Monday, October 22, 2012

Fudgy Bon-Bons

This recipe won the Pillsbury Bake-Off in 1994 and was featured in the Tampa Tribune when I was growing up. My mom tried them and has had them in her cookie arsenal ever since.  They're different from a lot of other cookies, and are rich enough that you'll want to make sure you've got a glass of milk close-by!

1 (12oz) bag semi-sweet chocolate chips (about 2 cups)
1/4 c butter (1/2 stick)
1 (14oz) can sweetened, condensed milk
2 c flour
1 tsp vanilla
60 Hershey Kisses, unwrapped
2oz almond bark or white chocolate
1 tsp canola oil

Unwrap Kisses and set aside.

Heat chocolate chips and butter in microwave-safe dish for about 1 minute.  Stir until smooth.

Add sweetened condensed milk and mix well.

Add vanilla and flour to chocolate mixture.  Combine until dough forms.

Spoon 1 TBSP of dough into a ball with your hands, then press a Hershey Kiss into the center.  Shape dough around Kiss by rolling it back into a ball.

Place 1" apart on cookie sheet.

Bake at 350° for 6-8 minutes.  Cookies will appear shiny (and uncooked), but will harden as they cool.  Do not overbake!

Allow to cool.

Combine almond bark and oil together and warm in a microwave-safe bowl for 30 seconds or so.  Drizzle over bon-bons (I use a fork to flick the chocolate back and forth).

Comments from the cook:  Trust me... It's so hard to take these out of the oven after 6-8 minutes! They don't look ready, but they are!  The shiny-ness goes away after they are cooled, and the results are fabulous.  Overcooking makes them dry and crusty.  Trust me on that one :)

These are best when served same-day, in my opinion.  But, if they have a chance to cool completely, just use my mom's advice. Heat one in the microwave for 7 seconds - just long enough for the Hershey Kiss to melt inside - and they're magical again.  She's made different variations, and my (very) favorite is the kind she makes with Coconut Cream Hershey Kisses (available seasonally).  She follows the same steps, and sprinkles a bit of coconut on the top of the finished cookies.  Yum!

Hope you like them...

Originally the Pillsbury Bake-Off winner from 1994.  A version of the original recipe can be found here.

Wednesday, September 26, 2012

All Things Pumpkin

I can't stand it.  I can't take it.  I've got cans of solid pack pumpkin in my cupboard that are DYING to be used.  What shall it be?

I could go with the ever-reliable Pumpkin Chocolate Chip Muffins... Only a few ingredients, and easy-peasy.

Or I might be tempted to make a season-opening batch of my mom's Pumpkin Muffins... They're my favorite way to bask in the beginning of Fall.

Then again, it probably couldn't hurt to get a little fancy and go with the Pumpkin Cream Cheese Muffins...

But really, how could I resist my maybe-favorite-of-all, Pumpkin Pie Bars?

Heck, if you need me, maybe I'll be busy...making all four. :)

Saturday, September 1, 2012

Pink Lemonade Cookies

These little darlings have been in my mom's cookie arsenal for years.  She found them in a Better Homes & Gardens special interest edition called "Christmas Cookies" in 1998.  And they've been surprising, intriguing, and delighting people ever since.  They're far from traditional, and often raise eyebrows at first.  But, the taste of the lemonade in the dough and in the sweet frosting make these a home-run.

1/2 c butter (no substitutes)
1/2 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
1/3 c frozen pink lemonade concentrate, thawed*
1 3/4 c all-purpose flour
pink food coloring
pink lemonade frosting (see below)

Beat butter in a mixing bowl with an electric mixer for 30 seconds.  Add sugar, b. powder, and b. soda and beat until combined.  Beat in egg and lemonade concentrate.  Beat in flour.  If desired, add pink food coloring to tint dough pink.

