Pumpkin Dump Cake

For the love of Fall!

The first time I had this delicious dessert was at my neighbor's house during a fun, fall, neighborhood get-together. It was amazing!

This quick and easy dump cake has all the warm and fuzzy fall flavors we crave during that time of year. In fact, you may just want to skip the Pumpkin Pie at your Thanksgiving feast and serve this delicious dump cake. I'm thinking that's a plan this year. 

Ingredients:

15 oz. can pumpkin puree

12 oz. evaporated milk

3 large eggs

3/4 cup light brown sugar (lightly packed)

2 tsp. pumpkin pie spice

1/2 tsp. salt

15.25 box yellow cake mix (dry)

1 cup pecans (coarsely chopped)

1 cup unsalted butter (melted)

Instructions:

Preheat oven to 350'F. Prepare the inside of a 9x13" baking pan with nonstick cooking spray.

Whisk together the pumpkin, milk, eggs, brown sugar, pumpkin pie spice and salt to a large bowl. Pour into prepared pan.

Sprinkle the dry cake mix evenly across the top, then sprinkle on the chopped pecans.

Drizzle the melted butter on the top, being careful not to leave dry patches of cake mix.

Bake at 350'F. for 45-60 minutes or until set in the center and golden brown on top. (If it's starting to get too brown before fully baked, cover the top with a foil tent.)

Let sit for about 15 minutes before serving. You can cut into squares or use a large spoon and scoop it out. 

Top with vanilla ice cream or whipped cream. 

A Tip from Grammy:

-Be sure to use pumpkin puree and NOT pumpkin pie filling.

-Spice cake mix can be substituted for the yellow cake mix.

-The pecans can be substituted with walnuts, if desired. Don't like nuts? Just leave them out entirely.

-Refrigerate leftovers up to 3 days in a tightly covered container

-Prepare, bake, cool and chill covered cake in the refrigerator a day in advance. 

Pineapple Filled Cookies

One of Mom's best!

I just found my mom's Pineapple Filled Cookie recipe in her old wooden recipe box! I don't know how I missed this for all these years, but I couldn't be happier right now! 

These are one of the holiday cookies that we enjoyed along with so many others that my mom and aunts would bake and share amongst family and friends every year.  So many precious memories go hand-in-hand with holiday cookie baking, and it makes me realize how blessed I was with a childhood that was filled with family and so much love!

Ingredients:

Dough:

Cream together:

1/4 cup shortening

1/4 cup brown sugar

Beat in with the above mixture:

1 egg

1 tsp. vanilla

3 Tbsp. milk

Sift together, then add to above mixture:

2 cups flour

1 tsp. baking powder

1/4 tsp. salt

Make a soft dough and chill 3-4 hours or until firm enough to roll.

Filling:

1 1/2 cup crushed pineapple (drained)

1/4 cup sugar

2 Tbsp. cornstarch

1/2 tsp grated lemon peel

1 Tbsp. butter

Combine ingredients, place over low heat. Stir until thickened, about 15 minutes.

Cool completely.

Roll chilled dough into oblong, cut into 2 1/2" squares.

Place 1 heaping teaspoon of filling on each square, bring opposite corners together, pinch to seal.

Bake at 400'F. for 10 minutes.

Cool on racks. Sprinkle with confectioner's sugar.

Be encouraged!

Rejoice always! - 1 Thessalonians 5:16

 

Pig Pickin' Cake

The cake with many names!

(photo from Pinterest)

DISCLAIMER: No pigs have been harmed in the making of this cake, I promise!

LOL!  

Pig Pickin' Cake has a number of other names, including pig cake, sunshine cake, summer cake, pea pickin' cake, pic eatin' cake, orange-pineapple cake, and the most common alternative, mandarin orange cake. 

This summery, delicious cake was the go-to dessert for cookouts that served an entire pig roasted on a spit. The dinner-and-dessert combination was so common that this nameless cake soon became known, not for its own flavors, but for the main course the locals felt it paired so well with.

This traditional southern dessert is made with yellow cake infused with whole or chopped mandarin orange slices and topped with a Cool Whip frosting that’s laced with shredded pineapple. It’s either served plain or garnished with reserved mandarin orange slice, maraschino cherries, chopped pecans, or shredded coconut. It’s still a popular southern dessert for potlucks, picnics, and barbecues.

