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.

Hurry Curry

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.