Micah's Curry Chicken

2 Chicken breasts (cut in chunks)
1/2 large Onion (cut in chunks)
Oil (olive oil works)
1 cup coconut milk
2 Tbs. curry powder (divide in half)
1 Tbs sugar
Pinch of Ginger
A few handfuls of peanuts
Black pepper to taste

If you want it hot... a few shakes of habanero powder does the trick
Toss onion into oil and saute for a few. Add chicken and continue to saute.
Add 1 Tbs curry powder and mix thoroughly to cover. Saute until chicken is cooked
Add coconut milk and rest of curry powder. Add rest of ingredients.
Cook down to a thicker consistency.

Serve over rice.

Red Beans & Rice

1 large Onion chopped
2 stalks celery chopped
sausage to taste
 saute above together

add -
 1 tsp chili powder
 1/2 tsp corriander
 pepper
 tabasco
 2 bay leaves
 2 cans dark red kidney beans
 1 can water
 chopped pickled jalapinos


Cook very low covered for several hours

//cjk - I add some garlic to the onion celery and
sausage at the beginning and use chicken stock instead
of water.

Double Chocolate Chocolate Chip Cookies

1 1/2 cups Brown sugar
1 1/2 cup flour
1/2 cup unsweetened coco
1 tsp baking soda
salt

12 Tbsp butter
4 oz unsweetened chcolate
8 oz semi-sweet chocolate
3 eggs
1 tsp vanilla

2 cups chocolate chips

Batter will be a sticky pasty consistancy.  This is correct.

 350 de. 18-22 min

Strawberry Pie

5 cups quartered hulled strawberries
1 cup sugar
1/4 cup corn starch
2 T lemon juice
2 t. grated orange peal

Graham cracker crust -- baked 12 min

2 cups strawberries in sauce pan-- mash
add sugar, corn starch & lemon juice -- stir
Oven hear until it thickens -- let cool
Add rest of strawberries and peel, add to crust
 Chill

Better than Hostess Chocolate Cupcakes

For the Cake:

1 ½ cups granulated sugar

1 ½ cups all-purpose flour

¾ tsp. baking soda

½ tsp. salt

1 cup strong coffee (instant is fine)

6 oz. Semi-sweet baking chocolate, finely chopped

½ cup vegetable oil

½ cup sour cream, room temperature

2 large eggs, room temperature

1 ½ tsp. vanilla extract

Preheat oven to 350^NF. Line 24 cupcake cups with liners. Combine sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.

Whisk vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend; add chocolate-coffee mixture. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Fill each cup ¾ full.

Bake for 20 – 22 minutes until toothpick inserted in center comes out clean. Cool on wire racks completely.

For the Filling:

½ cup shortening

½ tsp. vanilla extract

Pinch of salt

1 cup powdered sugar

Combine all ingredients and beat until light and fluffy.

For the Icing:

2/3 stick butter, softened

½ cup semi-sweet chocolate chips 4 oz.

1 ½ tsp. vanilla extract

1 tbs. Milk

2 ¼ cups powdered sugar

Melt the chocolate, In a mixing bowl, combine the butter with the chocolate. Blend in the vanilla, milk, and powdered sugar and beat until smooth and creamy.

Assembly:

Use a toothpick to make a hole in the top of the cupcake. Stick the toothpick into the middle of the cupcake and swirl it around to carve out a cavity. Use a pastry bag or ziplock bag with an end snipped off to fill.

Spread a layer of icing on each cupcake. Use white/butter cream frosting for swiggly line down the center, if desired.

Mamie Eisenhower Fudge

4 1/2 cups sugar
4 T. butter
1 large can evaporated milk
12 oz German Chocolate
12 oz Semi-Sweet Chocolate
1 jar marshemello cream (small)

Boil sugar butter & mils for 6 min.
Remove from heat
Add rest of ingredients
Beat until everything is melted.
Pour into pan, let cool.

Green Chili

Brown Pork (and or beef)
Add:
diced onion
jalapenos
garlic
green chili
flour

Add cream of chicken
1/2 can water
1/2 can milk
add rotel cook for long time

Brownies

4 oz Baking Chocolate - nonsweet
 or 12 tbs backing cocoa and extra butter
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
1 cup flour

Melt butter and chocolate
Mix in sugar
Add eggs and vanilla
Mix in flour
Put in greased pan

 350 deg.  20 min. or so

Mrs. Fields Chocolate Chip Cookies

Blend together --
 2 cups butter
 2 cups sugar
 2 cups brow sugar

Add -
 4 eggs
 2 Tb vanilla

Blend togather --
 4 cups flour
 5 cups oatmeal flour
 2 tsp. baking powder
 2 tsp. baking soda
 salt - tiny bit

Combine 1st ingrediants with second (dry) add Chocolate
chips & chunks (or whatever)
 

Potato Knishes

2 Potatos
1 small onion
1 cups chicken broth
Black pepper
Puff pastery sheets

Peal and Cook potato in chicken broth until soft
Drain & save broth.
Chop & saute onions in olive oil
Mash potatos & add broth to correct consistancy
Stir in onions.
Roll pastery very thin and cut in 1" squares.
Fold around dollip of potato mixture

Heat 350 deg until golden brown 

Micah's 23.5 Hour Chili

Ground Beef
Stew meat (chopped small)
Chili powder
Cumin
Garlic Cloves
Ground Black Pepper
Habanero pepper fresh (chopped very small)
 Other peppers to taste if desired
Habanero Powder
Red wine vinager
Paprika
Kidney beans
Pinto beans (soak over night if dried)
Brown sugar (very little bit)
Honey (also very littel bit)
Large can whole tomoato (chop into chunks)
Can tomato paste (dilute with some water)
Beer
Dash of Tabasco

Let cook in pot on low.  Transfer into Crock Pot to cook over night.
Cook for 23 & 1/2 hours.

Serve with cheese and whatever else you like with your chili

Micah's Cheese Beer Soup

1/4 - 1/2 cup carrots chopped
1/4 - 1/2 cup celery chopped
1/2 cup onions chopped very small
1 large potato chopped small
1 clove garlic
1 tsp. worchester sauce
1 1/2 - 2 lbs. cheddar cheese (white is perferred)
1 T. paprika
1/2 stick butter
1 cup flour
1 bottle beer (Bud or somthing cheap and light)
1 T. dry mustard
2 cups chicken stock
1/2 cup milk or half & half (half & half is perfered)


Saute vegies with butter.
Add spices and flour
Add broth
Stir in half & half (at this point DON'T let it boil)
Add beer slowly to avoid head.
Shred cheese and add a few small hand fulls of flour and toss to cover (to avoid sticking)
Very slowly stir in cheese one handfull at a time until cheese has melted
Cook until thick soup like consistancy stiring the ENTIRE time.