Turkey and Bean Chili

Turkey and Bean Chili


2 Tablespoons butter
½ onion finely chopped (or 1 T. dry onion)
2 cloves garlic, minced
¼ c. flour (I omit the flour if I am using the crockpot)
1 (32-ounce) chicken broth
1 (10-ounce) can diced tomatoes with green chilies
2 (15.5-ounce) cans Northern Beans (white beans)
3 c. chopped cooked turkey
1 T. chili powder (or less)
1 T. ground cumin (use as you like)
1 teaspoon chopped rosemary

-In a Dutch oven, (or big soup pot) melt butter over medium heat.

-Add onion and garlic and cook for 5 minutes, stirring.

-Add flour to onion mixture and stir constantly for 2 minutes.

-Add chicken broth, beans and tomatoes.

-Cook for 2 minutes then stir in turkey and spices, simmer for 15 minutes.

(Now if I am going to use a crock pot I just put it all in the crock and turn it on high for 5 hours or low for 8 hours) I usually add more chicken broth, which makes it more like soup.

Finnish Bread

I really enjoy the great rewards of baking bread!! Plus there are no preservatives in it. I usually use my bread maker to make the dough (not to bake it), but if the recipe calls for more than 4 1/2 cups of flour, the bread maker doesn't handle much more than that. It might work but you will soon wear out your machine.
Also when cutting fresh bread I always use an electric knife so as not to squish the fresh warm bread. It makes it come out so much nicer.

Finnish Bread

1 Tablespoon yeast

2 cups warm water (110 to 115 degrees)

1 cup whole wheat flour

¼ cup butter soft (divided)

1 Tablespoon brown sugar

2 teaspoons salt

4 ½ to 5 cups white flour

Dissolve yeast in water, then add whole wheat flour, 2 T butter, brown sugar, salt and 2 cups of white flour. Beat until smooth. Add remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
Punch the dough down and shape into two 6-inch rounds. Place on a greased baking sheet and cut slashes in top with a knife. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 375 for 40 minutes, or until golden brown. If the top starts to get to brown, turn the temperature down.

** I used my Kitchen Aid with the dough hook to mix the dough and knead it.

Crescent Rolls

I needed a bread to go with my Herb Chicken and this came to mind. Another very easy recipe which starts in the bread maker and then using the oven to bake. Some day I would like to fill these with raspberry preserves....sounds so good!!!



Crescent Rolls

¾ c. plus 2 Tablespoons warm milk (70 to 80) degrees
¼ c. water (70 to 80) degrees
4 Tablespoons butter cut into pieces
1 egg, beat slightly with fork
2 Tablespoons white sugar
1 teaspoon salt
4 c. bread flour
1 Tablespoon yeast


2 Tablespoons melted butter

Put the 8 ingredients listed in order into your bread machine.
Set to dough cycle.

When cycle is complete, turn out dough onto a floured surface;
Punch down and divide into, two equal parts. Roll into two 10 inch circles. Melt remaining butter and brush onto both rounds.

Cut each circle into 8 triangles; totaling 16. Roll up wedges from the wide end and place seem side down on GREASED baking sheet; keep them 2-inches apart. Curve ends around to form crescents.

Cover and let rise for 1 hour or until doubled.
Preheat oven to 375.

Bake for 12-15 minutes or until done. Place on racks to cool.

****My baking sheets are large so I can only bake one at a time.

Easy Santa Fe Chili

1 lb. cooked hamburger meat

1 med. chopped onion

1 can pinto beans (drained )

1 can black beans (drained )

1 can kidney beans (drained )

1 can corn (optional)

1 can diced tomatoes with peppers

1 can stewed tomatoes

1 can tomato sauce

1 pkg. dry Ranch dressing mix

1 pkg. dry Taco seasoning mix

2 cups of water

Garish with;

Grated cheese

Sour cream

Green onions

Tortilla chips

Sauté onions in a Tablespoon of olive oil. Set aside. Cook hamburger meat until done, drain off grease.
Mix all 12 ingredients. Put in a large pot that has a lid ( like a dutch oven ).
Bring to a good boil, then turn down and simmer, put lid on and cook for 2 hours.
Occasionally lift lid and stir, making sure nothing is sticking to the bottom.

Garish and serve.

Italian Pasta Salad

OK, first of all let me say, when I bake I measure but when I cook I don't. So some of you may find this recipe frustrating. My suggestion would be to start with a small amount, write it down and then determine how much you think would be the right size for your family. I make this for many different things, so the size I make never stays the same. The longer is sits in the fridge, the better it gets!!!

Italian Pasta Salad

cooked spiral pasta

(multi-colored)

red pepper cubed small

green pepper cubed small

chopped green onions

red onion cut small

pepperoni sliced into strips

fresh Parmesan cheese

provolone cheese cubed

olives cut into thirds

Fat Free Italian Kraft Salad Dressing

Cook pasta, rinse with cold water, and toss lightly with olive oil. If you use the olive oil you can do this a day ahead and refrigerate. Do all of your cutting, this will take longer than you think. Put all ingredients together in large bowl. Refrigerate at least 3 hours before serving. Also put in a little more dressing before serving to keep it moist, pasta will soak up the dressing.