Curried Chicken

1/2 pound chicken breasts cubed
1 med. tart apple, peeled and cubed
1 small onion chopped
2 garlic cloves, minced
3 T water
2 t curry powder
1/4 t cinnamon
1 T flour
1 c sour cream
4 cups cooked rice

Cook chicken in skillet. Remove chicken and cook apples, onions, and garlic until tender. Return chicken to pan and sprinkle with curry and cinnamon. Combine flour and sour cream until smooth then stir into chicken mix. Bring to boil and continue stirring for 2 minutes. Serve over rice.

Easy and Quick Pizza Dough

Ingredients

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Banana Pudding

Ingredients
1/3 cup all-purpose flour
dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can of fat free sweetened condensed milk
2 egg yolks
2 teaspoons vanilla
3 cups sliced ripe bananas
45 reduced fat vanilla wafers
4 egg whites
1/4 cup sugar

Instructions
Combine flour and salt in a medium saucepan. Gradually stir in milks and yolks, and cook over medium heat, stirring constantly, 8 minutes or until thickened. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon one third pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers twice, ending with pudding;arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding.

Beat egg whites at high speed with an electric mixer until foamy. Add suger, 1 Tablespoon at a time, beating until stiff peaks form and sugar disolves (2-4 minutes). Spread meringue over pudding, sealing to edge of dish.

Bake at 325 degrees for 25 minutes or uni=til golden. Let stand for 10 minutes before serving.

Carmel Popcorn

I got this recipe from my sister and our family loves this!! It is gooey and delicious!

Pop 3-4 bags of microwave popcorn. In a medium saucepan cook 1 cube salted butter, 1c Karo syrup and 1c brown sugar to a soft boil. Pour over popcorn.
We usually fill 3 large mixing bowls with popcorn.

Brownies

I make these brownies almost ever Sunday. I found the recipe on Allrecipes about a year ago. Every one in awhile I try a new brownie recipe and Neil and the kids always wish I made these instead. So now I only make these.

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Black Forest Brussels Sprouts

Ingredients:

• 3 pounds brussels sprouts, trimmed and halved lengthwise
• 12 ounces thick-cut bacon, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 onions (about 1 pound), halved lengthwise and thinly sliced
• Salt and pepper

Directions:

1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.

2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 2 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.

3. Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.

Ingredients:
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
Dash salt
1/8 teaspoon vanilla extract
3/4 cup sugar

FILLING
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
8 egg yolks
1/2 cup lemon juice
2 teaspoons grated lemon peel
2 cups raspberries

TOPPING
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

Directions:
1. Heat oven to 225°. Line 2 baking sheets with parchment paper.

2. In large bowl, beat egg whites, cream of tartar and dash salt at medium speed until frothy. Gradually increase speed to medium-high; beat until soft peaks form. Beat in 1/8 teaspoon vanilla. With mixer running, slowly beat in sugar in steady stream until glossy stiff peaks form (it will take 2 to 3 minutes).

3. Spoon meringue into 8 mounds on baking sheets. With back of spoon, form indentation for filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. (Meringues can be made up to 3 days ahead. Store in airtight container.)

4. In large saucepan, whisk together 2/3 cups sugar, cornstarch and 1/4 teaspoon salt. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium; boil and whisk 2 minutes.

5. Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat; whisk in lemon juice and lemon peel. Pour mixture into medium bowl; place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. (Filling can be made up to 1 day ahead. Store in refrigerator.)

6. In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells; sprinkle with raspberries. Spoon topping in center of berries. Serve immediately.

maple Dill Carrots

3c peeled and sliced carrots
2T butter
2T brown sugar
1 1/2 T chopped fresh dill
1/2 t salt
1/2 t black pepper

Place carrots in a skillet and pour just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Taco Meat

3/4 c chopped onion
1 1/2 T seasoning salt
1 1/2 T taco seasoning
2 T dry cilantro
garlic salt
1 t pepper
1 clove garlic
1/4-1/2 c water
2-3 lb meat
Cook in crock pot and shred meat after fully cooked. Add one lg can chopped tomatoes.

Chocolate Cake

1 pkg devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 c sour cream
1 vegetable oil
4 eggs
1/2 c warm water
2 c semisweet chocolate chips

Preheat oven to 350 degrees. In large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into a well greases 12 c bundt pan. Bake for 50-55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto plate. Dust the cake with powered sugar or use a chocolate glaze.

Fruit Salsa/Cinnamon Chips

6 kiwis, peeled and dices
6 apples-peeled, cored, and diced
1 1/2 lb raspberries
3 lb strawberries
1/4 c plus 2 T sugar
3 T brown sugar
1/2 c and 1 T fruit preserves (any flavor)
30 flour tortillas
butter flavored cooking spray
6 cups cinnamon sugar

In a large bowl, mix kiwis, apples, raspberries, strawberries, sugar, brown sugar and fruit preserves. Cover and chill at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount on cinnamon sugar. Spray again with cooking spray. Bake 8-10 minutes. Cool and serve with salsa.

