Tasty Chinese Cole-Slaw

You've got to try this Chinese Cole-Slaw recipe! It takes less than 5 minutes to make and the ingredients are so cheap!

Step 1: In a large bowl, combine 1 bag slaw mix, 1/2 cup chopped green onions, 2 packs ramen noodles (uncooked and no seasoning), 1 small jar sunflower seeds. Set aside.

Step 2: In a small bowl, mix 3/4 cup extra virgin olive oil, 1/2 cup splenda, 1/2 cup distilled white vinegar, and 1/2 cup rice vinegar.

Step 3: Pour liquid over slaw mixture and toss until coated.

Step 4: Chill for at least one hour before serving.

TIP: Break up the ramen noodles in the package before opening. 

Enjoy!

Leftover Tex-Mex Turkey Casserole

Looking for a flavorful recipe that will help you tackle all your turkey leftovers? Try this Tex-Mex Turkey Casserole. It's 100% hubby and kiddo approved!

Ingredients: 6 tbsp. butter, 1 can of mushrooms, 3/4 tsp. salt, 3/4 tsp. black pepper, 4 tbsp. flour, 1 1/2 cups milk, 2 1/2 cups turkey/chicken broth, tortilla chips, 3 cups chopped turkey, 2 cups yellow onion, 1 cup green pepper, 8 oz. pepper jack cheese, 8 oz. cheddar cheese, 4 tsp. chili powder, 1 cup drained tomatoes, and 1 can of green chilies.

Step 1: Preheat oven to 350 degrees.

Step 2: Melt butter in sauce pan.

Step 3: Add mushrooms, salt, and black pepper. Cook until golden brown.

Step 4: Sprinkle flour in mushroom mixture and stir to blend. Cook for 1 minute. (There should be no liquid. If liquid is still present add more flour).

Step 5: Add milk and stir until thick.

Step 6: Add 1 1/2 cups of turkey/chicken broth. Cook for 10 minutes, uncovered. Remove from heat.

Step 7: In a 13 x 9 casserole dish, place crushed tortilla chips in the bottom until covered.

Step 8: Pour the remaining 1 cup of turkey/chicken broth over the tortilla chips.

Step 9: Scatter turkey on top.

Step 10: Spread chopped onions and chopped green pepper.

Step 11: Top with half of the pepper jack cheese and cheddar cheese.

Step 12: Sprinkle chili powder.

Step 13: Spoon mushroom mixture over casserole.

Step 14: Top with tomatoes and green chilies.

Step 15: Cover with remaining pepper jack and cheddar cheese.

Step 16: Bake uncovered for 40-45 minutes. Let cool for 10 minutes before serving.

Enjoy!

Black Bean Salsa

This seriously is such an easy recipe for a homemade black bean salsa. It's very flavorful with a little bit of heat!

Step 1: In a large bowl, mix 1 can of black beans (rinsed and drained), 1 can of white shoepeg corn (rinsed and drained), 1 can of fire-roasted texmex tomatoes, 1 can of diced tomatoes, 2 oz. of Italian dressing, 1 medium chopped onion, and 2 chopped jalapenos.

Step 2: Refrigerate for at least 2 hours. Serve with warm tortilla chips.

Enjoy!

Pumpkin Chocolate Chip Cookies

If you like pumpkin pie and chocolate, you'll absolutely love these Pumpkin Chocolate Chip Cookies. They are tasty right from the oven or my favorite... cold from the fridge. 

Step 1: Preheat oven to 350 degrees.  

Step 2: In a mixer, combine 1 cup canned pumpkin, 1 cup sugar, 1/2 cup vegetable oil, and 1 egg. Mix until combined. Set aside.

Step 3: In a large bowl, stir together 2 cups all-purpose flour, 2 tsp. baking power, 2 tsp. ground cinnamon, and 1/2 tsp. salt. Set aside.

Step 4: In a small bowl, dissolve 1 tsp. baking soda with 1 tsp. milk. Stir into the flour mixture.

Step 5: While mixer is on low, gradually add the flour mixture to the pumpkin mixture and mix well.

Step 6: Add 1 tbsp. vanilla extract and 2 cups semisweet chocolate chips. Mix well.

Step 7: Drop by spoonful on greased cookie sheet. Bake for approximately 10 minutes or until lightly brown and firm.

I recommend that you store these cookies in the fridge. I guarantee these will be a hit during your Thanksgiving meal.  Enjoy!

Spicy Sausage Balls

This spicy sausage ball recipe is one of my favorite recipes passed down from my Grandmother. It's perfect for breakfast or a comfort-food snack and super easy to make.

Step 1: Preheat oven to 350 degrees.

Step 2: In a large bowl, combine 3 cups bisquick, 1 lb. spicy/hot sausage, 8 oz. sharp cheddar cheese, and 1/3 cup water. Fold ingredients together, using your hands, until one large ball is formed.

Step 3: Shape into 1 inch balls. Place on a lightly greased baking sheet approximately 1 inch apart from each other.

Step 4: Place in a preheated oven for 20-25 minutes or until golden brown.

Step 5: Cool for 5 minutes and enjoy!

Mmm... Homemade Spicy Chili

This one's for the adventurous taste buds looking for some heat. Make this Homemade Spicy Chili recipe and I guarantee you'll have empty bowls and full tummies!

In a saute pan, cook 1 lb. ground beef, 1 cup onion, and 1 cup red bell pepper, drain excess fat. Transfer to a medium pot and combine with 1/4 cup water,  two 8 oz. cans of tomato sauce, one 15 oz. can of tomatoes (do not drain), one can dark kidney beans (drain and rinse), one large chopped jalapeno, 1 tbsp. red pepper flakes, 1/2 tsp. black pepper, and one package of hot chili seasoning. Stir and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes.

Serve with sour cream and shredded sharp cheddar cheese... enjoy!

Tomato Mozzarella Salad

  

Bring this delicious Tomato Mozzarella Salad to your dinner table for a quick and easy bite. This recipe is so simple!

Gently toss 5 chopped tomatoes, 2 Tbsp of fresh basil, and 1/4 cup finely chopped red onion. Add 8 ounces of fresh mozzarella, cut into cubes.

Chill in refrigerator for at least one hour. Before serving, toss salad with 2 ounces of balsamic vinaigrette.

Serve alone or with fresh focaccia bread. Enjoy!

Couscous and Garbanzo-Bean Tabbouleh

Looking for a unique side dish that will please all palettes? Try this Couscous and Garbanzo-Bean Tabbouleh recipe!

Bring 1 1/2 cups water to a boil, then pour 1 1/4 cups of couscous. Stir, cover, and remove from heat. Let stand 5 minutes, or until the liquid is absorbed.

In a large bowl, toss couscous with 1 cup drained and rinsed garbanzo beans, 1/2 cup chopped cilantro, 1 large seeded and chopped tomato, 3 chopped green onions, and salt and pepper to taste. In a small bowl, whisk the juice and zest of 1/2 lemon and 3 Tbsp olive oil; drizzle over couscous and toss. Chill in refrigerator for at least 2 hours... enjoy!