Amy's Curry Chicken

serves 6

3 whole (6 split) chicken breasts, bone in, skin on
olive oil
kosher salt
freshly ground pepper
1 1/2 c mayonnaise
1/3 c dry white wine
1/4 c Major Grey's Chutney
3 T curry powder
1 c medium diced celery
1/4 c chopped scallions
1/4 c raisins
1 c whole roasted cashews

Preheat oven to 350.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until the ckicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite size pieces.

For the dressing, combine the mayo, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temp.

Microwave Peanut Butter Fudge

Mom found this recipe from a show she watched while she was here. We tried it and it is easy and really good (I seriously couldn't stop eating it).

Microwave Peanut Butter Fudge

2 sticks of butter
1 cup of peanut butter
1tsp vanilla
16 oz powdered sugar

Cut up 2 sticks of butter in a microwavable bowl, mix in 1 cup of peanut butter. Cover bowl with saran wrap, poke a couple of holes in it, and microwave on high for 2 minutes. Remove wrap just enough to stir, then replace wrap and microwave another 2 minutes. Remove wrap completely and stir in 1 tsp vanilla and 16 oz of powdered sugar. Stir or mash until color looks dull. Store in the fridge.

Pumpkin Cheesecake with Pecan Praline Topping

I love that Dave is checking out foody sites from Iraq. This does sound delish Dave - can't wait to try it! Find the recipe here.

Pudding Cups

Amy- can we please make these this summer?

Peanut Butter Trifle

I made this for a baby shower last week and got several requests for the recipe - so since I had to type it out any way I figured I might as well post it. It is good - so good!

Peanut Butter Brownie Trifle

1 fudge brownie mix (9x13 pan)

1 pkg. 10 oz peanut butter chips

2 pkg miniature peanut butter cups

4 cup cold 2% milk

2 pkg (5.1 oz) instant vanilla pudding

1 cup creamy peanut butter

4 tsp vanilla extract

3 cartons (8 oz) frozen whipped topping, thawed

Prepare brownie batter according to instructions; stir in PB chips. Bake in greased 9x13 pan at 350 for 20-25 minutes. Cool on wire rack – cut into ¾ inch pieces.

Cut PB cups in half; set aside 1/3 for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft set. Add PB and vanilla; mix well. Fold in 1 ½ cartons of whipped topping.

Place 1/3 brownies in a 5qt. glass bowl; top with 1/3 remaining PB cups. Spoon 1/3 pudding mixture over top. Repeat layer 2x. Cover with remaining whipped topping; garnish with reserved PB cups. Refrigerate until chilled.

low fat cupcakes

Find the recipe here.