Cake Ingredients:

1 box (yellow cake mix)

1/2 cup butter, softened (1 stick) or vegetable oil (your choice)

14 oz. can Mandarin oranges (drain and reserve 1/2 cup juice)

4 eggs

1 tsp. vanilla

Preheat oven to 350'F.

Combine cake mix, softened butter, 1/2 cup reserved Mandarin orange juice, eggs and vanilla. Beat four minutes on medium-high.

Add drained oranges and beat again until the pieces are broken up and small.

Pour batter into greased and floured 9x13" baking pan or 2 8" round cake pans and bake for 25-30 minutes or until golden brown and set.

Remove from oven and let cool for 10 minutes, then turn onto cake rack and cool completely. 

Topping:

20 oz. can crushed pineapple (reserve 3/4 cup juice and drain the rest really well)

3/4 cup juice from the crushed pineapple

4 oz. box vanilla instant pudding mix

1/2 cup confectioner's sugar

8 oz. Cool Whip

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add confectioner's sugar and mix, then fold in whipped topping.

Stir in drained pineapple and spread on cooled cake.

Refrigerate several hours, and refrigerate any leftovers.

Serve cut cake squares and top each square with a mandarin orange slice. (So pretty.)

A Tip from Grammy:

-Buy an extra small can of mandarin oranges for garnishing, if desired

-Refrigerate at least an hour before serving to set up the frosting.

-Make this cake in 2 (8") round pans and bake for 17-21 minutes or until toothpic inserted comes out clean.

Be encouraged!

How good and pleasant it is when God's people live together in unity.  -Psalm 133:1

Homemade Maple Syrup (EASY)

Just 5 simple ingredients!

Photo from "Iheartnaptime"

Since I was posting my favorite pancake recipe this morning, I thought I'd look up a recipe for Maple Syrup. This one from "I Heart Naptime" caught my eye. It got 5 stars and the word "easy" was all in caps! Haha, that's for me, then! Check out this blog, it looks like there are a lot of yummy recipes there!

It sounds delicious and I'm looking forward to making it after a short trip to the store to get some maple extract. But, for now, I'm going to share it, just because it got so many good comments. Everything from "perfect" to "delish" and "won't buy store bought again". 

Ingredients:

2 cups granulated sugar
1 cup light brown sugar

1/4 cup honey or corn syrup

1 1/2 cups hot water

1 tsp. maple extract

1 tsp. vanilla extract

Combine the sugar, honey and water in a large sauce pan over medium heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.

Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars. 

Store in a covered jar in the refrigerator 1-2 months. 

Yields: 3 cups

A Tip from Grammy: 

-If using honey, the consistency will be a little thinner.

Be encouraged!

"For where two or three are gathered in my name, there, am I among them."  -Matthew 18:20

Lemon Cheesecake Crescent Rolls

Bursting with delicious lemony flavor!

I decided to check out Pinterest today, looking for a sweet baby afghan pattern for my granddaughter's first baby. Unfortunately, I didn't find the afghan pattern, but I did find a recipe for what looks like a delicious breakfast/brunch recipe! It stopped me in my tracks and I knew I had to share it with you all.

It took me to a website called "Lemon Tree Dwelling" and I'm probably going to check out more of her recipes because they looked wonderful!

Okay now, back to the crescent rolls. They're filled with a lemon flavored cheesecake and topped with a sweet lemon glaze...they have to be good, right?

I just had a thought! I might add a scant teaspoon of raspberry jam on top of the cheese cake filling before I roll them up, or maybe that delicious blueberry filling I made last week. Doesn't that sound good too? 

Ingredients:

1 pkg. crescent rolls

4 oz. cream cheese, cold

2 Tbsp. granulated sugar

1/4 tsp. lemon extract

Zest from 1/2 fresh lemon

Glaze:

1 cup confectioner's sugar

1 1/2 Tbsp. lemon juice

Zest from 1/2 fresh lemon

Instructions:

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract and lemon zest.

Beat on medium-high speed until mixture comes together.

Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.

Gently roll the dough, starting at the wide end and tucking the corners, into crescent shapes.

Place 2 inches apart on a lightly greased or parchment lined baking sheet.

Bake at 375'F. for 12-14 minutes or until golden brown.

Let rolls cool on a wire rack.

Once cool, prepare glaze by combining all ingredients until smooth.

Drizzle glaze evenly over rolls.

