Cherry Chip Cake

1 box confetti cake mix (or white cake mix)
Butter, Milk, Eggs that are called for on the box of cake mix
        *** decrease milk by 1/4 cup on box
1/2 cup maraschino cherry juice
1/4 cup finely chopped maraschino cherries
1/2 cup cherry chips (you can find these next to chocolate chips at the store)
Betty Crocker cherry frosting (if unable to find this frosting in any brand, see directions following)
    Frosting if you need to make your own
            2 pounds powdered sugar
            1 cup butter
            6 Tbsp milk
            2 Tbsp maraschino cherry juice (add more or less of this per your flavor preference)

Prepare cake mix as directed on package.  Don't forget to decrease the amount of milk the box calls for by 1/4 cup.  Add in cherry juice, chopped cherries and cherry chips.  Mix together.  Bake as directed on cake mix box.  After baking, allow to completely cool before frosting.

For frosting:  Combine sugar and butter in large bowl.  Mix on low until butter starts to absorb the sugar.  Add milk and cherry juice and increase the speed, whipping until light and fluffy.  

Coconut Balls

 **From my Dad's recipe collection:  "A traditional Christmas candy in the Kell family for as long as I can remember.  Mom made these every year, normally storing them in a candy tin on top of the freezer on the back deck during cold weather.  That is until the raccoons decided they liked them too."**

2 lbs powdered sugar

1/4 tsp salt

8 oz coconut flakes

1 tsp vanilla

1 1/2 sticks butter, softened

1 can (14 oz) sweetened condensed milk

2 cups chopped pecans

2 pkgs almond chocolate bark

In a large bowl, mix all ingredients together, except the chocolate.  It mixes better when using a set of "God's tools (your hands)"...another nugget from my Dad....  Place the bowl of mixed ingredients in refrigerator to chill for at least one hour.  After chilling, make into small balls (quarter to half dollar size) and place back in bowl. Chill again for at least another hour.  Melt almond bark using a double boiler (or the microwave...but it burns faster this way so you have to keep a close eye on it).  Drop chilled balls into chocolate one at a time.  Place on wax paper to cool.

Chicken Korma

 1 (13.5 oz) can coconut milk (do not shake)

1 1/2 pounds boneless skinless chicken, cut into strips or bite size chunks

1 Tbsp curry powder

Salt and Pepper

3/4 cup sliced almonds

1 small onion, roughly chopped

1 Tbsp minced ginger

2 cloves garlic

2 tomatoes, roughly chopped

1 cup basmati rice

8 oz thin green beans, trimmed and halved (not canned)

Chopped cilantro for topping, if desired

Scoop 1 Tbsp cream from the top of the coconut milk.  Toss with chicken, 1/2 Tbsp curry powder, and a big pinch each of salt and pepper in a bowl.  Set aside 10 minutes.  Meanwhile, lightly toast almonds in a large wide pot over med-high heat. Remove to a bowl and reserve the pot.  Puree onion, ginger, garlic and half of the almonds in a food processor.  Heat 2 Tbsp coconut cream in the reserved pot. Add onion puree and 1/2 tsp salt.  Cook, stirring, until the mixture is mostly dry, about 5 minutes.  Stir in the tomatoes and remaining curry powder, cook until softened, about 2 minutes.  Stir in the chicken and remaining coconut milk and cream from the can.  Cover and simmer until the chicken is cooked through, 10 minutes.  Uncover and simmer until the sauce thickens slightly, about 5 minutes.  Meanwhile cook the rice as the label directs.  Microwave green beans in a bowl, covered, until bright green, about 3 minutes.  Add green beans to pan.  Season with salt and pepper.  Serve over the rice.  Sprinkle with remaining almonds and cilantro.

Serves 4