Indian Chicken and Mango curry

Ingredients
2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
Directions
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Cookies and Cream Brownies

Cookies & Cream Brownies

*One batch brownies with chopped up Oreos added.

*Cookies & Cream Frosting, doubled :)
2 cups powdered sugar 4 Tbsp. butter, room temperature 1 Tbsp. heavy cream, plus a little extra approx. 8 oreos, crushed well Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less). Spread frosting evenly over cooled brownies.

You can fancy these up by topping each bar with an oreo cookie half or you can top the whole thing with ganache thus smothering the “cream” between two chocolate layers.

Creamy Strawberry Jello pie

Creamy Strawberry Jello Pie
Ingredients:
1 1/2 cups crushed pretzels (about 3 1/2-4 cups small pretzels; they can be easily crushed in a blender or food processor)
1/4 c. sugar
3/4 c. melted butter
2 8-ounce packages cream cheese
1 small can crushed pineapple, drained (optional)
3/4 c. sugar
1 8-oz. tub thawed Cool Whip or 8 ounces sweetened whipped cream
2 cups water
2 3-oz. packages strawberry Jello
1 14-16-ounce package frozen sliced strawberries

Instructions:
Preheat oven to 350. Combine the crushed pretzels, 1/4 c. sugar, and melted butter in small mixing bowl and then gently press into a 10″ springform pan. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely.

When the crust is completely cool, place the cream cheese, 3/4 c. sugar, and pineapple in a medium mixing bowl and beat with an electric mixer until the cream cheese is smooth.

Fold in the Cool Whip or prepared whipped cream and then gently spread over the cooled crust.

Refrigerate for at least an hour.

When the creamy layer has cooled for an hour, boil 2 cups of water, then stir in 2 3-ounce packages of strawberry Jello. Stir in the frozen sliced strawberries and continue stirring until the strawberries have thawed. Gently pour over the creamy layer and then refrigerate until the Jello is set (at least 2 hours).

When ready to serve, gently run a butter knife between the edge of the pie and the pan and then slowly loosen the edge of the pan. Cut into wedges. Serves between 12-14.
**This recipe can also be made in a 9×13″ pan**

Peanut Butter Cup Cookie

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Place unwrapped peanut butter cups in freezer. Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool in fridge and carefully remove from pan.