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/

Air Fryer Salmon via Ashley

4 6-ounce salmon fillets
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
lemon wedges for serving

Preheat the air fryer to 400°F.
Rub each fillet with olive oil and season with garlic powder, paprika, salt and pepper. Place the salmon in the air fryer and air fry for 7-9 minutes, depending on this thickness of the salmon.
Open basket and check for desired doneness with a fork. You can return the salmon for another 1 or 2 minutes as necessary.

NOTES
Storage: Air fried salmon will keep well in an airtight container for up to 3 days.
Freezing Instructions: Freeze the pieces of salmon in an airtight container or freezer for up to 3 months. Thaw in the fridge overnight before you use it.

Old El Paso Enchiladas

(based on Old El Paso's recipe)

1 lb lean ground beef
2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1 can (4 oz) Old El Paso™ Chopped Green Chiles

½ to ⅔ cup sour cream
7-8 flour tortillas (8") - these fit into 9x13 easily but you can adjust size and number
8 oz sharp cheddar, grated 

• Preheat oven to 375°F. *
• Cook beef thoroughly and drain.
• Stir in ½ cup of the enchilada sauce, ½ cup cheese, the sour cream, and the chiles.
• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• Spread ½ cup of the enchilada sauce evenly in baking dish. 
• Spread ½ to ⅔ cup beef mixture down center of each tortilla (the amount will depend on size of tortilla). Wrap tortillas tightly around filling, placing seam side down in baking dish. 
• Top with remaining enchilada sauce and remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serve with chopped lettuce, tomatoes, avocado, and sour cream.

 

* I bake at 325 for 40-45 minutes to keep cheese from getting too brown. At 375 I'd probably cover the baking dish.

Enchilada Sauce

3 T chili powder
3 T flour1 tsp cocoa (do not omit!)
1 tsp oregano
3 cups water
8-oz can tomato sauce

Combine dry ingredients in small bowl.. Stirring constantly, add water.
Cook over medium heat until mixture thickens and then stir in tomato sauce.

Pralines

 https://www.facebook.com/reel/1036980591365860

Tuscan Chicken & Pasta

Anti-inflammatory Tuscan Chicken & Pasta

12 oz uncooked orzo
½ tsp salt
2 tbsp olive oil
1 tbsp oil from a jar of sundried tomatoes
1 8 oz jar sundried tomatoes in oil, drained
3 C chicken broth
3 C spinach
3 cloves garlic, minced
1 small onion, diced
½ C olives, I used kalamata
4 C cooked chicken, diced -you could also use 1 rotisserie chicken

Optional: add feta

Directions:
1. Preheat oven to 400F
2. In a 13 x 9 Baking pan add all your ingredients. (After making this a few times during the testing stage I realized I should’ve put the spinach in first but didn’t film it)
3. Stir the ingredients gently. Cover the dish with aluminum foil
4. Bake for 45 minutes, stirring every 15 minutes. You can add more broth if needed

SOURCE

This one is a little different: https://www.facebook.com/TheJoshElkin/videos/421423530427321/

No Churn Strawberry Jam Ice Cream

3 cups heavy cream

1 jar Bonne Maman strawberry preserves (2 ½ cups)

2 tsp vanilla extract

1 tsp flaky sea salt

Reserve ¾ cup jam.

Using electric mixer, whip remaining ingredients until soft peaks form, 3-5 minutes. 

Fold in remaining ¾ cup jam to create swirl. 

Transfer to a 9×5 inch loaf pan. 

Cover and freeze until firm, at least 6 hours. 

Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Source: Half Baked Harvest

Lemon Roasted Asparagus

2 lemons

1 tsp. kosher salt

3 lb. asparagus, trimmed

olive oil, for drizzling
fresh parsley, optional

Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.

Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.

Divide the asparagus between 2 baking sheets (I just used one), drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. 

Transfer the asparagus to a platter. Before serving, squeeze the lemons over the asparagus and sprinkle with the lemon salt (and parsley).

adapted from Source

Aunt P's Easy Enchiladas

1 can cream of mushroom soup

16 oz. can refried beans
3 cups grated cheddar, divided
1 lb lean ground beef, cooked
1 cups salsa
12 8-inch yellow corn tortillas I have used 24 6-inch)

24 oz. can enchilada sauce

Combine soup, beans, beef, 1 cup of cheese, and salsa. 

Lightly grease two 9x13 pans. 

Put a small bit of enchilada sauce in the bottom of each. 

Fill tortillas (coat in extra enchilada sauce before filling if desired). 

Place seam side down in pans. 

Top with remaining enchilada sauce and cheese. May be frozen at this point. Heat at 350 for about 20 minutes.

Coat tortillas in extra enchilada sauce before filling if desired. 

