Three-Bean Turkey Chili
½ pound ground turkey
28 oz. Diced tomatoes, undrained
16 oz. Thick 'n chunky salsa
15 oz. Black beans, rinsed
15 oz. Kidney beans, rinsed
15 oz. Great northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin
7 oz. Shredded cheddar cheese
Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. Add to slow cooker with all remaining ingredients except cheese. Cover slow cooker and cook on high 3-4 hours or low 5-6 hours. Spoon into soup bowls and top with cheese.
Mile High Peanut Butter Pie
Mile High Peanut Butter Pie
35 vanilla wafers, finely crushed
¼ cup melted butter
One 3.9 ounce pkg chocolate instant pudding
2 cups cold milk, divided
4 ounces cream cheese, softened
One 3.4 oz pkg vanilla instant pudding
½ cup peanut butter, divided
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate
Preheat oven to 375. Mix wafer crumbs and butter until well blended. Press onto bottom and sides of 9” pie plate. Bake 10 minutes; cool. Beat chocolate pudding mix and one cup milk with whisk for 2 minutes. Spread on bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating with mixer until well blended. Add dry vanilla pudding mix; beat 2 minutes. Reserve 1 tablespoon peanut butter. Add remaining peanut butter to vanilla pudding mixture and beat until well blended. Stir in 1 cup thawed whipped topping. Spread over chocolate pudding layer. Spoon remaining whipped topping over center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut bowl on high 15 seconds until melted. In separate bowl melt semi-sweet chocolate. Drizzle both melted peanut butter and melted chocolate over pie
35 vanilla wafers, finely crushed
¼ cup melted butter
One 3.9 ounce pkg chocolate instant pudding
2 cups cold milk, divided
4 ounces cream cheese, softened
One 3.4 oz pkg vanilla instant pudding
½ cup peanut butter, divided
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate
Preheat oven to 375. Mix wafer crumbs and butter until well blended. Press onto bottom and sides of 9” pie plate. Bake 10 minutes; cool. Beat chocolate pudding mix and one cup milk with whisk for 2 minutes. Spread on bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating with mixer until well blended. Add dry vanilla pudding mix; beat 2 minutes. Reserve 1 tablespoon peanut butter. Add remaining peanut butter to vanilla pudding mixture and beat until well blended. Stir in 1 cup thawed whipped topping. Spread over chocolate pudding layer. Spoon remaining whipped topping over center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut bowl on high 15 seconds until melted. In separate bowl melt semi-sweet chocolate. Drizzle both melted peanut butter and melted chocolate over pie
Chocolate Peppermint Striped Delight
Chocolate Peppermint Striped Delight
45 vanilla wafers, finely crushed
½ cup melted butter
½ cup sugar, divided
8 ounce pkg cream cheese, softened
3 cups plus 2 tablespoons cold milk, divided
¼ cup finely crushed candy canes
12 ounces whipped topping, thawed & divided
Two 3.9 ounce pkg. Chocolate instant pudding
¼ cup coarsely crushed candy canes
Mix vanilla wafer crumbs, butter, and 2 tablespoons sugar. Press onto bottom of 9x13 dish and refrigerate until ready to use. Beat cream cheese, remaining sugar and 2 tablespoons milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1 ¼ cups thawed whipped topping and mix well. Spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.
45 vanilla wafers, finely crushed
½ cup melted butter
½ cup sugar, divided
8 ounce pkg cream cheese, softened
3 cups plus 2 tablespoons cold milk, divided
¼ cup finely crushed candy canes
12 ounces whipped topping, thawed & divided
Two 3.9 ounce pkg. Chocolate instant pudding
¼ cup coarsely crushed candy canes
Mix vanilla wafer crumbs, butter, and 2 tablespoons sugar. Press onto bottom of 9x13 dish and refrigerate until ready to use. Beat cream cheese, remaining sugar and 2 tablespoons milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1 ¼ cups thawed whipped topping and mix well. Spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.
Candy Cane Truffles
Candy Cane Truffles
8 oz. Chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder
½ cup crushed candy canes
Combine peppermint extract and cream in a microwave-safe cup and microwave for one minute. Add chocolate chips to the hot cream mixture. Whisk until smooth and well blended. Refrigerate at least four hours, until firm. Line a baking sheet with parchment or waxed paper. Using a teaspoon, drop small mounded spoonfuls of the mixture onto the sheet; place in freezer at least 45 minutes. Remove and quickly roll each spoonful into a ball. Place cocoa powder into a small dish and gently roll each ball into the powder until coated. Chill in freezer until firm. Repeat the coating process with crushed candy canes. Store truffles in an airtight container in the refrigerator. Before serving let stand at room temperature at least 10 minutes.
8 oz. Chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder
½ cup crushed candy canes
Combine peppermint extract and cream in a microwave-safe cup and microwave for one minute. Add chocolate chips to the hot cream mixture. Whisk until smooth and well blended. Refrigerate at least four hours, until firm. Line a baking sheet with parchment or waxed paper. Using a teaspoon, drop small mounded spoonfuls of the mixture onto the sheet; place in freezer at least 45 minutes. Remove and quickly roll each spoonful into a ball. Place cocoa powder into a small dish and gently roll each ball into the powder until coated. Chill in freezer until firm. Repeat the coating process with crushed candy canes. Store truffles in an airtight container in the refrigerator. Before serving let stand at room temperature at least 10 minutes.
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