Strawberry Cake

Cream 1/2 cup butter and 1 cup sugar together. Blend in 2 eggs and 1 tsp vanilla. Stir in 1 cup flour, 1 tsp baking powder and a pinch of salt. Spread in lightly greased pie pan. Cover with sliced strawberries, sprinkle with sugar, and bake at 350* for 45ish minutes. Eat warm...preferably with whipped cream. How easy is that??

Chicken with Spicy Peanut Sauce

1/2 cup natural peanut butter
1/2 cup water
2 tbsp soy sauce
1 tbsp brown sugar (don’t add this if you have sweetened peanut butter)
1 tbsp vegetable or olive oil (I reduced this already, and might try to leave it out altogether next time)
3 cloves garlic, minced
1/2 tsp crushed red pepper (this amount just lets you know the red pepper is there, it’s not really spicy…of course, I think that I’ve had my red pepper since we got married. Hmmm.)
4 cups broccoli pieces

3 small onions cut into wedges
4 chicken breasts, cut into strips (or equal amount of deboned, cooked chicken)

Mix first 7 ingredients together until smooth. Set aside. Saute chicken in small amount of oil for a few minutes. Add broccoli, onions and ¼ cup water. Cover tightly and steam until broccoli is slightly tender and chicken is done. Pour sauce over chicken and broccoli and stir gently. Serve with rice.

Ok, I’m the only one in my family who liked this, but I really love it. I found it on a blog and made a few changes, but basically this is the way it was. I think I’ll add carrots next time. (Believe me, I will make this just for myself.)

Naan

1 Tbsp. yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups flour
butter

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead until smooth. Place dough in a well oiled bowl, cover, and let rise for about an hour.
When ready, punch down, and break off into small balls about 2" in diameter. Roll very thin, and cover the rolled ones with a towel. When they're all rolled out, you can start frying them (it's good to let them rise for a few minutes while you finish the others. No need to wait too long though).
Heat a skillet, just on medium heat. You can adjust the heat as you go. I like to use my cast iron. Put just a dab of butter in before you start frying, and every so often. You don't want them greasy, but just a bit is good. Fry until golden and puffy, then turn over.

*It's really good to have some cucumber/tomato/yogurt salad to dip these in.
*I forgot to count how many pieces this made, but it was plenty for our family.

Indian Butter Chicken

I don't know how proper it is to copy recipes off of another website, but I did anyway...This is from allrecipes.com, and credit goes to the original poster. It is SO good.
1)It's really rich, so I'd save it for a special occasion if I were you.
2)Don't think about substituting anything for the heavy cream. I and another friend have both tried substituting, and it didn't turn out right.
3)Make sure you serve it with some type of flatbread for dipping. Preferably naan.

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.