Be encouraged!

Now faith is the assurance of things hoped for, the conviction of things not seen. -Hebrews 11:1

Richmond Chocolate Frosting

Even better than your regular frosting!

I'm having such a good time going through old recipes, some from my husband's grandmother!  That's where I found this amazing chocolate frosting. 

This frosting is not just an ordinary chocolate frosting. It's thick and glossy, almost like a pudding and perfect for your favorite chocolate cake! It's also quick and easy...gotta love those kinds of recipes! Haha!

Ingredients:

1 cup granulated sugar

3 Tbsp. cornstarch

2 (1 oz.) squares unsweetened chocolate, grated or pre-melted envelope

Pinch of salt

1 cup boiling water

3 Tbsp. butter

1 tsp. vanilla extract

Mix sugar and cornstarch; whisk in grated chocolate and salt.

Stir above mixture into boiling water; cook until it's thick enough to spread.

Remove from heat; add butter and vanilla extract. 
 

Spread on cake while hot for a glossy frosting which remains soft and smooth.

A Tip from Grammy:

-You can do this in the microwave, but watch it carefully and stir often.

-Also great over a Boston Cream Pie.

Be encouraged!

For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. -Matthew 7:8

Pineapple Upside-Down Cake

Classic, easy and always delicious!

Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!

Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"! 

Ingredients:

1/2 cup butter

1 cup packed brown sugar

1 can (20 oz.) pineapple slices in juice, drained, juice reserved

1 jar (6 oz.) maraschino cherries without stems, drained

1 (15.25 oz.) box your favorite yellow cake mix 

Vegetable oil and eggs called for on cake mix box

Instructions:

Heat oven to 350°F (325°F for dark or nonstick pan). 

In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. (If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)

Bake 40 to 45 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. 

Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. 

Serve warm or cool. 

Yields: about 12 servings 

Tips from Grammy:

-Serve with whipped topping or plain.

-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it! 

Be encouraged!

Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1

 

Strawberry Upside Down Cake

A 4-ingredient crowd pleaser!

This is one of those last minute, super easy desserts to bring to a gathering and it only uses 4 ingredients. I've seen this recipe on so many cooking/baking sites, that I just felt I should share this one too. All the comments are positive and the fresh strawberry flavor comes through perfectly. 

I've made this with strawberry cake mix, yellow and white, and each one was delicious!

Ingredients:

2 cup crushed fresh strawberries
1 (6 oz.) pkg. strawberry-flavored Jell-O
3 cups miniature marshmallows
1 (18 oz.) pkg. yellow cake mix (prepare according to directions on the box)

Preheat oven to 350'F. Spray the bottom of a 9x13 inch baking pan. 

Spread crushed strawberries on the bottom your prepared baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15-20 minutes.

Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. 

Store cake in the refrigerator and serve with a dollop of whipped cream or vanilla ice cream.

A Tip from Grammy:

-You can replace strawberries for blueberries, raspberries or blackberries.

-Make this in 2 (8" round pans) and keep one for yourself and one to share.

Be encouraged!

The prayer of a righteous person is powerful and effective. -James 5:16

Taco Pie Dip

Going back in time...

(picture from Penzey's website)

This recipe was given to me by the school secretary, Madeline, when we lived in Michigan...many moons ago! She was a hoot and I have such fond, funny memories of her during our years there. Some of the best years, I might add!

Taco Dip may be old-fashioned, but bring it to a party or gathering and watch it disappear every time!  It's so much fun to add your own favorite veggies and spices to this recipe too. Use your imagination and have a great time creating something others will really enjoy. 

Ingredients:

1 (16 oz.) pkg. cream cheese

2 cups sour cream

2 Tbsp. mayonnaise

1 Tbsp. lemon juice

1 avocado, mashed

1 packet of Taco Seasoning

Pepper to taste

Combine the above ingredients in blender or use hand mixer. Pour mixture onto serving dish. 

Topping:

Shredded lettuce

1 large tomato, chopped

1 cup sharp cheddar cheese (Mexican blend or Monterey work great too)

1/2 cup black olives, chopped fine

4 slices cooked bacon, crumbled (optional)

Taco sauce (optional) drizzle over the "pie"

Top with the rest of the ingredients. Refrigerate 1-2 hours. 

Serve with taco chips, celery, sliced peppers, baby carrots...your choice

A Tip from Grammy:

-You can top this with other favorites, like jalapeños, onions, chives, etc.

