Heather McCarthy

This was so yummy! I upped the recipe to 20 servings for a Thanksgiving potluck and couldn't have been happier. A few things I did differently: I used about 75% peeled russet potatoes and 25% un-peeled baby red potatoes, 50% sour cream and 50% cream cheese, and cooked and crumbled the bacon the day before. They. Were. Delicious. Ended up with about 6 generous quarts that I kept warm in the crock pot.

Delicious crumbly buttery shortbread cookies! Modifications: I added 1/2 tsp of vanilla extract and skipped the walnuts. Baked for 25 minutes for the first batch and 30 minutes for the second, both at 300 degrees. Used a fruit baller and yielded about 20 cookies. So yummy and easy. This was a trial run and got the final approval to be Santa’s cookies. My 4yo enjoyed helping and devoured them as well.

I followed RRKALINA's modification and can confirm that was delicious! I also used my instapot and cooked the chicken and broth on the middle "normal" mode for 5 hours, then after shredding the chicken and adding everything else in I cooked it for 1.5 hours on high. Added a little bit of s&p, extra squeeze of lime, shredded cheese, sour cream, and cilantro for amazing yumminess. Next time I will be doubling this recipe and freezing the extras.

This smelled and tasted delicious! I omitted the onion, and used braeburn apples. Cooked everything together, timing was perfect. Added a bit of butter after serving into bowls and could taste all the flavors, including the squash. The prep for this took me closer to 30 minutes to peel and chop everything. Next time I make it I might add some blue cheese crumbles or candied nuts. Yum!!