Chicken Masala

4 boneless skinless chicken breasts, halves
1/3 cup flour
2 T. canola oil
1 onion, chopped
1 t. minced garlic
1 can (14.5oz) diced tomatoes, drained
1 cup light coconut milk
1/2 cup cream of chicken soup
1 T. + 2 t. garam masala seasoning
1 cup frozen peas
salt and pepper to taste

Place chicken and flour in resealable bag, toss to coat. Set aside. In large skillet, heat oil over med-high heat. Brown chicken breasts on both sides. Remove and set aside. Add onion and garlic to skillet. Saute until soft. Add remaining ingredients, except peas, stir to combine. Bring mix to boil. Reduce heat and return browned chicken to skillet. Simmer 15 minutes. Add froxen peas. Return to simmer and cook for 10 minutes more. Serve with hot rice, egg noodles, or couscous.

Oreo Cookie Dessert

1 (15oz.) pkg. Oreo Cookies, crushed
1/2 c. melted butter
1 (8oz) cream cheese
1 (16oz) cool whip
1 c. powdered sugar
1 lg. box instant chocolate pudding
2 c. milk

Set aside 1/2 c. cookie crumbs. Mix remaining crumbs with butter. Press into 9x13" pan. Refrigerate 1 hour. Mix cream cheese, powdered sugar, and half the cool whip. Spread over cookie layer and refrigerate 1 hour. Mix pudding per package directions and spread on top of cheese layer. Set about 15 minutes. Top with cool whip. Sprinkle with remaining cookie crumbs.

French Dressing

1/2 C. ketchup
1/2 c. vinegar
1/2 c. salad oil
1 1/2 tsp. celery seed
1 1/2 tsp. paprika
1/4 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion
1 1/2 c. sugar

Put it all in a blender and mix well. I store it in an clean, empty ketchup bottle.

Super Easy Doughnuts

Ingredients:

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar

Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions:
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Baby Wipes

1 large roll Bounty paper towels
2cups warm water
2 T. baby oil
1 T. baby wash
1 plastic container with lid

Cut toweling to fit container. Mix oil, water, and wash. Pour over toweling in plastic container and keep sealed tightly.

Kid's Finger Paint

2 T. cornstartch
2 T. cool water
1 C. boiling water
food coloring

Mix the cool water and cornstarch. Add boiling water and stir. Mixture should thicken as you stir. When mixture has cooked, divide into small cups. Add food coloring and mix paint.

Spring Poppyseed Salad

salad recipe:
Romaine lettuce
celery
red onion
cauliflower
cashews
Marzetti's poppyseed dressing

You can mix it all together, but save the cashews and dressing until right before you are going to eat. Enjoy!