Tuesday, August 11, 2009

Parmesan Chicken


1 clove garlic, minced
1 stick unsalted butter melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches


1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6. Got recipe here. I altered a few things a bit depending on what I had on hand, but it was still delicious!!

We served with Party Potatoes.

Spinach Topped Tomatoes

My Aunt Ellen served these last weekend... they were really wonderful!


  • 1 package (10 ounces) frozen chopped spinach
  • 2 chicken bouillon cubes
  • Salt
  • 3 large tomatoes, sliced
  • 1 cup soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped onion
  • 1/2 cup butter, melted
  • 1 egg, beaten
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • Shredded Parmesan cheese, optional


In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato slices; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well.
Place tomato slices in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for about 15 minutes or until heated through.

Monday, August 3, 2009

Oreo Ice Cream Cake

1 box Oreo cookies
1/2 gallon vanilla ice cream
1/2 c. butter
8 oz. cool whip
1 can Kraft hot fudge topping

Crush 1 of box Oreos and mix half of them with 1/2 c. melted butter. Press into a 9x13 pan. Spread heated Kraft hot fudge topping on top of crust. Freeze until hardened. Layer on 1/2 gallon softened vanilla ice cream. Spread cool whip across the top and sprinkle as many oreos as you want. Easy and always good!