Turkey Taco Salad with Litehouse Jalapeño Ranch

I was looking all over for this recipe today.  I decided to archive the recipe here for the next time I'm craving this salad.  :)

INGREDIENTS:
1 1/2 pounds turkey breast, seasoned, cooked, cooled and shredded (2 1/2 cups) 
1 cup cooked black beans 
1 cup cherry tomatoes, halved 
1 roasted red pepper, diced 
1 1/2 cup corn kernels (2 ears if using fresh, shuck and boil corn 2 to 3 minutes, cool) 
2 to 3 green onions
2 big tablespoons coarsely chopped fresh cilantro 
Generous 3/4 cup Litehouse Jalapeño ranch dressing (substitution: Litehouse One Carb Plus Southwestern Ranch) 
Salt and cracked pepper

Lettuce

Tortilla Chips

DIRECTIONS:
Combine cooked and shredded or diced turkey breast (I like it with deli oven-roasted turkey breast, sliced about ¼” thick and then cubed) with black beans, cherry tomatoes, roasted pepper, corn, green onions, herbs and dressing. Season to taste.  

This can be served on a bed of lettuce and I like to crumble some tortilla chips on top.  Also, the turkey salad is yummy to just scoop up with tortilla chips.  I'm not big on having part of a can of black beans left over, so I usually just dump an entire can, rinsed and drained, in the salad.  I usually purchase a red pepper, slice it into strips and broil it until it starts looking cooked; then I take it out of the oven, let it cool a little and dice it.  That is what I use for the roasted red pepper. 

Raspberry Crumble Muffins

I started to crave these muffins when I walked by the raspberries in the grocery store today.  I decided to preserve the recipe here in case we lose the calendar we got it from.  Paige also made these for 4-H one year and got a Best of Show ribbon, I think.

Muffin:
    2 1/2 cups flour
    1 cup sugar
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 cup sour cream
    1/4 cup milk
    2 eggs, beaten
    1/2 cup butter, melted
    1 1/2 cups fresh or frozen raspberries (Paige likes them broken up a little bit, rather than leaving them whole.)

Crumb Topping:
    1/3 cup flour
    2 tablespoons sugar
    2 tablespoons butter, softened

     Preheat oven to 400 degrees F.  Mix the bopping by combining flour with sugar in a small bowl.  Cut in butter to form crumbs.  Set aside while you make the muffin batter.
     In a large bowl, stir together flour, sugar, baking powder, and salt.  In a small bowl, combine sour cream, milk,eggs, and butter; blend well.  Add to flour mixture; stir just until dry ingredients are moistened -- do not over mix.  Fold in raspberries.
     Spoon batter into buttered 2 1/2" muffin cups, filling 3/4 full.  Top with crumb topping.  Bake 20 minutes or until golden brown.  Cool in muffin pan on wire rack for 5 minutes.  Remove from pan.  Serve warm.

Yield:  12 muffins