Crockpot Bacon Cheeseburger Soup

From http://www.familyfreshmeals.com/2013/03/crockpot-bacon-cheeseburger-soup.html

Ingredients:
1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1/2 tsp pepper

Directions
1. Start by sauteing onions and browning your beef together, until meat is no longer pink.
2. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. It helps to hire an extra cute helper for this
3. Stir to combine ingredients. Cover and cook on LOW for 7 hours.
4. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
5. Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.

Chocolate and Salted Caramel Pudding Pops

Summer is a time when people look for cool treats. Here are some cool Popsicle type treats I found: http://www.rd.com/slideshows/ice-pops-unbelievable-flavor/ I am including the recipe for the one that most intrigues me but there are 15 more luscious flavors on the rd website. Chocolate and Salted Caramel Pudding Pops Makes approximately 1 dozen pops Chocolate Pudding 1/3 cup cornstarch ½ cup granulated sugar Pinch of salt 3 cups cold whole milk 3/4 cups dark chocolate, chopped 1 tablespoon vanilla extract Instructions: Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine. *For a step-by-step tutorial to making homemade pudding click here. Salted Caramel Pudding 1/3 cup cornstarch ½ cup granulated sugar Pinch of salt 3 cups cold whole milk 1/2 cup salted caramel sauce (recipe follows)* 1 tablespoon vanilla extract Instructions: Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add salted caramel and stir to combine. Add vanilla and stir to combine. *Salted Caramel Sauce ½ cup granulated sugar 2 tablespoons water 2 tablespoons unsalted butter 6 tablespoons of heavy cream ½ teaspoons of kosher salt Instructions: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Assembly: For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.