-Don't leave unrefrigerated for more than 2 hours.

-Add a little Salsa or Rotelle to the base layer before mixing.

Be encouraged!

"Whatever you did for the least of these brothers of Mine, you did for Me."  -Matthew 25:40

Blueberry Pie Filling

Cooked right on the stovetop!

This delicious blueberry filling takes just five minutes of prep time and 10 minutes to cook on the stove top. One taste and you will never want to buy it from the store again!

I used fresh blueberries today, but frozen are fine too. You can use this as a pie filling or for other desserts, and would make a great sauce over pancakes or French Toast.

Ingredients:

2 cups blueberries (about 9 ounces)

1/4 cup water

1/3 cup granulated sugar

1/8 tsp. ground cinnamon (opt.)

1 Tbsp. cornstarch

1 Tbsp. water

1 Tbsp. lemon juice

Instructions:

Place blueberries, 1/4 cup water and sugar in a medium saucepan. Heat over medium-low and cook, stirring occasionally until some of the blueberries start breaking down, about 3-5 minutes.

While the blueberries are cooking, make a slurry by mixing the cornstarch, water and lemon juice in a small bowl and stir until smooth. Make sure there are no lumps. Set aside.

Add the cinnamon and slurry to the blueberries and stir constantly until it thickens (1-2 minutes). Once mixture bubbles, it's done. Remove from heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill in fridge until you're ready to use.

Store in an airtight container in the fridge for up to 5 days. 

Use as directed in desired recipes, as a no-bake filling for pie, lush or Danish, for example. Follow the directions on the recipe you're using for baking instructions.

A Tip from Grammy:

-Use for filling in cakes, pies, tarts, pastry, desserts. So versatile.

-Easily double the recipe. It will take a little longer to break down the blueberries in the first step.

-If using frozen blueberries, that them completely and drain well before using.

-In a two crust pie, bake at 425'F for 10 minutes, then lower the oven temperature to 350'F and bake for approximately 40-50 minutes more or until the crust is golden on top.

Be encouraged!

"I guarantee that anyone who keeps My word-heart and soul-will never know eternal death." -John 8:51

Stuffed Peppers (Classic Italian style)

"Delizioso!"

There are many ways to use peppers and stuffing them was one of my family's favorite dinners growing up. Dad would pick them fresh from our garden, wash them and get them all ready for Mom to turn into scrumptious meals for us.

We had them with sausage, pasta, eggs, casseroles, etc. I believe they actually are a staple in an Italian household. Yay...works for me!

Ingredients:

2 large bell peppers, cut in half from top to bottom (whatever color you want)

15 oz. can of tomato sauce (using your own is a game changer)

1/2 lb. ground beef

1/4-1/3 cup chopped onion

1 clove garlic, finely chopped

1 cup cooked rice (a heaping 1/4 c. dry rice makes about 1 cup cooked)

1/2 Tbsp. parsley

1/4 cup grated Parmesan or Reggiano cheese

Salt and pepper to taste

Instructions:

Preheat oven to 375'F. Prepare pie plate or pan with cooking spray. 

Cut off tops of peppers and slice in half from top to bottom. Clean out seeds and membranes. Set aside.

In a skillet, heat the ground beef, garlic and onion and cook until no pink remains. Drain.

Add the rice, grated cheese, parsley and half of the tomato sauce. Salt and pepper to taste. 

Stir to combine and fill the  pepper halves until heaping. Spoon the rest of the sauce over the tops and sprinkle with more parmesan if desired. Cover tightly with foil for the first half of baking, then remove foil and finish. 

Bake at 375'F. for 30-40 minutes until peppers are tender and the middle is heat through.

Serve with a salad and your favorite Italian bread, it's so good!

Be encouraged:

And I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns. -Philippians 1:6

Brownie Truffles

 

The battle of the truffles? LOL!

Picture and recipe from "Tastes Better from Scratch.com"

How many of you are like me and enjoy those Oreo Truffles that we make for holidays and special occasions? They're so good and look really appetizing on your cookie tray or in a pretty dish.

Well, look out Oreos because I heard about another truffle and I believe I've it's one that I like just as much...maybe a little more! Brownies are a definite favorite with almost everyone I know and these don't disappoint. 

Give them a try and let me know what you think? 

