Chicken Curry Demo Info

We had a curry demo on Tuesday at cooking group by Katie Jensen. Instead of posting the recipe Katie thought it would be easier to tell you what kind of curry she used and leave the rest up to you!! For those of you who watched the demo, you saw how easy it was. All the directions are on the side of the box. These curry boxes can be purchased at just about any grocery store and you can get a few different levels of spiciness. Expirement with different kinds and see what you like! Katie used chicken, carrots, green peppers, celery and onions in the demo recipe. It was served over rice and was very delicious. Try it and you just might like it...

Turn Up The Heat!

Tonight we had cooking group and it was lots of fun! Our tummy's were filled with a variety of delicious and SPICY foods. This evenings recipes will be posted shortly. Hopefully all the "spice" will get things moving for Haley and she'll have her baby soon!

Katie did a demo on Chicken Curry. Yummy!

Cooking Group Reminder!

Just a reminder that our next meeting is in a few days! It's this Tuesday the 27th and this month we will meet at Katie J's house at 6:30pm. There will be a Curry Chicken demo so come hungry! Feel free to bring YOUR Hot N Spicy dishes for all to try. If you don't feel like bringing anything, that's fine too! See all you Ridgefield cookers on Tuesday!!

Cherry Pineapple Dump Cake

1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. chopped nuts(optional)
1/2 c. butter

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.

The Original (Chocolate No Bakes)

From Katie Jensen's Kitchen.

2 C. sugar
3 T. cocoa powder
1/2 C. butter
1/2 C. milk
Pinch of salt
3 C. old fashioned rolled oats
1/2 C. peanut butter
1 tsp. vanilla

In a large saucepan, bring sugar, cocoa powder, butter, milk, and salt to a rapid boil for 1 minute. Add oats, peanut butter, and vanilla. Mix well. Working quickly, drop by teaspoonfuls onto waxed onto waxed paper and let cool. (tip: try using chunky peanut butter, it's really yummy!) Makes 4 dozen.

Emma's Chili Soup

This delicious (and easy) recipe is from the kitchen of Renae Powell

In a large pot, brown hamburger and onion. Add one can of 1 can kidney beans, 1 can of pinto beans and 1 can of diced tomatoes (all undrained). Add one package of chili seasoning. Dice up one green, orange, and red pepper and add to the pot. Combine all ingredients and simmer for one hour. (Quantities of cans be multiplied to your liking.)

Carmel-filled Chocolate Cookies

This scrumptious cookie recipe was submitted by Susan Rawlings.

2 ½ C flour
2 tsp. Vanilla
3/4 C unsweetened cocoa
2 eggs
1 tsp. Baking soda
1 C chopped pecans
1 C sugar
48 Rollo Candies, unwrapped
1 C firmly packed brown sugar
1 T. Sugar
1 C butter, softened

4 oz. Vanilla-flavored candy coating (white chocolate chips)

Preheat oven to 375 degrees. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ C of the pecans. For each cookie with floured hands, shape about 1 T. Dough around 1 rollo candy, covering completely. In a small bowl, combine remaining ½ C pecans and 1 T. Sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets. Bake for 7-10 min. or until set and slightly cracked. Cool completely on wire rack. Melt candy coating in small saucepan over low heat stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen cookies.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla extract
1 cup pecan or walnut pieces
1 cup chocolate chips

Preheat the oven to 400 degrees. Mix the flour, baking powder, baking soda, and salt together in a large bowl. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together. Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts and chips. Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins. Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.