Here is a great classic recipe for a simple rolled cookie. Yes, any cut out cookie does take a little bit more work than a drop cookie. One way I cut a corner with these cookies is that instead of frosting them, I just dipped them half in chocolate. I found this fabulous sparkle plate at TARGET. I was so excited I bought 8.

Preheat Oven to 375

1/3 Cup of Butter

1/3 Cup of Shortening/Crisco

¾ Cup of Sugar

2 Teaspoons of Vanilla

1 Egg

4 Teaspoons of Milk

2 Cups of Flour

2 Teaspoons of Baking Powered

In a mixing bowl, beat together the butter, Crisco, sugar, and vanilla. Flowed by adding the egg and whipping until light and fluffy. Mix in the milk and then stir in the flour and baking powder.  Divide batter into three equal parts and wrap in plastic wrap and refrigerate for at least one hour.

On a floured Surface roll out one of the parts of dough to about 1/8^th inch. With a cookie cutter cut the dough with the cutter and place on baking sheet. Bake for 6 minutes.

You can eat them as is, sprinkle with sprinkles before baking, ice after being cooled or dip them in melted chocolate as I did.

I can remember the first time I had a Croque Monsieur vividly. I was 8 years old, had just moved to Tokyo with my family, and come back from school orientation and while waiting for my mother in lobby seating area my father ordered one for us. He was so excited to see it on the menu. I think to this day it is still the best croque monsieur; I have ever had. Recently, in the past year I have been on the quest to find one that compares. I have found one that competes but thought I would indulge and try it on my own.  I have seen them cut up small and served as hors d’ oeuvres. Which I think is an awesome idea.

 What makes this different from just a ham and cheese sandwich? The Béchamel Sauce.  I never would have thought to put a sauce in a sandwich, but oh how it makes it delicious!

 Pre Heat 350 degrees

Croque Monsieur

4 slices of Sandwich Bread

4 ounces of Slice Ham

11/4  Cup of Grated Gruyere Cheese

1/4 Cup of Grated Parmesan Cheese

2 Tablespoons of Butter

1 Tablespoon of Dijon Mustard (optional)

5 to 6 Tablespoons of Béchamel Sauce (See Below)

 Lightly and evenly butter on both sides of bread and toast both sides in sauté pan over low heat until just golden brown. If you decide to use Dijon Mustard spread one side of each toasted slice with mustard. Evenly place the ham slices and about ½ cup Gruyère cheese on two of the bread slices. Top each with one of remaining bread slices, mustard-side down. Spread béchamel sauce to cover the top of each sandwich including the crust. Sprinkle evenly with the remaining Gruyère cheese and Parmesan Cheese. Place on a pan and bake for  5 minutes, then place under broiler until cheese is bubbling and lightly browned, about 3 minutes.

Bechamel Sauce

1 tablespoons butter

1 tablespoons flour

½ cups warmed milk  plus 1 Tablespoon

Salt and ground pepper to taste

1/4 Cup of Grated Gruyere Cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes, do not let it turn brown. Add the hot milk, continue to stir, the sauce will thicken and bring to a boil. Add salt and pepper, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat and stir in the Gruyere Cheese.

Julia Child’s Beef/Boeuf  Bourguignon

I saw Julie and Julia the first day it came out. I don’t think, I was the only person that was then intrigued to make Beef Bourguignon and see what all the fuss is about. I made this recently, on a cold snowy night. This is the perfect dish for this kind of evening. While making it I did not understand why there was all this fear in making the Beef Bourguignon. I think the fear comes from the fact that there are multiple steps and it takes a long time to cook. Also you do need a Dutch Oven to make this dish. Since it was the holiday season, I saw it as an excuse for me to finally buy one. This is something that could be made the day before and I think,  actually tastes better the next day. Also  a perfect dish to entertain with in the winter since it can be made ahead. It is very hardy.