4 ingredient pizza dough

 https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/

Layered Beef Burritos

1 lb. ground beef
1 cup chopped onion
1 oz. taco seasoning (about 2 tbsp.)
16 oz. refried beans (approximately 2 cups)
10.5 oz. condensed cream of chicken soup
¾ cup sour cream
10 large flour tortillas, halved
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
1 lime

Cook the ground beef and chopped onion until the beef is fully cooked and the onion becomes tender. Make sure to drain any grease.

Next, combine the refried beans and taco seasoning with the cooked beef mixture. Give it a squeeze of lime juice. Set this mixture aside for now.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 13×9 inches.

In a bowl blend together condensed cream of chicken soup and sour cream until well combined.

Spread a layer of this creamy mixture on the bottom of the greased baking dish.

Arrange halved tortillas over the layer to cover the bottom completely and spread half of the beef mixture on top.

Sprinkle one cup each of cheddar cheese and pepper jack cheese, over the beef layer.

Repeat these layers starting with another coating of creamy mixture followed by tortillas, remaining beef mixture and finally another generous sprinkling of both cheeses.

Bake in preheated oven for 20 minutes. Until heated through. Adjust cooking time accordingly if using refrigerated casseroles.

Allow it to rest for 5 to 10 minutes before serving so that all flavors can meld together perfectly. 

Diablo Dip

Linda's version 2008

3 lb Velveeta

1 can Hormel No Bean chili
1 can Rotel
2 lb sausage, cooked and drained

Combine in crockpot and stir until Velveeta melts. Serve with Frito Scoops.

Christmas 2023 version

one lb sausage browned
8 oz cream cheese
15 oz queso blanco dip
velveeta (16 oz?)
one can original Rotel

Combine in crockpot or on low in dutch oven and stir until ingredients warm. Serve with Frito Scoops.

Ina Garten’s Cranberry Bread

Ingredients:

2 cups all-purpose flour

2 cups fresh or frozen cranberries

1 cup softened butter

8 ounces softened cream cheese

1 ½ cups granulated sugar

1 teaspoon vanilla extract

4 eggs

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup chopped pecans (optional)

Instructions:

• Preheat the oven to 350°F (175°C) and grease two 9x5-inch loaf pans.

• Cream butter, cream cheese, and sugar until fluffy. Mix in vanilla extract.

• Add eggs one at a time, blending well after each addition. In a separate bowl, whisk together flour, baking powder, and salt.

• Gradually combine the dry ingredients with the wet, mixing until just blended.

• Gently fold in cranberries and pecans, if using.

• Divide the batter between the greased pans.

• Bake for 45-65 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.

Ham and Swiss Sliders (except with Ritz!)

 

Sa's Beans & Ham

Not sure exactly how Sa made hers (I'm certain she didn't use a crock pot!) but we've decided this method gets us pretty close.

Day 1:

Put ham bone in crock pot; cover with water. Cook on low for 10-15 hours.
Soak 2 lb. dried kidney beans overnight.

Day 2:

Remove from crock pot, dispose of bone and fat, reserving only lean meat. Put broth in refrigerator long enough for fat to congeal; dispose of fat.

Put stock, meat, and drained kidney beans in crock pot. Cook on low all day or overnight, adding a jar of mild peperocini a few hours before eating (I don't use the juice, just the peppers, as even the mild makes it too hot).

Grandmother Kate’s Sweet Potatoes

Alternate recipe (mixture is not liquid with this one):

2 large cans (40 ounce) or equivalent whole sweet potatoes, drained 

1 ¼ cup sugar 

1 large can evaporated milk 

½ stick butter, melted 

2 eggs, well beaten 

Put potatoes in mixer and mix well before mixing in other ingredients. 

Place in 9x13 and bake at 400 for 15 minutes. 

Take out of oven and stir cooked edges gently toward center. 

Add topping*, and bake another 15 minutes at 400. 

Topping: 

1 cup crushed cornflakes 

½ stick butter, melted 

½ cup coconut

½ cup brown sugar (optional)

1 cup chopped pecans

* The kids like it when I put the praline topping on half and marshmallows on half; something for everyone. 

ORIGINAL RECIPE

1 large can (40 ounce) whole sweet potatoes, drained 

¾ cup sugar 

1 large can evaporated milk 

½ stick butter, melted 

2 eggs, well beaten 

Mix well with electric mixer (will be very liquid) and bake at 400 for 15 minutes. 

Take out of oven and stir cooked edges gently toward center. 

 

Top with: 

1 cup crushed cornflakes 

½ stick butter, melted 

1 can (7 oz.) coconut 

½ cup brown sugar 

1 cup chopped pecans 

Return to oven and bake an additional 15 minutes.

