Quick & Easy Chicken Parm
Sunday, September 17, 2006
1 package pre-cooked breaded chicken cutlets (4 patties)
1 jar tomato sauce (we like prego)
1 bag of shredded mozzarella cheese (med size)
Assorted Spices - garlic, oregano, basil, pepper
1 lb spaghetti
In a square baking dish (9X9 or smaller) place a thin layer of tomato sauce. Then place chicken over sauce, sprinkle cheese over chicken, and then add more sauce on top of cheese, then add more cheese, then more sauce, and finishing with cheese. Sprinkle on assorted spices, to your personal taste. Bake in oven at 350 degrees for 30 minutes. While chicken is baking, cook spahgetti.
When everything is ready, I put the spaghetti on the plate, then top it with a piece of chicken and sauce.
Makes four servings.
Posted by Mel •
Meat •
Chicken •
Permalink
Smores Cake
Monday, September 04, 2006
1 Box yellow cake mix
1 cup of graham cracker crumbs
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 jar (16-17 oz size) of hot fudge topping
1 jar (7oz size) of marshmallow creme
Preheat oven to 325 degrees. Grease bottom only of 13x9 pan with shortening. Beat cake mix, cracker crumbs, water, oil and eggs on low speed for 30 seconds, beat on medium for 2 minutes and then pour pan. Reserve 1/4 cup of hot fudge topping. Drop remaining hot fudge by generous tablespoonfuls randomly over cake batter (about 12-14 mounds). Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and run a knife along he side of the pan to loosen cake. Cool for 15 minutes.
Spoon teasponfuls of marshmallow creme onto warm cake; carefully speak with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme with knife creating a marbled design. Cool for 2 hours. Store uncovered at room temperature.
Serves 15
Posted by Mel •
Dessert •
Cakes •
Permalink