Here are my recipes from this morning's show :)

TURKEY CHILI

PEAR SALAD

BACON & TOMATO CUPS

CHOCOLATE-RASPBERRY PARFAITS

TURKEY CHILI

2 lbs. ground turkey

1 bell pepper, chopped

1 onion, chopped

1 tablespoon flour

1 (28-ounce) can Rotel

1 (15-ounce) can tomato sauce

1 can French Onion soup

2 cans kidney beans (I get 1 can of dark and one can of light beans)

1 can chili beans

1 cup water

4 tablespoons chili powder

2 tablespoons cumin

2 tablespoons sugar

1 tablespoon brown sugar

1 tablespoon Sriracha

1 tablespoon each of salt, pepper, garlic powder and onion powder

½ teaspoon cinnamon

¼ t. cocoa powder

Brown turkey with the onion and bell pepper.    Stir in the flour until mixed well and add all of the remaining ingredients.  Simmer on low for at least an hour, but the longer it simmers on very low, the better it is!  You may want to taste it as you cook it to see if you desire more of any of the seasonings.  I serve my chili with grated sharp cheddar, jalapenos and sour cream J

Bacon & Tomato Cups

8-10 slices of bacon cooked and crumbled

1 medium tomato, chopped

½ bunch green onions, chopped

2/3 cup grated Swiss cheese

½ cup mayo

1 t. Italian seasoning

1 can flaky layer biscuits (you will not use all of the biscuit dough).

Preheat oven to 375.  Mix all ingredients except for biscuit dough.  Peel the biscuits in half and place each half into greased muffin pan.  Spoon about a tablespoon of mixture into each biscuit and bake 15-20 minutes.  This makes 12 large cups or you can cut biscuits in half and use mini-muffin tins and make 24.

PEAR SALAD

2 cans pears, drained well (I like to refrigerate the cans of pears)

Hellman’s mayo

Sharp cheddar cheese, shredded

Arugula or your favorite kind of lettuce

Place the clean lettuce on a plate and place 3 pears onto the lettuce.  Place a dollop of mayo in each pear half and sprinkle generously with the cheese.  This is a delicious, refreshing salad that goes so well with chili or anything spicy. J

CHOCOLATE-RASPBERRY PARFAITS

1 small box chocolate pudding

1- ½ cups chocolate milk

¼ teaspoon cinnamon (optional)

4 large pieces of angel food cake, cut into bite-size pieces

1 cup Cool Whip divided 4 ways

½ cup raspberries, rinsed and patted dry

Mix the first three ingredients together.  In 4 parfait glasses or drinking glasses, place a few tablespoons of pudding in the glass,  then a layer of cake pieces over the pudding, then Cool Whip on top of the pudding.  Add a few raspberries then repeat another layer and garnish with a raspberry on top.