Wednesday, February 15, 2012

Oreo Chocolate Chip Cookie Cookies

These cookies were made totally by mistake. I was sending treats to a family party and had the cutest Halloween creations in mind for all the kids. So, I went to the store and couldn't quite justify spending the money on real Oreos because they were super expensive at the time. So, being the cheapskate I am, I bought the generic brand of Oreos. Luckily before I made my little treats I tasted an Oreo and it was AWFUL!!! I was so disappointed! The real thing was def. worth a few extra bucks. So, I looked for a recipe that I could use the gross Oreos in without it really ruining the treat. These were a success! I think real Oreos would probably be better and you can never go wrong with double-stuffed but this is one recipe that the generic brand didn't make a difference.

 First of all, for any that don't know...this is how I feel about Oreo's! Just so we are all clear :)

So, needless to say, these have been on the list of "to-post" for a very very long time! Like I said, I made these back in October for a family Halloween party and they were definitely a hit! (well, we couldn't actually make the party so that's hearsay but it came from several trusted sources so we'll go with it.)
My little helper, who was so mad when we baked these creations! You can call me a bad mom as soon as she gets Salmonella, until then, I'm the favorite mom. Got it?
Anyway, they turned out so pretty and were really fun to make! mmm, these cookies were one recipe that I really wanted to keep on my counter and accidentally make them disappear one by one. Actually funny story with these...My sister and brother-in-law were picking up the cookies and taking them to St. George for the party. They were running late and I had an appt. so I couldn't meet them when they would be passing my house so we arranged for me to hide them right off the freeway and they would grab and go. Yes, I hid a plate of homemade cookies behind a sign on the side of the road. Until I got her call confirming the pick-up, I kept hoping that MAYBE they wouldn't be able to find them and then, oh well, since they were on one of my favorite platters, i would HAVE to go pick them up and since we weren't going to St. George for Halloween we would HAVE to eat them all...dang, maybe next time :)
Enjoy these, they are gooey, soft, delicious and worth it.

Makes 20 - 30 cookies* 
(Recipe from

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • 20 oreos, crushed
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
  4. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
  5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
  6. Bake for 13 to 16 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**

Friday, February 3, 2012

Beef Bourguignon

This recipe blew my mind! Both my husband and I kind of went crazy when we tasted this, it was so yummy and tasted like it was a lot more difficult to make than it was (which is always a plus). You can use stew beef or Venison (who regularly has venison? not us). Mr. chef and I LOVE LOVE LOVE steak and this was a really fun new recipe for using the frozen stew meat that we buy in bulk from Costco. Somehow, when we are there things like giant packages of meat always end up in our cart. MMM, why fight something that delicious?  We don't.
Anyway, make sure you give yourself enough time to prep it and then a few hours for cooking but the actual "hands-on" time was pretty simple.

1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in "hot, smoking" oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.
3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed (when we made this last week we left off the mushrooms because I was too lazy to go to the store ad it was still yummy)
Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice (we used egg noodles and they were great). Decorate with parsley.