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Sep 202013

Creamy Jalapeno Turkey

As I was sitting down to my computer this morning, something outside caught my eye. As I stood back up, I told husband to grab the camera! Living out here in the boonies, you never know what you might see or what might be roaming around the yard and today was no exception. There were about 7 or 9 wild turkeys walking right next to the woods on the side of the house. We have seen wild turkeys along the side of the road many a time, but never any right in our own back yard and we were elated to say the least! Sneaking as quietly as possible out the back door to get a picture of them, they got a little spooked and started trotting into the woods. I told Kenny that we should have grabbed the gun instead of the camera, having our own wild turkey awaiting in the freezer for Thanksgiving, but then he asked me who was going to clean it and I agreed that the camera was the better option of the two! I wasn’t going to do a turkey recipe today, but those guys just seemed to change my mind…….This is a very easy recipe and ever so tasty!

turhies in the yard 003

Trying to be quiet..got a blurry picture!

Creamy Jalapeno Turkey
  • 1 can (10 oz) cream of celery or mushroom soup (I use celery)
  • 8 oz Velveeta cheese with jalapenos (if you can't find Velveeta w/ jalapenos, just add jarred jalapenos, chopped to taste)
  • 1 can (4 oz) sliced mushrooms, drained (again, I saute ⅓ cup of sliced celery and add in lieu of the shrooms)
  • 1 jar (2 oz) chopped pimento, drained
  • ¼ teas ground cumin
  • 2 teas parsley flakes
  • 2 cups diced cooked turkey
  1. Combine whichever soup you prefer with the cheese in a heavy saucepan and heat slowly over low heat to melt the cheese, stirring to mix.
  2. Add remaining ingredients and mix well.
  3. Cook over low heat until thoroughly heated.
  4. Can be served over cooked noodles or rice.


Oh, I forgot to mention, yesterday while I was straightening out my freezer, I had taken out some turkey I had frozen for lunch today, eerie coincidence or what?        Enjoy and if I don’t get back tomorrow, have a nice weekend!


Jun 252013

Corn And Carrot Salad

It’s almost time to celebrate Independence Day, one of the biggest BBQ holidays of the year and it’s time to start thinking about what will be on our menus for this great festivity. Our son-in-law wanted us to come up this year, but that kind of trip takes a little planning and if we were to go anywhere, I want to get away from the heat and they are running just about as hot in Indiana as we are here! Hopefully next year will be a little more convenient for us to go. Thought about this dish as corn is plentiful at this time of year and we just picked the few measly little ears that our garden had to offer. Corn just doesn’t like to grow for us here with this soil and plan on going a whole different route for our next garden. This recipe originally called for canned corn but I like to use fresh corn instead.

Just picked this morning!

Just picked this morning! One of them had three ears!


Corn And Carrot Salad
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tbsp horseradish mustard
  • 2 teas vinegar
  • 1 teas sugar
  • ¼ teas salt
  • ⅛ teas fresh ground pepper
  • ½ cup chopped sweet onion
  • 1 jar (2 oz) chopped pimento, drained
  • 1 can (16 oz) sweet whole corn, drained (I use about 1-1/2 cups of fresh cooked corn, cut off the cob)
  • 2 medium carrots grated medium
  1. Combine the sour cream with the next 6 ingredients in a large bowl and mix well.
  2. Add remaining ingredients and toss to coat.
  3. Refrigerate over night to meld flavors.


Can’t wait for next week………….enjoy!

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