Mix it Up! IX

Easy Chicken Parmesan
I got this recipe from my sister Tiffany years ago. It’s easy to make big batches when guests are coming over. As you can see in the photo, I often use shredded mozzarella instead of the slices.
4 boneless, skinless chicken breasts, pounded to 1-inch thickness
1 egg
½ c. milk
Italian seasoned bread crumbs
8 slices mozzarella cheese
16 oz. spaghetti sauce
Parmesan cheese

Preheat oven to 350°. Mix egg and milk together. Dip chicken breasts in the mixture and then in bread crumbs. In skillet, with thin layer of olive oil, brown chicken on both sides until golden. Set aside in 9x13-inch pan. Put two slices of mozzarella cheese on each chicken breast. Pour spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella. Bake for 30 minutes or until bubbly.

Lemon Garlic Pasta
This has a nice fresh flavor that can be paired with a variety of main dishes.
3 T. minced garlic
1/2 c. extra virgin olive oil
4 T. lemon juice
4 t. chicken flavor instant bouillon
1/2 t. pepper
1 lb. spaghetti or angel hair pasta, prepared according to package directions
1/2 c. freshly shredded parmesan cheese
1/4 c. parsley

In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

Seashell Chicken Pasta Salad
I first had this salad at a church luncheon and I loved it, but knew Robin wouldn’t. I made it anyway and he didn’t, but Alex and Elisa love it. This was what Alex requested for his birthday dinner, with green grapes instead of red and no cashews. I sprinkled crushed red pepper flakes on mine for extra flavor.
Dressing:
2 c. mayonnaise
1/4. c. vinegar
½ c. sugar
Salt and pepper to taste
½ t. garlic powder

Salad:
2 c. cooked chicken, diced
2 c. cooked seashell pasta, chilled
2 c. celery, diced
2 c. canned pineapple tidbits
2 c. red grapes, sliced
2 c. Granny Smith apples, cubed
2 c. cashews

Mix all dressing ingredients together until well blended. Combine with all salad ingredients and mix. Chill for at least 2 hours.

Chewy Cocoa Brownies Recipe
I have tried many brownie recipes. We really like this one because of the great brownie crust and “it’s fudgy, not airy like a cake” to quote Alex, who requested this for his birthday “cake”. I found it at Very Best Baking . Instead of using a frosting, I put the chocolate topping on it that I use in a different recipe.
1 2/3 c. sugar
¾ c. butter, melted
2 T. water
2 large eggs
2 t. vanilla
1 1/3 c. flour
¾ c. cocoa
½ t. baking powder
¼ t. salt
¾ c. chopped nuts (optional)
Powdered sugar

Preheat oven to 350°. Grease 9x13-inch baking pan. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar or frost with frosting.

Chocolate Topping:
¼ c. cocoa
2/3 c. sugar
¼ c. skim milk
1 T. vanilla
1 T. butter

Combine cocoa, sugar and milk in saucepan. Bring to boil and let boil for 1 minute. Remove from heat and add vanilla and butter. Cool slightly and pour over dessert while still warm.

Oatmeal Chocolate Chunk Bars
I made two batches of these for a party the other day, but I didn’t have any chocolate chunks. The first batch had 1 chopped up Symphony bar with enough semi-sweet chocolate chips to equal 12 oz. and the second batch had semi-sweet chocolate chips plus 1 tablespoon orange juice and zest from half an orange. We preferred the second batch with orange. It was sensational, like one of those big chocolate orange candies. I got the idea from a comment someone left at the link below. She also said you could add cranberries. I discovered this recipe at My Kitchen Cafe Both batches I made disappeared quickly at the party.
1 ¾ c. flour
¾ t. baking soda
¼ t. salt
1 c. oatmeal
¾ c. butter
½ c. sugar
½ c. brown sugar
1 egg
1 t. vanilla
12 oz. semi sweet chocolate chunks
1 cup chopped walnuts (optional)

Preheat oven to 375°. Grease a 9x13-inch pan. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into pan and bake for 18-20 minutes until light golden brown. Be careful not to overbake!