Friday, March 19, 2010

Little Sisters Whole Wheat Chocolate Chip Cookies

My sister has been having "smell" issues since she found out she was pregnant. One fond memory that I have when I was pregnant with my daughters was that she and my mom, would every so often, make us a warm, tasty meal. No reason why than a "just a because" and "we love you" reason. It was dreamy!

So this week my mom and I are made a special meal for my sister, brother-in-law and nephews. I was incharge of the bread and the dessert. For dessert, I named our chocolate chip cookies "Little Sisters Whole Wheat Chocolate Chip Cookies". My daughters devoured these cookies, they when we tried them for the first time a few months ago.
Enjoy and happy baking!
Little Sisters Whole Wheat Chocolate Chip Cookies

3/4 cup butter
1 cup white sugar (you can substitute your sweeter that you prefer)
1 cup light brown sugar (you can substitute your sweeter that you prefer)
1 1/2 teaspoons vanilla extract
2 eggs
2 cups sifted whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.

In a medium bowl, cream together the butter, the sugars until smooth. Stir in the vanilla and eggs. Combine the two differen flours together, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. If you are interested in making these into bar cookies, press the dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

Saturday, March 13, 2010

Easy Beef Stroganoff

For some reason, I have not been one to cook a good chuck roast unless it has been in a crock pot. I have tried it in the oven several different ways (roasting it with garlic, pepper spread, etc.) and it has just turned out "gummy". So needless to say when I saw the last slice of meat in our freezer titled, chuck roast, I knew that I needed to think of something that really needed to be good. So I thought...ahh beef stroganoff! 

Well low and behold, the beef stroganoff turned out to be a success in our family. My daughters ate every last piece on their plate, so I as glad to say this meal was a success.

* note this is not the most attractive looking dish but it was so good!

Beef Stroganoff
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounces) beef broth
1 teaspoon prepared mustard
1 (6 ounces) sliced mushrooms, drained (optional)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
First remove some of the fat off of your chuck roast, you still want some fat on the meat, just for taste and flavor, but not where if you take a bite and you bite down on fat. We like to sear the meat on both sides so that it locks in the natural flavors of the meat. Both my husband and I believe this is what makes beef (and even some pork) remain nice and moist when it is cooked. After seering the meat, place it in the crock pot with a cup of beef broth.

The beauty of having a crock pot is that the thought is for you to add everything within the pot too cook. Cut your onions and place in the crock pot along with the meat. Let it sit all day so that meat and onions are nice and tender.

Right before you are about to serve your meal, mix in the remainder of the ingredients and stir. Allow it to warm up a little bit so that the flavor can simmer for a little. While your ingredients are heating up, cook your egg noodles and then serve.