Saturday, April 2, 2016

Chicken Parm Sandwiches

4 boneless skinless chicken breast halves
1 cup garlic bread
1cup pasta sauce
1 cup shredded mozzarella cheese
grated Parmesan cheese (Sprinkled)
4 Kaiser rolls

Preheat over 350

Place bread crumbs in a large resealable plastic bag, add chicken a couple pieces at a time. close bag and shake ti coat.

Put chicken on greased baking pan

Bake and do not cover for 25-30 minutes or until cooked through.  Spread pasta sauce over chicken, and sprinkle with Parmesan cheese.

Bake another 5 minutes noting that cheese will melt.

Serve on Kaiser rolls of over your favorite pasta.  Serves 4

Cauliflower bake

1 large cauliflower head, broken into 1 inch pieces
2 Tablespoons of olive oil
1 teaspoon of paprika
2 large cloves minced
2 tablespoons minced parsley (fresh)

Place washed cauliflower in a large bowl mix well and coat with oil and paprika.

Bake on 450 oven in a 15x10x1 inch pan 15 minutes

Remove from oven and stir in garlic and bake another 15 minutes or until tender and lightly golden.  During cooking stir and sprinkle in parsley.

Italian Artichoke & Spinach Dip

2 14 ounce cans of artichoke hearts drained and chopped
2 packages10 ounces each frozen chopped spinach thawed and squeeze the dry in your hands
1 15 ounce  jar of Alfredo sauce
1  8 ounce package cream cheese not fat free and cube
2 cups of shredded Italian cheese  (Use more than one blend)
1 cup of shredded mozzarella cheese
1 cup shredded parm cheese
1 cup of whole milk
2 large garlic cloves minced
Tortilla chips

Grease the inside of a Crock-pot  mix first nine ingredients, cook covered on low for 3 1/2 hours

Serve with chips, Makes about 32 servings

Chocolate Mousse

1/3 cup semisweet or dark chocolate chip
1 tablespoon water
1 large egg yolk, beat lightly
1 cup of heavy cream
1 1/2 teaspoon of vanilla of almond extract
1 tablespoon of granulated sugar

In a large saucepan, melt chocolate with water and stir until smooth, remove from stove and slowly stir in the egg yolk, then return pan to stove and continue to stir.  Cook until it thickens, remove from stove stir in vanilla.  Cool, and stir often.

In a small bowl beat 1/2 cup whipping cream until it begins to thicken.  Add sugar beat until soft peaks form.  Fold in cooled chocolate mix.  Cover and refrigerate for at least 2 hours.  Beat rest of cream and use as topping.