Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 

• 1/2 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 1 C flour
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 tsp shortening

1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Steak Strips with Dumplings

A great dish for a busy Sunday, with just a few steps and taking advantage of a slow cooker, this makes a tasty end-of-summer hot dinner that makes the house smell fabulous! 

• 3/4 lb boneless beef top round steak, cut into 1/2 inch strips
• 1/4 tsp pepper
• 2 tsp canola oil
• 2/3 C condensed cream of chicken soup, undiluted
• 1/2 C beef broth
• 4 large fresh mushrooms, sliced
• 1/4 C chopped onion
• 1/4 C chopped green pepper
• 1/4 C chopped celery

Dumplings:

• 1/2 C flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp beaten egg
• 3 Tbsp milk
• 1/2 tsp dried parsley flakes

1.  Sprinkle steak with pepper.  In a small skillet, brown steak in oil over medium-high heat.  Transfer to a 1 1/2 quart slow cooker.
2.  Combine the soup, broth, and vegetables; pour over steak.  Cover and cook on LOW for 4 hours.
3.  For dumplings, in a small bowl, combine flour, baking powder, and salt.  Stir in egg and milk just until blended.  Drop by Tablespoonfuls onto meat mixture.  Sprinkle with parsley.  Cover and cook on HIGH for 1 hour.  After 5 total hours of cooking, a toothpick inserted in a dumpling should come out clean.

Robyn's notes: I enjoyed this more than expected, because I'm not someone who has eaten a lot of dumplings in my life, so I was pleasantly surprised by them.  The aroma really was great, my stomach was rumbling by dinnertime.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Crackle Cookies

Quick to make and nice to see on the plate, they won't leave you with dozens of cookies to finish later. 

• 1/2 C sugar
• 1 egg
• 2 Tbsp vegetable oil
• 1 square (1 oz) unsweetened chocolate, melted and cooled
• 1/2 tsp vanilla
• 1/2 C flour
• 1/2 to 3/4 tsp baking powder
• 1/8 tsp salt
• powdered sugar

1.  In a mixing bowl, combine the sugar, egg, oil, chocolate, and vanilla; mix well.  Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.  Refrigerate dough for at least 2 hours.
2.  Preheat oven to 350°F.  With sugared hands, shape dough into 1-inch balls.  Roll in powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake at 350°F for 10-12 minutes or until set.  Remove to a wire rack to cool.
Yield: about 18 cookies.

Robyn's notes: I took these and another batch of cookies to a potluck lunch and they seemed to go pretty well, but I found them a bit dry so I'm only giving them 3 stars.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often