I like this soup because it’s very easy to make and big on flavor and will work well using either chicken or turkey… this soup is a meal in itself so all that is needed is a loaf of crustry bread to serve on the side

Yield about 2-1/2 quarts/10 cups

Ingredients:

1 (14 ounce) can diced tomatoes with juice (do not drain)

1 (15-ounce) can tomato sauce

2 cups water (can use half beef broth and water)

1 envelope chili seasoning mix

1 teaspoon crushed red chili flakes (or adjust to taste)

2 cups cooked chopped chicken or turkey (can use more)

1 (16 ounce) can red kidney beans, rinsed and drained

2 (15 ounce) can black beans, rinced and drained

1 (15 ounce) can whole kernel corn, drained

salt and fresh ground black pepper, to taste (I use seasoned salt)

1-1/2 cups Bisquick baking mix

1/2 cup yellow cornmeal

1-1/2 cups shredded cheddar cheese, divided

2/3 cup milk

Instructions:——————————————–

In a Dutch oven combine the first 6 ingredients together; bring to a simmer over medium-high heat.

Reduce heat to low and simmer 25-30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

After the 30 minutes cooking mix in both beans and corn; mix until heated through (about 10 minutes).

Meanwhile in a bowl combine the Bisquick mix with cornmeal and 1/2 cup shredded cheddar cheese;  gently mix in the milk.

Drop by heaping tablespoons into simmering soup.

Cover and cook about 12-15 minutes or until the dumplings are firm.

Uncover and sprinkle the top with 1 cup shredded cheese and allow to melt

Make this soup when you have some time to spend in the kitchen  it takes a while to make but the results are wonderful!…

The turkey carcass may be cooked a day ahead refrigerated please see instructions, make certain to leave all the leftover meat on the carcass you will remove it after cooking the broth and chop to use in the soup

Servings 4-quarts/16 cups (approx)

Ingredients:

1 leftover turkey carcass (from a 12-15 pound turkey, do not remove any excess meat on the turkey carcass)

1 cup butter, cubed (I would recommend not to reduce the amount of butter)

3 medium onions, chopped

2 large carrots, diced

1 to 2 large celery ribs, diced

4 large garlic cloves, minced (garlic lovers can use more I always do!)

1 cup all-purpose flour

1 tablespoon chicken bouillon powder

2 cups light cream (such as half and half)

1 cup uncooked white rice (rinsed over well with cold water)

seasoned salt and fresh ground black pepper to taste (or to taste, or can use white salt)

Instructions:—————————————-

Place the turkey carcass in a large pot, then cover with water filling at least 2-inches over the carcass; slowly bring to a boil.

Reduce heat then cover and simmer for about 1-1/2 hours (can simmer more if desired).

At this point you may cool the broth and refrigerate the pot until ready to continue with the recipe (do not remove the turkey carcass from the pot, it will add even more flavor to the broth if left in overnight — remove from fridge heat the pot of broth before continuing with the recipe)

Using long tongs carefully remove the carcass to a bowl and allow to sit until cool enough to handle.

Set aside about 3 quarts of the broth, a little more won’t hurt  (you may want to stain the broth

When the turkey is cool enough to handle remove all the meat then chop into bite size pieces.

In the same pot or use another pot or a Dutch (large enough to hold the soup)  heat butter over medium heat.

Add in onions, carrots and celery; cook stirring until tender (about 10-12 minutes).

Add in garlic; cook for 2 minutes.

Reduce heat to low then add in flour and chicken bouillon; cook stirring for 1 minute.

Gradually add in 1 quart (4 cups) broth; bring to a simmer stirring or whisking until smooth and thickened (about 2 minutes).

Add in the light cream, rice, remaining 2 quarts of turkey broth and the reserved chopped turkey meat; bring to a simmer over medium heat.

Reduce the heat to low; cover and simmer about 45 minutes, seasoning with salt and pepper about halfway through cooking time

You will also find this recipe on www.recipezazz.com

The original recipe called for layering all ingredients in the pan but I find that mixing all topping ingredients then pouring over the crust makes for a much better textured bar, these take very little time to put together  and make a great addition to any holiday baking tray, but beware they are extremely addictive you will find yourself eating more that one bar!

For a thicker bar bake in a 11 x 7-inch baking pan

Yield 36 bars

Ingredients:

1-1/2 cup graham cracker crumbs

1/2 teaspoon ground cinnamon (optional)

1/2 cup melted butter

1-1/2 cups white vanilla baking chips

1-1/2 cups dried cranberries

1 (14 ounce) can sweetened condensed milk

1 cup flaked coconut

1 cup chopped pecans

Instructions:——————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch naking pan.

