Curry and Ginger rubbed lamb with Apricot-Lime sauce

Ingredients

2 tablespoons curry powder

• 1 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil $
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) lamb shoulder chops, trimmed $
• 1/2 cup Apricot-Lime Sauce (recipe follows)

Apricot-Lime Sauce

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 3 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint $
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup $
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce $
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

Prepare grill.

1. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
2. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Peanut Butter Dirt Cake

Ingredients

• 30 chocolate cream-filled chocolate sandwich cookies, divided
• 3 tablespoons butter, softened
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup Jif® Creamy Peanut Butter
• 1-1/2 cups confectioners' sugar, divided
• 1 8 oz container frozen whipped topping, thawed, divided
• 1 whole bag miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 20 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Spice Rub/marinade for pork

Ingredients

1 tsp garlic powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
olive oil

Directions
1. mix dry ingredients in a bowl
2. cut up pork tenderloin into chunks
3. put pork in ziplock bag.  add oilve oil to coat.  dump in spice mix.  shake to coat.
4. marinate in fridge 2-3 hours.

*will also work with lamb.