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

Slow Cooker Bacon Cheese Potatoes

1/4 pound bacon, diced (you can cook it first if you like, but you don’t have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1/2 pound cheddar cheese, shredded
salt and pepper
2 Tablespoons butter
green onions, thinly sliced (optional)

1.  Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.).

2.  Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter. Overlap with remaining foil.

3.Cover and cook on low for 6-8 hours (or on high for 4 hours).  Serve with green onions if desired.

From SixSistersStuff

Peanut Butter, Chocolate Chip, and Pretzel Bars

3/4 cup butter, room temperature
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 - 2-1/2 cups chocolate chunks, chips, or chopped chocolate bars (divided)
1-1/2 cups mini pretzel twists, coarsely broken (divided)
1/4 cup peanut butter

1.  Preheat oven to 350℉ and grease a 9x13 inch pan.

2.  In a large bowl, beat the butter and sugars until light and fluffy.  Beat in the eggs and vanilla.  Add the flour, baking soda, and salt and stir until almost combined; add the chocolate (reserve 1/2 cup for later) and 1 cup of the pretzel pieces and stir just until blended.

3.  Spread the batter evenly in the prepared pan.  Bake for 18-25 minutes, or until golden brown.  In a small bowl or saucepan, melt the peanut butter and 1/2 cup chocolate chips in the microwave or over low heat, stirring until smooth.  Sprinkle the bars with the remaining crushed pretzel pieces and drizzle with the chocolate peanut butter mixture. (I put the chocolate mixture in a ziploc bag and snipped the corner.)  Let cool until set, then cut into squares. 

Makes about 24 bars.

From ParentsCanada

Pinwheel Date Cookies

For Date Filling:
1 (16 oz) package Dates
1/2 cup sugar
1 cup water
1 cup walnuts, chopped finely

For Cookie Dough:
2 cups brown sugar
1 cup shortening
3 eggs
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
4 cups flour

1.   In a saucepan cook the dates, sugar and water together until mixture thickens. Remove from heat and stir in walnuts.  Set aside to cool.

2.  Cream together the brown sugar and shortening. Add eggs and vanilla.  Mix well.  Add salt, baking soda and flour.  Mix well.

3.  Roll the cookie dough out into a rectangle.  Cover with cooled date/ nut mixture.  Roll up like up like cinnamon rolls into a log.  Wrap in plastic wrap and refrigerate cookie log overnight or for several hours. 

4.  Cut log into sections and place on cookie sheets.  Bake at 350℉ for 10 to 12 minutes or until cookie is lightly browned. 

Can make nut mixture one day, cookie dough the next and refrigerate and bake the next day if needed.

From Betty and Klea