Spicy Creole Chili

1 Tbsp. vegetable oil

1 lb. ground chicken

12 oz. andouille sausage, cut into 1/2-inch slices

2 tsp. chili powder, divided

2 cups chopped white onion

1½ cups chopped green bell pepper

1 Tbsp. finely chopped garlic

1 tsp. ground cumin

1 tsp. paprika

1 tsp. salt

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained, rinsed

1 (10 oz.) can Ro*Tel with Habaneros, undrained

Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.

Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Cook's Tips:

For extra heat, add a few dashes of hot sauce.

This recipe can be found here.

Turtle Cookies

2 cups minus 2 Tbsp. cake flour

1 2/3 cups bread flour

1¼ tsp. baking soda

1½ tsp. baking powder

1½ tsp. kosher salt

2½ sticks unsalted butter

1¼ cups light brown sugar

1 cup plus 2 Tbsp. sugar

2 large eggs

2 tsp. pure vanilla extract

2 cups dark chocolate chips

1 cup caramel bits

1 cup chopped pecans

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.

5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

6. When ready to bake, preheat oven to 350°. Line a baking sheet a nonstick baking mat. Set aside.

7. Scoop heaping tsp of dough onto baking sheet

8. Bake until golden brown but still soft, 11 - 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

9. Repeat with remaining dough.

This recipe can be found here.

Root Beer Pudding Cookies

3/4 cup butter softened

3/4 cup lt brown sugar

1/4 cup sugar

1 sm box vanilla pudding mix

2 eggs

1 tsp. root beer concentrate

2 1/4 cup flour

1 tsp. baking soda

1 cup white chocolate chips

In a mixing bowl, cream butter and sugars together.

Beat in instant vanilla pudding and mix well.

Add eggs and root beer concentrate and beat until well incorporated.

Add flour and baking soda. Beat until fully incorporated.

Stir in white chocolate chips.

Roll into 1″ balls and place on greased cookie sheet.

Bake at 350° for 8-10 minutes.

This recipe can be found here.

Pistachio Chocolate Chip Cookies

2¼ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup light brown sugar

½ cup sugar

1 small box pistachio pudding

2 eggs

1 tsp. vanilla

1 ½ cups chocolate chips

¾ cup chopped salted pistachios

Whisk flour, baking soda and salt together.  Set aside.

Preheat oven to 350°

In a large bowl, beat butter on med/high until smooth (approx. 1 minute).  Add sugars and beat about 2 minutes.  Add pudding mix, vanilla and eggs, beating on high until combined (2 minutes).  Scrape down the sides and beat again as needed to combine.

Mix in the dry ingredients on low speed until combined. Add chocolate chips and pistachios.  (Can refrigerate for 20 minutes.)

Using 1½ Tbsp. scoop, arrange 3 inches apart on sheet.  Bake 12 – 13 minutes or until lightly browned.

Remove from oven and allow to cook on baking sheet for 5 minutes before transferring to cooling rack. Store in an airtight container.


I don't remember where I found the recipe.  If someone can find the orignial recipe, please let me know!