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Kathy G’s Chili Recipe


Kathy G’s Turkey Chili

1 Tbs Olive Oil

2 Cloves Garlic

1 Lb. Ground Turkey

2 Tbs Chili Powder

One 28 oz. can diced tomatoes

One 15 oz. can black beans

1 medium bell pepper chopped

4 carrots, peeled and chopped or grated

1 tsp salt

1/2 tsp pepper


In large saucepan, heat oil, add garlic and onions.  Add ground turkey and cook until browned, about 5 minutes.  Stir in Chili Powder.  Add tomatoes then rinse can with 1/2 cup water and include along with black beans, salt, and pepper.

Optional:  For creamier chili add 1 Tbs flour to meat while browning.

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Very Vanilla Cake & Icing

Very Vanilla Cake & Buttercream Icing

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Party with a Helping Hand

Party w helping hand

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Tailgating Chili

Tailgating Chili

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More Tailgating Recipes

Chili & Nacho Dip

Mexican Layer Dip & Sliders

Mexican Layer Dip & Sliders

Mexican Pizza & Chili Bowls

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Edie with Colonel Paul and Dr Higgins

RX for Healthy Lifestyles #135

Colonel Paul brings his special recipe for a healthy meal of turkey and quinoa; Dr. Evelyn Higgins discusses smart eating.

Published on Apr 27, 2013

Hosted by Edie Hand and Dr. Daniel Potts.

In this week’s show, Edie cooks up something special in the kitchen with Colonel Paul! We’ve got a tremendous breakfast food that will get your day started right…Ground Turkey and Quinoa.  Dr. Evelyn Higgins checks in to talk about how these ingredients are heart smart and will impact your everyday living.

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Colonel Paul and Miss Edie’s Mexican Rice



Mexican Rice Recipe

jacket CajunCreole





Cooking Cajun and Creole with Miss Edie and The Colonel  is a unique new Louisiana style cookbook which examines the evolution, historical background, and culinary differences between the Cajun and Creole cuisines of South Louisiana.   Co-author’s Edie Hand and Colonel William G. Paul explain the basic techniques that one must master to prepare food in the Cajun/Creole manner as well as document the historical and ethnic influences that have evolved through the years and come together to create this World renown culinary style.  

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1-20 oz. Can Hot Chocolate Mix w/ marshmallows

1-32 oz. Bag Powdered Sugar

1-20 oz. Box Nonfat Dry Milk 

1-16 oz. Jar Coffee Mate (Plain)


Mix all ingredients together thoroughly in a large sealable bowl or tub. This batch makes multiple cups of hot chocolate. I give it away as gifts for the holidays and drink quite a lot myself during the cold weather season. If kept sealed this mix will stay fresh for at least a year, but it probably won’t last that long. To make 1 cup of hot chocolate mix 3 to 6 tablespoons of mix with hot water or milk. You’ll love this mix and you will definitely want to share it with others. 

**For Your Gift label include these instructions and the recipe on a recipe card attached to the bag or jar:

Combine ¼ cup Home Made Cocoa Mix and ¾ cup boiling water or milk in cup, stir and enjoy!

Love this recipe?  Go to for more recipes from Darcy Young!



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Flourless Chocolate Cake by Sandra Boyett

Flourless chocolate Cake

Elegant and delicious on short notice


8 Tbsp butter
4 ounces bittersweet chocolate
2 large eggs
2 egg yolks
¼ cup sugar
2 tsp flour

Butter 4-4ounce ramekins and place on baking sheet.  Pre-heat oven to 425 degrees.

MELT: butter and chocolate in microwave, about 1-2 minutes, cool slightly

BEAT: with paddle attachment eggs, yolks and sugar until thick in consistency, about 4 minutes

 ADD:  melted butter- chocolate mixture too egg mixture.  Slowly pour chocolate into eggs with the mixer running on low.  Mix until blended.

STIR:  with a spoon, stir the flour into the mixture.

DIVIDE: mixture into ramekins

BAKE: 425 for 7-8 minutes

SERVE: place ramekin on serving dish and top with ice cream or whipped cream and serve.  

This dessert is also great cold.

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Creme Brule by Sandra Boyett

My Best Cream Brule

by Sandra Boyett


4 cups heavy cream
1 vanilla bean, scrapped and seeds reserved
1-cup sugar, plus 1 Tbsp
7 large egg yolks

Place 8 ramekins in a pan with sides.  Pre-heat oven 300 degrees.

In a microwave safe bowl, stir together the heavy cream, vanilla beans and sugar. 

HEAT: in the microwave stirring occasionally until mixture smooth and hot, near boiling.  This will take about 3 minutes total time.

WHISK: egg yolks in a large measuring bowl, preferably with a pouring spout.

TEMPER: while stirring slowly pour a small amount of hot cream mixture into the yolks, stir constantly and continue to pour the cream until mixture is completely incorporated.

POUR: mixture into ramekins, place in oven and fill pan with hot water to about half way up the ramekins.

BAKE: 55 minutes

CHILL: at least 4 hours

SPRINKLE:  with sugar, tapping off excess on to another ramekin and continue until all dusted with sugar.  Caramelize sugar with a kitchen torch or under broiler.  Be careful not to over heat if using the oven broiler.

SERVE: with pride

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