Turkey Pot Pie

Ingredients
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Servings Per Recipe: 8
Per Serving Calories: 483 Total Fat: 27.2g

source: allrecipes.com

I made this with the left-over turkey from Thanksgiving. We ate this after we went to the movies to see 2012. James mom and Walter joined us for the movie and dinner.

Apple-Cranberry Crisp

Ingredients
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

Directions
- Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
- In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
- In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
- Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

source: allrecipes.com

I made this for Thanksgiving. I usually make a apple crisp, but I firgured cranberries would be good in it and it was.

Chilli Dip

Ingredients

block of cream cheese
chili in the can
shredded cheddar cheese
chopped scallions (optionally)

sour cream (optionally)

In a shallow pan spread the cream cheese evenly, pour the chili over the cream cheese, cover the chili with shredded cheese and add chopped scallions on top. Bake 350 degrees until bubbly. Serve with tortilla chips and sour cream.

source - my brother's girlfriend Gina

I made this in a 9" by 12" pan and used 1 1/2 blocks of cream cheese, 25 oz. can of chili with beans and about half of the bag of shredded cheese. Use you judgements on the ingredients depending how much you are making. Enjoy really yummy!!!!!

I brought this dish to a friend's house. James and I went to watch a boxing fight (Pacquiano vs. Cotto)

Stuffed Cabbage

Ingridents

4 cups of water
12 large cabbage leaves
1lb ground turkey
half of onion
1/2 cup cooked rice
1/2 tsp. pepper
1/4 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
6-oz tomato paste
1 can of stewed tomato
3/4 water

1. Boil 4 cups water in deep pot. Soak cabbage leaves in hot water for about 5 minutes, or until soften. Remove, Drain and Cool.

2. In frying pan saute a half of onion in olive. Add ground turkey and cook until no longer pink. Add all the seasonings to the mixture.

3. Combine tomato paste and 3/4 cup of water until smooth.

4. Spoon some of the tomato sauce in the pan. Add the mixture in cabbage leaves and roll up tightly and place in the pan. Pour the rest of the tomato sauce over the rolls and add the stew tomatoes on top.

5. Bake 350 degrees in the oven until bubbly

source - Fix-It and Forget-It Cookbook

This recipe was suppose to be cooked in the crook pot, but I decided to bake it in the oven. If you were going to cook it in the crock pot you would follow the same directions, but do not cook the ground turkey meat or saute the onion. Cook it for 6-8 hours in the crock pot. Instead of ground turkey meat you can use ground beef or lamb. I like to use the ground turkey to make it healthier.

Easy Chicken & Cheese Enchiladas

Ingredients

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fa Free or Healthy Request)
1/2 c. sour cream
1 cup of Enchilada sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 c. shredded cheddar cheese
6 flour tortillas (6")
1 small tomato, chopped
1 green onion, sliced

Directions

1. stir soup, sour cream, enchilada sauce and chili powder in medium bowl

2. stir 1 cup of mixture into chicken and cheese

3. divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in a shallow baking dish. Pour remaining sauce mixture over filled tortillas.

4. bake at 350 degrees for 40 min or until hot and bubbling

source - I found this recipe while I was clipping my coupons.

Halloween Eye of Newt

Ingredients
12 eggs
2 drops green food coloring, or as needed
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 (6 ounce) can sliced black olives, drained
1 tablespoon prepared yellow mustard

Directions
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

source - allrecipes.com

I brought this dish to my friend's Halloween Party.

Ghosts in the Graveyard

Ingredients
15 OREO Chocolate Sandwich Cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Assorted decorations:
3 CAMEO Creme Sandwich Cookies - I couldn't find these, so I found a cookie that resemble a plot
decorating gel
5 candy pumpkins
10 pieces candy corn

Directions
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
Refrigerate at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

source - allrecipes.com

I brought this dish to my friend's Halloween Party.