Drop by rounded teaspoons on parchment-lined cookie sheet.  Bake at 350° for 10-12 minutes or until edges are golden.  Cool on cookie sheet for 1 minute, then transfer cookies to cooling rack to cool completely.  Frost with pink lemonade frosting.


2 TBSP butter, softened
2 c powdered sugar
2 tsp frozen pink lemonade concentrate, thawed*
enough water (3-4 tsp) to make of spreading consistency
pink food coloring
few shakes of salt from salt shaker

Beat butter, powdered sugar, and frozen lemonade together.  Add water as needed, and color with pink food coloring.  Add a few shakes of salt from your salt shaker.

Comments from the cook:  Though the recipe does not suggest it, I most recently refrigerated this dough for a few hours before baking it into cookies.  My hopes were the consistency is easier to work with this way (it is a bit gummy otherwise, though still workable).

* You can also use regular lemonade from concentrate, but you'll obviously end up with a different color of dough.  In a pinch, I had to use raspberry lemonade from concentrate once, and it was also excellent. 

Originally found in Christmas Cookies, 1998 - Better Homes and Gardens (r) Special Interest Publications.

Sunday, August 26, 2012

Balsamic Chicken Tortellini

I'm baaaaaaack!  This summer has been a whirlwind for us, and it seems that new recipes always move to a back-burner when life gets in the way.  Here's a recipe I found on Pinterest at the beginning of the summer.  We've made it many times, and think you'll like it too.

1 (19 oz) pkg cheese tortellini - frozen or fresh (up to you!)
1 c grape tomatoes, cut in halves
1 c flat-leaf spinach, chopped
1 large boneless chicken breast
1/2 c Newman's Own Lite Balsamic Vinaigrette dressing
1 1/2 tsp dried basil
salt and pepper

Prepare tortellini according to directions.  Allow to cool for 10 minutes in strainer.

Cut chicken breast into bite-sized pieces, and cook over medium-high heat until thoroughly done.  Toss in 2-3 TBSP balsamic dressing and coat chicken.

Chop spinach and cut tomatoes.

Add chicken, spinach, and tomatoes to bowl with tortellini.  Toss in balsamic dressing until evenly coated.  Sprinkle with dried basil (I used about 1 1/2 tsp) and add salt and pepper to taste.

Serve immediately, or chill for a few hours before serving.

Comments from the cook:  We love pasta salad around here, and this one is a great addition to our arsenal.  The balsamic dressing listed above has been one of our favorites for a while, so basing a dish around it couldn't fail.  

We modified the recipe just slightly from the original (we don't marinate the chicken, and don't use the ground mustard), and have loved the results.  We have used fresh tortellini and really liked it...but have also had success with the frozen kind for a lot less (the Great Value brand at Walmart is about $2.75). We also use fresh basil when it's in season, and use 8-10 leaves diced for the recipe.

Originally found here, which links back to this great site.

P.s. May we have a quick moment of silence for how the countertops in this new apartment are SO MUCH BETTER LOOKING than the ones in the last!?  Hooray, times one thousand...

Sunday, May 27, 2012

Dirt Cake

This easy recipe is one of my husband's favorites, and has been for a long time.  I've been making cupcakes for summer get-togethers lately, so he put in a request for something fudgy and chocolate-based.  We went to this old favorite, shared it with friends, and the result was just what the almost-doctor ordered. :)

1/4 c butter
1 c powdered sugar
1 (8oz) pkg cream cheese, softened to room temperature
2 small boxes instant chocolate pudding
3 1/2 c milk
1 (8oz) container Cool Whip
1 pkg Oreo cookies, crushed (white stuff removed)

Blend butter, powdered sugar, and cream cheese in a small bowl.  Set aside.

In a large bowl, mix pudding and milk until smooth.  Add cream cheese mixture and mix well.  Add Cool whip and mix until blended.

In a container, add 1/3 of Oreo crumbs, add 1/2 of pudding mixture, add another layer of crumbs, the other 1/2 of the pudding mixture, then top with remaining Oreo crumbs.

