EASY PARMESAN CHICKEN

Wendy Lankford of Red Oak

INGREDIENTS:

	26-oz. jar spaghetti sauce
	6 T Parmesan cheese, divided
	6 boneless, skinless chicken breast halves
	1½ cups shredded mozzarella cheese
	Favorite pasta, cooked and drained

DIRECTIONS: Pour sauce into a 9"X13" baking dish. Carefully stir in 4 tablespoons of the Parmesan cheese. Add chicken, turning to coat both sides with sauce. Cover dish with foil and bake at 375 degrees for 30 minutes. Uncover, top with mozzarella cheese and remaining Parmesan cheese, and continue baking 5 more minutes or until chicken is cooked through. Serve over hot pasta.  

AFTER-SCHOOL PIZZA TREATS

Peggy Saville of Winchester

INGREDIENTS:

	8 slices bread
	1 jar pizza sauce
	1 small pkg. pepperoni slices
	6-oz. pkg. shredded cheddar cheese
	6-oz. pkg. shredded mozzarella cheese

DIRECTIONS: Preheat oven to 450 degrees. Lay slices of bread on a cookie sheet. Spread 1 tablespoon of sauce on each slice, add pepperoni slices on each, then sprinkle with cheeses. Bake for 10 minutes and let cool slightly before serving.

PUPPY CHOW

Patricia Harbin of Louisa

INGREDIENTS:

	½ cup creamy peanut butter
	4-oz. semi-sweet chocolate morsels
	8 cups bite-size crispy rice cereal
	½ cup powdered sugar

DIRECTIONS: Microwave the peanut butter and chocolate in a large, microwave-safe bowl for 1½ minutes. Stir until chocolate is completely melted and mixture is well blended. Add cereal; toss to evenly coat. Spread in a single layer on waxed-paper-covered cookie sheets; separate cereal pieces. Cool completely. Transfer cereal mixture to a large, resealable plastic bag. Add powdered sugar and close bag. Shake gently to coat the cereal pieces. Store in tightly covered container at room temperature.

AMISH HATS

Janelle Zook of Orange

INGREDIENTS:

	1 pkg. Ritz crackers or graham crackers
	Peanut butter
	Large marshmallows
	Hershey’s chocolate bar (optional)

DIRECTIONS: Preheat oven to 400 degrees. Place crackers on a cookie sheet. Spread 1 tablespoon of peanut butter on each cracker, then top with a marshmallow (can first add a piece of chocolate on top of peanut butter). Bake for 5-8 minutes until marshmallows are slightly browned and soft. Watch the “hats” carefully, as they tend to burn easily.

“DON’T COOK” COOKIES

Wendy Lankford of Red Oak

INGREDIENTS:

	1 cup honey
	1 cup peanut butter
	1 cup non-fat dry milk
	1 cup raisins
	1 cup oatmeal

DIRECTIONS: Mix all ingredients together and pat into cookies but do not bake. These contain ingredients from four food groups and they taste good!

CINNAMON MONKEY BREAD

Letitia Dugger of Lawrenceville

INGREDIENTS:

	4 7.5-oz. tubes refrigerated buttermilk biscuits
	½ cup sugar
	2 t ground cinnamon
	½ cup butter or margarine, melted
	½ cup packed brown sugar

DIRECTIONS: Cut each biscuit in four pieces and shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon-sugar and arrange evenly in a greased 10-inch tube pan. Sprinkle with remaining cinnamon-sugar. Combine butter and brown sugar; pour over the top. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for five minutes before turning bread from baking pan out onto a serving platter.