Best Ground Turkey Chili

Ingredients

1 tbsp. extra-virgin olive oil
1 onion, finely chopped
2 Chopped jalapenos
1 1/2 lb. ground turkey
Salt to taste
Freshly ground black pepper
2 cloves garlic, minced
1 small can tomato paste
1 28-oz. can chopped tomatoes
2 cups cooked black beans
1 1/2 c. low-sodium chicken broth
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano

Instructions

In a large skillet over medium high heat, heat oil. Add onion and peppers and cook until tender. Add ground turkey and cook, stirring occasionally, until the turkey is golden and cooked through. Season with salt and pepper then stir in garlic and tomato paste and cook until fragrant, about 4 minutes. Transfer this mixture to a crockpot.

To the crockpot, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until the chili has thickened. Check for seasoning and season with salt and pepper to taste.

Garnish with cheese and sour cream, if desired.

Homemade Coffee Creamers

Hazelnut Creamer

• 2 cups half and half 
• ¼ cup maple syrup
• 2 teaspoons hazelnut extract

In a quart jar, combine the half and half, maple syrup, and hazelnut extract and stir. Place the jar in the fridge to chill. Creamer will stay fresh for about 10 days

Pumpkin Spice Creamer

• 1/3 cup pumpkin puree
• 2 cups half and half
• 1/4 cup packed light brown sugar
• 1/4 cup maple syrup
• 1/2 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice 

1. Add the pumpkin puree to a medium saucepan. Then, add the half and half, brown sugar, maple syrup, cinnamon, and pumpkin pie spice. Whisk until well incorporated. Place over medium heat for 10 minutes, just until the liquid begins to bubble around the edges of the pan.
2. Remove from the heat. Cool at room temperature for 10 minutes.
3. Transfer to a sealed container. Store in the refrigerator for up to 7 days.
4. Shake or stir well before adding desired amount to coffee.

Cornbread Muffins

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
3 Tbls. Vegetable oil or shortening

Preheat oven to 450 degrees F.
Oil muffin pan generously (I use a dab of bacon grease in each muffin cup and heat the pan to sizzling in the pre-heated oven before pouring the batter into the cups.)
Combine dry ingredients in a bowl. Mix the egg and milk and add to the dry ingredients. Stir in vegetable oil.  Mix thoroughly.

Pour into the prepared muffin pan.

Bake 20 minutes or until golden brown.

Butternut Squash Soup

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Puree squash and onion in the pot with a blender stick. (electric works best) Stir and season with nutmeg, salt, and pepper. Serve.

Option: You can cut the seeded, unpeeled squash in half and lay insides down in an inch of water in a 9 x 13 baking dish. Bake at 350 for 1 hour.  Let cool. The squash is much easier to peel after it has baked!

Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

¾ cup water

3 ½ cups flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 ½ teaspoons cinnamon

2 ½ teaspoons nutmeg

In a large mixing bowl, combine sugar, oil, eggs, and pumpkin.  Sift dry ingredients together and add to sugar mixture, alternating with water.  Pour batter into a lightly greased bundt pan. Bake at 350° for 1 hour.