Refrigerate 4+ hours.  Serve with gummy worms.

Comments from the cook:  This dessert is so easy!  I used my food chopper/grinder to crush the Oreos (when they break and still have white stuff inside, I toss them in anyway), then did everything else with my KitchenAid.  I layered mine in a trifle bowl, with 4 crumb layers, and 3 pudding layers in between.

Not everyone cares to do so, but I used low-fat cream cheese, sugar-free/fat-free pudding, skim milk, and light Cool Whip in my recipe.  I was pleased to discover that the taste wasn't compromised, even though I'm sure the full-calorie version is even better!

Originally shared by Vickie Luker, dessert extraordinaire and long-time family friend

Wednesday, May 16, 2012

Strawberry Cream Cheese Pie

This is my husband's FAVORITE pie, and I made it for him last week after he passed his comprehensive oral exam (one of the last requirements for his doctoral degree).  The crust is my mom's fabulous recipe, the pie is one of her specialties (my dad's favorite), and Brian likes it with cream cheese filling inside (because how could that ruin a pie!?).

1/2 c shortening (we use All-Vegetable Crisco - blue container)
1 1/3 c flour
1/2 tsp salt
1/2 c cold water
4 ice cubes
1 T vinegar (trust me...this is the zinger that makes this crust amazing!)

Mix shortening, flour, and salt together with a pastry cutter (or fork) until it balls together into pea-sized chunks.  

In a separate bowl, combine water, ice cubes, and vinegar.

Add 2 TBSP vinegar water to pastry mixture and mix.  Repeat until dough is soft and pliable (6 TBSP or so was enough for mine).

Roll out onto a floured surface.  Cut into a circle, put in a 9" pie dish.  Press edges if desired.

Bake at 400° until edges are slightly golden, usually somewhere between 6-10 minutes.

Allow to cool completely before filling.

Cream Cheese Filling:
1 (8oz) package cream cheese, softened to room temperature
1/2 c powdered sugar
1 c Cool Whip

Whip cream cheese with mixer until smooth.  Mix powdered sugar in.  Fold Cool Whip in.

Pour filling into cooled pie shell.

Strawberry topping:
2 (1 lb.) cartons strawberries
1 container strawberry glaze 

Wash and slice strawberries, then mix with strawberry glaze.

Pour glazed strawberries over cream cheese filling into pie crust.

Chill until serving, and refrigerate leftovers promptly.

Comments from the cook:  It had been quite a while since I last made this pie...and I couldn't quite remember how I'd done the cream cheese filling before.  This time, I just used cream cheese and sugar...and later realized that Cool Whip was in our earlier versions.  It makes for a fluffier filling, and I won't forget it next time :)  

Originally made by my fabulous mom, Alane Sleight

Tuesday, May 8, 2012

Strawberry-Lime Margarita Cupcakes (Non-Alcoholic)

If I've ever doubted a Betty Crocker recipe, I take it all back!  Betty's Strawberry Margarita Cake recipe made for perfect cupcakes... and the awesome recipe for buttercream frosting I found (I made the limey version) took these babies from good to great in no time!  I made these for our Cinco de Mayo party, and can't wait to find a reason to make them again :)

1 white cake mix
oil and egg whites (as called for in cake mix instructions)
3/4 c strawberry margarita drink mix (syrup, non-alcoholic)
1/2 c water

1 c (2 sticks) butter (salted or unsalted)
1/4 tsp salt (if using unsalted butter)
4 c powdered sugar
1/2 tsp vanilla extract
1 tsp lime juice
2-3 TBSP milk

1 TBSP lime zest
sliced strawberries, rinsed and dried


Preheat oven to 350°.  Line cupcake pans with paper liners.

Add 1/2 c water to 3/4 c margarita mix (to create 1 1/4 c of liquid).  

In large bowl, combine cake mix, strawberry liquid mixture, oil, and egg whites.  Beat for 2 minutes on medium speed.

