Salad Bar Checklist

Lettuce
Spinach

Butter lettuce

Grilled chicken
Bacon
Ham
Chicken salad

Blueberries
Strawberries 

Carrots
Bell pepper
Cucumber
Tomatoes
Hard boiled eggs
Avocado

Goat cheese
Shredded cheddar
Bleu cheese

Croutons
Salad sensations
Dried cranberries
Sliced almonds

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Chicken Orzo with Spinach and Sun Dried Tomatoes

 

Dump and Bake Chicken Orzo

Brooke Stepp

This dinner was prepared in about 5 minutes! I love the flavor of this dish and especially love how simple it is to make. 

5 from 1 vote

PREP TIME 5minutes mins

COOK TIME 40minutes mins

COURSE dinner

SERVINGS 5

EQUIPMENT

• 1 9x12 baking dish Greased

INGREDIENTS

  

• 2 cups Orzo
• 3.5 cups Low sodium chicken broth
• 1/2 cup Heavy cream
• 1 lb Rotisserie Chicken
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tbsp Garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp Minced garlic
• 8 oz Sun dried tomatoes
• 2 cups Spinach
• 1 cup Parmesan Shredded

INSTRUCTIONS

 

• Preheat the oven to 425F
• Grease a 9x12 Baking Dish
• Prep your spinach by washing and chopping it
• To your baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, minced garlic, chopped sun dried tomatoes (and oil from jar), and spinach
• Mix this all up and make sure the orzo is completely covered by the liquid
• Bake at 425F for 40 minutes
• When it's done, add in the parmesan cheese and stir it up

Ina Garten's Shortbread Shape Cookies

1 cup powered sugar

2 cups of butter

3 cups of flour

Cream butter and sugar on medium high add flour and continue to beat for 5 minutes. The dough will feel velvety when done. I roll out dough to desired thickness, cut shapes and bake at 350 for about 7 minutes.

Some suggest this list of ingredients:
1 cup powdered sugar
1 cup butter

1 cup cream cheese

3 cups flour

Prime Rib

 https://www.facebook.com/reel/8350529685068468

Pecan Pie Phyllo Tarts

 (edit)

Easy Mini Pecan Pie Phyllo Tart Bites

 SOURCE: donuts2crumpets

Mini Pecan Pie Phyllo Tarts start are premade phyllo shells stuffed with a quick and easy pecan pie filling for a sweet, sticky, nutty treat!

Servings: 30

Prep Time 20minutes mins

Cook Time 12minutes mins

5 from 9 votes

EQUIPMENT

• Measuring Cups and Spoons
• Mixing Bowl
• Wooden Spoon
• Half Sheet Pan
• Silicone Mats
• Cooling Rack

INGREDIENTS

  

• 2 boxes premade phyllo cups (found in the freezer section)
• 1/3 cup brown sugar
• 1/3 cup light or dark corn syrup
• 1-1/2 cups chopped pecans (chop before you measure)
• 1 egg, beaten
• 1 Tbsp melted butter
• 1/2 tsp vanilla
• pinch of salt

INSTRUCTIONS

 

• Preheat oven to 350.
• Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
• Mix together the sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
• Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
• Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
• Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack. (These babies will burn your mouth if you try to eat them right out of the oven.)

NOTES

Sausage Balls with Cream Cheese

 

Ingredients:

• 1 lb hot sausage, uncooked
• 1 (8-oz) package cream cheese, softened
• 1¼ cups Bisquick
• 1 cup shredded cheddar cheese

Instructions:

• Preheat oven to 400ºF.
• Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) 
• Roll into 1-inch balls and place on a rimmed baking sheet.
• Bake for 18 – 22 minutes, or until brown.

Notes:

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
https://www.plainchicken.com/cream-cheese-sausage-balls-football/

Mini Beef Wellingtons

 Mini Beef Wellingtons

Ingredients

1 tablespoon extra virgin olive oil

1 Eight ounce package mushrooms, sliced

1/4 teaspoon freshly ground black pepper

salt

1 large egg, lightly beaten

1 (17.3-ounce) package frozen puff pastry dough, thawed

1 (1-pound) beef tenderloin, cut into cubes (about 3/4 inch each)

1 pkg. Boursin cheese

Directions:

1. Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and sauté 3 minutes or until browned. Season with pepper and salt. Set aside.

2. Whisk together egg and 1 tablespoon water in a small bowl.

3. Roll 1 puff pastry sheet into a 9-x 13 inch rectangle on a lightly floured work surface. Cut each into 4 squares. Arrange slices of the beef in the center of each pastry square. Top each with about 1/2 a

4. Spoonful of Boursin cheese and some mushroom slices. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paper lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.

5. Bake 9 -12 minutes or until pastry is puffed and golden brown. Let stand 5 minutes. 

Taco Soup

 

Ingredients

• 1 TBS olive oil
• 1 large yellow onion, chopped
• 2 sweet peppers, chopped
• 1 tsp salt
• 2 cloves garlic, crushed
• 1 packet taco seasoning mix
• 1 32 oz box of chicken stock
• 1 15.5 oz jarred salsa- hot, medium, or mild
• 1 14.5 oz can of fire roasted diced tomatoes
• 2 15.5 oz cans of black beans, rinsed
• 1 15.5 oz can of pinto beans, rinsed
• 3 large chicken breasts, boneless skinless
• 1 12 oz bag frozen baby corn
• shredded cheese- cheddar, jack or other hard cheese
• sour cream
• lime wedges
• tortilla strips or chips
• sliced green onions
• cubed guacamole
• chopped cilantro or parsley

Instructions

• Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
• Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
• Add the box of chicken stock, salsa, diced tomatoes, beans, and chicken to the pot. Stir.
• Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
• Remove the chicken to a cutting board.
• Add the corn to the soup and turn the heat to medium and then lower to a simmer. Cook for 5 minutes.
• While the corn is cooking shred the chicken with two forks.
• Return the shredded chicken back to the soup.
• Serve with Tex Mex toppings.
  https://www.stonegableblog.com/wprm_print/easy-chicken-taco-soup