Wednesday, February 15, 2012

Recipes from Valentine's Day

Here are the recipes from our Valentine's Day celebration:







Chicken Parmesan


Ingredients:
8 boneless, skinless chicken breasts
2 eggs, beaten
1 cup Italian-style bread crumbs
1/2 cup olive oil
1 large jar spaghetti sauce
1/2 cup grated Parmesan cheese
8 ounces Mozzarella cheese, grated

Directions:
1. Preheat oven to 400 degrees F.
2. Dip chicken into beaten egg and then into bread crumbs, coating thoroughly.
3. In a skillet, heat olive oil.  Brown chicken in olive oil on both sides.
4. Pour thin layer of spaghetti sauce into a 9"x13" baking dish.  Place chicken on top of sauce.
5. Pour remaining sauce over chicken and sprinkle with Parmesan cheese and Mozzarella cheese.
6. Bake for 15 to 20 minutes, or until cheese is melted and lightly browned and chicken is cooked through.
7. Serve with fettuccine noodles.  (I make fettuccine noodles according to package directions; drain, and toss with plenty of butter, half-and-half, and Parmesan cheese.  Then keep warm until ready to serve.)

Note:  I doubled this recipe for my family!



And for dessert . . .






Sour Cream Chocolate Cake


Ingredients:


1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Icing:
2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup butter
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
5 cups confectioner's sugar


Directions:


1. Dissolve cocoa in water; let stand until cool.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla.

2.  Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well.  Add cocoa mixture; beat well, scraping bowl as needed.

3.  Pour into three greased and floured 9-inch round baking pans.  Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

4.  In a heavy saucepan, melt chocolate chips and butter over low heat; cool for 5 minutes.  Place in a large mixing bowl.  Add sour cream and vanilla; beat until blended.  Add confectioner's sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake.  Store cake in the refrigerator.

Yield: 16 servings


This cake was delicious!!!  Just the kind of cake my husband loves!  :)


2 comments:

Karissa said...

I just wanted to say how much I love reading your blog!! Your heart for God and your family is SO inspiring!!!

busymomof10 said...

Aww! That was so sweet! Thank you!

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