Our favorite soup to make when we have company.  It's easy and tastes like you slaved over it all day:

Cheesy Santa Fe Soup

1 lb. ground beef (browned & drained)
1 can corn (w/ liquid)
1 can stewed tomatoes (w/ liquid)
1 can diced tomatoes (w/ liquid)
1 can kidney beans (w/ liquid)
1 Tbsp. taco seasoning
1 lb. velveeta cheese, cubed

Combine all ingredients except the cheese in a crockpot.  Cook on high heat for 3 hours or low heat 4-5 hours.  Just before serving add cubed velveeta cheese.  Serve with tortilla chips when cheese is melted and blended in the soup.

*This can also be cooked on the stovetop.  Just cook on medium/medium-high until heated through and add the velveeta just before serving. 

Variations:
Vegetarian: Leave out the ground beef.
Regular Taco Soup: Leave out velveeta cheese.

Turkey Tortilla Stacks (adapted from Member's Mark recipes for canned chicken)
1 c. Turkey (shredded)
1/2 c. cream cheese (softened)
1/8 c. sour cream
1/4 c. salsa
6 tortillas, large
1/2 c. refried beans
2 c. cheddar cheese, shredded

Suggested toppings:  Chopped tomatoes, onions, green peppers, jalapenos, salsa, sour cream, guacamole

1.  Preheat oven to 425 degrees F.
2.  In a medium bowl mix the cream cheese and sour cream.  Mix in the salsa and shredded turkey.
3.  Place two tortillas on a cookie sheet.  Spread 1/4 c. of refried beans on each tortilla.  On top of each stack's beans, sprinkle 1/2 c. cheese.
4.  Place another tortilla on top of each stack and spread half the turkey mixture onto each. 
5.  Top each stack with another tortilla.  Sprinkle 1/2 c. cheese on each stack.
6.  Bake for 10 minutes at 425 degrees F.  Cut stacks into wedges and serve with toppings or eat plain.

Sweet Potato Oranges - I got this recipe from allrecipes.com  It is very cute and delicious!

INGREDIENTS
6 oranges   
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
Bake in preheated oven for 30 minutes

PUMPKIN CHEESECAKE-adapted from America's Test Kitchen

Crust
3 ounces graham crackers (5 whole crackers), broken into large pieces
3 tablespoons granulated sugar
2 ounces pecans ,chopped (about 1/2 cup)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter , melted
Filling
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can pumpkin (15 ounces)
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 teaspoon vanilla extract
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

INSTRUCTIONS
1. FOR THE CRUST: Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground. Drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into springform pan and, using hand, spread crumbs into even layer. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.
2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated. Add remaining 2 eggs and beat at medium-low until incorporated. Add heavy cream and beat at low speed until combined.
4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
 

Turkey Salad

INGREDIENTS
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon of mustard (optional)
1/4 teaspoon ground black pepper
2 cups chopped, cooked turkey meat
1/2 cup blanched slivered almonds
1 stalk celery, chopped
1 shredded carrot
 
DIRECTIONS
Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Mix together mayonnaise, lemon juice, mustard and pepper. Toss with turkey, almonds, celery and carrot.
Serve with slices of bread, crackers or make lettuce wraps.

Pumpkin Streusel Muffins

1/4 c. margerine
1/2 c. sugar
1/4 c. packed brown sugar
2/3 c. cooked or canned pumpkin
1/2 c. sour milk
2 eggs
2 Tbsp. molasses
1 tsp. grated orange peel
2 1/2 c. whole wheat flour
1/4 c. wheat germ (opt.)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 tsp. salt
Streusel Topping:
1/3 c. flour
3 Tbsp. brown sugar
2 Tbsp. cold margerine

In mixing bowl cream margerine and sugars.  Add pumpkin, milk, eggs, molasses, and orange peel; mix well.  Combine dry ingredients; add to pumpkin mixture.  Coat muffin tin with cooking spray and fill.  For topping combine flour, sugar, and cut in margerine until crumbly.  Sprinkle over batter.  Bake at 375 for 15-20 min or until toothpick inserted in center comes out clean. Yields: 12 muffins  For mini muffins bake for 12-15 min.  Yields: 24 mini muffins.  Recipe adapted from Quick Cooking.

One more soup recipe.  Can you tell we love soup at our house?    This is adapted from a recipe I tore out of a magazine a long time ago.  I can't tell which magazine it's from but it's a great recipe on cold nights.

Turkey Chili
2 Tbsp. olive oil
1 c. chopped leeks or onion
3 garlic cloves, chopped
2 tsp. ground cumin
1 tsp. cumin seed
1 lb. ground turkey sausage
3 c. chopped (or shredded) cooked turkey
2/3 c. barley
2 (16 oz.) cans garbanzo beans
2 tsp. pickled jalapeno
6 c. lower-sodium chicken broth
4-8 cups chopped kale (optional)
1/2 c. shredded monterey jack or cheddar cheese
Chopped gr. onions, sour cream

1.  Heat oil in a pot over medium heat.  Add onions and garlic; saute 5 minutes.  Add cumin, cumin seed and turkey sausage.  Cook until sausage is browned.  Add chopped turkey, barley, beans, jalapeno, broth and kale, if desired.  Bring to a boil and simmer about 20 minutes or until barley is cooked.  Serve topped with cheese and green onions.  Serves 10.

These are my favorite muffins!  I love the cranberries in them.

Christmas Spice Muffins

3/4 cup brown sugar
3/4 cup white sugar
3 cups flour
1/2 tsp baking soda
1 Tbls baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, melted
1/2 tsp nutmeg
1 tsp ginger
2 eggs
1 1/4 cup milk
 1 1/2 cups cranberries, chopped
1 1/2 cups apple, chopped

Mix together sugars, flour, baking powder, baking soda and spices.  Make a well in the center and pour in butter, milk, and eggs.  Mix until smooth.  Stir in cranberries and apples.  Spoon batter into muffin cups until 3/4 full.  Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.