Chicken Parmesan Submitted by: Lina (served at the Jersey Shore trip) Ingredients ½ cup bread crumbs 2 TBSP grated Parmesan cheese ¾ tsp dried rosemary ½ tsp paprika 3 egg whites 4 skinless boneless chicken breast halves (4 ounces each) Instructions 1. preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. 2. On a waxed paper combine the bread crumbs, Parmesan, paprika and rosemary. 3. In a shallow glass dish lightly beat egg whites. Dip each piece of chicken into egg whites, then dredge in bread crumbs, turning to coat well. 4. Place chicken on prepared baking sheet, serving side down. Bake for 20 minutes. 5. Turn the chicken pieces, sprinkle some shredded light mozzarella and dry pesto mix (optional) on top and bake until crisp and golden, about 10 more minutes. 6. While chicken is baking, prepare your own tomato & basil sauce or warm up a jar of pre-prepared sauce. 7. Place chicken on plates, lightly top with sauce and garnish with parsley. Tortellini Spinach Salad Submitted by: Lina (served at the Jersey Shore trip) Ingredients 1 bag baby spinach salad mix ½ cup dried cranberries ½ cup toasted pine nuts 1 cup sliced fresh mushrooms 6 oz cooked and cooled mini tortellini (I recommend cheese or chicken and cheese stuffed Buitoni Brand mini tortellini) 1/3 cup Roasted Red Pepper Vinaigrette dressing Parmesan Cheese Instructions Cook tortellini according to package instructions and cool. Be sure to not overcook! In a large bowl combine spinach, cranberries, pine nuts, mushrooms and dressing. Toss to coat well. Carefully add the tortellini and lightly toss. Sprinkle with parmesan and serve. Crock Pot Beans Submitted by: Beaty (Cousin Mary's recipe) Ingredients 2 - 28 oz cans Bush Beans (or the next larger size) (Undrained) 2 cans Butter Beans (Undrained) 1 lb Bacon (cut into small cubes) 1 Medium sized onion (chopped) 1 tbs Cider vinegar ½ cup Brown sugar ¼ cup Yellow mustard Instructions Fry cubed bacon till crisp. Lay bacon out on a paper towel to soak up excess grease. Using a small portion of the bacon grease, saute the chopped onion. Combine everything in the crock pot and cook on high for 2-3 hours. (I used ½ cup brown sugar, but the recipe has no quantity for the sugar. It says brown sugar to taste.) Sweet Potato Casserole with Streusel Topping Submitted by: Jaycee Ingredients 4 ½ cups cooked and mashed sweet potatoes (I use canned yams) ½ cup butter, melted 1/3 cup milk 1 cup sugar ½ tsp vanilla extract 2 eggs, beaten 1 cup light brown sugar ½ cup all purpose flour 1/3 cup butter 1 cup chopped pecans Instructions 1. Preheat oven to 350 degrees, Grease a 9 by 13 baking dish ( remember.....double the crust recipe for this size dish). 2. In a large bowl, mix together mashed sweet potatoes ( or canned yams) , 1/2 cup butter, milk, sugar, vanilla extract and eggs. Spread mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture evenly over the sweet potatoes. 3. Bake for 25 minutes in the preheated oven or until golden brown. Time varies because sometimes it needs more time in the oven to bubble and brown. NOTE: This makes a small square casserole with the crust recipe as stated above, but you can stretch it out to the 9 /13 pan if you just DOUBLE the crust recipe. Leiha's Cucumber Salad Submitted by: Leiha Ingredients 1 Thinly sliced English cucumber 1 tsp salt 2 TBSP white vinegar 1 TBSP sesame oil 1 TBSP sugar 1 TBSP toasted sesame seeds for garnish Salt and pepper to taste Instructions 1. In a bowl, mix cucumber slices with 1 teaspoon of salt, let stand for 45 minutes. Rinse and drain; squeeze excess liquid from the cucumber and return to the rinsed bowl. 2. Add the remaining ingredients. NOTE: I like to toss in red onion and sometimes I'll add some cilantro. A great summer salad perfect for BBQs. Actually I made it for Thanksgiving too because it is light enough to balance the heaviness of everything else. Pumpkin Bread Submitted by: Judy Ingredients 3 cups sugar 1 1/2 cups brown sugar 1 1/2 cups Crisco oil 6 eggs 3 cups pumpkin (1 large can or 2 small cans = about 3 cups) 1 1/8 cups water dash cloves 1 1/2 tsp. each cinnamon, nutmeg and pumpkin pie spice 5 1/4 cups flour 2 1/4 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 -2 cups softened raisins (optional - the original recipe called for chocolate chips!) Instructions Blend together first 4 ingredients in very large container (such as a Dutch oven pot), and beat. Add pumpkin, water, and spices and blend thoroughly. Mix dry ingredients together and stir into mixture; blend thoroughly! Stir in raisins. Pour mixture into greased and floured loaf pans (I use a baking spray that has flour in it). Bake at 350 degrees for about 1 hour, until sides begin to pull away from the pan and a toothpick inserted in the center comes out clean. This recipe will fill 1 large and 3 medium loaf pans, or 2 large and 1 medium loaf pan, about 2/3 to 3/4 full. Copyright © RBL Romantica. All rights reserved. Reproducing material from this site without permission is prohibited.