Are you getting lots of ideas from the Friendsgiving Frenzy?
If you’re in panic mode about Christmas like I am, then check out the series of rag quilt dies from Accuquilt.
I have always loved the look of rag quilts, but I have never loved all the hand clipping of the seam allowances.
Accuquilt to the rescue!
The dies incude the edges already clipped–just run your fabric through the cutter, stitch shapes together, wash & you’re DONE!
I prefer to use the rag dies with woven flannel plaids. Woven fabrics are fully colored on both sides so the rag edges are colorful, not white. If you can’t find them locally, order here:
Am I the only one whose kids thing turkey & all the trimmings is “old people food”? It’s become a running joke in the family that we have to find ways to serve up traditional fare in ways that are more innovative to accommodate all the preferences. This soup recipe is a go-to for disguising leftover turkey into spicy deliciousness–you just might find your family requesting a turkey just so they can have the soup after!
Slow Cooker Queso Turkey Soup–Click here for a printable PDF: Friendsgiving recipe
Ingredients:
- 2 cups diced cooked, diced turkey
- 2 16 ounce jars of your favorite salsa (Note: the salsa will determine the spiciness of the soup—I use a “medium spicy” salsa to accommodate a variety of palettes.)
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 3 bell peppers, minced (purchase 1 each red, yellow, and green for a colorful presentation)
- 1 14 ounce bag of frozen corn
- 1 jalapeño pepper, minced (without ribs and seeds)
- 1 14 ounce can black beans, rinsed and drained
- 1 14 ounce can of Mexican seasoned pinto beans
- 8 ounces light cream cheese
- 6-8 ounces shredded Mexican cheese blend
- cilantro for topping
- tortilla chips
Instructions:
- Place the turkey, jar of salsa, water, cumin, chili powder and salt in the bowl of a slow cooker. Cook on low for 1 hour.
- While the turkey is simmering, preheat oven to 450. Place the peppers and corn on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned.
- Turn crock pot to high.
- Add the roasted peppers, roasted corn and jalapeño, beans, second jar of salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed.
- Let the soup simmer for another 15-30 minutes until everything is smooth and melted.
- Just before serving, stir in the shredded cheese.
- Serve with tortilla chips and chopped cilantro for garnish. Add a dollop of sour cream for your family that likes less spicy dishes.
