First Recipes of the Year

Curried Chicken with Peaches

3 lbs. chicken
1/8 tsp. salt
1/8 tsp. pepper
1 can (29 ounces) peaches
1/2 c. chicken broth
2 Tbsp. butter, melted
1 Tbsp. dried minced onion
2 tsp. curry powder
2 garlic cloves
3 Tbsp. cornstarch
3 Tbsp. cold water
1/4 c. raisins
Toasted flaked coconut, optional

Place chicken in 5 quart slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine the broth, butter, onion, curry, garlic, ginger, and reserved juice; pour over chicken. Cover and cook low for 3 to 4 hours or until chicken juices run clear.

Remove chicken to a serving platter; keep warm. Mix cornstarch and watter until smooth; stir into cooking juices. Add raisins. Cover and cook on high for 10 to 15 minutes or until gravy is thickened. Stir in peaches, heat through. Garnish with coconut, if desired.

Caramel Cake

German chocolate cake mix
Sweetened condensed milk
Ice cream caramel topping
Cool Whip
5 Skor bars, crushed

Make German chocolate cake. Poke holes in hot cake with end of wooden spoon. Pour sweetened condensed milk over cake. Refrigerate for a short time. Pour caramel topping over cake. Put Cool Whip on top and sprinkle crushed Skor bars on top.

(Very yummy!)