A family favorite!

Chicken breasts with bones and skins
Romano
Butter
Salt
Pepper
Garlic Powder
Plain Breadcrumbs
Hot Hungarian Banana Peppers
Potatoes, peeled and cut into chunks

Season each piece of chicken individually with salt, pepper, and garlic powder.

Grease pan very well with butter.

Make a breadcrumb mixture with breadcrumbs (plain) and romano cheese (2:1 ratio of breadcrumbs to romano), salt, pepper, garlic powder (when you think you have too much garlic, add that much more!), and fresh parsley. You should be able to smell the cheese!

Place chicken breasts around the edges of the pan and place potatoes in the middle. As you’re placing the chicken in the pan, sprinkle them with the breadcrumb mixture.

Sprinkle the mixture on the potatoes as well.

A cake pan would be too small. There needs to be enough room for everything to cook without being packed too tightly.

At least 2 sticks of butter, cut into 1 tablespoon chunks. Put butter on top of the chicken and potatoes.

Slice the hot hungarian peppers lengthwise over the chicken so that the juice runs onto the chicken.

Wrap tight with foil and bake at 350 for about 3 hours. It needs to cook at least 2 hours and sometimes at the end you might need to bump the oven up to 425.

If there is any extra bread crumb mixture, it freezes well.

1 Cup Packed Brown Sugar
1 Stick of Butter
2 Tbls Water
1-29 Ounce Can Sliced Peaches
1 Loaf of French Bread – Cut in 1 inch cubes
8 Eggs
2 Cups Milk
1 Tbls Vanilla
1 Tsp Cinnamon
½ Tsp Nutmeg
½ Tsp Ginger
1 Package Cream Cheese
1 Cup Powdered Sugar

Heat brown sugar and butter on medium heat until melted. Add water. Continue cooking until sauce becomes thick and foamy. Pour into 13 X 9 baking dish, cool for 10 minutes.

Place drained peaches on caramel sauce, reserving peach juice.

Spread bread cubes over peaches.

Mix eggs, milk, vanilla and spices together and whisk. Pour over bread, cover and let set in refrigerator over night.

Mix softened cream cheese with powdered sugar. Add peach juice to form a drizzle consistency. Serve over French toast.

Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 45 minutes, until golden.

1/2 c melted butter

2 c confectioners’ sugar

1 t vanilla

4 t hot water

Mix butter, powdered sugar, and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.

Cream together 1 c butter and 1 1/2 c sugar.

Add 2 beaten eggs, 1+ t. vanilla, 1/4 t. almond extract.

Dissolve 1/2 t. baking soda in 3 T sour cream.

Add 3 c flour

Roll 1/8″ thick on floured surface. Cut with floured circle.

Bake at 350 degrees for 8 to 10 minutes — NOT until brown.

Icing: Use “Icing for Sour Cream Cookies”

1 1/2 C Sugar
3 eggs
3 T flour
1/4 t salt
5 C diced rhubarb
nutmeg

Place rhubarb in 9 1/2″ unbaked pie shell – mix sugar, flour, salt and eggs together well and pour over rhubarb. Sprinkle with nutmeg and bake at 350 for 50-60 min

Done when toothpick comes out clean Serves 6.

(word for word taken straight from the index card grandma wrote it on)

Pie Crust:
Mix:
2 1/2 c flour
1 T sugar
1 t salt
1 c crisco
1 egg
2 1/2 c milk

Separate in half for top and bottom layers.

Apple Pie filling:
5 c apples
1 c sugar
3-4 t cinnamon
2-3 T flour

Roll out bottom crust, spread apple mixture and top with top crust. Brush will milk and sprinkle with sugar. Bake for 40 minutes 400.

1 c granulated sugar
1/2 c margarine or butter, melted
1/3 c flour
1/3 c cocoa
1/4 t salt
1 t vanilla
2 eggs
1 c chopped nuts (optional)
1/4 c fudge sauce or fudge ice cream topping
1 c chilled whipping cream
2 T powdered sugar

Heat oven to 325. Grease a round 8″ pan.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla, and eggs in a medium bowl. Stir in nuts and pour into pan.

Bake until edge appears dry and wooden pick inserted in center comes out clean (center will be moist), 35-37 minutes.

Immediately prick holes in pie with a wooden pick, then spread fudge sauce over top. Allow to cool completely.

Beat whipping cream and powdered sugar in a small chilled bowl on high speed until stiff; spread over fudge sauce. Drizzle with 2 to 3 tablespoons additional fudge ice cream topping, if desired. Store pie in refrigerator.

Makes 6 to 8 servings.

4 T flour
4 T sugar
2 T cocoa
1 egg
3 T milk
3 T oil
3 T chocolate chips (optional)
small splash of vanilla
1 large microwave-safe mug

Add dry ingredients to mug and mix well. Add the egg and mix throughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla and mix again.

Put your mug in the microwave and cook on high for 3 minutes. The cake might rise over the top of the mug but don’t be alarmed.

Allow to cool a little and tip it out into a plate, if desired.

EAT! This can serve 2 if you feel slightly more virtuous. And why is this the most dangerous cake in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!