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White Bean Turkey Chili
Makes 6 to 8 Servings
For best-tasting results, use ground turkey breast, which is available prepackaged in most supermarkets, for this chili.
1 pound ground turkey breast
2 tablespoons plus 2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet Hungarian paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
1 (7-ounce) can diced green chiles
1(16-ounce) package dried small white beans, rinsed, drained, and picked over
4 cups very hot water
2 medium onions, chopped
1. Crumble the turkey into a large hot skillet. Cook over medium-high heat, stirring often, until the turkey is cooked through, 7 to 10 minutes. Drain off any liquid. Turn into a 4-quart electric slow cooker. Add the chili powder, cumin, paprika, garlic powder, seasoned salt, and pepper. Mix well. Stir in the green chiles, beans, water, and onions.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low and continue cooking 8 to 9 hours, or until the beans are tender.
Mascarpone Cheesecake with Blackberry Sauce
Makes 8 to 10 Servings
This creation was inspired by one I sampled at Stars Cafe in San Francisco a few years back. Mascarpone, a soft Italian fresh cheese, is now available in the cheese section of many supermarkets
1 cup finely ground amaretti cookies or coconut macaroon cookies (or 1/2 cup graham cracker crumbs mixed with 1/2 cup flaked coconut)
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 pound mascarpone cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 (16-ounce) package frozen unsweetened blackberries or raspberries, thawed
1/2 cup powdered sugar
1. in a medium bowl, mix together the cookie crumbs and melted butter until well mixed. Press into the bottom and 1/2 inch up the side of an 8-inch springform pan.
2. in a food processor, combine the cream cheese, mascarpone, granulated sugar, eggs, and vanilla. Process until smooth and creamy. Scrape the cheese filling into the crust.
3. Place a vegetable steamer or other low rack on the bottom of a 5-quart electric cooker. Pour 1 cup hot water into cooker. Set the cheesecake on the rack.
4. Cover and cook on the high setting about 3 hours, or until set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn off the cooker. Allow the cheesecake to stand in the cooker until coolBest Slow Cooker Cookbook Ever. Copyright � by Natalie Haughton. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.