Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Raspberry Cream Pie

 Original recipe here

Crust:

1 1/2 cups crushed vanilla wafer cookies 

1/3 cup chopped pecans

1/4 cup butter, melted

Filling:

8 oz. cream cheese, softened

2/3 cup sugar

2 TBSP orange juice

1 tso vanilla extract

1 cup heavy whipping cream

Topping:

1 cup sugar

3 TBSP cornstarch

3 TBSP water

2 1/2 cups frozen raspberries

1) Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2) In a large bowl, beat the cream cheese, confectioners' sugar, orange juice and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3) In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4) Spread topping over filling.

Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).