Both versions call for ½ cup pecans but surely a full cup is better!

Leigh Ann's Potatoes

6 large baking potatoes (5 pounds)
1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk

Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.

This makes enough for a small country! 

Sa's Pecan Pie

3 jumbo eggs
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter (half stick)
1 cup or more of chopped pecans
1 unbaked pie crust

Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.

Rae's Cranberry Salad

2 cups chopped cranberries 

2 cups sugar 

2 pkg (6 oz) cherry jello 

3 cups hot water 

1 can (20 oz) crushed pineapple, well drained (I squeeze w/paper towels)

1½  cup chopped pecans 

1½ cups finely chopped celery, well drained

 

If possible, prep pineapple and celery a day ahead and wrap in paper towels (to remove moisture).

Combine cranberries and sugar. 

Dissolve jello in hot water and chill until partially set. 

Add cranberry/sugar mixture, pineapple, pecans, and celery.

Chill overnight.

(This is a little different from mama's but it's what worked for me.)

Really Good Veggie Dip

(adapted from Inspired by Charm's Really Good Veggie Dip)

Ingredients
16 ounce container sour cream
2 cups mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon dried minced onions
1 tablespoon Lawry's seasoned salt*
½ teaspoon dried dill
½ teaspoon Worcestershire sauce
3-4 drops Frank's Red Hot sauce

Instructions
Add all the ingredients to a bowl and mix well to combine.
Refrigerate at least 2 hours before serving.


Notes
*If you prefer dips less salty, start with 1/2 tablespoon seasoning salt and add more to taste.
Nutrition
Calories: 199kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 517mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg


Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

Cranberry, Bacon, and Pecan Cheeseball

 

Ingredients

• 1 package (8 ounces) cream cheese softened
• 8 ounces white cheddar cheese shredded
• 3/4 cup cooked and crumbled bacon
• 3/4 cup chopped dried cranberries divided
• 2 teaspoons Worcestershire sauce
• 2 tablespoons finely chopped parsley divided
• 1/2 cup chopped pecans
• Crackers for serving

Instructions

• In a bowl, whip the cream cheese to soften and smooth any lumps.
• Add the white cheddar cheese, bacon, 1/2 cup dried cranberries, Worcestershire sauce, and 1 tablespoon parsley. Blend everything together.
• Place the mixture on a piece of plastic wrap. Form it into a ball and refrigerate for about 2 hours or until the cheese ball is firm.
• On a plate, mix together the remaining 1/4 cup dried cranberries, 1 tablespoon parsley, and 1/2 cup chopped walnuts. Roll the cheeseball in this mixture to evenly coat.
• Serve with crackers.

Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

Mexican Soup (low carb)

1 lb. Ground beef, browned and drained
2 green onions, chopped
1 can of mild Rotel with chiles
4 oz. Cream cheese
1 ½ cups chicken broth
1 tsp garlic powder
1 tsp cumin
Tony’s seasoning

Brown beef with onions and drain.
Add cream cheese and stir until melted.
Add Rotel and chicken broth.
Add spices.
Cook on medium low for 30-60 minutes.

Easy, Cheesy Snack

1 cup parmesan
1 cup mozzarella
1 egg
1 tsp onion powder

Mix then spread on parchment paper.
Bake at 350 for 15 minutes.

Chile Rellenos Casserole

3 or 4 cans (7-oz) whole chiles
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1½ cups whole milk
3 tablespoons self-rising flour
¼ teaspoon garlic powder, optional
¼ teaspoon salt
¼ teaspoon black pepper
sour cream
salsa

• Preheat oven to 350 degrees F.
• Lightly coat a 3-quart baking dish with nonstick spray.
• Lay half of the chiles in the baking dish in a single layer.
• Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
• In a medium bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
• Pour mixture evenly over the cheese and chiles.
• Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
• Let stand and cool for 5-10 minutes before cutting.
• Slice into squares and serve with a dollop of sour cream and a little salsa.

Poppy Seed Chicken

3 (or 4) cups cooked chicken, chopped 

1 can condensed cream of chicken soup

16 ounces sour cream

1 tablespoon poppy seeds

½ stick melted butter (more or less)

one sleeve Ritz crackers, crushed

Combine chicken with cream of chicken soup, sour cream, and poppy seeds. 

Spoon into lightly greased casserole dish.

Mix melted butter and crackers together and sprinkle on top.

Bake at 350 for 20-30 minutes or until hot and bubbly. 

Serve with rice and a salad. 

Aunt Leona’s Peach Ice Cream

Combine and set aside:
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced or 1½  T lemon juice

Mix until blended:

1 can sweetened condensed milk

1 quart half & half
2 cups milk
1-2 cups heavy cream

Put all ingredients into freezer and churn until desired firmness is reached.