Beef Stroganoff

Beef Stroganoff

My Husband’s Favorite

1 lb. sirloin beef (cut in ¼” strips)                  1 clove garlic, minced

1 Tbsp. flour                                                 2 Tbsp. butter

½ tsp. salt                                                   3 Tbsp. flour

2 Tbsp. butter                                              1 Tbsp. tomato paste

3 oz. can sliced, drained, mushrooms           10 oz. can beef broth

½ cup chopped onion                                   2 Tbsp. white wine

1 cup sour cream

Combine 1 Tbsp. flour and salt.  Coat meat with flour mixture.  Heat skillet and add 2 Tbsp. butter.  When melted, brown meat on both sides.  Add mushrooms, onion and garlic.  Cook until onion is tender and remove all.  Add 2 Tbsp. butter, 3 Tbsp. flour and blend.  Add tomato paste and broth.  Cook and stir on medium until thick and bubbly.  Return meat, stir in sour cream and wine until heated through.  Do Not Boil.  Serve over buttered noodles.

White German Chocolate Cake

This is a wonderfully delicious cake!

White German Chocolate Cake

1 box white cake mix                                   1 tsp. vanilla extract

1 small box White Chocolate Pudding Mix      1/3 cup chopped pecans 

¾ cup oil                                                      1/3 cup coconut

¾ cup milk                                                  

4 eggs                                                         1  tub Coconut Pecan Icing

Preheat oven to 350.  In large mixing bowl, mix cake mix, pudding mix, oil, milk, eggs and vanilla.  Stir until mixed well.  Gently add pecans and coconut.  Pour into lightly greased cake pan/s.  Bake according to cake mix directions.  Cool 10 minutes and remove from pans.  Ice and enjoy!!!

The Best Cookie I Ever Ate!

I love this cookie and hope you do too!

Salted Caramel Shortbread w/Chocolate Drizzle

(The best cookie – EVER!)

1 1/2 cups unsalted butter, softened           14 oz. pkg. caramels, unwrapped

3/4 cup sugar                                     2 Tbs. milk or cream

1 teaspoon vanilla                                      4 oz. semisweet chocolate, chopped

3 1/2 cups Gold Medal® all-purpose flour    ¼ cup cream

                                                                 1 tsp. Kosher or Sea salt

Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.  Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough. Bake 12 to 14 minutes or until set and just barely light golden (do not over bake). Remove from cookie sheets to cooling racks; cool completely.  In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

In small saucepan melt chocolate and 1/4 cup cream on low heat until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.