A Recipe Share

We had friends over Friday night to play cards. They asked for these recipes, so I thought I would share them here:

Tuscan Chicken

6-boneless, skinless, chicken breasts (I doubled this recipe and used the chicken tenderloins)

1 tsp. salt

1 tsp. dried Italian seasoning

1/2 tsp. black pepper

3 tbsp. olive oil

1 pint grape tomatoes

4 tbsp. balsamic vinegar

2 tbsp. water

Sprinkle chicken evenly with seasonings. Heat oil in skillet over medium-high heat; add chicken. Cook 3 minutes on each side. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in vinegar and water. Cook until liquid reduces. Serve over pasta.

Zucchini 

I don't have a recipe for this. I just use a half stick of butter or margarine and a huge onion, chopped. I used a Vidalia onion since they are available now. I peeled (you don't have to) the zucchini and quartered it. I added it to the onions and then just cook until it's done to your taste. I overcooked it on Friday night. I cooked so much, that it produced a lot of liquid. Usually, you can get it to brown up nicely. Also, you can combine yellow squash with it. Salt and pepper while cooking. You can eat it just like that, or sprinkle it liberally with parmesan cheese.

Peaches and Cream Cake

1 1/2 cups self rising flour

2 (3 oz.) boxes Cook n' Serve vanilla pudding (NOT INSTANT)

1 stick butter, melted

2 eggs

1 cup milk

Combine flour and pudding in a large bowl. Whisk together butter, eggs and milk. Pour in to the flour mixture and beat with mixer for 2 minutes. Pour batter in to a sprayed cake pan.

6-8 peaches, peeled and sliced.

Press peaches in to cake batter.

2 (8 oz.) cream cheese, softened

1 cup sugar

1 T. vanilla

1 T. sugar

1 T. cinnamon

Beat softened cream cheese with sugar and vanilla with mixer until smooth and creamy. Dollop cream cheese mixture all over the top of the peaches. Combine 1T. sugar and 1T. cinnamon and sprinkle on top. Bake at 350 for 35-40 minutes.

This cake was pretty delicious, but I wasn't thrilled with the texture or taste of the cake part. If I make it again, I think I'm just going to use a yellow cake mix.