Ingredients:

1 (9x13")pan of baked brownies (box mix or from scratch-your choice)

3 cups semi-sweet morsels (or a pkg. of Ghirardelli melting chocolate)

1 Tbsp. shortening if using chocolate morsels

Sprinkles or chopped nuts (totally optional)

Instructions:

Bake brownies according to the recipe (DO NOT OVERBAKE) We want them soft and chewy. Cool completely.

Cover a baking sheet with parchment paper and set aside.

Once cooled, use a fork to crumble the brownies. Roll into about 35 balls and freeze for about 15 minutes. This will make it easier to cover with the melted chocolate.

Melt chocolate in a double boiler or microwave, stirring frequently. If you are using the morsels, add the shortening to help give it a smooth, shiny coating.

Drop a brownie ball into the melted chocolate and roll with a fork, then let the access chocolate drip back into the pan before placing it onto the parchment paper. If you want to sprinkle them with nuts or candies, now is the time, before they harden.

Leave at room temperature until chocolate coating hardens. This only takes a few minutes.

These can be stored in the refrigerator for up to a week or in a plastic bag in the freezer for a month.

A Tip from Grammy:

-Make your own dipping fork by breaking off the two middle tines of a plastic fork and using just the two end ones.

-Use white chocolate morsels, add peppermint, cherry or raspberry extract to the chocolate coating.

Be encouraged!

"In the world you will have tribulation. But take heart; I have overcome the world." -John 16:33

Zucchini Bread

A great way to use summer zucchini!

This is a popular quick bread, especially in the US! It's made with shredded zucchini and a number of other ingredients that make it a sweet, moist, flavorful bread!

I've seen so many variations out there for Zucchini Bread, but this old standard has always been the one I use and is one of the best I've ever tasted. It's classic zucchini bread and the one my family and friends request most. Although, I recently saw one with a cream cheese swirl running through the middle...I may have to try that soon! LOL!

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

3 tsp. vanilla

2 cups grated zucchini with skin, (medium grate) 

3 cups flour minus 3 Tbsp.

1 tsp. salt

1/4 tsp. baking powder

1 tsp. baking soda

3 tsp. cinnamon

1/2 cup chopped walnuts (optional)

Preheat oven to 350'F. Grease tube or Bundt pan.

Sift dry ingredients together; set aside.

Cream shortening, add sugar, eggs and vanilla; mix well. Add zucchini and mix.  

Add zucchini and mix; add sifted dry ingredients and mix until blended. Stir in nuts, if desired.

Baked in greased tube or Bundt pan (or two loaf pans) for 55-60 minutes.

A Tip from Grammy:

-Add dried currants or chocolate chips...delicious!

-Make in miniature bread pans and gift your friends and neighbors.

-Use a food processor or box grate to prepare zucchini (you don't have to wring out the liquid)

Be encouraged!

Don't copy the behavior and customs of the world, but let God transform you into a new person.  -Romans 12:2

Pink Flamingo Cake

A light, fluffy summer dessert!

A few years ago, I found this delicious dessert on the Southern Plate website, where this fun cake was originated. The color caught my eye first, but the ease of making it was a sure winner! I love experimenting with easy recipes that have the flavors my family enjoys.

Remember, you can change any of these recipes to suit your family's tastes. It's always fun to make a recipe your own!

My great-granddaughter loves pink...everything pink! So, of course, I'll be trying this out on her, minus the crushed pineapple in her frosting. She has a "texture" thing. Most kids do, right? LOL! One of my other grands hates cherries, so I may switch to strawberries. Either way, I think I'll be able to please them all.

Ingredients:

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5) package cherry gelatin mix
3/4 cup vegetable oil
3/4 cup buttermilk or substitute sour milk (see Grammy's tip below)
3 large eggs
1 teaspoon Vanilla extract

Preheat oven to 350 degrees F. and lightly grease a 9x13 inch baking dish.
In a large bowl or mixer, beat cherry gelatin mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined.  Pour into greased baking dish.

Place baking dish in oven and bake for 30-35 minutes or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool completely.

Frosting:
1 (8 oz.) can crushed pineapple, with juice
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz. container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved (reserve juice)

Place crushed pineapple (including juice) and halved cherries in a large bowl.  Sprinkle pudding mix on top.

Fold in whipped topping and 1/4 cup cherry juice until smooth and well combined.  If desired, add more cherry juice. (I found it perfect with just the 1/4 cup.)

