Sunday, January 31, 2016

Chocolate Lush

Just before Thanksgiving this year, my company had a potluck. One of my coworkers, Steven, brought the most amazing dessert I'd had in a while, so I asked him for the recipe and thought I'd share it! It appears that this is based on many of the Internet recipes I've seen for Chocolate Lush (I've no idea why they call it that!) but has been heavily--and deliciously--modified.

2 16oz packages graham crackers
1/2 cup white sugar
1/2 cup brown sugar
2 cups pecan halves, plus more for topping
8 oz butter
2 4-serving boxes of instant chocolate pudding
8 oz cream cheese
1 cup whipped topping
1 1/2 cups powdered sugar
1 1/2 cups marshmallow cream

This should be made in a disposable 10 1/2" x 13" foil pan with high sides.

Preheat over to 375F.

1. In a large bowl, crumble up graham crackers add white and brown sugar, pecans and butter.
2. Mix the ingredients together and spread evenly into the foil pan
3. Bake @ 375 for 15 or 20 min. Bake a few minutes longer for a crisper crust.
4. Take out of oven and let set until completely cool.

Creamy Crock-pot Chicken

Many years ago, shortly after my son Michael was born, some friends from church brought over dinner for my family. Over the course of my life, I've had many meals from fellow church members, but this one may have been the first where I honestly and truly needed the recipe. Thank you, Janeal Franklin, for that recipe, and for the many happy evenings my family has had partaking of this delicious (and easy!) feast!

5 chicken breasts
4 oz butter
1 package dry Italian Dressing mix
8 oz cream cheese
10.75 oz "cream of"  soup (we use cream of mushroom)

Add chicken, butter, and seasoning to a crock pot. Cook on low for at least 6 hours; 8 hours or more would be better. One hour before you eat, add cream cheese and soup. Let melt, then stir to combine. Pull chicken into smaller pieces.

Serve over white rice.