::Easy Chicken Parmesan::

::Ingredients::

- 1 Jar of pasta sauce

- 6 tablespoons grated parmesan cheese, divided 

- 6 small boneless skinless chicken breasts

- 1 1/2 cups mozzarella shredded cheese

::Directions::

Heat oven to 375 degrees F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover.

Bake 30 minutes or until chicken is done

Top with remaining cheeses; bake 5 minutes or until mozzarella is melted.

• Note: If using larger chicken breasts, cut lengthwise in half before using as directed.
• Serving Suggestion: Serve over hot cooked spaghetti.

 

::Praline Brookies::

::Ingredients::
- 1 box (19.5 oz) fudge brownie mix

- 1/2 cup vegetable oil

- 1/4 cup water

- 2 eggs

- 1/4 cup butter

- 1/4 cup milk

- 1/2 cup granulated sugar                              

- 1/2 cup packed brown sugar

- 1/2 cup coarsely chopped pecans

- 1/2 teaspoon vanilla

- 1 roll (16.5 oz) Pillsbury chocolate chip cookies

 

 

::Directions::

Heat oven to 350F (325F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes. Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked. Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.) Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows.

::Merry Cherry Dessert::

::Ingredients::

- 1 can (21 oz.) cherry pie filling, divided

- 1-1/2 cups  boiling water

- 1 pkg. (6 oz.) Jell-O Cherry Flavor Gelatin

- 1-1/2 cups cold water

- 4 cups angel food cake cubes            

- 2 pkg.  (3.4 oz. each) Jello-O Vanilla Flavor Instant Pudding

- 3 cups cold milk

- 1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 

::Directions::

 

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups cool whip; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining cool whip and reserved cherry pie filling.

::Saucy Baked Chicken::

::Ingredients::

- 6 chicken cutlets, or 3-4 breasts
- 1 medium onion, sliced
- 8 oz. sliced mushrooms (optional)
- 1/4 c. olive oil
- 1/5 c. chicken broth
- 4 tbsp. all-purpose flour
- 2 tbsp. lemon juice
- 2 tbsp. balsalmic vinegar
- 1 1/2 tsp salt
- 1/4 tsp. pepper

::Directions::

Preheat oven to 450F. Pour oil into large roasting (I used 9 x 13) pan. Add chicken, onions, (mushrooms), turning to coat with oil. Bake 5 mins; turn chicken over and stir vegetables. Bake an additional 5 mins.
Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
When chicken has cooked for 10 mins, add broth mixture to roasting pan, cover with foil and bake 10 mins. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 mins.
Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately

 

::Oven-Crisp Potato Wedges::

::Ingredients::

- 1 1/2 lbs. small red potatoes

- 1 Tbs. olive oil

- 4 tsp. finely minced garlic

- 3/4 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. pepper

::Directions::
Preheat oven to 350F,  Quarter potatoes and place in a large bowl. Drizzle olive oil over potatoes and toss to coat well.
Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well.
Line a baking sheet with foil and lightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 mins., stirring once or twice during cooking.