Chili Cups

Oh my. I think this may be my new favorite dinner. It is so fast and easy to make up, and it makes great left-overs too! My mother-in-law Julie made these for superbowl Sunday, and I have been making then weekly ever since. I don't think my husband is as huge a fan as me, but oh well, he'll survive right? I simply top these with some Cheddar Cheese and Sour Cream, but feel free to play around and add whatever sounds tasty to you. Also, I used a regular Campbell's chili, but for a totally meat-free meal, you can use your favorite Vegetarian Chili, or home-made as well, just make sure it's a thicker sauce, otherwise it will make the cups soggy. If you like a lot of dough, use the Grands biscuits, they will be on the softer side, if you want them thinner and crispy, like what you see in the pictures, use a regular biscuit.

1 can butter-tastin biscuits. (After using both, I prefer using the Grands)
2 cans Chili of your choice (Or homemade)
Cheddar Cheese
Sour Cream
Toppings of your choice

Preheat oven to 350. Spray muffin tin and set aside. Flour counter or pastry mat and pop open can of biscuits. Roll out biscuit until it is big enough to fill the muffin cup and overlaps the top a little. Repeat with all biscuits. Fill each biscuit with Chili. Top with Cheese. Bake for 20-22 minutes or until edges are Golden Brown. Let sit for 5 min. and then remove from muffin tin. Enjoy with your favorite toppings!!

Caramelized Onion and Gruyere Tarts

Oh my gosh, can I say heavenly??? We had a housewarming party at our new place a month or so ago and Karrie made these. They were gone in a few minutes, and wow, can I say delish? So, since we had some left-over filling (which can be frozen, and then thawed) and pastry, I just did up some more onions, and made some more for the fun of it! These would be perfect for any type of party, brunch or shower! Just beware, they are addicting.....

3 Cups (10 oz.) grated smoked Gruyere cheese (we got ours from the counter at Harmons. They just cut off a chunk for us and we ran it through the food processor.

8 oz. Cream cheese softened

1 Tbsp. Dijon Mustard

1 Tbsp. Fresh Oregano

3/4 tsp. Fresh cracked Pepper

2 Tbsp. Unsalted Butter

2 Large Sweet Yellow Onions

2 Tbsp. Fresh Thyme

Puff Pastry

Mini Muffin Tin

Heat oven to 400. Mix Gruyere, Cream Cheese, Mustard, Oregano, and Pepper in a bowl and set aside. Make sure to set pastry out to thaw according to package directions! Melt butter in a skillet, add Onions. Cook over med-low heat stirring occasionally until caramelized, about an hour. Stir in the thyme and set aside. Flour counter, or pastry mat. Set out pastry dough, and cut (we used a pizza cutter) into small squares. Place a square of pastry into sprayed muffin tin and press down. Fill all holes in tin with pastry. Next, place a small spoonful of cheese mixture into pastry and spread up on the side a little bit. Repeat with all squares. Then, place a forkful of caramelized onions on cheese mixture until all have been topped. Place in oven and bake 12-15 minutes or until pastry is golden brown!

*Variation-You can also cut pastry into rectangular shape and place onto cookie sheet, spread cheese mixture on and then onions on top of that.

*You can freeze Cheese mixture for up to 2 months. When ready to use, just place in refrigerator a day or two ahead of time to thaw, or defrost slowly in microwave stirring frequently.