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4 medium baking potatoes (6 to 8 ounces each) Shortening, butter, or margarine (optional)

Slow Cooker: In a 6-quart slow cooker stir together the chorizo, okra, celery, sweet pepper, onion, garlic, broth, tomatoes, chicken, and paprika. In a medium saucepan, cook oil and flour as above until medium brown. Carefully stir into mixture in cooker (mixture will foam up). Cover; cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Shred chicken as above; return to cooker to heat through. Season to taste....

¾ cup honey 3 tablespoon yellow mustard ½ teaspoon garlic powder Sweet Barbecue Dipping Sauce ¾ cup barbecue sauce ½ cup grape jelly

1 teaspoon ground coriander ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon ground black pepper

1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water

6 tablespoon unsalted butter 1 cup sugar 1 cup natural unsweetened cocoa powder Pinch of salt 1 cup whipping cream 1 teaspoon pure vanilla extract