Spinach Chicken Parmesan

1/2c Parmesan Cheese
1/2c bread crumbs(italian seasoned, or add seasoning)
1 large egg
4 bnlss/sknlss chicken breasts
1/4c diced onions
4tsp flour
4tsp butter
2/3c milk
2(10oz)pkg frozen spinach, thawed and squeezed dry
6 slices mozzarella cheese
pasta and sauce of choice

*Preheat oven to 350F
*Rinse and pat dry the chicken breasts, place them between plastic wrap on a cutting board or counter and pound them to about 1/4 inch. They will look like they doubled in size, it was cool.
*Dip breasts in beaten egg, then in a mixture of the breadcrumbs and Parmesan cheese, and place in large casserole dish. I used my round baker from PC. Whitney's right, the bottom gets just as crisp as the tops in those things, no soggy chicken.
*In skillet, melt butter, add onions and brown, then stir in flour. Add milk all at once and continue to simmer and stir until bubbly. Stir in spinach and then spoon mixture onto each chicken breast. Place slices of mozzarella over chicken to cover(doesn't have to completely cover) the spinach mixture.
*Bake at 350F for 30-35 minutes until chicken is cooked through. I found I only needed the 30mins.
*Cook your pasta and warm sauce while chicken is in oven. Place a small mound of pasta on one side and slightly overlap with chicken breast, then spoon sauce across both. Pretty and pretty tasty!

This was a combo of several different Chicken Parm recipes from Allrecipes.com. I couldn't find one I really loved, so I mixed ingredients and techniques from about four of them. I served this with a mixed green salad and even Bubba was loving this chicken.

FYI: The Italian seasoning is to taste. I used the seasoned breadcrumbs and I thought it was perfect, but Matthew said he would like a little more kick. :)

Sopapilla Cheesecake

I made this recipe once for Bunco. My mother-in-law gave it to me, and I think it's easy and tasty!

2 cans crescent rolls
2 packages 8 oz cream cheese, softened
1 stick butter
1 1/2 c. sugar
2 tbsp. cinnamon

In 9x13 baking dish, lay flat one can of crescent rolls. Mix cream cheese and 1 cup sugar. Spread over crescent rolls. Lay next can of crescent rolls over cream cheese mixture. Melt butter and mix together 1/2 c. sugar and cinnamon. Pour butter/sugar mixture over top.

Bake at 350 degrees for 30-40 minutes.

Easy Yummy Chocolate Cookies

1 pkg. Devils food cake mix
2 eggs
1/2 c. vegetable oil
1ish c. oatmeal (I use a little more than 1 cup)
chocolate chips (however many you like, probably around 1 cup)

Mix. Bake for 8-9 minutes at 350 degrees.

Black Bean Salsa

Here is a recipe stolen from an Abilene coffee shop. Enjoy!

1 can corn (i like the gold & white)
1 can black beans (drained and rinsed)
1/2 red bell pepper
1/2 bunch green onions
Juice of a small lime or 1/2 a biggin'
3 tablespoons balsamic vinegar
1/2 teaspoon cumin
1/4 teaspoon garlic salt

Put it all together and serve with chips and sour cream. You can add cilantro, too, as the original recipe called for. It's my fall-back party food.

Elegant Artichoke Cups

This is a Pampered Chef Recipe

1 Tbsp vegetable oil
24 square wonton wrappers
1 can (14 ounces) artichoke hearts in water, drained and coarsely chopped
1/2 medium red bell pepper, diced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 tsp lemon zest
2 Tbsp finely chopped fresh parsley
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 clove garlic pressed
Additional grated Parmesan cheese

Preheat oven to 350 degrees. Lightly brush wonton wrappers with vegetable oil and press them into mini-muffin pan (oil side down). Bake 6 minutes or just until edges of wrappers are light brown. Remove from oven and let cool.
Meanwhile combine remaining ingredients in a medium bowl. Fill each wonton cup with 1 tbsp artichoke mixture, sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown and cheese begins to melt.

Mexican Cornbread Casserole

I tried this recipe I found from my friend, Rachel's, recipe blog. It was really easy and really yummy. Click on the title to see the recipe.

The only thing I changed was I used 2 packets of the yellow cornbread mix instead of the sweet cornbread mix.

Cranberry Pork Roast

I made this last week and it was really good even though it sounds kinda weird.

1 to 1 1/2 lb pork roast (you can also do a pork loin but you'll have a lot of sauce left)
1 can Cranberry sauce (whole or jellied - I used whole)
Catalina Dressing
1 packet Lipton Onion Soup Mix

Place meat in Crock Pot. Cover with Catalina Dressing (use enough to cover the meat), Cranberry Sauce and Onion Soup Mix. Cook on low for 6-8 hours.