20 Minute Kozy Chicken Curry
By Andrea Higgins
4 4 ounce cups kozy shack original rice pudding
1 11 ounce jar red curry sauce
2 cups pre-cooked chicken chopped
1 cup onion chopped
1 cup multi color bell pepper chopped
1 cup zucchini chopped
1 10 ounce can sliced pineapple chopped
1 cup fresh basil leaves chopped
1/4 cup coconut flakes
1/8 teaspoon red pepper flakes (optional)
Turn medium sauce pan to medium high heat on stove. Add 1 jar red curry sauce to pan.
Stir in onions, bell pepper, zucchini, pineapple, and chicken. Cover and let simmer for 8
minutes stirring occasionally. While vegetables are cooking turn on small frying pan to
low heat and toast coconut flakes for 5 minutes or until golden brown. When done
remove from heat. Next stir in rice pudding, basil leaves, and red pepper flakes to
chicken mixture. Heat through for 2 minutes stirring occasionally. Divide into 4 bowls and
top with toasted coconut.
Triple Chocolate Espresso Cannoli
By Naylet LaRochelle
Download and Print Recipe
1 cup white chocolate chips
1/2 cup very finely chopped salted pistachios
12 unfilled cannoli shells
1 (8 oz.) tub mascarpone cheese
1 (22 oz.) tub Kozy Shack Chocolate Pudding
1 1/2 tablespoon instant coffee powder
3/4 cup powdered sugar
1/3 cup mini semi-sweet chocolate chips
Chocolate powder, if desired.
Makes 12 servings
In a medium microwavable bowl (preferably glass), heat white chocolate chips in 30 second intervals, stirring in between each heating, until melted and smooth.
Sprinkle pistachios onto a plate. Dip both ends of each cannoli shell in melted white chocolate, then immediately dip in pistachios. Arrange on a baking sheet and refrigerate.
In a large bowl, add mascarpone, 1/2 cup chocolate pudding, and instant coffee powder. Using an electric mixer, beat on low until just combined. Add remaining chocolate pudding and powdered sugar; beat on low until just combined. (Do not overmix.) Stir in mini chocolate chips. Transfer the filling to a large zip-top bag and snip off one corner of the bag. Pipe the filling into the prepared shells from both ends. Return to baking sheet; refrigerate for at least 30 minutes before serving. When ready to serve, transfer to individual dessert plates. Dust with chocolate powder, if desired.