Green Turkey Chili



1 medium onion, chopped

2 turkey thighs – 1 lb each, skin removed

1 can (15.5 oz) white kidney beans

-(cannellini), rinsed

1 can (11 oz) corn, drained

1.5 cup medium green tomatillo salsa

1 can (4.5 oz) chopped green chiles

2 tsp minced garlic

1.5 tsp ground cumin

1/2 tsp salt

1/3 cup cilantro – chopped

Sour cream

Monterey Jack cheese – shredded

Serve with: sour cream, shredded Monterey Jack cheese, chopped




1. Put turkey thighs on top of onion in a 31?2-qt or larger slow-cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.


2. Cover and cook on low 8 to 10 hours until meat is tender.  Remove turkey to a cutting board. Cut bite-size; discard bones.


3. Return meat to cooker; stir in cilantro.

Mom’s Potato Salad Dressing


Cheryln’s Mom that is..   🙂


I’m not typically a fan of Miracle Whip or Mayonnaise, but for some reason I really like this stuff!!


3/4 Cup Miracle Whip

1/4 Cup vinegar

1/4 Cup Sugar

3 tablespoons mustard

salt and pepper

1/4 teaspoon paprika


You have to look at how much potatoe salad you have.

add enough miracle whip to be enough for the salad.

add between 1/4 and 1/2 cup of both sugar and vinegar to taste.

paprika is just for taste.. a couple of shakes

Orange Glazed Pork Tenderloins



8 slices lean pork tenderloin cutlets – 1/4 inch


2 teaspoons vegetable oil

Freshly ground black pepper, to taste

1/4 teaspoon garlic powder

2 tablespoons Worcestershire sauce

4 tablespoons orange juice concentrate

4 green onions, sliced



Heat oil in a heavy nonstick skillet. Brown pork on both sides;

sprinkle with pepper and garlic powder.


Continue cooking pork while combining Worcestershire sauce and orange juice concentrate.

Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed.


Serve with fresh orange slices if desired.


Yield: 4 servings.

No Bake Cookies


These are Randy’s favorite… at least they were when we were growing up! 😮










1 1/2 Cups Brown Sugar

1 Cup White Sugar

1/2 Cup Butter

1/2 Cup Milk

3 Cups Rolled oats

5 Tablespoons Cocoa

1 Cup Coconut

1 teaspoon Vanilla


Boil all sugar, butter, and milk for one minute.

Mix all other ingredients separately.

Pour hot mixture over the oat mixture.

Drop by teaspoon on waxed paper.

Honey Mustard Pretzels

I just made this tonight.  I love the sauce!

I would recommend less pretzels so the coating is a bit thicker.


Ready in: 1-2 hrs

Serves: 6 cups



3 tablespoons butter – melted

3 tablespoons prepared mustard

2 tablespoons honey

1/2 teaspoon Worcestershire sauce

1/8 teaspoon garlic powder

6 cups mini twists – sticks and or nugget pretzels




Heat oven to 250 degrees F. Spray 15 x 10 x 1-inch baking pan with no

stick cooking spray.

Combine butter, mustard, honey, Worcestershire sauce and garlic powder in medium bowl; mix well. Add pretzels; toss gently until well coated. Place pretzels into prepared pan.

Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in tightly covered container.



118 calories, 3 grams fat, 20 grams carbohydrates, 2 grams protein

per 1/2 cup. This recipe is low in fat.

Apple-Stuffed Pork Tenderloin

I’ve made this one a couple of times and it’s pretty tasty, plus it  looks good on the plate.  🙂



6 tablespoons reduced-sodium chicken broth – -divided

2 tablespoons raisins

1/2 cup chopped apple

1 celery rib – chopped

2 tablespoons chopped onion

1 garlic clove – minced

1-1/2 cups fat-free Caesar croutons

2 tablespoons sliced almonds, toasted

1/8 teaspoon pepper

1 pork tenderloin – (1 pound)



In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. In a nonstick skillet coated with cooking spray; saute the apple, celery, onion and garlic for 3-4 minutes or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.

Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap.

Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.

Place on a rack in a shallow baking pan coated with cooking spray.

Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

Yield: 3 servings.

Fresh Basil Pesto




2 cups fresh basil leaves, packed

3/8 cup freshly grated Parmesan-Reggiano or

-Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (if you use pine nuts – brown them first but be careful it doesn’t take much to brown them.)

3 medium sized garlic cloves – minced

* Salt and freshly ground black pepper to taste

* Special equipment needed: A food processor



Combine the basil in with the pine nuts, pulse a few times in a

food processor. (If you are using walnuts instead of pine nuts and

they are not already chopped, pulse them a few times first, before

adding the basil.) Add the garlic, pulse a few times more.


Slowly add the olive oil in a constant stream while the food

processor is on. Stop to scrape down the sides of the food processor

with a rubber spatula. Add the grated cheese and pulse again until

blended. Add a pinch of salt and freshly ground black pepper to taste.


Makes 1 cup.

Sticky Toffee Pudding with Toffee Sauce


I discovered this dessert when I was in Ireland.  Apparently it’s quite popular there!  As far as I’m concerned it’s a must have!

(don’t look at the calories)  Just say YUMMM!!! 🙂


Yield: 12  servings




1 1/2 cups pitted dates – chopped

1 1/2 cups water

1/2 cup butter

1 cup brown sugar

3 eggs

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

For Toffee Sauce:

1 cup whipping cream

1 cup brown sugar

1/2 cup butter



Combine the dates and water in a medium-sized saucepan. Bring to a

boil and simmer gently for 10 minutes, or until most of the liquid

had been absorbed by the dates or evaporated. Puree the dates in a

food processor, blender or stick mixer.


With an electric mixer, beat the butter with the brown sugar. Beat in

eggs, one at a time.


In a medium-sized bowl, mix flour with baking powder and baking soda.

Add to the wet batter and then stir in pureed dates.


Spoon the batter into a buttered 9″ x 13″ baking dish, lined with

parchment paper. Bake in a 350° over for 35 to 45 minutes or until

the top feels firm when gently pressed in the center.


While pudding is cooking, make the toffee sauce by combining cream

sugar and butter in a heavy-bottom saucepan. Bring to a boil then

cook, boiling and stirring for about 3 minutes. Let cool slightly.


When cake is done and cooled slightly, prick with a skewer to make

lots of tiny holes. Spoon half of the toffee sauce over the cake.


When ready to serve, top with remaining toffee sauce and whipped

cream. Can be served warm or at room temperature.


Makes 12 Servings.


Per serving Calories 505.7 Total Fat 24.4 g (Saturated Fat 14.7 g,

Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.6 g) Cholesterol

121.0 mg, Sodium 147.4 mg,Total Carbohydrate 69.6 g, Dietary Fiber

2.3 g, Sugars 14.1 g, Protein 5.4 g