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

Loaded Potato Soup

 

Ingredients

• 8 slices bacon, diced
• 3 TBS bacon fat or olive oil 
• 2 medium onions, diced
• 1 large carrot, cleaned and grated on the largest holes of a box grater
• 3 cloves fresh garlic, finely chopped or mashed
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups warmed whole milk
• 6 cups russet potatoes, diced
• 1 1/2 cups sharp cheddar cheese, grated use block cheese and grate it
• 1/2 cup sour cream
• 1-2 TBS sea salt
• 1 1/2 tsp black pepper, ground

Instructions

• Cook bacon in a large dutch oven on medium heat until crisp. Remove to a paper towel lined plate.
• Cook the onions and the grated carrots in the bacon fat on medium-low heat until translucent. Stirring occassionaly. Add 1 tsp salt to the mixture.
• Add crushed garlic and stir for 1-2 minutes. 
• Add the flour and cook it for a couple minutes to get rid of the raw taste. Stir often so it does not stick to the pot.
• Stir in chicken stock and milk. Stir to combine the flour.
• Add the potatoes and cook on low until the potatoes are very tender. Add 1 tsp salt to the soup.
• Turn off the heat and mash the potatoes until it has a consistancy you like.
• Stir in the cheese and sour cream until they melt into the soup
• Add the bacon bits and stir to combine and add 1 tsp salt to the soup.
• Add more salt if needed and the pepper. Stir to combine.
• Adjust the thickness of the soup by adding more milk or stock if it is too thick.
• Sprinkle topping on the soup and serve hot.
  https://www.stonegableblog.com/wprm_print/the-best-loaded-potato-soup

Beach Dip

 Beach Dip

24 oz sour cream

can of rotel

8 oz cheese

packet of hidden valley ranch mix

taco seasoning to taste

optional: drained can of corn 

French Onion Beef Sliders via Ashley

 

French Onion Beef Sliders For A Crowd

• Author: Morgan
 
• Total Time: 1 hour 20 minutes
 
• Yield: 24 sliders 1x

INGREDIENTS

UNITS SCALE

• 8 tablespoons (1 stick) butter, divided
• 2 large sweet onions, sliced
• 2 pounds ground beef
• 2 tablespoons beef base (such as Better than Boullion), divided
• 1 tablespoon Worcestershire sauce, divided
• Kosher salt and black pepper, to taste
• 24 slider buns
• 12-16 ounces gruyere or swiss cheese, shredded
• 2 tablespoons sesame seeds
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.Find it online: https://hostthetoast.com/french-onion-beef-sliders/