Monday, December 7, 2009

Peanut Curry Chicken

4-5 small scallions
1 inch grated ginger, peeled
2 large garlic cloves mashed
1 small red chili pepper, seeded
1/2 cup cilantro leaves
2 rounded Tbs curry powder
1 1/2 cups chicken broth
1 1/2 pounds chicken breasts or tenders
1/3 cup chunky peanut butter
1 cup Greek style yogurt, plain
1 Tbs oil

-Brown chicken in oil until golden brown.
-In food processor make a paste of scallions, ginger, garlic, chili pepper, cilantro and curry.
-Stir paste into chicken.
-Add chicken stock and peanut butter to the chicken mixture. Cook until peanut butter is incorporated.
-Add yogurt. Mix well and simmer.

Serve over rice. Serve with more Greek yogurt on side to help with the "heat."

Kelly P.

Tuesday, December 1, 2009

Easy Caramel Pecan Rolls

Easy Caramel Rolls

1 c. chopped pecans
20 frozen dinner roll dough balls*
1 c. packed brown sugar
1 3-oz. pkg. cook-n-serve butterscotch pudding mix (not instant)
4 T. butter, cut into 20 pieces

Butter a 9-x13-inch pan. Spread chopped pecans evenly in bottom of pan.

Place frozen dough balls in five rows of four. Sprinkle with brown sugar and pudding mix. Dot with butter pieces.

Let rise uncovered on counter overnight. Bake at 350° for 20-25 minutes or until tops are brown and center of rolls do not appear doughy. Remove from oven and let stand for 5 minutes. Invert onto another baking sheet, scraping any caramel left in the pan.

*Sometimes I buy two packages of the HyVee brand rolls (12 per pkg.) and use all 24 dough balls, making six rows of four. Cut butter into 24 pieces instead. May need to add about 5 minutes to baking time.

Posted by Hilery- Cooking Club November 30th

Cream Cheese Dessert Crepes

Crepes: Mix together
1 1/3 cup milk
2 Tbl oil
3 eggs
1 1/2 cup flour
1/8th tsp salt
2 Tbl sugar

Crepes should be about 1/16th of an inch thick and do not overcook- they cook fast and should not be brown.

Filling: mix together
1- 8 oz pkg of softened cream cheese
1 small container of whipping cream
1 cup powdered sugar

Once crepes have cooled, put a small amount of filling on crepe and roll crepe from one side.

Topping: chocolate sauce, raspberry or strawberry jam or raspberry or cherry pie filling.


Posted by Hilery- cooking club November 30th.