Slow Cooker Creamy Beef Strongman by CK
1 1/2 – 2 pounds stew meat
2 teaspoons Italian seasoning
salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)
2 cups beef broth (I used low sodium)
1 cup sliced mushrooms (preferably fresh, not canned)
3 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dijon mustard
1 cup sour cream
6 ounces cream cheese, cut into 1-inch cubes, softened
4 tablespoons corn starch (or flour) + 1/2 cup beef broth
12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served
with stroganoff but penne, macaroni, or spiral all work well)
Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to
taste over the top. Add mushrooms, beef broth, garlic, Dijon mustard, and worcestershire sauce. Cover and
cook on low for 8-9 hours. About 30 minutes before serving, stir corn starch (or flour) into 1/2 cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring
occasionally until cream cheese and sour cream are incorporated and sauce is thickened.Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished
with cracked black pepper and fresh thyme if desired.

FUDGY BROWNIE COOKIES by GKT
1 1/2 c. bittersweet chocolate chips
1/2 c. (1 stick) unsalted butter
3 large eggs
1 c. white sugar
1/4 c. brown sugar
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. flour
1/4 c. unsweetened cocoa powder
Preheat oven to 350. Line a baking sheet with parchment paper. In a small saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the eggs, white and brown sugar, vanilla, baking powder, and salt with an electric mixer on high for 5 minutes. The batter should become thick and creamy. Reduce mixer speed to low, and add in the melted chocolate. Continue mixing until well combined. Stir in flour and cocoa powder, until just combined. Cover the bowl and chill in refrigerator for 30 minutes. Once chilled, drop batter in 1 1/2 tablespoon-sized scoops onto prepared baking sheet, about 2 inches apart. Bake until edges are set but center is still soft, about 15 minutes. Allow to cool on baking sheet.