1 cup Corn - frozen fresh, or canned (drained)
16 oz Salsa Verde
2 cups Turkey cooked (light and/or dark meat), skin removed and chopped
2 qt Chicken stock
1 T Cumin
Combine all ingredients into a slow cooker. Set on Low for 4-5 hours or High for 2-3 hours. Top and serve soup with optional garnishes.
Apple Snickerdoodle Bars
1/4 cup butter
1 c. light brown sugar, packed
1 egg
1 tsp. vanilla extract
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 Granny Smith apples
2 T. sugar
1 1/2 tsp. ground cinnamon
Bring the butter to room temperature. Peel and chop the apples.
Preheat the oven to 350° and line an 8x8 pan with a foil or parchment paper. Spray the foil or parchment paper with nonstick spray.
In a mixer, beat the butter and brown sugar until light. Add the egg and vanilla and mix well. Combine the flour, salt, baking powder in a small bowl then add to the butter mixture and mix until just combined.
Add the chopped apples and stir until mixed into the batter.
Press into your prepared pan. Slightly damp hands work best for this. Mix the cinnamon and sugar together and sprinkle over the top.
Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
You can double this recipe and bake it in a 9” x 13” pan.
2 T. olive oil
1 large onion, chopped
1 large poblano pepper, seeded and chopped
4 c. chopped cauliflower florets
2 1/2 c. milk
2 c. water
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
3 T. flour
1 1/2 c. shredded extra-sharp white cheddar
Heat oil in a Dutch oven. Add onion and poblano and cook, stirring, until very soft. Add cauliflower, 2 c. milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce to a simmer, cover and cook until cauliflower is soft, about 8 minutes. Meanwhile, whisk flour with 1/2 c. milk. When the cauliflower is soft, remove the bay leaf and whisk in the flour mixture. Cook over medium-high heat, stirring, until thickened slightly. Remove from heat. Stir in the cheese. Serve.
2 T. olive oil
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1 tsp. dried thyme
6 garlic cloves chopped
2 lbs. smoked ham hocks
1 lb. dried Great Northern beans
7 c. low-sodium or no-salt chicken stock
1 tsp. freshly ground black pepper
Heat a skillet over medium-high heat. Add oil to the skillet. Add onion, celery, carrot and thyme. Cook for 10 minutes or until almost tender. Add garlic and cook for 3 minutes. Scrape onion mixture into a 6-quart slow cooker. Add ham hocks, beans and stock. Cover and cook on LOW for 8 hours.
Remove the ham hocks from the slow cooker; cool slightly. remove meat from bones; discard fat, skin and bones. Chop the meat and return it to the slow cooker. Add black pepper and cook for 10 minutes. Serve.
