saucy parmesan chicken

Found this amazing recipe in the Kraft's magazine a few years ago. This is a keeper! And it's FAST!

Ingredients
4 boneless chicken breasts (I use chicken strips/tenders)
1/4 c Italian dressing
1/4 c parmesan cheese

Place all ingredients in a resealable bag. Turn over several times to coat well. Refrigerate for 30 minutes to marinate, making sure chicken is not overlapping each other. Prehead oven to 350 degrees. Arrange chicken on a piece of foil. Bake for 20 minutes or until cooked through.

Amy's Note: I use the cheapest Italian dressing I can find. It works just as well as the expensive stuff!! I also use the chicken strips/tenders for this recipe. Also this recipe is great with buttered parmesan noodles!

chicken parmesan strips

My grandma gave me this Weight Watchers recipe a few years ago, and it's HEALTHY!! It's also very yummy! My girls love this recipe! I love to stock up on the chicken tenders/strips when they're on sale and use it in this recipe.

Ingredients
1 lb chicken strips
1/2 c skim milk
1/3 c nonfat dry bread crumbs
3 tbsp grated parmesan cheese
2 tsp dried parsley
1/4 tsp black pepper

Place chicken in shallow bowl and cover with milk. Cover & refrigerate for at least 15 minutes or up to 4 hours. Combine rest of ingredients. Dip chicken pieces into crumb mixture to coat well. Place on sprayed baking sheet. Spray each piece of chicken with olive oil spray. Bake 20 minutes or until brown and done. {bake at 350 I think ... maybe it's 400?! Just watch it!)

Amy's Note: I only have Italian bread crumbs on hand, so it gives an extra taste! I also don't spray each chicken piece with olive oil spray. You don't need it!

fruit dip

Years ago, when I worked/helped at the LDS Mission home preparing for new missionaries to enter the mission field, (and where said goodbye to the old missionaries), the Mission President's wife gave me a few recipes that are keepers. Here is one of them:

Ingredients
1 jar marshmallow cream
1 container whipped strawberry cream cheese
1/2 container Cool Whip

Mix together and serve with fruit!

Very delicious!

mayonnaise cake

I know... the name sounds gross, right? But, it's the moistest, chocolatey'est (is that a word?) cake ever! And it's the ONLY thing I eat with homemade ice cream!

Mix together:
2 c sifted flour
2 tsp baking soda
3 large tbsp cocoa & more (& more?? How much is.... & more? I don't know!)

Add:
1 c cold water
1 c sugar
1 c salad dressing (y'know, mayonnaise?! Salad dressing! The cheap stuff!)
1 tsp vanilla

When mixed, pour in greased 9x13 pan. Bake for 30 minutes at 350 degrees.

chocolate angel food cake

Since I'm on a roll, and I'm doing chocolate stuff, here is another favorite my mom made when I was growing up. This is soooo yummy!

Ingredients
2 12 oz pkg chocolate chips
4 eggs, separated
1 pint whipped cream (or 2 containers Cool Whip)
2 tbsp sugar (do not use if you're using Cool Whip)
1 Angel food cake
1 c nuts, chopped

Melt chocolate chips. Add egg yolks and beat. Set aside and let cool. Beat the egg whites until stiff. Fold in egg whites, then the Cool Whip. Break the cake in pieces and put in a 9x13 pan. Cover cake with chocolate mix. Sprinkle with nuts (I hate nuts in my food, so I disregard). Chill several hours. Can be made one day ahead!

chocolate mousse pie

Yummmm.... I love this frozen pie. My mom used to make this pie for Thanksgiving dinner, after the French Silk pie was retired from Thanksgiving at our house.

Ingredients:

1 pkg Baker's German Sweet Chocolate Bar
1/3 c milk
2 tbsp sugar
1 3 oz softened cream cheese
1 container Cool Whip
1 8-inch graham cracker crust

Heat chocolate and 2 tbsp of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; adding remaining milk & chocolate mix and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store in freezer.

rod's super fudge

Since it's the holidays, and that means my favorite foods come out at this time of the year! Every year since I can remember, as soon as Thanksgiving came, my dad whipped out his famous fudge. (hence the name "Rod's Super Fudge"). This is a family favorite, which has become MY family favorite, and it's the most requested recipe to have or thing I'm requested to make! The tip to this recipe is to keep the fudge COLD after you make it! Don't let it get to room temperature otherwise it's not as awesome.

Enjoy!

Ingredients:
1 stick butter
4 c sugar
1 can evaporated milk
1 pkg chocolate chips (try milk choc or semi-sweet, they both give different flavors!)
2 giant sized Hershey bars
1 jar marshmallow cream
1 c nuts (optional)
1 tsp vanilla

Melt butter, sugar & milk in huge saucepan; after it starts boiling, cook for 5 minutes at a rolling boil. Remove from heat and beat in remaining ingredients. Will make one 9x13 pan and 1 9x9 pan of fudge, or will fit one cookie sheet (jelly roll pan). Let cool in fridge & cut. Make sure you keep it cold (best when it's cold!) and keep in airtight container.

Amy's Notes: Last year I noticed Hershey's stopped making their usual giant sized Hershey bars candy bar. Bummer. I used the slightly smaller bars, but I could tell it didn't taste as 100% as it could. This year I'm going to use another bar, but maybe half of a bar?

Another tip to have, is to have every ingredient unwrapped and ready to go. This is a FAST thing to make, and you're not going to have time to unwrap each thing and put it in. So prepare beforehand!