Chicken Parmesan

4 chicken breast halves, cut in half

1/4 cup seasoned breadcrumbs

½ cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

3/4 cup reduced fat mozzarella cheese

1 cup marinara
Olive oil cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs, and parmesan cheese in a bowl. Melt the butter in another bowl. Dip the chicken in the butter, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Link to recipe here.

Skinnytaste artichoke dip

13.75 oz artichoke hearts packed in water, drained
2 tbsp chopped shallots
1/4 cup fat free Greek yogurt
1/4 cup light mayonnaise
1/3 cup parmesan cheese, grated
1/2 cup (2 oz) shredded part skim mozzarella cheese
salt and fresh pepper to taste
2 tbsp bread crumbs
olive oil spray

Directions

Preheat oven to 400°.In a small food processor, coarsely chop the artichoke hearts with the shallots.Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away. Makes about 2 1/2 cups.

Link to recipe here.

Skinnytaste Chicken Divan

1 1/2 lbs broccoli (3 large heads) chopped
24 oz boneless skinless chicken breasts (or 18 oz cooked)
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, crushed
2 tbsp shallots, minced
4 tbsp flour
1 cup fat free chicken broth
1 cup fat free milk
2 oz white wine
6 oz shredded reduced-fat swiss
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
cooking spray

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.

Link to recipe here.

Yummy poundcake

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Directions

Preheat oven to 300.

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Recipe from Elizabeth's Edible Experience. Link to recipe here.

Basic buttercream for cupcakes

3 cups powdered sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions:
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Recipe from Recipe Girl. Link to recipe here.

Favorite white cupcakes

1 box white cake mix
1 cup cake flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sour cream
4 large egg whites

Directions:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Recipe from Recipe Girl. Link to recipe here.

Texas sheet cake

My all-time favorite cake/dessert/food.

Texas Sheet Cake
Preheat oven to 350.

2 cups of flour
2 cups of sugar

Mix flour and sugar.

Put in a pan and bring to a boil:
2 sticks of butter
1 cup of water
4 tablespoons of cocoa powder

Pour over the flour and sugar mixture.

Add to the mixture:
1/2 cup buttermilk
2 beaten eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla

Pour mixture into 13x9 greased and floured pan. Bake at 350 for 10 minutes, then reduce temperature to 325 and bake for an additional 35 minutes.

Frosting: ice while hot/warm.

Bring to an almost boil:
1 stick of margarine
4 tablespoons of cocoa powder
5 tablespoons of milk or coffee

Add:
1 box of powdered sugar
1 tsp. vanilla