Smokin' Skovilles Turkey Chili

Ingredients
2 T. olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 pound lean ground turkey
2 T. chili powder
1 T. paprika
1 T. ground cumin
2 t. dried oregano
1 t. black pepper
1 (1 oz) envelope instant hot chocolate mix
2 t. seasoned salt
1 T. Worcestershire sauce
2 cans diced tomatoes
1 can tomato sauce
1 can kidney beans, drained
1/2 c. chicken or turkey stock (original recipe calls for beer, so whatever substitute you prefer)
1/2 c. corn

Directions
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green pappers; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, tomatoes, tomato sauce and kidney beans. Stir in stock, partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. Mix in the corn and simmer 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

Note: The original recipe also calls for a habanero pepper and some hot pepper sauce but I thought it was plenty hot without those. It also called for 2 lbs of turkey but I only had one, so I used two cans of beans. Didn't miss the extra turkey. Also when I made this, I was out of tomato sauce so I took some tomatoes and blended them and just cooked the chili a little longer than the recipe said.

Thick and Chewy Chocolate Chip Cookies

(Dan was going to scan this recipe and send it to everyone, but I told him he was welcome to add it to the blog under my name. ~ Rachel)

These may be the best chocolate chip cookies ever, however, they do take a little TLC. A Diva Choco Chip Cookie if you will.

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips

1. Heat oven to 325 degrees.
2. Whisk flour, soda, and salt together in a medium bowl.
3. In standing mixer, beat the butter and sugars at medium speed until smooth.  Add the egg, egg yolk, and vanilla and mix until incorporated.  Add dry ingredients and mix on low speed until combined, then mix in the chocolate chips.
4. To shape, form into balls, then, grabbing each side of the ball, pull apart, leaving a rough, ragged, tortuous surface. Lay on cookie sheet jagged side up, as best you can, without disturbing the non-smoothened surface. Trust me.
5. Bake until cookies are light golden brown and the edges start to harden but the centers are still soft and puffy, 15 to 18 minutes.

Spicy Citrus Black Beans

Ingredients:
1 (28 oz.) can black beans
2 tbsp. olive oil
1 yellow onion, chopped
pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste)
½-1 cup reduced-sodium chicken or vegetable broth
1½ tsp. dried oregano
2 bay leaves
½ tsp. salt
3 cloves garlic, minced or pressed
1 tsp. pureed chipotles in adobo
1½ tsp. ground cumin
¼ cup freshly squeezed orange juice
Juice of 2 limes (added lime zest - optional)
1 tbsp. white wine vinegar
Chopped fresh cilantro, to taste, plus more for garnish

Directions:
Place the beans in a colander and rinse throughly. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5-7 minutes. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar. Once simmering, reduce to medium-low or low and let simmer, covered, 20-30 minutes, stirring occasionally. Remove from the heat, stir in chopped fresh cilantro to taste and serve.

Source: Annie's Eats
Note: I did not use the chipotle's when I made this, still a little gun shy when it comes to those. Also I used fresh oregano which was tasty.

Paula Deen's Cream Cheese Frosting

Ingredients:
1/2 c. butter, softened
8 oz. cream cheese, softened
3 c. confectioner's sugar
1 t. vanilla

Directions:
1- In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 t. vanilla.
2- Beat until the mixture is smooth and creamy.

Red Velvet Cupcakes

Ingredients:

2 sticks butter at room temp.
2 c. sugar
5 large eggs
2 1/2 c. flour
1/2 c. cocoa
1 t. baking powder
1/4 t. salt
1 t. baking soda
1 c. buttermilk
1 t. vanilla
1 t. red food coloring

Directions:
1- Cream together butter and sugar until light and fluffy.
2- Add eggs one at a time.
3- Combine flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add 1/4 of dry ingredients to creamed mixture then 1/4 of buttermilk alternating until mixed well.
4- Mix in vanilla and food coloring.
5- Fill lined cupcake pans 1/2 full of red velvet batter.
6- Bake in preheated 350 degree oven for approx. 20 minutes or until toothpick inserted in the center comes out clean.
7- Cool cupcakes in pans for 5 to 10 min. the remove from pans. Cool completely on wire racks before frosting.

French Bread

This is a super easy french bread recipe. It comes out very moist with a crispy crust.

Ingredients

3 cups bread flour
1 Tbsp yeast
1 tsp salt
1 cup warm water
1 egg white
1 Tbsp cold water

Direction

In mixing bowl, combine 1 cup flour and yeast. Stir in 1 cup warm water. Let stand 5 minutes until yeast is activated. Add salt and 1 additional cup flour. Mix until dough is formd. Add additional flour if necessary.

Turn dough onto floured surface. Knead 10 minutes. Brush dough with oil and place in bowl. Cover and let dough rise until doubled in size.

Punch dough down and turn onto floured surface. Cover and let rest for 10 moinutes. Roll dough into large rectangle. Roll up, starting from long side. Taper ends and seal edges with water.

Grease baking sheet. Place loaf, seam side down, onto baking sheet. Lightly beat egg white with 1 Tbsp cold water and brush over dough loaf. Cover. Let rise until doubled in size.

Make several diagonal cuts about 1/2 inch deep across top of each loaf. Bake in preheated 375 degree oven for 20 minutes. Brush again with egg white. Loosely cover with foil (to prevent over browning). Bake 15-20 minutes longer Remove from baking sheet and cool on wire rack.

Curry Vegetables in Crock Pot

Erin made this and it was very yummy. She served it over rice. You can vary the vegetables to whatever you have on hand.
Ingredients
3 lbs (1½kg)	chopped fresh vegetables (see note below)
½ cup	frozen peas
1	clove garlic
13oz (400g)	diced canned tomatoes
1½ cup	vegetable stock
15oz (470g)	can chickpeas, drained and rinsed
2 tbsp	curry powder (this makes it medium - use more or less to your liking)
1 tsp	ground coriander (cilantro) seeds
1 cup	coconut milk
Method
1.	Put all the vegetables, tomato, garlic, and chickpeas into the crock pot.
2.	Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot.
3.	Give it a quick stir to combine.
4.	Cover and cook for 10-11 hours on Low.
Notes
Serves 4-6 For vegetables we used - 3 carrots ½ bell pepper (capsicum) 2 zucchini (courgette) 3 potatoes green beans