Thai Chicken Soup

SOUP INGREDIENTS:

• 2 (14 oz.) cans lite coconut milk
• 4 cups chicken broth
• 1/2 cup creamy peanut butter
• 1 (4 oz) jar red curry paste OR 1 cup Trader Joe’s Thai Red Curry Sauce
• 5 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 cloves garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon red pepper flakes
• 1 pound shredded or sliced grilled chicken breast (or raw chicken placed in soup and shredded later; allow for enough tie to cook thoroughly)
• 1 yellow onion, diced
• 1 cup diagonally sliced carrots
• 1 red bell pepper, diced
• 1/2 cup sliced or diced mushrooms
• Salt as necessary

GARNISH:

• lime juice
• chopped cilantro

*Delicious served or rice or rice noodles

DIRECTIONS:

1. Whisk together coconut milk, broth, peanut butter, curry paste/sauce, soy sauce, brown sugar, garlic and red pepper flakes in crockpot
2. Add in chicken, onion, carrots, peppers and mushrooms
3. Stir to combine
4. Cover and cook on HIGH for 3-4 hours or low 6-8 hours
5. Remove chicken and shred if you went the whole breast route, and then stir back in
6. Taste test and add additional salt, curry and red pepper as needed.
7. Serve as soup, over rice/ noodles and garnish with cilantro, peanuts and lime juice.
8. This soup can be quite brothy so thicken to desired thickness with corn starch.

Best Cheese Ball Ever

This is a Christmas tradition for my family (recipe courtesy of Kori Leary)

2 - 8oz. Cream Cheese                                 
1/2 Cup Grated Cheddar Cheese                 
1 tsp. Chopped Chives (optional-I omit)     
1 tsp. Garlic Salt  
1 tsp. Parsley (I use dried)                                       
1 - 5oz. Old English Kraft Spread
1 Tb. Miracle Whip
1/2 tsp. Onion, grated (with juice)
1 tsp. Lemon Juice 

Mix all ingredients together. If mixture does not seem stiff enough to roll, can chill it in the refrigerator for an hour before rolling in nuts. Roll in chopped nuts (I prefer finely chopped pecans) to form a cheese ball.  Can chill overnight. We love it served with Chicken and a Biscuit crackers.

One Hour Rolls (delicious)

2 T. yeast
1/3 c. sugar
1 tsp. salt
1 1/2 c.warm water
1/2 c. melted butter
4 1/2 c. flour sifted
2 eggs
combine yeast, sugar and salt in a large bowl. Add warm water and stir until dissolved. Add flour, butter and eggs. Let rise until double (about one hour). Form into rolls (I prefer cloverleaf) and place in a greased pan. Let rise 5 minutes more. Bake for 10-12 minutes at 425 degrees. (recipe from Erin Harding)

Pico de Gallo

tomatoes (depends on size)  I use 2-3 large tomatoes

onion (1/2 - 1 whole)

Serrano pepper (remove seeds and add to taste) I use 1/2 to 1

cilantro (desire amt)

salt

fresh lemons

avocados

Cut up tomatoes, onions, cilantro, and serrano pepper (peppers vary in hotness- add to taste) Squeeze lemon from frest lemons (1-2) . Pour salt on mixture to taste (can use quite a bit).  Add 1-2 avocados.  Adjust everything on the amount of pico you desire

Pear Sour Cream Coffee Cake

1 c. butter, softened

2 c. sugar

2 eggs

1 tsp. vanilla

8 oz sour cream

2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 c. pared and grated pear

Topping:

1 c. finely chopped nuts (I don't use)

5 T. Brown sugar

1 tsp. cinnamon

preheat oven 325. have all ingredients at room temperature. Cream butter and sugar until light and fluffy. Fold in eggs, vanilla and sour cream; mix well. In separate bowl, stir flour, salt and baking powder together. Add to creamed mixture and mix well. use a spoon to stir in grated pears. Spoon batter into a greased 9x13 baking dish (or can do mini loaf or bread pans). Combine topping ingredients and sprinkle over batter. Bake 40-50 minutes or until center springs back when pressed lightly. serves 16-20