And, Peanut Butter Balls are so simple to make…

• Peanut Butter Balls
  • 1 C creamy peanut butter
  • 3 C powdered milk
  • 1 C honey
  • toppings: crushed corn flakes, wheat germ or coconut
  • Mix all ingredients in a large bowl until well blended. (No mixer necessary, clean hands work great)
  • Roll mixture into 1 inch balls.
  • Roll balls into topping; coat well.
  • Eat right away or chill in a covered container for at least 2 hours.
  • *makes about 30 balls

With a little arm work, you’ll be amazed how these come together and like I mentioned Peanut Butter Balls get better with time so try to wait awhile to let them get cold.

Starting out…

And then the arm work part begins.

Start stirring, swiveling, jabbing, mashing, and any other motion that accomplishes blending. You may feel intimidated at first, but keep with it. Remember The Little Engine That Could? Same concept totally applies here.

Pretty soon you will get this…

Looks kind of crumbly right?

Well I guarantee if you squeeze the mixture up a bit as the balls are rolled, it really forms nicely.

Crushed corn flakes, wheat germ or coconut are great candidates for rolling the Peanut Butter Balls in.

Personally, I’d say the crushed corn flakes are the way to go. Yum!

And amazingly, among the various unused spice bottles, there was no curry in sight either.

This very simple Slow Cooker Chicken Curry recipe that will follow was the whole reason I have now added curry to the collection…of unused spice bottles.

Only five simple and mostly on hand ingredients are required.

I had A LOT of chicken. I used two packages of boneless, skinless chicken thighs (16), Ortega Thick and Chunky Salsa and a brown onion.

Slow Cooker Curry Chicken recipe was adapted from kraftfoods.com

• Slow Cooker Chicken Curry
  • 16 skinless chicken thighs
  • 1 Jar (16 oz.) Thick and Chunky Salsa
  • 1 medium onion, chopped
  • 2 Tbsp. curry powder
  • 1 C. fat free sour cream
  • Place chicken in slow cooker.
  • In a bowl combine salsa, onions and curry powder; pour over chicken.
  • Cover with lid.
  • Cook on LOW for 8-10 hours or on HIGH for 5 hours.
  • Remove chicken to a serving platter; cover to keep warm, if needed.
  • Add sour cream to slow cooker; stir until well blended.
  • Serve over the chicken.

In the end, the chicken is so moist and ready to be eaten, but the sour cream sauce is an interesting addition.

The plan was to have a bunch of artfully placed chicken thighs on a platter. So with a master plan in mind and with tongs in hand, I went for the chicken. The more I tried to become one with the chicken, the more it hesitated, hence the splatters and fallen apart, moist chicken.

Here’s the huge pile of Slow Cooker Curry Chicken without sauce.

I served this with white rice which left plenty of room for imagination with sauce usage.

My husband put his chicken on his pile of rice and poured the sauce over both. I poured sauce over my chicken and enjoyed my rice mostly plain. My son wanted no part in the sauce.

Here’s an embarrassing little picture of my plate…

Okay, so now I’m going to break it down.

If you love the taste of curry powder, you’ll love this Slow Cooker Curry Chicken. I am undecided on the matter.

I now know 2 Tablespoons of curry powder was too large of an amount to introduce curry in.

I am a curry newbie. I’m discovering there are so many more kinds of curry than just curry powder. It’s quite amazing.

Some time I will be up for trying some real curry, but not for awhile though. I need a curry break.