Bake for 16-20 minutes.  Set aside and allow to cool.


Using the whisk attachment of an electric mixer, beat butter on medium speed until completely smooth (about 1 minute).

Add salt (if using unsalted butter).

One cup at a time, add 2 cups of powdered sugar, beating after each addition.

Add vanilla and lime juice and beat to combine.

Add 1 TBSP milk and continue beating.

Add 2 remaining cups of powdered sugar, one cup at a time.

Add remaining 1 TBSP milk until consistency is reached (1 more TBSP if you prefer thinner frosting).  Add a bit of lime zest, if you'd like.

Pipe the frosting onto the cupcakes after they have cooled completely.


Top with a strawberry slice and a sprinkling of lime zest.

(If you chill these, make sure to take them out of the fridge a few minutes before allow the frosting to soften back up.  It hardens in the fridge!)

Comments from the cook:  I originally used a strawberry cake mix and added the strawberry syrup (by accident, actually).  The taste was phenomenal, though maybe a little on the overpowering side.  Fortunately (or unfortunately?), I baked them for a minute or two too long and they were too sponge-like for me.  I tried again (this time with a white cake), and had perfect success baking the cupcakes for about 17 minutes.

I will probably add 1/4 cup more powdered sugar to my frosting next time.  It was REALLY hot outside (about 90°) the day I took these to a party, and they might've held up just a little better with a bit more p. sugar.  And, though I tried to fight it, my strawberries still put off a bit of syrup that ran down the sides and into the frosting.  A small sacrifice for the taste we achieved...but enough to drive me a little crazy too!  Perhaps next time I'll throw the berries and lime zest on RIGHT before serving.  Or perhaps next time I'll just look the other way :)

Cake originally found here (thank you, thank you, Betty) and super-fantastic frosting recipe found here (can't wait to use this as my new go-to recipe!).

Wednesday, May 2, 2012

Browned-Butter Choc Chip Cookies

I'd heard about people using browned butter in recipes.  I was when I found this recipe, I decided to try my hand at the technique.  The results were fantastic...and I'm now converted.

1 c (2 sticks) butter, at room temperature
1/2 c white sugar
1 3/4 c brown sugar
2 eggs
2 tsp vanilla
3 c all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 (12 oz) bag semi-sweet chocolate chips

How to brown butter:

Heat pan on medium to medium-high heat (NOT high).  Cut butter into pieces and melt in pan.  Stir continuously.  Butter will foam up.

After foam subsides, small brown flecks will start to appear in bottom of pan.  Continue stirring, until butter has reached a nice brown color, and has a nutty aroma.  (This took 5+ minutes for me.)

Turn the heat all the way down, then pour into a bowl.  Refrigerate until solid again.  (This took 30+ minutes.)

For the dough:

Cream the solid browned butter and sugar until well mixed.  Scrape down sides of bowl.  Continue mixing while adding the eggs one at a time (making sure they are well-incorporated before adding the next).

Mix for a few minutes until batter is light and fluffy.

Combine the flour, salt, and baking soda in a separate bowl.  Slowly add to the wet mixture, just until combined.  Don't over mix.

Fold chocolate chips in with spatula.

Bake at 350° for 11-13 on parchment-lined cookie sheets.

Comments from the cook:  This recipe definitely delivered a rich, moist cookie.  I generally bake one batch, then freeze the leftovers in pre-formed dough balls.  Personally, I always think the frozen dough balls make better cookies the next day...and that was definitely true in this case.

When I browned my butter, I don't think I had my heat quite high enough (I had it on medium), and met with best success once I moved toward medium-high heat.  I was afraid to burn the butter, so I watched it very closely...

Originally found here.  Most text (and ingredient list) taken from her awesome site.

Monday, April 9, 2012

M&M Pudding Cookies

I'm always on the hunt for a super-soft cookie recipe.  When I found this one online over a year ago, I was hooked!  This recipe has become a staple around here, and M&M's turn these from awesome cookies to over-the-top-good cookies!

