#3349 - Parmesan Baked Chicken

(by Shirley McNevich)

1/2 cup Egg Beaters1/4 cup milk
3/4 cup fresh grated Parmesan cheese
3/4 cup 4C Italian breadcrumbs
2 tsp. oregano
1 tsp. paprika
1/4 tsp. fresh ground black pepper
1/4 cup butter (melted)
5lbs. chicken pieces

In a bowl add egg beaters and milk--whisk to mix. In a second bowl add Parmesan cheese, breadcrumbs, oregano, paprika and pepper--stir to mix. Grease two 9 x 13 cake pans to hold the chicken. Dip each chicken piece in the egg mixture, then coat in the spice mixture. Place the chicken piece in one of the pans. Repeat with all chicken pieces. Carefully drizzle the melted butter over the tops of all the chicken pieces. Bake at 375 degrees for 50-60 minutes or until chicken is done.

#1247 - Pumpkin Spice Cake

(by Shirley McNevich)

3 cups flour
4 tsp. pumpkin pie spice
2 tsp. baking powder
2 sticks Parkay margarine (softened)
2 cups Domino's dark brown sugar (packed)
1 cup Egg Beaters
1 - 15oz. can Libby's pumpkin
1 1/2 cups raisins (put in water, bring to a boil, boil 5 minutes, then drain)
Topping: 1 1/2 cups Domino's powdered sugar; 2 TBSP water; 1 cup chopped pecans OR chopped walnuts

In a bowl add flour, pumpkin pie spice and baking powder--stir and set aside. In a mixer add Parkay and brown sugar--beat. Add egg beaters--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer and add drained raisins--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool completely. In a bowl add water and powdered sugar--stir. Drizzle topping over the top of the cake, then sprinkle chopped pecans (or chopped walnuts) over the top of the cake.

#947 - Marble Loaf Cake

(by Shirley McNevich)

2 cups flour
3/4 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
1 cup white sugar
2 TBSP butter (melted)
1 cup buttermilk
1/2 cup egg beaters (must be cold but not frozen)
1 tsp. vanilla
2 TBSP Hershey's cocoa

In a bowl add flour, salt, baking powder, and baking soda--stir and set aside. In a separate bowl add white sugar and melted butter--use a whisk to mix. Add buttermilk--whisk again. Add egg beaters and vanilla--whisk until smooth. Add flour mixture to the egg beater mixture--stir with a spoon until smooth. Reserve 2/3 cup of the batter. Add the cocoa to the reserved 2/3 cup of batter--stir until smooth. Pour the vanilla portion of batter into a greased bread loaf pan (8.5 x 4.5 x 2 1/2"). Place spoonfuls of the reserved chocolate batter all over the top of the vanilla batter in the loaf pan. Use a table knife to swirl the chocolate batter into the vanilla batter until marbled. Bake at 350 degrees for 50-55 minutes--test with a toothpick for doneness. Cool on a rack for 15 minutes before removing loaf from pan. Cool completely before cutting.