In a bowl combine the graham cracker crumbs with cinnamon and melted butter; mix until well combined.

Gently spread the cracker crumbs into the bottom of the baking dish, packing down only very lightly (do not pack down firmly or the crust will be hard).

In a medium bowl combine all remaining ingredients; pour over the crust.

Bake for 25-28 minutes or until the edges are golden brown.

Cool then cut into bars.

Posted on www.recipezazz.com

Servings 6-8

Ingredients:

This makes a delicious side dish to serve at a holiday meal and may be doubled, when I make this for my family I most always  add in some minced fresh garlic and cayenne pepper if you are serving to guests I would recommend not to add it in as not everyone is a lover of garlic!

Servings 4

Ingredients:

5 medium onions, sliced

1/3 cup butter

pinch cayenne pepper (optional or adjust to taste)

2 large eggs

1 cup heavy 35% whipping cream

1/3 cup freshly grated Parmesan cheese (more to sprinkle on top)

seasoned salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

Instructions:————————————–

Grease a 2-quart baking dish.

Melt butter in a skillet over medium-high heat.

Add in sliced onion and cayenne pepper; saute the onions until transparent and softened (about 8 minutes, do not brown).

Transfer the onions to the baking dish.

In a bowl whisk eggs very well, then mixin whipping cream and 1/3 cup Parmesan cheese.

Season with seasoned salt and fresh ground black pepper; pour the mixture over the onions.

Bake in a preheated 425 degree F oven for 15-20 minutes.

An easy one bowl mix and bake recipe that’s big on flavor, I like lots of heat so I add in cayenne pepper..

You could make this into a meat dish by adding in 3/4 pound well browned ground beef or spicy bulk pork sausage meat, cooked with 1 medium chopped onion and 4 large minced garlic cloves then mixing in 1/2 package taco seasoning mix at the end of cooking

Servings 6

INGREDIENTS:

3/4 cup uncooked brown rice

1-1/2 cups water

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn kernels, drained (or Mexicorn drained)

1 (10-ounce) can diced tomatoes and green chilies

1-1/2 cups medium or spicy salsa

2 tablespoons taco seasoning mix (such as Old El Paso)

1 cup sour cream

1-1/2 teaspoons seasoned salt

fresh ground black pepper to taste

3 cups shredded cheddar cheese, divided

1 small red onion, chopped (about 1/2 cup)

1 (2-1/4 ounce) can sliced black olives, drained

INSTRUCTIONS:—————————————————–

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a medium saucepan bring the brown rice and water to a boil.

Reduce heat and simmer covered for about 35-40 minutes or until rice is tender.

In a large bowl combine the salsa with taco seasoning mix and sour cream until blended,

Add in beans, corn, tomatoes with chilies, 1-1/2 cups shredded cheddar cheese and cooked rice; mix to combine, then season with seasoned salt and pepper.

Transfer to casserole dish.

Sprinkle the top with chopped onion and olives.

Bake uncovered in preheated 350 degree F oven for 30 minutes.

Remove from oven the sprinkle 1-1/2 cups cheddar cheese over the top, then return to oven for 5-10 minutes more.

This also works well using mini meatballs instead of the bulk ground beef  just brown firstly in oil remove to a plate then saute the onions and garlic for 3 minutes, I like to also add in a minced jalapeno pepper for extra heat…

I strongly suggest to make this soup 1-3 days ahead or even more as the flavors will blend and intensify just reheat on top of the stove before serving, this soup also freezes very well so you may want to make a double batch and freeze for another meal… this soup is very filling so all that is needed is a crusty loaf of bread to serve on the side

Yield about 3 quarts

Ingredients:

1 pound ground beef

1 large onion, chopped

6 garlic cloves, minced (the more the better!)

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 package taco seasoning mix (such as Old El Paso, use regular or spicy I like the spicy!)

1 (28-ounce) can diced tomatoes, undrained

1 (16-ounce) package mixed frozen vegetables (use veggies of choice)

1 (16-ounce) can red kidney beans, undrained

1 (14-1/2 ounce) can beef broth

1 bay leaf

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese or shredded cheddar cheese

Instructions:————————————-

In a medium or large pot cook the ground beef with onion until no longer pink; drain fat.

Add in the garlic and chili flakes; continue to cook until the meat is browned (this may take about 15 minutes for the meat to brown).

Add in the taco seasoning mix; stir for 2 minutes.

Add in the diced tomatoes with juice, frozen veggies, beef broth and bay leaf; bring to a light simmer over medium heat stirring constantly, then season with salt and pepper to taste.

Reduce heat to low and simmer partially covered for about 45 minutes (can simmer longer if desired).

Ladle into bowls then sprinkle with Parmesan cheese or cheddar cheese.