Baked Mushroom Chicken

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tbsp. butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup shredded mozzarella cheese
1/4 cup green onions sliced
1/3 cup grated Parmesan cheese

Grease an 11 x 7 x 2 inch baking dish.

Flatten each chicken breast half to 1/4 in thickness. Place flour in a re-sealable plastic bag; add chicken a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 Tbsp. butter on both sides. Transfer to the greased baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender, just 2-3 minutes. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes. Spoon over chicken. Bake uncovered at 375D for 25 minutes. Sprinkle with cheeses and green onions. Bake 10-15 minutes longer or until chicken juices run clear. Serves 4.

=============================================================

Vegetable Noodle Bake

1 can (14-1/2 ozs.) whole tomatoes, drained and cut up
3/4 cup tomato puree
1/3 cup chopped onion
1-1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
2-1/2 cups medium size egg noodles uncooked
1/2 cup small-curd cottage cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese or cheddar cheese.

In a large saucepan, combine the tomatoes, tomato puree, onion oregano, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Meanwhile, cook noodles according to package directions; drain.

Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of noodles. Spread with cottage cheese, top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with cheese, cover and bake at 350D for 25-30 minutes or until cheese is melted. Serves 4.

=============================================================

Cheesecake Praline Squares

2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 Tbsp. confectioners' sugar.   

FILLING:   

3 packages (8oz. each) of cream cheese, softened
2/3 cup sugar
1 can sweetened condensed milk
2 tsp. Vanilla extract
1/2 tsp. grated lemon peel
4 eggs, lightly beaten.   

TOPPING:

1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1-1/2 tsp. vanilla extract.     

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into un-greased 13 x 9 x 2 inch baking dish. Bake at 350D for 20-24 minutes or until lightly brown. Cool on a wire rack. 

In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat, simmer uncovered for 10 minutes. Remove from heat, stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours, or overnight. Cut into squares. Yield 15 pieces.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Acts 11:26 And the disciples were called Christians first at Antioch.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++


.