Chocolate and other food groups

Ready in less than 30 minutes Curried Chicken Strips 1 lb. chicken breasts 2 Tb. oil or butter 1 large bell pepper, cut into strips 1 medium onion, sliced 1 tsp. curry powder 3/4 tsp. salt 1 c. half and half or 5 oz. evaporated milk Cut chicken into long strips. In large skillet over hot oil, cook green pepper and onion until tender. Add curry powder and salt, cook 1 minute longer. Add chicken to skillet. Over high heat, cook until chicken is done, about 3-5 minutes. Reduce heat to medium, stir in milk and cook until mixture thickens slightly. Makes 4 servings. Serve over rice. Banana Berry Compote 1/2 c. orange marmalade 1/4 c. orange juice 1/2 tsp. allspice 2 medium bananas, sliced 1 pint strawberries, cut in half 1 c. blueberries In large bowl, combine orange marmalade, orange juice, and allspice. Add fruit and toss gently. Serves 4. High in potassium and vitamin C.

I made this for my sister's birthday last week. Everyone loves it and it's super easy. Fruit Pizza Crust: Refrigerated sugar cookie dough. Preheat oven to 375 and grease a pizza pan. Roll out cookie dough to large circle, or (depending on the dough) place cookie pieces around the pan in a circle. Roll out until there are no seams, making one big circle. Cook about 15 minutes or until golden brown. Sauce: Combine 8 oz. lite or regular cream cheese. Whipped cream cheese works even better. Add 1 tsp. vanilla and 1/4 c. powdered sugar. This time I also added 1 container of yogurt to make it sweeter and creamier without adding fat. Topping: Fresh or canned fruit. This time I used pears, blueberries, bananas, and grapes. I loved it with kiwis and strawberries. Use your favorite fruit. Glaze: Warm 1/3 c. apricot, plum, or peach jam with 1 Tb. water. Brush glaze on top of fruit to prevent browning. Serves about 8-10. Keep refrigerated. Enjoy!

Randy and I love pickled peaches and everyone I tell about them comments on how unusual it sounds. So I thought I'd share the recipe. Pickled Peaches 8 lbs. peaches, washed, peeled, halved, and pitted 6 c. sugar 4 sticks cinnamon 2 Tb. whole cloves 1" piece fresh ginger 1 quart white vinegar Treat peaches with Fruit Fresh or similar product to prevent darkening. Dissolve sugar in vinegar in large sauce pot and heat to boiling. Boil 5 minutes. Add spices tied in a cheesecloth bag. Drop peach halves into boiling syrup and cook until they can be pierced by a fork, but not until mushy. Remove from heat and allow peaches to set in pickling liquid overnight to plump. (When liquid is cool, place in refrigerator) Bring liquid back to a boil. Pack peaches into hot jars, leaving 1/4 inch head space. Remove air  bubbles. Adjust caps. Process 20-30 minutes in boiling water bath. Makes about 3 quarts or 6 pints. If you are new to canning, here's the way I do it. I wash all my jars in t...

There are several variations on this, but this is the one we served at various family parties over the years. I think this is the one we had at my wedding shower. Fruit Pizza 20 oz. pkg. refrigerated sugar cookie dough 8 oz. cream cheese, softened 1/3 c. sugar 1/2 tsp. vanilla assorted fruit--strawberries, blueberries, kiwis, bananas, peaches are all good.  1/2 c. orange marmalade or apricot preserves 2 Tb. water Spread cookie dough onto pizza pan. Bake at 375 for about 12 minutes or until golden brown. Cool. In a medium bowl, combine cream cheese, sugar, and vanilla; mix well. Spread over crust. Arrange fruit over cream cheese later. Combine marmalade and water, and apply glaze over the fruit. Chill and serve.