Gail's Turkey Chili

This is my Mother-In-Law's chili recipe, it makes a very hearty chili. It has a lot of flavor and feeds a lot of people. She always makes this chili when we have a hot dog roast down by the river they live on. It's even good on hot dogs (Koegel's with skin are the family tradition). -Sarah

3-4 pounds ground turkey
chopped onion
4 celery ribs, chopped
2, 28oz. cans diced tomatoes
1 small can tomato paste
16 oz tomato sauce
2 cans chili beans
1 package chili mix
1 t. sugar
2 t. salt
-additional seasonings to taste. I add more chili powder, smoked chili powder, garlic powder, onion powder and seasoned salt.

Cook and drain the meat, onions and celery. Add remaining ingredients and simmer on stove.

This is a very basic chili recipe. You can add more beans or more liquid. It's very thick made this way. 

Zucchini Bake

This is a simple way to prepare zucchini, it has a good flavor, and is a great way to use up zucchini during the summer abundance. -Sarah

2 cups sliced zucchini
1 1/2 cups sliced mushrooms
1/4 cup sliced onion
1/2 cup shredded asiago or cheddar cheese
1/2 t. basil
salt and pepper

Layer in order in a 7 x 11 casserole dish. Cover and bake at 350 degrees 20 minutes. Uncover and bake another 10 minutes.

Parmesan Roasted Asparagus

I love asparagus when it's fixed this way, my kids love asparagus any way it's fixed. I personally use Asiago cheese, I prefer the flavor to Parmesan. -Sarah

2 1/2 pounds asparagus (about 30 large)
2 T. olive oil
1/2 t. kosher salt
1/4 t. pepper
1/2 cup freshly grated Parmesan or Asiago cheese

• Preheat oven to 400 degrees.
• If stalks are thick, peel bottom half with a vegetable peeler.
• Lay in a single layer on jelly roll pan and drizzle with olive oil. Sprinkle with salt and pepper.
• Roast for 15-20 minutes.
• Sprinkle with cheese, return to oven for another minute to melt cheese.

Horseradish Meatloaf

When I first tried this recipe I wasn't sure if the kids would like the horseradish flavor, we all instantly loved it and this meatloaf became our new favorite meatloaf recipe. -Sarah

2 pounds ground chuck
2 eggs, lightly beaten
1/2 cup dry breadcrumbs
1/2 cup ketchup
1 T. horseradish
2 t. Worcestershire sauce
2 t. salt

3 T. brown sugar
1/2 t. pepper
1/2 t dry mustard powder
1 clove garlic, minced
minced onion

sauce
1/2 cup ketchup
3 T. brown sugar
1 T. horseradish
2 t. brown mustard
1/2 t. mustard powder

Preheat oven to 375 degrees.

• Mix all and form into loaf shape and place in 9x13 pan.
• Mix sauce ingredients, spoon 1/2 over loaf.
• Bake loaf for 50 minutes.
• Spoon remaining sauce over loaf and bake 10 more minutes.

Mary's Corn and Broccoli

My Mom got this recipe from a good friend and it was as yummy then as it is now. The recipe is very forgiving, use what you have on hand. -Sarah

frozen broccoli
frozen corn
butter
basil
salt and pepper

Melt butter in pan, add frozen vegetables, heat through and add seasonings. So simple, but so good!

Yogurt Cream

This is a recipe that Kristin and I love, my husband and I LOVE this for a dessert. We've tried the yogurt cream with frozen bananas, but we usually use frozen blueberries. When you put the mixture in a food processor it becomes blueberry ice cream...this stuff is just AWESOME! -Sarah

1 1/2 cups plain yogurt
1 1/4 cup whipping cream
1/2 cup brown sugar

Whisk yogurt and cream, sprinkle with brown sugar. Let sit over night or until brown sugar is dissolved. Whisk until brown sugar is dissolved.
Serve over frozen fruit.

Texas Caviar

This is my favorite dip for tortilla chips. This stuff is soooo good. -Kristin

Combine the following:

1 can pinto beans, rinsed and drained
2 cans black eyed peas, rinsed and drained
1 can corn, drained
1 large green pepper, diced

1 large red or orange pepper, diced (opt.)
1 small onion, diced
1 c. celery, diced finely
1-3 T. jarred jalapeno pepper, finely diced
1 small jar pimentos

Set aside. Then combine the sauce ingredients in a saucepan and boil together until or sugar is dissolved.

3/4 c. vinegar
1/4 c. canola
3/4 c. sugar

1 t. salt
1/2 t. pepper

Pour sauce over the dip mixture; stir to coat and refrigerate at least a few hours or overnight. Drain to serve.