Crockpot Beef Tips

1-3 lbs stew meat
1 can (12 oz) 7-up, sprite or other lemon-lime soda (can be regular or diet)
1 pkg. (1 oz) onion soup mix (like Lipton's)
1 pkg. (.875 oz)brown gravy mix
1 can (10.75 oz) cream of mushroom soup
1 can mushroom pieces (optional)

1.  Mix all ingredients together in a crockpot and cook on low for 6-8 hours.  Serve over noodles if desired.  (My stew meat was frozen when I put it in and it worked fine.)

From woosterstumbler

S'more Brownies

1 box of fudge brownie mix and the ingredients it calls for
graham crackers (I used about 9 crackers)
1 (7 oz) jar marshmallow creme
1/3 cup mini chocolate chips

1.  Grease a 9x13 inch pan and set aside.  Preheat oven to temperature called for on brownie mix.

2.  Make brownie batter according to package directions.  Break graham crackers into squares and dip the bottom of the graham cracker in the brownie batter.  Place in prepared pan (brownie batter side down) and repeat until bottom is lined with graham cracker. With remaining graham crackers crush and set aside to use later.

3.  Pour remaining brownie batter carefully on graham crackers and spread out.  Bake according to package directions.

4.  When there is about three minutes of baking time on the brownies remove from oven and put globs of marshmallow creme evenly on brownies.  (Don't try to spread it out yet).  Return brownies to oven and continue to bake for 3 minutes.  Remove from oven and very gently spread marshmallow creme evenly on brownies.  Be careful not to remove bits of brownie.  Sprinkle with remaining graham cracker crumbs and chocolate chips.  Let brownies cool completely and cut into bars.

From ModernMommyhood

Carrot Cake Sandwich Cookies with Cream Cheese Frosting

1 cup (2 sticks) unsalted butter – room temp 

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 large eggs – room temp

1-1/2 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1-1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

2 cups old-fashioned rolled oats (not instant)

1-1/2 cup grated carrots  (about 3 large carrots)

1 cup raisins, optional

1/2 cup toasted chopped walnuts, optional

1.  In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 – 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.

2.  Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix.

3.  Mix in oats, carrots, raisins (if using) and walnuts. Chill dough for at least 1 hour.
Preheat oven to 350.  Line two baking sheets with Silpats, parchment paper or spray with cooking spray.

4.  Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.  Flatten slightly and sprinkle with a little sugar before putting in the oven, if desired.

5.  Bake until browned and crisp around the edges, 10 to 15 minutes rotating halfway through. Transfer to a wire rack to cool completely. 

Cream Cheese Frosting

1/2 cup butter, at room temp

8 oz cream cheese, at room temp

4 cups confectioners sugar

1 splash vanilla extract

1.  Combine butter and cream cheese in mixing bowl and mix on medium speed for 5 minutes. While mixing at a low speed, add sugar. Once combine, add a splash of vanilla extract and mix on a medium to high speed for 3 minutes, or until smooth and fully combined. Frost and enjoy!

From QuickFeetGoodEats