2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter
1/2 c sugar
3/4 c brown sugar
1 small pkg instant vanilla pudding mix
2 tsp vanilla
1 egg
1/2 bag plain M&M's (or half bag chocolate chips)

Sift baking soda, flour, and salt together in a medium bowl.  Set aside.

Combine butter, sugars, and pudding mix.   Beat until fluffy.

Add egg and vanilla, and beat until smooth.

Add dry ingredients.

Stir in M&M's.

Bake for 8-10 minutes at 375°.

Comments from the cook:  I haven't made these when they didn't turn out wonderfully.  I prefer to soften the butter JUST slightly (10 seconds in the microwave), so that it is still chilled and somewhat solid.  I've made this recipe with regular instant pudding, and have also tried it with fat free/sugar free.  Both were excellent.

For best results, I bake these cookies on a parchment paper lined baking sheet.  I love parchment paper and how evenly/beautifully it browns the bottom of cookies!  Like others I've mentioned before, I like to think that these cookies are best when the dough has been refrigerated overnight.

Originally found here.  Most text taken from her awesome site.

Wednesday, March 14, 2012

Triple Chocolate Oatmeal Cookies

When I saw this recipe, I knew it would be one I'd like to try.  I made these as a thank-you for a friend, and the partial batch I made left just enough for us to enjoy some too :)

1 c butter
1 c brown sugar
1/2 c sugar
2 tsp vanilla
2 eggs
1 1/4 c flour
1/2 c cocoa powder
1 tsp baking soda
2 c oats
2 c chocolate chips

Preheat oven to 350°.  Cream butter and sugars together.  Mix in vanilla and eggs.

Stir in flour, cocoa powder, and baking soda.

Add in oats and chocolate chips.

Drop spoonfuls onto a cookie sheet, and bake for 8 minutes or until done.

Comments from the cook:  No, you weren't mistaken.  The original recipe only calls for 2 types of chocolate.  BUT, I have a container of Special Dark Hershey's Cocoa in my I used half regular cocoa and half special dark.  And there you have it.  3 chocolates!  And the result?  Rich awesomeness.  Mmmmmhmmmm.

Photography secret, just FYI... I usually only bake up a few cookies for eating right away, then refrigerate my leftover cookie dough (or freeze it in pre-shaped balls).  For best results, I bake another batch the next day.  Very cold or frozen dough generally results in cookies that spread less.  This makes for thicker, fudgier cookies...of which I am a fan :)  And they just happen to look better than the cookies from batch #1, too!

Originally found here, which linked back to here (most text taken from her site)

Friday, March 9, 2012

Cream Puff Cake

This one?  This one almost did me in!  I'd seen the recipe a while ago, and knew we'd have company staying with us this I made it.  It's INCREDIBLE, and is more like eating a donut than a cake. Yum!

1/2 c (1 stick) butter
1 c water
1 c flour
4 eggs

4 c milk
1 pkg (8 oz) cream cheese, softened
3 small boxes instant vanilla pudding
1 small container whipped topping
chocolate syrup


Preheat oven to 400°.

In large saucepan, heat butter and water to boiling over medium-high heat.  Add flour and reduce heat to low.  Cook and stir until it balls up and pulls away from the edges of the pan.

Remove from heat and transfer to a large bowl.  Beat in eggs, one at a time...beating well after each egg.

Spread into bottom and up the sides of an ungreased 9x13 pan.  Bake for 35 minutes.  Cool completely.


In a large bowl, whip cream cheese (alone) until smooth and fluffy.  Slowly add the milk, and beat until combined.  Add pudding mix and beat until thickened.  Spread over cooled shell.

Top with whipped topping.  Keep refrigerated until serving.  Drizzle with chocolate syrup right before serving.

