Culinary Goods

 This recipe was good, and was a less intense version of pots de creme that works well when you are pairing something else with this (like pecan sandies in our case). It came from melskitchencafe.com, and I would totally make it again. It's not as thick as the chocolate silk pie filling (or as rich), so it's just a nice, basic, smooth pudding. THE BEST CHOCOLATE PUDDING  1/4 cup packed light brown sugar I did 1 T of regular sugar and it was plenty sweet  3 tablespoons unsweetened cocoa powder (Dutch-process or regular) I did 4 T. of dutch-process  3 tablespoons cornstarch  1/4 teaspoon salt  2 3/4 cups whole milk  1/4 cup heavy cream  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped) I did 4 oz. of high quality dark chocolate and 2 oz. of milk chocolate  1/2 teaspoon vanilla extract I doubled this Essentially, you combine everything together except the chocolate and vanilla, and then boil. This will thicken after it boils about 2-3 minutes, but not immensely s

These make me happy b/c they are so fast and everyone liked them. I love anything with bacon b/c I don't eat it much, so it's always a treat. Melskitchencafe.com has recipes that are always winners, and this is a very Mormon meal, but I don't even care. IT"S EASY and my kids ate it and NO ONE complained. CRISPY CHICKEN BACON RANCH WRAPS ·          3 cups (425 g)   cooked, chopped chicken I totally did 2 cans of shredded chicken from Costco b/c I was so exhausted tonight--it was totally fine. Rotisserie chicken would probably taste even better ·          2 cups (57 g)   lightly packed baby spinach, chopped ·          6 slices (72-80 g)   bacon, cooked and crumbled I did 8 and used the pre-cooked kind you get from Costco that you just have to reheat ·          ½ cup ranch dressing (see note) We use the big jug-o-ranch from Costco-I think it's Greg's ·          1 tablespoon dry ranch mix (optional – see note) I totally did this ·          1 ½ cups (170 g

The official title should be, " Lisa's Monstrous Soup", because it was so monstrously difficult to get instructions on the changes she made to the original recipe. However, here is what I finally got from her: SLOW COOKER MEXICAN CHICKEN SOUP Rotisserie chicken, shredded (I totally did canned chicken and it was fine) 2 (14 oz) cans Fire-roasted petite diced tomatoes, with juices 2 cans black beans, drained 2 medium onion, Finely Chopped 6 cloves garlic 2 bell peppers, Chopped 1 Tbs. Cumin powder 2 tsp Dried Oregano 1-3 tsp. Chipotle chili powder (I probably did 1 1/2 tsp) 2 tsp paprika  4 cups chicken stock 2 cups half and half 1 brick Cream Cheese (room temperature) 1 cup cheddar cheese  Salt to taste I did 1 tsp. Fresh Cilantro leaves for garnishing Essentially you saute the onion, peppers, and garlic in oil, add spices, then add tomatoes, chicken stock, and chicken. Heat this together thoroughly, and then, add the cream cheese, cheese, and half and half. We serve this