6 oz Bacon (cut into pieces ¼ inch thick and 1½ inches long)

1 Tablespoon of Olive Oil

3 lbs of Lean Stewing Beef (cut into 2 inch cubes and pat dry)

1 Slice Carrot – I used 4 carrots and would suggest maybe 6

1 sliced Onion

1 Teaspoon of Salt

¼ Teaspoon of Pepper

2 Tablespoons of Flour- I used 3 to 4 tablespoons

3 Cups of Full-bodied Red Wine

2 to 3 Cups of Beef Stock

1 Tablespoon of Tomato Paste

2 gloves of Mashed Garlic

½ Teaspoon of Thyme

A Crumbled Bay Leaf

24 Small White onions

1 lb of Fresh Mushrooms

Preheat Oven 450 Degrees

Simmer bacon for 10 minutes, and then drain water and pat try. In Dutch Oven/Casserole Fireproof Dish sauté the bacon and olive oil for 3 minutes. Remove bacon and set aside. Heat oil and sauté beef until browned, do this a few pieces at a time and when browned on all sides with bacon. In the same fat brown all of the vegetables (except small white onions and mushrooms). Once vegetables are lightly browned, pour out the sautéing fat. Return the beef and bacon to Dutch oven and toss with salt, pepper, and flour and place in oven for 4 minutes. Remove from oven and toss again and return to oven for 4 minutes. (This browns the flour and covers the meat with a light crust).

Reduce Oven heat to 325

Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on the stove. Then cover the dish and place in oven for 2.5 to 3 hours. The meat is done when a fork pierces it easily.

Boil the Small White Onions and then remove skins after cooked from onions. Cut Mushrooms into quarters and sauté.

When ready to serve distribute the onions and mushrooms over the meat.

Definitely as the heat wave continues salad or cold soups are what I have been craving. Every so often I make something that I am truly excited about how it turned out. This  is how I felt about this recent Steak Salad. I think I told just a few people, about 10 just how excited Iwas about it!  I know it might seem like a lot of work, but I was able to accomplish everything in under an hour- I had a lot of things cooking at the same time. Unfortunately, I don’t per say have real measurements I just used what I had and tried to have equal portions. Also since I don’t have a grill I broiled my NY Strip steak for about 4 ½ minutes on each side. It did not have that beautiful grilled look but still tasted delicious!

Steak Salad

1 Head of Red Lettuce

1 Red Bell Pepper Roasted

1 Bunch of Asparagus Roasted (cooked in broiler)

1 Sautéed Yellow Onion

Fingerling Potatoes Roasted with Rosemary

Steamed French String Beans

1 Pound of Steak

1 Tomato chopped

Extra- I roasted a garlic bulb to either be added to the salad or used on the bread.

Vinaigrette

Balsamic Vinegar

Olive Oil

Dijon Mustard

Before mixing all the ingredients together I cooled them all except the steak was served warm.

Recently, I was given some fresh garden picked string beans. Growing up string beans were a staple in our house, although we really only ever had them served one way, steamed. I thought I would make this more into a summer salad instead.

1 Lb. of String Beans (cleaned with ends cut)

1 Red Bell Pepper

1 Shallot

¼ Cup of Olive Oil

Juice from 1-2 Lemons

3 Teaspoons of Dijon Mustard

Salt and Pepper

Steam the string bean (about 2-3 minutes) and then quickly place in cold water to make sure they stop cooking. I chopped the Pepper finely but afterwards thought it would look nice if they were cut julienne style (thinly sliced lengthwise) and then chop the Shallot. In a small bowl mix together Olive Oil, Lemon Juice, Mustard, and Salt & Pepper. (Start with one Lemon and then see if you need more and how much lemon you like- I am not a good gauge since I love LEMONS!) Now toss together dressing, string beans, shallots, and peppers. It also might be nice to add fresh tomatoes as tomato season is here. This is perfect for a summer BBQ!