Comments from the cook:  I'd never made this kind of "crust" before, and the end result reminded me of a German Pancake.  It puffs up a WHOLE BUNCH and looks a little bit like a science experiment instead of a dessert :) 

My cream cheese was a bit lumpy when beaten (I use the 1/3 less fat kind), so I had to whip my filling for a little longer than I thought it would need had it been the full-fat version.  

And it's up to you to choose...but two of my three puddings were sugar-free/fat-free (made with skim milk), and I used light whipped topping.  The result was fantastic...and I can only imagine how much better the full calorie versions of everything would make this taste!

Originally found here, which linked it back to here (most text taken from her site).

Monday, March 5, 2012

Chocolate Marshmallow Cookies

Hypothetically speaking, what if I told you this recipe came from Pinterest?  Would you be surprised, or are you just used to it by now?  Either way, I'm finding lots of great things to make on Pinterest, so we're satisfied!  These turned out just a little differently than I expected, but the gooey-fudgyness was just the fix we needed :)

1 milk chocolate cake mix
2 eggs
1/3 c canola oil

Combine 3 ingredients, and roll dough into balls.  Bake in 350° oven for 6 minutes (no more!).  Place 5-6 mini marshmallows into each cookie, then put back in the over for 2-3 more minutes.

Allow to cool completely, then frost with frosting made from the following ingredients:

1/2 c (1 stick) butter, softened
3 tsp cocoa powder
1-2 tsp vanilla, to your liking
2-3 c powdered sugar
1/4 c milk 

Comments from the cook:  My cookie "dough" was more like thick, sticky batter.  I still went ahead with it, despite my hesitation, and they turned out fine.  I undercooked the first ones a little, and the second sheet of them turned out better.  I also forgot to mention that I've become a DIE-HARD fan of parchment paper, and never bake cookies without it now.  In this case, there's no way the first round of cookies would've ever come off the sheet if it hadn't been for that paper...

I made a half batch of the dough and frosting, and we had plenty of these to eat for a few days.  Now I have all of the ingredients in my cupboard for another half batch next time we need to take a treat to a get-together!

Originally found on Pinterest, linked back to this awesome site.

Saturday, March 3, 2012

Butterfinger Pie

I found this recipe on Pinterest recently.  As I've mentioned before, I am powerless to resist a Butterfinger recipe.  And, as it turns out, I'm basically powerless to resist the finished product too!

8 fun-size Butterfinger bars, chopped
1 (8oz) bar cream cheese, softened
12 oz whipped topping (3/4 of a large container)
1/2 c powdered sugar
1 graham cracker crust

Whip cream cheese with mixer until fluffy.  Add powdered sugar and whip until smooth.  Mix in whipped topping.

Add all but about 1/4 c Butterfingers and whip just until combined.

Pour into graham cracker crust.  Top with remaining Butterfinger pieces, and allow to chill for 3-4 hours before serving.

Comments from the cook:  It may be more appropriate to call this Butterfinger no-bake cheesecake.  This quick and easy recipe is delicious, and would be great to take to a party or get-together.  It's best when served very cold, and I'm excited to make it for my Butterfinger-lovin' younger brother when I see him later this month!    

As you can tell from the pictures, I made my own graham cracker crust instead of using a pre-made one.  I used about 1 1/2 pkgs of graham crackers (crushed in a freezer bag with my rolling pin), about 3 1/2 TBSP of melted butter, and a couple of teaspoons of sugar and mixed them together.  I pressed the mixture into my pie dish, then allowed it to chill and set up in the fridge while I made the filling.  It turned out a little bit crumbly, and was even a little thicker than it needed to be (no complaints here, of course), but worked perfectly for what we needed.  A store-bought crust is easier, but nothing beats a homemade crust, in my opinion :)

Originally found on Pinterest, which linked back to this blog (note to self: visit again for more recipes!).

Wednesday, January 25, 2012

Pumpkin Cream Cheese Muffins

I made a batch of these muffins for a Christmas party, and they were snatched up in no time!  While we usually associate pumpkin with the holidays, I love it all winter long...  These babies are fantastic, and are a crowd-pleaser to boot.

