No Bean Turkey and Sweet Potato Chili

From Skinnytaste.com        YIELD: 5 servings

This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!

INGREDIENTS

·         20 oz 93% lean ground turkey

·         kosher salt, to taste

·         1/2 cup onion, chopped

·         3 cloves garlic, crushed

·         10 oz can Rotel mild tomatoes with green chilies

·         8 oz can tomato sauce

·         3/4 cup water

·         1/2 tsp cumin, or to taste

·         1/4 tsp chili powder

·         1/4 tsp paprika

·         1 bay leaf

·         1 medium sweet potato, peeled and diced into 1/2-inch cubes

·         fresh cilantro, for garnish

INSTRUCTIONS

STOVE TOP:

 In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.

5.    Add 1/4 cup more water if needed. Remove bay leaf and serve.

INSTANT POT:

 Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.

5.    Remove bay leaf and serve.

For WFPB omit turkey add black beans

Death by Pumpkin Cake

Niki Sepulveda

1 stick melted butter
1 yellow cake mix
1/2 cup pecans, chopped
2 (15 oz) cans pumpkin (aprox 3.5 cups)
4 eggs
1 can evaporated milk
1 1/2 cup sugar
1/4 tsp cloves
1 tsp cinnamon
1 tsp salt

In small bowl mix melted butter, yellow cake mix and pecans; set aside.  In a larger bowl, combine pumpkin, eggs, evaporated milk, sugar, cloves, cinnamon and salt.  Stir until smooth.  Pat half of cake mixture in a bottom of a lightly greased 9 x 13 pan.  Pour in pumpkin mixture.  Sprinkle half of remaining cake mixture on top and swirl in with knife.  Bake at 350 degrees for 1 hour or until knife comes out clean.  Serve warm with fresh whipped cream on top.

Note:  This cake is best if made the day before and then slightly warmed before serving.

White Wonders (Sour Cream Sugar Cookies)

Kathleen Linebaugh Bradley

Cookies:

1 1/2 cups sugar
1 egg
1 cup butter
2 tsp vanilla
1 cup sour cream
1 tsp baking soda
1/2 tsp salt
4 1/2 cups flour

Preheat oven to 435 degrees.  Cream sugar, butter and eggs until smooth.  Add vanilla and sour cream and mix well.  Then add all of the dry ingredients slowly until it forms a smooth firm dough.  If rolling out and cutting into shapes, dough works best when refrigerated prior to rolling.  Cookies can also be spooned out onto cookie sheet and baked like that.  Bake for 5-7 minutes.  DO NOT OVERCOOK.

Frosting:

1 (8 oz) pkg. cream cheese
1 stick butter or margarine
4-5 cups powdered sugar
1 tsp vanilla
food coloring if desired.

Blend all ingredients until smooth and firm enough to frost cookies.

Note:  These cookies were famous at Alta High School back in the day.  They were named white wonders because they were always simply cut out round and frosted with plain white frosting.  Everyone thought they were wonderful!  Hence the name!  Hope you enjoy!

Orange Rolls

Kathleen Linebaugh Bradley

1 c. shortening (butter Crisco)
3/4 c. sugar
1 T. salt
1 c. boiling water
2 T. yeast dissolved in 1/2 c. warm water
4 eggs
1 c. ice water
7 1/2 - 8 c. good grade flour

Cream together shortening, sugar and salt.  Stir in BOILING water until smooth.  Add dissolved yeast.  Alternate adding flour, eggs and ice water.  Place dough in fridge overnight.  Roll dough into 18 x 24 rectangular shape.  Put butter or margarine on 2/3 dough.  Fold 1/3 unbuttered dough over  buttered dough.  Bring last 3rd over and turn dough around and roll out again.  Fold in fourths.  Fold out side edges to center.  Put water lightly on 1/2 of the dough.  Fold in half.  Cut into four slices. Cut each strip into 12 pieces.. Place in muffin tin with cut layer up.  Let raise for about 3 hours.  Bake at  400 for 10 minutes.

Orange Glaze:

2 c. powdered sugar
2 T. grated orange rind
2 T. orange juice

Blend ingredients  together and place on rolls when hot.

Butter Cake

Niki Sepulveda

Crust:
1 stick butter
1 pkg Butter Yellow Cake Mix
2 eggs

Mix and press in bottom of 9 x 13 pan.

Topping:  
8 oz. cream cheese
3 c. powdered sugar
2 eggs
1 tsp vanilla

Mix together and pour on top of crust.  Bake at 300 degrees for 60 minutes.

This cake needs to be served cold.  If you try and cut it while hot is gooey and hard to get out.

Almond Cake

Kathy Linebaugh Bradley

3/4 c. sugar
3/4 c. flour
1/2 c. margarine melted
1 tsp. almond extract
2 eggs
almonds

Mix on high 3 minutes.  Pour into pie pan.  Sprinkle with almonds.  Bake at 350 degrees for 25 minutes.

This recipe is fast, easy and tastes great.
 

Basic French Macarons

NOTES

The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red gel food coloring for a red velvet macaron, or a 1/4 teaspoon rose extract and pink gel food coloring for rose. Always add the dry flavorings to the almond meal/powdered sugar mixture and the extracts/gel color to the meringue.

INGREDIENTS

1. 2/3 cup almond meal or ground almonds
   1 1/2 cups powdered sugar
   3 large egg whites, room temperature and preferably aged up to 3 days
   5 tablespoons granulated sugar
   

DIRECTIONS

1. Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
2. If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
3. Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters.  Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
4. Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
5. When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, "punch" down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won't rise as they should, and you could end up with oil stains on the surface.
6. Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
7. Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
8. Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
9. When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.

     Frosting:
     8 oz. fresh raspberries
     1/2 cup butter (room temperature)
     3 cups powdered sugar.
     Puree the raspberries, add butter mix well,
     Add sugar


    Adapted from: Popsugar.com