Let’s Cook!

By Linda Hoskins

When I first started this column, a friend who asked to remain anonymous gave me this chicken recipe that is super easy to make. You don’t have to brown the meat or chop up anything! I have made it many times for company, and I always get compliments. I frequently make it for just my husband and me. It is so easy to change the amounts to make more or less servings. I printed it several years ago, but I think it is worthy of being printed again.

4 to 6 skinless, boneless chicken breasts

1 canister Stove Top Chicken stuffing

4 to 6 slices Monterey jack cheese (can use shredded cheese)

1 1/2 cup butter, melted

1/4 cup white or pink wine

cooking spray

salt and pepper

     Spray bottom and sides of 9×13 casserole dish. Lay chicken on bottom of casserole. Season with salt and pepper to taste. Place 1 slice cheese on each piece of chicken. Sprinkle 2 Tbsp dry stuffing mix at a time on each chicken. Drizzle melted butter on top. Drizzle on wine. Bake at 350 degrees for 45 to 55 minutes until bubbly and dressing crumbs crisp.

     For the above recipe, I buy a canister of Chicken Stove Top and measure out whatever I need. I am a huge fan of stuffing, so I always put on more than this recipe calls for! If you don’t have wine on hand, it’s okay to skip it.

     I am reprinting a dessert recipe from several years ago because it’s just that good! This is one that cannot be ahead of time because you want to serve it still warm from the oven. It is easy to whip up even if you have company. This is chocolaty gooey cake best served with a scoop of vanilla ice cream.

1 cup flour

3/4 cup sugar

6 Tbsp cocoa, divided

1/4 tsp salt

1/2 cup 2% milk

2 tsp baking powder

2 Tbsp vegetable oil

1 tsp vanilla

1 cup brown sugar

1 3/4 cup hot water

     Mix flour, sugar, 2 Tbsp cocoa, baking powder and salt. Stir in milk, oil and vanilla till smooth. Spread in 9″ square pan. Combine brown sugar and 4 Tbsp cocoa. Sprinkle over batter. Pour hot water over but do not stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream.

     Note about the above recipe. When I make it serve to company, I premeasure and mix the dry ingredients. Then it’s quick and easy to add liquid ingredients and pop into oven.

     If you have a recipe to share, plese send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Please tell me something about your recipe, did you create it yourself or was it passed down from grandma? If you would, please include your town as this is printed in a number of papers in Illinois and Missouri. Thanks, and Happy Cooking!