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Mar. 13th, 2026 12:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattroseRecipe. Dinner and dessert.
BEEF ENCHILADAS
Ingredients:
* 1 pound lean ground beef
* 1 small onion, chopped
* 1 (1.5 ounce) package dry enchilada sauce mix
* 10 (10 inch) flour tortillas
* 2 cups shredded Cheddar cheese, divided
* 1 (2.25 ounce) can sliced black olives, drained
Preheat the oven to 350 degrees F (175 degrees C).
Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.
Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.
Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.
Place rolled tortillas seam side down in the baking dish.
Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.
Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.
Garnish to taste and serve with your favorite side. Enjoy!
OOOOOOOOOOOPOOOOOOOOOOOOOOOOOOOOOOOOO
HOMEMADE SHORTBREAD OOKIES
* 6 ingredient dough with lots of optional add-ins
* No rolling pin, no cookie cutters
* 1 mixing bowl
* No dough chilling—ready in under an hour, making it the perfect recipe to tackle while waiting for your other Christmas cookies to chill. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
* Cookies will never over-spread
* Another egg-free baking recipe
* Delicious alongside coffee, tea, & hot chocolate
* Texture: crumbly, yet tender
* Flavor: buttery, vanilla, mildly sweet
Unsalted Butter: As the base of nearly all shortbread recipes, butter supplies these classic cookies with flavor and softness. Make sure you use room temperature butterthat’s still cool to the touch. If it’s too warm, the butter and sugar cannot properly cream and the cookies will taste dense. (Here’s more on how to cream butter and sugar, if you’re interested.) Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent. I usually stick with creamed room temperature butter.
1. Granulated Sugar: I go back and forth between confectioners’ sugar or granulated sugar in shortbread recipes. Confectioners’ sugar keeps the cookies light and tender, but you often need more of it to get the same amount of sweetness. (And then an adjustment to butter or flour is ideal.) I’ve been using granulated sugar in these shortbread wedge cookies and I replace some flour with cornstarch, which helps give us that light texture again. By the way, this recipe is a great place to use homemade vanilla sugarbecause the vanilla flavor can really shine!
2. Vanilla: 1 and 1/2 teaspoons gives us substantial vanilla flavor, especially if you use homemade vanilla extract. Feel free to add the beans scraped from 1/2 of a vanilla bean.
3. Salt: 1/4 teaspoon of regular salt keeps the flavor balanced and the cookies are pleasantly sweet. If you like a little more salt flavor, increase the amount to 1/2 teaspoon.
4. All-Purpose Flour: I test varying amounts of flour in shortbread recipes regularly and find 2 cups of spooned & leveled flour paired with 1/4 cup cornstarch produces sturdy, yet terrifically tender shortbread wedge cookies.
5. Cornstarch: Again, cornstarch really is the “secret” to texture success here. Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light, just like it does in peppermint meltaway cookies. I love adding a small amount to chocolate chip cookies too.
6. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking. I usually reach for white “sparkling sugar” sold as sprinkles in the baking aisle.
Start by creaming the butter and sugar together, and then add the vanilla and salt. Finally, mix in the flour and cornstarch. Beat on low speed to begin bringing all of the ingredients together. The dough will be very crumbly at first, but then clump up when you turn up the speed.
Divide the dough in half and press into 2 lined 8-inch cake pans. If you’re shopping for new pans, I use and love these cake pansand these cake pans. If you use 9-inch cake pans instead, the cookies will be quite thin unless you add an add-in such as nuts, dried cranberries, or chocolate chips.
Now you’ll have 2 pans of pressed dough. Top with optional coarse sugar and dock with a fork so steam can escape these butter-heavy treats. And whoops… my hand got a little heavy with the coarse sugar here. You don’t need quite as much unless you love the sweet crunch!
Bake, cool, and then slice into 8 large, 12 medium, or 16 small wedges.
BEEF ENCHILADAS
Ingredients:
* 1 pound lean ground beef
* 1 small onion, chopped
* 1 (1.5 ounce) package dry enchilada sauce mix
* 10 (10 inch) flour tortillas
* 2 cups shredded Cheddar cheese, divided
* 1 (2.25 ounce) can sliced black olives, drained
Preheat the oven to 350 degrees F (175 degrees C).
Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.
Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.
Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.
Place rolled tortillas seam side down in the baking dish.
Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.
Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.
Garnish to taste and serve with your favorite side. Enjoy!
OOOOOOOOOOOPOOOOOOOOOOOOOOOOOOOOOOOOO
HOMEMADE SHORTBREAD OOKIES
* 6 ingredient dough with lots of optional add-ins
* No rolling pin, no cookie cutters
* 1 mixing bowl
* No dough chilling—ready in under an hour, making it the perfect recipe to tackle while waiting for your other Christmas cookies to chill. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
* Cookies will never over-spread
* Another egg-free baking recipe
* Delicious alongside coffee, tea, & hot chocolate
* Texture: crumbly, yet tender
* Flavor: buttery, vanilla, mildly sweet
Unsalted Butter: As the base of nearly all shortbread recipes, butter supplies these classic cookies with flavor and softness. Make sure you use room temperature butterthat’s still cool to the touch. If it’s too warm, the butter and sugar cannot properly cream and the cookies will taste dense. (Here’s more on how to cream butter and sugar, if you’re interested.) Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent. I usually stick with creamed room temperature butter.
1. Granulated Sugar: I go back and forth between confectioners’ sugar or granulated sugar in shortbread recipes. Confectioners’ sugar keeps the cookies light and tender, but you often need more of it to get the same amount of sweetness. (And then an adjustment to butter or flour is ideal.) I’ve been using granulated sugar in these shortbread wedge cookies and I replace some flour with cornstarch, which helps give us that light texture again. By the way, this recipe is a great place to use homemade vanilla sugarbecause the vanilla flavor can really shine!
2. Vanilla: 1 and 1/2 teaspoons gives us substantial vanilla flavor, especially if you use homemade vanilla extract. Feel free to add the beans scraped from 1/2 of a vanilla bean.
3. Salt: 1/4 teaspoon of regular salt keeps the flavor balanced and the cookies are pleasantly sweet. If you like a little more salt flavor, increase the amount to 1/2 teaspoon.
4. All-Purpose Flour: I test varying amounts of flour in shortbread recipes regularly and find 2 cups of spooned & leveled flour paired with 1/4 cup cornstarch produces sturdy, yet terrifically tender shortbread wedge cookies.
5. Cornstarch: Again, cornstarch really is the “secret” to texture success here. Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light, just like it does in peppermint meltaway cookies. I love adding a small amount to chocolate chip cookies too.
6. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking. I usually reach for white “sparkling sugar” sold as sprinkles in the baking aisle.
Start by creaming the butter and sugar together, and then add the vanilla and salt. Finally, mix in the flour and cornstarch. Beat on low speed to begin bringing all of the ingredients together. The dough will be very crumbly at first, but then clump up when you turn up the speed.
Divide the dough in half and press into 2 lined 8-inch cake pans. If you’re shopping for new pans, I use and love these cake pansand these cake pans. If you use 9-inch cake pans instead, the cookies will be quite thin unless you add an add-in such as nuts, dried cranberries, or chocolate chips.
Now you’ll have 2 pans of pressed dough. Top with optional coarse sugar and dock with a fork so steam can escape these butter-heavy treats. And whoops… my hand got a little heavy with the coarse sugar here. You don’t need quite as much unless you love the sweet crunch!
Bake, cool, and then slice into 8 large, 12 medium, or 16 small wedges.
