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.