Curried Honey Mustard Chicken

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
 
1.In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2.Preheat oven to 375 degrees F (190 degrees C).

3.Remove dish from refrigerator and bake, covered, in the preheated oven for 20 minutes. Remove cover and bake about 20 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

There is also a second way to cook this chicken, in which takes less time and its easier!
Follow step #1, and then cook your chicken breasts whole or cut into pieces in a skillet on the stove top. I also added in some stir fry veggies.

Note: The marinate for this recipe also makes an excellent dipping sauce. Just combine ingredients in a  saucepan over low heat until combined and thickened.

Brownie Trifle

1 box fudge brownie mix
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

Heat oven. Make brownies as directed. Cool completely.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass (trifle) bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Pineapple on the Grill

1 fresh pineapple - peeled, cored and cut into 1 inch rings (Or cut into cubes and put on a skewer after marinating.)
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes or up to overnight.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Florentines

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

Turtle Cookie Bars (from a cookie mix)

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Curried Melon Seeds

1 Package of Goya Melon Seeds (it's really a pasta shaped like seeds)
1 can diced tomatoes and chillies
1 cup white beans
2 Tbs curry
2 Tbs Hot Sauce

Any of these ingredients can be changed. Mix and match or add your favorite items.

Boil and drain the melon seeds according to the package. Add the remaining ingredients to the pan and add the melon seeds back in and stir until heated through.

Super Easy Avocado Dip

1 Avocado (you want it to be firm but slightly soft)
1/4 salsa
2 Tbs hot sauce
1 tsp curry powder
1 Tbs Sour Cream (optional)

Cut your avocado in half lengthwise by holding the avocado in your hand and sliding the knife around the outside of the pit. Twist as you pull it apart and discard the pit. Take a spoon and slide it along the inside of the skin scooping on the soft greenish yellow middles. Discard the skins.

In a bowl mash the avocado with a fork add the salsa and hot sauce and stir it in, you may have to mash it in a little more. Stir in the curry, and top with sour cream.

Serve at room temp or chilled.