauce)
2 cans chunk pineapple (drain juice to use for sauce)
2 cans mandarin oranges drained
1 cup sugar
3 T flour
2 eggs beaten
1 tablespoon lemon juice
1-2 cups marshmallows
1 large container Cool Whip

Make sauce of 1 ¾ cups pineapple juice, 1 cup sugar,
2 eggs beaten, 3 Tablespoons flour.
Cook over medium heat, stirring constantly until thickens.
Add 1 tablespoon lemon juice. Cool.

Cook and rinse pasta; allow to cool.
Add sauce
Add pineapple, mandarin oranges and 1-2 cups marshmallows
Add Cool Whip

Garnish with sliced strawberries or raspberries

Eclair Cake

· 1-l lb. box Graham Crackers
· 2 sm. pkgs. Instant French Vanilla Pudding
· 3-1/2 cups milk
· 8 oz. Cool Whip Chocolate Frosting
Butter (use Pam spray) bottom of 9 x 13 baking dish. Line bottom with graham crackers. Mix pudding with milk, then beat at medium speed for 2 minutes. Blend in cool whip. Pour half of pudding mixture over cracker layer.
Layer with more crackers. Pour remaining pudding over, then cover with another layer of crackers.
Refrigerate for 2 hours, then frost with chocolate frosting. Refrigerate 24 hours before serving.