|Our favorite chicken recipe for busy times|
Jeanette's Secret Recipe for Chicken Chests:
4 boneless skinless chicken chest halves (1 lb.)
1 cup Italian salad dressing
2 Tablespoons grated Parmesan cheese
1 cup Italian seasoned croutons, crushed
Place chicken in a greased 9-in square baking dish.
Drizzle with salad dressing.
Roll chests in crushed croutons and sprinkle with cheese.
Bake, uncovered, at 375 degrees for 20-25 minutes or until chicken juices run clear. Yield: 4 servings.
If you wonder why we call them Chicken Chests instead of Breasts, see my book Two Scoops of Grace with Chuckles on Top and read the chapter entitled Can Preachers Have Sex on Sundays?
|crunchy, sweet and tangy|
1 bag (20-26 oz.) frozen peas
1 cup light mayonnaise
8 oz. mild or sharp cheddar cheese, cubed
1 tsp. season salt
Mix frozen peas and cheese cubes,
Toss with mayonnaise.
Add season salt.
Refrigerate till ready to serve. (You may add chopped fresh onions if your family likes them). Yield: 6-8 servings.
Fruity Easter Cake:
1 large can fruit cocktal
1 box yellow or white cake mix
1 cube of butter or margarine
1 (8 oz.) tub of whipped dairy topping
DO NOT DRAIN fruit cocktail. Pour fruit cocktail into bottom of 9 x 13-inch baking pan.
Dump dry cake mix onto fruit cocktail, spreading evenly over top.
Slice butter or margarine and distribute over the top of the dry cake mix.
Bake at 350 degrees for 30 minutes or until cake has soaked up liquid from fruit cocktail.
Do you have a favorite recipe that makes holidays simpler?
Happy Jesus' Resurrection Week! May the Lord bless you from your tippy toes to your polka dot hair bows!