Sweet Chex Mix

I couldn't find a recipe for this on the Chex site. I had 2 recipes that were very different in amounts, so I just kind of guess and it turned out perfect.

1/2 Small Box Golden Grahams

1/2 Small Box Rice Chex (*Note: one recipe called for 1/2 box of rice and 1/2 corn)

1/2 Small Box Corn Chex

2 1/2 sticks Butter

1 C. (and a little extra) White Sugar

an over flowing 1/2 c. of Light Corn Syrup

dash of vanilla

1 bag of Shredded Coconut

Slivered Almonds

Cashews

1. Combine cereals, coconut and nuts.

2. Melt butter, corn syrup, sugar and vanilla in a Medium Saucepan. Bring to Boil, Boil for about 3 minutes.

3. Pour over cereal, combine until the sugar mixture is evenly distributed.

4. Let cereal sit on a parchment paper-covered cookie sheet

5. Eat a bowl-full, feel stuffed and then put the rest in various tupperware and ship them out to friends and family before you eat the entire batch.

* I made this for the 3rd time this month for New Years. After I mixed it all together, I just kept eating and eating and eating. I kept thinking " Stop eating this, Stop eating it RIGHT NOW!" but what can I say? This will give you idle hands and as much as you try to stop eating it, you just can not do it. So, Really, the shipping it out in tupperware to other people is a crucial step.

Coconut Chicken Curry

Image from My Kitchen Cafe

Coconut Chicken Curry

slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons vegetable or canola oil

2 tablespoons curry powder

1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)

1/2 onion, thinly sliced

2 cloves garlic, crushed

4 red potatoes, cut into chunks

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.