Monday, February 13, 2012


Curry in a hurry?

Yup that’s what I said.  One of my best friends turned me on to curry on a visit to her and her new husband in Kelowna Canada, quite a few years back.  While she was making dinner I took note of what she was putting in the pan.  I was able to recreate it when I got home.  I usually make curry from scratch (fresh cut veggies, etc….) but when I’m in a hurry, I make this version.

2-3 boneless skinless chicken breasts, sliced
1 32 oz bag of mixed frozen vegetable (you choose which variety you want)
1 lg can cream of mushroom soup
Powdered curry (or I used Golden Curry.  It comes in a brick that you chop and melt)

Sauté Chicken until completely cooked.  
Add frozen veggies, soup and curry power to taste.  (I usually go heavy on the curry.)
Mix together and allow to simmer to meld together for a few minutes.  
Serve over rice.

Lemon Burst Cookies

Lemon Burst Cookies

I saw this post on Pinterest this past weekend and it's all I could think about. So today while I was at work I was asked what I was bringing for Valentines treats tomorrow. Well my decision was made. Lemon bursts it is. Then I was standing in front of the Cake mixes and couldn't find strawberry....but there was red velvet! Perfect! So here is the recipe for Lemon Burst Cookies.

Lemon Burst Cookies

1 box Lemon Cake Mix*
1- 8 oz container Cool Whip
1 egg
1/3 cup powdered sugar (for rolling)

Preheat oven to 350°
In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
Place on parchment lined cookie sheet and bake for 10- 12 minutes

*Try these using strawberry or orange cake mix for variety.