Info Diet Plan

Day 227. This pudding is bananas! B-A-N-A-N-A-S! sorry. I totally couldnt help myself. We needed a quick dessert for some company and I needed to use the crockpot . And thats pretty much how this dessert was invented. I opened the cabinet, saw some sweetened condensed milk, and we all know HOW GOOD THAT IS when cooked in the crockpot ( except for you shouldnt do it for safety and legal reasons or something like that ) and we had a bunch of bananas. So I mixed the two. The end. The Ingredients. --2 cans of sweetened condensed milk --4 bananas The Directions. I used a 1.5 quart mini crockpot for this dessert. Put the peeled bananas into a zippered freezer bag and let your kids squish the bananas until they get bored or the bag springs a hole and banana goobers fall to the floor. The freshly-mopped-and-ready-for-company floor. The bananas will still have some chunk in them. If this isnt okay with you, youll need to use a food processor. Open the cans of sweetened condensed ...

The last time I attempted a rice pudding it didnt go over very well . I tried too hard to "fancy it up"----this is a basic recipe, that is darn near perfect . and it makes a LOT. The Ingredients. 8 cups milk (I used half soy milk, and half fat free cows) 1 cup long grain white rice 1 cup sugar then: 1/4 cup heavy cream or half and half 3 eggs 2 teaspoons vanilla 1/2 teaspoon cinnamon 1/4 teaspoon salt The Directions. I used a 4 quart slow cooker . Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2. When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the m...

Tapioca pudding is the ultimate in comfort food. I made it the "normal" way during my 2008 challenge, and have used that recipe LOTS to wow the neighborhood kids during playdates. Its easy, it makes a TON, and keeps really well in the fridge. You can make a batch on the weekend and nibble all throughout the week.  I wanted to kick the normal recipe up a notch for the new cookbook, and after opening and closing the pantry doors a bunch of times (you do that too, right? you stare at your pantry waiting for something to pop out?) I zereoed in on the cocoa powder I was given at the BlogHer Food conference. This is Scharfen Berger---its delicious, smooth, and kind of expensive. Its not something Id buy on my own, especially after learning that its owned by Hershey (might as well just buy the regular stuff!) dude. Anyway, I combined some of the cocoa powder with some almond extract because I was trying to recreate that yummy chocolate almond biscotti flavor. In tapioca. because why...