February 19, 2012: Sunday Supper is Steaks in the Snow

After a week of frenzied but enjoyable social activities, I FINALLY get to have an evening alone at home with my hubby! And it snowed. A bit, but enough to see it.

Since we had a good bit of left over baked beans, Sagar Gandhi's mashed potatoes (he used the red potatoes), and turnip greens from Dead End BBQ, we thought we could use the last couple of steaks from a package of small sirloins that the Daleys sent us for Christmas. I marinated them overnight in a marinade from Kentucky made with Bourbon (what else?) that Marcia and Hector Chavez and Jim Hoover gave us for Christmas.

I don't know where it came from (other than Kentucky!), but it made a nice marinade.

Paul cooked them 4 minutes on each side at 600 degrees on his Weber gas grill and they were a perfect medium rare. For dessert, we had Tahitian Vanilla Bean Ice Cream (or Paul did :) and pumpkin spice cookies (recipe will follow)

My husband's opinion of this meal: Steak: Good. Potatoes: Really good. Greens and Beans: I am not really a fan of greens but Dead End makes the best. Cookies: A soft cookie with intense pumpkin flavor.

Pumpkin Spice Cookie Recipe 4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon allspice 2 cups vegetable shortening 2 cups granulated sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 2 large eggs 4 teaspoons vanilla 2 cups raisins 1 cup nuts, chopped (I used walnuts) PREHEAT oven to 350°F. COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoonspoon onto ungreased baking sheets. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. FROSTING: 2/3 cup butter, softened 4 cups powdered sugar Milk BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin). Estimated Times: Preparation - 30 minutes; Cooking - 12 minutes. Yields 60 cookies (5 dozen). I divided in half and made about 30 cookies. ENJOY!