Mousse Tarts

3 (1 oz) squares white baking chocolate
1 c heavy whipping cream
1/2 c sweetened condensed milk
1/4 t vanilla
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs

In microwave-safe bowl melt chocolate at 30% power for 2-4 minutes, stirring every 30 seconds. Cool for 1 minute, stirring several times. Meanwhile, in a small mixing bowl, beat cream until still peaks form; set aside. In another bowl combine milk, vanilla and melted chocolate. Add half of the whipped cream and beat on low. Fold in the remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

Focaccia

2 3/4 c flour
1 t salt
1 t white sugar
1 T yeast
1 t garlic powder
1 t dried oregano
1 t dried thyme
1/2 t dried basil
1 pinch ground pepper
1 T vegetable oil
1 c water
2 T olive oil
1 T Parmesan cheese
1 c mozzarella

stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and pepper. Mix in vegetable oil and water. When the dough has pulled together, turn onto a lightly floured surface and kneed until smooth and elastic. Lightly oil a large bowl, place in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes. Preheat oven to 450 degrees. Punch dough down;place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush the top with olive oil and sprinkle with cheese. Bake for 15 minutes or until golden brown.

Surprise Cookies

These cookies were a big hit at home and at the baby shower I took them to. I found them on Martha Stewart's website.

Ingredients
1 3/4 cups flour
3/4 cup cocoa powder
1/2 t baking soda
1/2 t salt
1/2 unsalted butter softened
1 c sugar
1 large egg
1/2 c milk
1 t vanilla
12 large marshmallows, cut in half horizontally

Frosting
2 c powered sugar
4 T melted butter
1/4 c cocoa
1/4 c milk
1/4 t vanilla

1. Preheat oven to 375. In medium bowl, whisk together flour, cocoa, baking soda, and salt;set aside.
2. Cream butter and sugar until light and fluffy. Add egg, milk, and vanilla until well combined. Add flour mixture.
3. Using a tablespoon or small ice cream scoop drop balls onto ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes.
4. Remove sheets from oven and put a marshmallow cut side down on each cookie and press down. Return to oven and bake until the marshmallow begins to melt (around 2 minutes). Cool completely.
5. Spread about 1 T of frosting over each marshmallow, starting in the middle and continue outward until the marshmallow is covered.

Navajo Tacos

Fry Bread:
2 cups all-purpose flour
1 T baking powder
1 cop milk
4 cups oil for frying, or as needed

Toppings
1 pound ground turkey
1 package taco seasoning
1 can pinto or kidney beads with liquid
1 cup shredded cheese
2 cups lettuce
1/2 cup salsa
sour cream
avocado

Directions
1. Combine beans and 2 T salsa in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium heat cook the meat with taco seasoning mix according to seasoning mix package directions. Cover and keep warm.

2. In a mixer stir together flour, baking powder, and salt. Stir in the milk and mix until the dough comes together. Add more flour as necessary to handle dough. Let dough rest for 5 minutes.
3. Heat oil in a large, deep skillet to 365 degrees. Break off 3/4 cup sized pieces of dough and shame into round discs 1/4 inch thickness, making a thinner depressed area in the center. Fry bread in the hot oil until golden brown on both sides, turning only once. Drain on paper towels.
4. Top fry bread with beans, ground turkey, ;lettuce, cheese, sour cream, and avocado. Spoon salsa over.

Cinnamon Rolls

These are so delicious and soft!

Ingredients
1 cup warm milk
2 eggs at room temp
1/3 cup butter
4 1/2 cups bread flour
1 t salt
1/2 cup white sugar
2 1/2 t yeast
1 cup brown sugar
2 1/2 T ground cinnamon
1/3 c softened butter

3 oz softened cream cheese
1/4 c softened butter
1 1/2 cups powered sugar
1/2 t vanilla
1/8 t salt

Directions
Place milk, eggs, flour, salt, sugar, and yeast in mixer. Mix thoroughly. Kneed for 3 minutes. Let dough double in size and then turn onto a lightly floured surface, cover and let rest for 10 minutes. In small bowl combine cinnamon and 1 c sugar. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place into a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled. Preheat oven to 400 F. Bake until golden brown, about 15 minutes. while rolls are baking beat together cream cheese, 1/4 cup butter, powered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Sesame Chicken

Ingredients
2T all purpose flour 2T cornstarch
1/4 t baking soda
1/4 t baking powder
2 T soy sauce
2 T water
1 t vegetable oil
1 t sesame oil
1 lb boneless chicken breast cubed
1 c chicken broth
1 c white sugar
2 T distilled white vinegar
2 T dark soy sauce
2 T sesame oil
1 t chile paste
1 clove minced garlic
1/4 c cornstarch
1/2 c water
1 qt olive oil for frying
2 T toasted sesame seeds

Directions
Sift flour, 2 T cornstarch, baking soda, and baking powder into a bowl. Pour in 2 T soy sauce, 2T water, vegetable oil, and sesame oil; stir until smooth. Stir in chicken until coated with batter, cover and refrigerate for 20 minutes.
Bring chicken broth, sugar, vinegar, 2 T soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Disolve 1/4 c cornstarch into 1/2 cup of water and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep warm.
Heat Olive oil in a deep fryer or saucepan to a temperature of 375 F
Drop in battered chicken pieces a few at a time and fry until they are golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter and pour the hot sauce overtop. Sprinkle with sesame seeds to garnish.