Crepes with Chocolate Ice Cream and Raspberry Coulis

 

Ingredients: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

CREPES
2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour

RASPBERRY COULIS
1 cup frozen raspberries
3 tablespoons granulated sugar

Directions: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

1 to 2 containers (14 ounces each) Dark Chocolate or Vanilla Bean Ice Cream
FOR CRÊPES:
PLACE eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or small pitcher. Refrigerate crêpe batter for 1 hour to let the bubbles subside.
FOR RASPBERRY COULIS:
PLACE raspberries and sugar in small saucepan. Cook over medium heat for 5 to 7 minutes or until the raspberries are soft and release their juices. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sieve. Store coulis in the refrigerator in a covered container until ready to serve.
TO MAKE CRÊPES:
HEAT an 8-inch nonstick skillet or crêpe pan over medium heat and lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for about 1 minute or until light brown and the top begins to dry out. Flip and cook for an additional 30 seconds. Lay the crêpe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crêpe batter.
FOLD each crêpe in half; fold in half again. Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.

Turkey and White Bean Stew

 

Ingredients: (Turkey and White Bean Stew)

1 tablespoon olive oil
1 cup chopped onion
1/2 cup sliced celery
3 large cloves garlic, finely chopped
2 cans (15 ounces each) cannellini or other white beans, rinsed and drained,divided
1 1/2 cups water
2 tablespoons dry white wine (optional)
1 teaspoon Chicken Flavor Bouillon
2 cups shredded, cooked turkey
2/3 cup Evaporated Lowfat 2% Milk
1 tablespoon chopped parsley

Directions: (Turkey and White Bean Stew)

Heat oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.
Add half of beans to saucepan; mash with fork. Stir in remaining beans, water, wine and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey and evaporated milk. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.

Turkey Veggie Tetrazzini

 

Ingredients: (Turkey Veggie Tetrazzini)

8 oz. dry whole-wheat spaghetti
1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 fl. oz.) reduced sodium chicken broth
1 can (12 fl. oz.) Evaporated Low fat 2% Milk
3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
2 cups cooked, chopped turkey breast meat

Directions: (Turkey Veggie Tetrazzini)

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
Meanwhile, Heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
Bake for 20 to 25 minutes or until lightly browned. Serve immedia tely

Take-Two Turkey Tetrazzini

 

Ingredients:(Take-Two Turkey Tetrazzini)

8 oz. dry spaghetti
1 pkg. (16 oz.) frozen vegetable blend (peas, carrots, corn, beans)
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.)  Evaporated Milk
3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces

Instructions:(Take-Two Turkey Tetrazzini)

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
Meanwhile, Heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

Slow Cooker Smores Brownies

Ingredients: (Slow Cooker Smores Brownies)

1/3 cup(s) semisweet chocolate chips
10 tablespoon(s) butter
2 large eggs
1 teaspoon(s) vanilla extract
1 1/4 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
3/4 cup(s) all-purpose flour
16-18 individual graham crackers
2 cup(s) milk chocolate chips
2 cup(s) Marshmallow Fluff (more as desired), (more as desired)

Directions: (Slow Cooker Smores Brownies)

  1. Line a slow cooker with aluminum foil for easy removal of brownies once cooked.
  2. In a small saucepan over medium heat, or in a microwave, melt the chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat the eggs, vanilla, and sugar. Slowly add in the chocolate mixture until well combined. In a small bowl, sift together the cocoa, salt, and flour. Add the mixture to the rest of the batter. Do not overmix.
  4. Pour roughly half of the batter into the prepared slow cooker. Top with whole graham crackers, breaking and piecing together at the edges as needed to fully cover the brownie batter. Sprinkle chocolate chips on top of the graham crackers, then top with the remaining brownie batter.
  5. Put a lid on the slow cooker and cook on low for 1 1/2 hours. Check brownies after 1 1/2 hours. The tops will look undercooked but a tug on the foil will help determine doneness. If the brownies lift easily without buckling, remove from the slow cooker and allow to cool. If they buckle, allow to bake for 15 more minutes, checking again until ready to remove.
  6. Once cooled, top with Marshmallow Fluff and place under an oven broiler for 30-60 seconds, until the marshmallows are toasted. Watch closely as marshmallow can quickly burn. Remove from the oven, cut, serve, and enjoy.

Turkey Gravy

Ingredients:(Turkey Gravy)

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:(Turkey Gravy)

Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock; discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Turkey Sloppy Joes

Ingredients:(Turkey Sloppy Joes)

2 1/2 pounds ground turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped tomato

1 cup no-salt-added ketchup

7 tablespoons barbeque sauce

2 tablespoons prepared yellow mustard

1 tablespoon vinegar

1/2 teaspoon celery seed

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes, or to taste

8 hamburger bun, split and toasted

 

Method:(Turkey Sloppy Joes)

Heat a nonstick skillet over medium heat; cook and stir turkey, onion, bell pepper, and tomato until turkey is crumbly and no longer pink, about 5 minutes.

Stir in ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve turkey mixture on toasted hamburger buns.