Chili Cook-off winners

Cathy Wood's Chili:

Chili

1 lb. ground turkey
2 cans diced tomatoes w/sweet onions and roasted garlic
1/2 large onion chopped
2 cans chili beans
1 pkg. white chicken chili seasoning mix
1 pkg. reg. chili seasoning mix
1/2 can peaches diced
1 sm. can mushrooms
2 tsp. brown sugar

Brown the ground turkey in a little olive oil along with 1/2 of a large onion. (You can do this in a pot since you will just be adding all of the ingredients as you go.) Add the seasoning mixes and 1 cup of water and mix. Simmer for a few minutes. Add the tomatoes and chili beans. Stir and simmer a few more minutes. Add the peaches, mushrooms and brown sugar. Simmer on low stirring occasionally for 30 minutes. ENJOY!

This is a recipe from my MIL. She is a great cook and always has the most amazing recipes. She make it every fall and we just can't seem to get enough of it. That should explain my figure ;)! Hope everyone enjoys!



Angenette Imbler's Cornbread:

Buttermilk Cornbread

¼ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt

Preheat oven to 375. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well-blended and few lumps remain. Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.



Crystal Ellis's Dessert:

Pumpkin Pie Cake

1.
1 pkg. yellow cake mix (reserve 1 cup mix)
1/2 cup melted butter
1 egg

-mix and press into the bottom of a greased 9 x 13 pan

2. Filling:
3 cups prepared pumpkin filling
2 eggs
2/3 cup milk

-mix until smooth and pour over crust

3. Topping:
1 cup cake mix
1/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/4 cup soft butter

-combine with a pastry blender and sprinkle over the top

4. Bake at 350 for 45 minutes or until knife inserted in the center comes out clean

Whipped Cream:
1/2 pint whipping cream
1/3-1/2 cup sugar
1 tsp. vanilla

Whip cream with hand mixer and gradually add sugar. Towards end, add the vanilla. Beat until peaks form.



Cathy Wood's Dessert:

Pumpkin Roll

Crust:
3 Eggs 1 C Sugar
2/3 C Pumpkin 1 tsp Lemon juice
¾ C Flour 1 tsp Baking powder
2 tsp Cinnamon 1 tsp Ginger
½ tsp Nutmeg ½ tsp Salt

Powdered Sugar
1 C finely chopped Walnuts

Filling:
1 C Powdered Sugar 4 Tbls soft Butter
2- 3 oz pkgs. Cream Cheese ½ tsp Vanilla

Beat Smooth

DIRECTIONS:
Make crust first. Beat eggs at high speed for 5 minutes. Gradually add in 1 c Sugar. Stir in pumpkin & lemon juice. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin, using a spoon. Use a large cookie sheet with sides.. Grease, flour and line with wax paper. Make sure the paper goes up the sides. Pour the crust mixture onto the paper. Smooth out evenly and top with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar onto a large, clean hand towel. Grabbing hold of the wax paper, turn the baked pumpkin mixture onto the towel. Peel off the wax paper carefully. Roll the towel and crust from the long side. Cool in fridge for 3 hours. Unroll gently. Spread with filling and reroll & refrigerate. When ready to serve, slice the roll as you do cinnamon roll dough. Keep stored in wax paper in the fridge.



Aubrey Gibson's Dessert:

Pumpkin Cream Cheese Muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.


More winning recipes to come! (Be sure to check out Muranda Prestwich's White Chicken Chili Recipe, it was the 1st place chili!)