Beef, Tomato and Acini di Pepe (Small Pasta) Soup

Adapted fro Skinnytaste.com

Ingredients:

• 1 - 2 Tablesspoons Olive oil
• 1 package of Stewing Beef (about 1 pound)
• 2 teaspoons salt (more or less to taste)
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 2 - 3 cloves chopped garlic
• 28 ounce can diced tomatoes
• 15 ounce can crushed tomatoes
• 6 cups beef stock
• 1 Tablespoon Worchestershire sauce
• 3 bay leaves
• 6 ounces Acini di pepe or other small pasta

Stove Top Directiions:

1. In a Dutch oven or similar size pot, brown stewing beef in olive oil
2. Add vegetables and saute for a few minutes.
3. Add all other ingredients except the Acini di pepe (or small pasta)
4. Bring to a boil and then reduce heat to a simmer and cook 60 - 90 minutes until beef and vegetables are tender.
5. Add pasta and cook until pasta is ready.
6. Remove bay leaves, adjust seasonings, and serve.

Instant Pot Directions:

1. Press the Saute button.  When hot add the olive oil and the beef. 
2. When the beef is browned, add the vegetables and saute another 4 or 5 minutes.
3. Add the rest of the ingredients except for the pasta (Acini di pepe)
4. Set the Instant Pot to the soup setting for 35 minutes.
5. Carefully do a Quick Pressure Release
6. Add the pasta, use the manuel setting for 6 minutes.
7. Depending on time, either allow pressure to come down naturally or carefully do a Quick Release.
8. Remove bay leaves and adjust seasoning and serve

Butter Ridge Cookies

Recipe adapted from My Sweet Sanity 4 Holiday Popcorn Recipes  and 12Tomatoes
30 minutes to prepare 2 dozen

Ingredients:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature 
• 3/4 cups sugar  
• 1 tablespoons vanilla extract
• 3 cups all-purpose flour 
• 1/4 teaspoon salt 

Instructions:

1. Preheat oven to 350º F and line baking sheets with silicone baking mats or with parchment paper. 
2. In a large bowl or mixer, cream together butter and sugar for 3 minutes, or until light and fluffy. 
3. Add vanilla extract and mix until incorporated, 
4. Then, working in batches, add in flour until mixture is smooth. 
5. Use a tablespoon or small scooper to scoop dough into balls and transfer to lined baking sheets. 
6. Once on baking sheets, use your middle three fingers to gently press down on the dough, creating two ridges along the tops of the cookies. For a smoother topped cookie use the bottom of a glass dipped in powdered sugar to flatten cookie.
7. Cookies should be roughly 1/4-inch thick. 
8. Place baking sheets in oven and bake for 9-11 minutes, or until the edges of cookies are just golden brown. 
9. Remove from oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
10. May be iced with an almond flavored buttercream frosting.

Dad's Sub Sandwich

Ingredients:

• 1 French Loaf
• Spicy Mustard
• 1/2 pound hard salami
• 1/2 pound American cheese
• 1/2 pound olive loaf
• 1/2 pound baby Swiss cheese
• 3/4 pound shaved ham
• 3/4 pound shaved smoked turkey
• shredded lettuce
• banana peppers rings
• Italian salad dressing
• Sliced tomatoes
• Salt and pepper to taste

Instructions:

1. Split French loaf in half and hollow out top half of bread leaving about 3/4 inch of crust and bread.
2. Spread a spicy mustard on the bottom half.
3. Layer on hard salami, American cheese, olive loaf, baby Swiss, shaved ham, and shaved smoked turkey.
4. Top with shredded lettuce, and banana pepper rings.  Season lettuce with salt and pepper (optional)
5. Sprinkle on Italian dressing
6. Add a layer of sliced tomatoes.  
7. Top with upper portion of bread.
8. If making ahead wrap in paper towel and then plastic wrap. Store in the refrigerator.
9. Slice into serving size pieces just before serving..