Crock Pot Turkey Taco Soup

2 - pounds  ground turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can  kidney beans, drained ; rinsed
1 - 15 oz can  black beans, drained  rinsed
2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Tortilla chips, Sour cream, Grated cheese, avacadoes, cilantro


Brown the ground turkey  and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel , taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish withTortilla chips, Sour cream, Grated cheese, avacadoes, cilantro and any other toppings of your choice.

Chocolate Pecan Pie Oh My

Chocolate Pecan Pie

Yield: 8 servings

1/2 cup 60% Dark Chocolate Baking Chips

4 tablespoons  butter

3 eggs
1 cup light corn syrup
1/2 cup light brown sugar, packed
 1/4 cup sugar
1 teaspoon(s) vanilla extract

1/8 teaspoon(s) salt

1 1/2 cup(s) crushed pecans

1 (9-inch) unbaked piecrust, store-bought or homemade

Heat oven to 325F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into piecrust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.

Avalanche Bark

This is one of my most favorite things to get from the Rocky Mountain Chocolate Factory. This stuff is seriously like crack, sooooo good. If you like it a little bit more like a rice crispy treat add a bit more cereal to the mix, and less if you like more of a bark style treat.

Picture and Recipe adapted from cookiesandcups blog. Yum check it out.

Avalanche Bark
1 12 ounce bag white chocolate chips
1/4 cup peanut butter
2 1/2 cups rice crispy cereal
1 1/2 cups miniature marshmallows
1/2 cup mini chocolate chips (I used butterscotch)

Melt the peanut butter and the white chocolate chips in a double boiler or in the microwave checking and stirring every 30 seconds until melted. Add the cereal to the mix and allow to cool slightly before you add your marshmallows and chocolate chips so they don't melt into the bark. And of course, enjoy :)

Green Chile Sauce for Pork or Chicken Tamales

1 large chopped onion
4 cloves minced garlic
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (roasted and peeled if you are using fresh)
3 large tomatillos, husks removed
2  jalapeno peppers, roughly chopped
1 cup 3water OR 1 cup chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt (omit if using chicken broth)

Place tomatillos in boiling water and cook for about 10 minutes or until soft. Place all ingredients in a blender and process until smooth. If needed, add more water until desired consistency. Pour over cooked and shredded meat