Mexican Bean Salad

1 can pinto beans, drained & washed

1 can dark red kidney beans, drained & washed

1 can corn, drained & washed

lots of diced red onion

lots of diced green onion

1 cup shredded Colby-jack cheese

lots of cilantro, chopped

1 medium tomato, diced

1 package dry ranch

*Next time I'll add fresh jalapeno!

Put it all in a bowl, mix well, cover and refrigerate until served. Great as a side dish or even as a dip. Fritos are a perfect match!

Turkey Goulash

Yet another HappyMommy family favorite courtesy of Cookie Magazine!
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1 lb new potatoes, quartered
2 tbsps olive oil
4 slices bacon, chopped
small yellow onion, chopped
1/4 cup water
2 tbsps paprika
1 tbsp crushed caraway seeds
1 lb ground turkey
2 carrots, chopped
1 green bell pepper, chopped
salt & pepper
8 oz tomato sauce
15 oz chicken broth
fresh dill
sour cream
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Heat olive oil in a large pot over medium heat.
Add bacon and stir until cooked.
Stir in onion and water.
Add paprika and caraway seeds.
Cook until onion is soft, about 5 minutes.
Add turkey and cook until just browned, about 8 minutes.
Add carrots, bell pepper, potatoes and salt and pepper.
Stir in tomato sauce and chicken broth.
Bring to a boil, then simmer for 45 minutes.
Garnish each serving with sour cream and dill.
Goes well with crackers.

Peach Cobbler

Joe loves peach cobbler, so I decided to attempt it last night for his birthday. Not only does he love peach cobbler, he's a bit of a peach cobbler snob - if I do say so. He likes it not too soupy, not too thick, but just right. He gave me two thumbs up on my very first attempt! Not bad, huh?!
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1 c flour
1 c sugar
1 1/2 tsp baking powder
1 stick butter
1 large can of peaches
3/4 c milk
1 tsp cinnamon
3 tbsp sugar
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Preheat oven to 375.
Melt butter in 2 qt casserole dish in oven.
While the butter is melting combine flour, sugar (1 c) and baking powder.
Add milk to dry ingredients.
Arrange peaches and their juice in butter. (Next time I'll only add half the juice to make ours thicker.)
Drizzle batter back and forth over peaches.
Sprinkle with cinnamon and 3 tbsp sugar.
Bake 30-45 minutes until golden brown.
Let sit at least 10 minutes before serving.
It goes great with vanilla ice cream!