Easy Recipes

• 2 lbs chicken tenders or 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley
• 1 10 ounce can cream of chicken soup
• 2 tablespoon sour cream
• 2 tablespoon butter

• Crush crackers.
• If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans.
• Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk and then the cheese.
• Press the cheese into the chicken with your fingers.
• Then press the cheesy coated chicken into the cracker crumbs and press it in.
• Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
• Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
• Stir it over medium high heat until the sauce is nice and hot.
• Serve over the chicken.

• 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5 oz.) box French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

• Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies.
• Refrigerate until ready to serve!

• 1 cup boiling water
• 3/4 cup unsweetened natural cocoa powder (not Dutch process)
• 1 3/4 cups all-purpose unbleached white flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups granulated sugar
• 10 tablespoons unsalted butter, at room temperature
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups buttermilk

For the frosting:

• 3 3/4 cups powdered sugar
• 1 cup unsweetened natural cocoa powder (not Dutch process)
• 8 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• About 1 cup whipping cream

• preheat an oven to 350 F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.
• In a small heatproof bowl, whisk together the boiling water and cocoa until smooth. Let cool completely.
• In a bowl, sift together the flour, baking soda and salt.
• In a large bowl, using a handheld mixer on medium-high speed, beat together the sugar and butter until the mixture is light in color and texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture. Reduce the speed to low and add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Divide the batter evenly between the prepared pans and smooth the tops.
• Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans, and peel off the parchment paper. Turn each cake right side up and let cool completely.
• To make the frosting, in a bowl, sift together the powdered sugar and cocoa. Using the mixer on low speed, mix in the butter until it is crumbly. Mix in the vanilla, and then gradually mix in enough of the cream to make a spreadable frosting.
• Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top, then the sides, with the remaining frosting. Slice the cake into thick wedges and serve.

• 2 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 8 egg yolks
• 2 tablespoons grated orange peel
• 1 teaspoon vanilla extract
• 1/3 cup orange juice
• 1/3 cup water
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

• Preheat an oven to 325 degrees F and grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl.
• Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water.
• Mix well by until no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl.
• Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form.
• Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes.
• Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

• 2 tablespoons fresh lemon juice
• 1/2 cup miracle whip
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 1/2 cups finely diced cooked chicken
• 1 cup finely diced celery
• 12 mini rolls

• In a small bowl, combine the lemon juice, miracle whip and salt.
• Toss with the chicken, celery, in a medium bowl.
• Serve on mini rolls.