Curry Chicken

• 2 Chicken breasts thawed and cubed
• Olive oil
• 1 Onion Sliced
• 2 cloves Garlic Minced
• 1 Cup Broccoli 
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Water
• 1/2 tsp Curry Powder
• 1/2 tsp Turmeric (Optional)
• 1/2 tsp Cumen (Optional)

Sautee the onions garlic and broccoli in a little oil. once the onions are clear colored take out and set aside. Brown chicken in a little oil (salt and pepper chicken while cooking). Add soup and water, spices and vegetable mix. Let mixture simmer for a few minutes and add more spice if needed. Serve over yummy rice and enjoy!

Jeanie's Molasses Cookies

• 1 Cup Packed Brown Sugar
• 3/4 Cup Unsalted Butter (Room temp)
• 1/4 Cup Molasses
• 1 Egg
• 2 1/4 Cup Flour
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1/2 tsp Cloves
• 1/4 tsp Salt

Cream together w/ blender brown sugar, butter and molasses for a couple minutes. Add egg and mix, scrape bowl ect. Add all other ingredients and mix by hand.


Make little balls, roll in sugar, flatten slightly with palm on baking sheet.


Bake at 375˚ fir 10-12 min. and enjoy!

"At Second Street's" Cherry Chocolate Fudge

 

• 4 1/2 Cups Sugar
• 1 Can Evaporated Milk
• 1 1/2 Cubes of Butter
• 1 12 oz Bags of Milk Chocolate Chips. 
• 1 12 oz Bag of White Chocolate Chips
• 7 oz Jar of Marshmallow Cream
• 2 tsp Vanilla

Spray a 9x13 pan with shortening. 

First Layer - place 1/2 cube of butter in mixer with bag of milk chocolate chips, 1-tsp vanilla, and half of marshmallow cream. In a pan combine 2-1/4 cups sugar, 1/2 cube of butter, and half of the evaporated milk. bring mixture to a boil. boil 10 minutes.  Pour hot mixture over ingredients  in mixer. Mix until well combined and melted. pour into 9x13 pan. 

2nd Layer - place white chocolate chips with 1-tsp vanilla and remainder of marshmallow cream in clean mixer. In pan combine 2-1/4 cups sugar, 1/2 cube of butter and remainder of evaporated milk. bring mixture to a boil. boil 10 minutes. pour hot mixture over ingredients in mixer. Mix until well combined. pour 2/3 of white chocolate over the chocolate fudge. 

Add food coloring and drops of cherry oil to reserved white chocolate.  pour over top the top of the fudge and swirl with a skewer or toothpick. 

Makes 5 pounds