Frost the cooled cake and refrigerate for 2/3 hours until set.  Garnish with cherries, if desired.  Refrigerate any leftovers.

A Tip from Grammy:

-BUTTERMILK SUBSTITUTE - Place 1 Tbsp. vinegar into a measuring cup, add milk to reach 1 cup and stir until blended. That's it!  

Be encouraged!
"If I go and prepare a place for you, I will come again."  -John 14:3

Chicken Parmigiano (Parmesan)

A classic Italian dish!

Fun fact: Contrary to what you've been told, Italians never invented it. In fact, no one really knows who invented Chicken Parmigiano but it seems to spring up in big cities and places with a sizeable Italian immigration settlement – New York, New Jersey, Toronto, Australia, Argentina, and Brazil. Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy.  Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

With that said, this has to be my very favorite way to eat chicken! I love chicken cutlets...plain, in a sandwich with fried peppers, or with tomato, lettuce and mayo, or as the main dish with mashed potatoes or macaroni and cheese. Heck, I'm getting hungry just telling you about it! But, I digress, because I must admit the one way that tops them all is Chicken Parmigiano!

It seems like a lot of steps, but once you start, you realize it's very basic and super easy to put together. The hardest part is waiting for it to finish off in the oven. Your kitchen will smell amazing!

You don't even have to make your own marinara, if you want a shortcut. Just use your favorite jar tomato sauce. Although, I have to tell you, nothing's as good as homemade. 

• Marinara Sauce:
• 3 tbsp. 

  extra-virgin olive oil

• 1 

  small yellow onion, finely chopped

• 6 

  cloves garlic, finely chopped

• 1 

  (28-oz.) can crushed tomatoes

• 2 

  large sprigs basil or 1/2 tsp. dry basil

• Salt and pepper to taste
• 
  
• In a medium pot, heat oil on medium heat, add onions and cook until translucent. Add garlic and continue cooking until fragrant. (Only about 3-5 minutes)

Add crushed tomatoes and basil. Simmer on medium-low heat, stirring occasionally, until slightly thickened, about 30 minutes; season with salt and pepper.

• 
  
• Chicken:
• 1 1/2 c. 

  plain bread crumbs (you can use Panko or a combination, if desired)

• 1/2 tsp. 

  garlic powder (I use granulated garlic)

• 1/2 - 3/4 c. 

  finely grated Parmesan (I always seem to add more)

• 1/2 Tbsp. parsley
• 2 

  large eggs

• 6 

  (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)

• salt and pepper
• 1 c. 

  shredded mozzarella

• 1 c. 

  vegetable or canola oil

• 
  
• Instructions:                       
• Preheat oven to 350'F. 

1. In a shallow bowl, combine bread crumbs, garlic powder, parsley and 1 cup Parmesan. In a another shallow bowl, beat eggs with 1 tablespoon water. (Pie plates work great for this.)
2. Pat chicken dry; season with salt and pepper. Dip into seasoned bread crumbs, shaking off excess, then into egg, then into the bread crumb mixture again, gently pressing to adhere.

1. 
   Heat about 1/4" oil in a large skillet over medium-high, until shimmering. Add chicken carefully and fry on both sides until golden brown. Time on each side will depend on how thick your chicken is cut. Drain on baking racks over sheet pans.
2. Place the fried chicken cutlets in a baking dish and top each with about 1/3 cup of marinara sauce, covering the cutlet. (I like to lightly cover the bottom of the pan with sauce and place chicken on top of that before adding cheeses.)
   
3. Add two ounces of shredded mozzarella cheese, then sprinkle with grated parmesan. (you can improvise here)
4. Sprinkle chopped, fresh parsley on top of the mozzarella and parmesan cheese, if desired.
5. Bake at 350'F. for 20 minutes or until the cheese is melted and slightly browning. (Make sure the chicken cutlet has reached a minimum internal temperature of 165'F).
6. Remove from oven and serve over your favorite pasta or with a side salad and garlic bread. 
7. Serves 6 

A Tip from Grammy:

-Make sure your chicken isn't too thick, flatten with a meat hammer or heavy cup. This will also tenderize them.

-Don't skimp on the mozzarella topping, but if you want to add more...go for it! LOL!

Be encouraged!

"If God is for us, who can be against us?" -Romans 8:29

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