1 8oz pkg cream cheese, softened to room temperature
1 c powdered sugar
1/4 tsp vanilla

3 c flour
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp cloves
1 TBSP plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
2 c sugar
2 c pumpkin puree
1 1/4 c canola oil
1 tsp vanilla

1/2 c sugar
5 TBSP flour
1 1/2 tsp cinnamon
4 TBSP cold butter, cut into pieces

Preheat oven to 350° and fill 2 muffin tins with paper liners.

Whip together ingredients for filling until smooth.  Cover and refrigerate while you work on muffin batter.

For muffins, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda.  Set aside.  In another bowl, combine eggs, sugar, pumpkin, vanilla and oil.  Mix with electric mixer on low until blended.

Add dry ingredients to wet ingredients and mix slowly until combined.

For topping, combine sugar, flour, and cinnamon in a bowl.  Add in butter pieces and cut into dry ingredients with a pastry cutter or fork until coarse and crumbly.  Keep in refrigerator until ready to use.

To assemble muffins, fill each muffin liner with about 2 TBSP of batter.  Spoon 1 TBSP of cream cheese filling into the center of each liner (on top of the batter).  Cover the filling with additional batter, covering cream cheese completely.  Sprinkle with 1 TBSP of streusel mixture.

Bake 20-25 minutes.  Cool completely before eating (filling will be VERY hot) and store in an airtight container.

Comments from the cook:  I didn't need to change anything from the original recipe...and they turned out perfectly!  I did have to make a make-shift version of pumpkin pie spice at the last minute (thank you, all-knowing internet for helping me make a quick substitution!).  I'm looking forward to needing a reason to make these again...

Original recipe found here (helpful step-by-step pictures available there!).  Ingredient list and most of directions taken from her site.

Sunday, January 8, 2012

Baked (not fried) Chicken Parmesan

Chicken Parmesan is a hands-down favorite around here (only behind pizza, I would submit).  We'd been wanting to try a baked Chicken Parmesan for a while... and found this one to make after church today.  It's a winner!

3 chicken breasts, trimmed of excess fat and sliced into cutlets
2 c marinara sauce, warmed
3/4 c mozzarella cheese, grated
1 1/2 c Panko crumbs (Japanese-style bread crumbs)
1 TBSP olive oil
1/2 c grated Parmesan cheese
1/2 c flour
1 1/2 tsp garlic powder
1 TBSP salt
1/2 tsp pepper
3 egg whites
1 TBSP water

Combine bread crumbs and olive oil in saucepan, and cook over medium heat until golden brown.  Allow to cool for a few moments, then add Parmesan cheese.

Combine flour, garlic powder, salt, and pepper in a shallow dish.  Set aside.

Whisk egg whites and water together in a shallow dish and set aside.

Dry chicken cutlets with paper towel and season with a bit of (additonal) salt and pepper.  Dip in flour mixture, and shake off excess.

Next dip in egg mixture, until all flour has been thoroughly moistened.

Next dip in bread crumb coating.  (You may need to press down on the cutlets to make sure that crumbs stick to them.)

Place foil over a baking sheet, then place a wire baking/cooling rack over the foil-covered sheet.  Spray rack with non-stick spray, and place coated chicken on rack.  Spray tops of coated chicken with non-stick spray.  Bake at 475° for 15 minutes, or until chicken is cooked thoroughly.

Add 2 TBSP marinara sauce to tops of each cooked cutlet, then top with cheese.  Bake for 5 more minutes.

Serve over spaghetti or pasta of your choice.

Comments from the cook:  We hardly changed anything from the original recipe, except for using a Parmesan-Romano cheese blend...which turned out to be amazing.  We served our chicken over spaghetti, and used extra marinara sauce to add more flavor.

Hope you love this as much as we did!

Recipe found at, here.
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