First I made beef stew in the crock-pot. I made it on a cold fall night and it was delicious. I based my recipe off of this one Beef Stew. I made a few changes because I didn't have everything listed and I didn't want to go back to the store (my phone with the list online wouldn't work while at the store so I had to wing it). Here are the changes I made. I put the beef stew meat in the crock pot frozen. I just poured the flour mixture in (no stirring to coat) and I didn't use a bay leaf or celery. I also used baby carrots (about 1/2 a small bag) instead of slicing whole carrots. I added a little more beef broth than the recipe calls for (maybe 2 cups total). We had some fresh yeast rolls to go with it and yum, it was good. Sorry, I forgot to take a picture, I was busy eating the deliciousness :)
2 sticks butter 3/4 cup brown sugar (packed)
3/4 cup white sugar 2 1/4 cup flour
1 tsp baking soda 1 tsp salt
1 tsp vanilla 2 eggs
2 cups semi sweet chocolate chips
Instructions: Preheat oven to 375 degrees. In a large glass bowl place the 2 sticks of butter in the microwave and microwave on high for about 1 min 30 seconds. You want the butter to be almost completely melted. Then add brown sugar, sugar, salt, baking soda and vanilla and stir with a wooden spoon to combine. Then add 2 eggs and stir to combine. Next add the flour and stir until it is all incorporated. Then add the chocolate chips and stir. I then use a tea spoon (like you would eat with) to scoop the dough out and place on a cookie sheet. Bake in the oven for 7-9 minutes until top is just beginning to be golden. Remove from oven and let cool on sheet for 1-2 minutes. Transfer to counter on paper towels to cool completely.