hosted by Laverne Diede & Rhonda Fitterer
Chicken Parmesan Stuffed Peppers
- 4 bell peppers – any color
- 2 cups cooked chicken, shredded
- 1 1/2 cups marina sauce
- 1/2 cup grated parmesan cheese, plus more for sprinkling
- 2 cups shredded mozzarella cheese, divided
- 1 tsp. garlic powder
- 1/4 tsp. red pepper flakes
- 2 Tbsps. parsley
Preheat oven to 400 degrees. Cut peppers lengthwise in half, remove seeds and membranes. Add chicken, marinara sauce, parmesan cheese, half of mozzarella cheese in a large mixing bowl; combine with a spoon. Season with red pepper flakes, garlic powder and parsley. Arrange the peppers in a baking dish with open side facing up. Divide the filling equally between peppers; sprinkle remaining mozzarella & parmesan cheese on top of filling. Add about 1/2 inch of water to baking dish and cover with aluminum foil. Bake 20-25 minutes or until peppers are soft. Remove foil during the last 5 minutes so cheese browns and finishes melting. Remove the cooked peppers from oven and cool slightly before serving.
Ritz Torte
- 3 egg whites
- 1 cup sugar
- 26 Ritz crackers
- 1 cup chopped pecans
- 1 tsp. baking powder
- 1 tsp. vanilla
- 8 oz. Cool Whip
- Mini chocolate chips
Preheat oven to 350 degrees. Grease an 8×8-inch baking pan with cooking spray and set aside. In a mixer, combine the egg whites and beat well. (Don’t whip into a meringue). Add in sugar and continue to beat until thick and creamy, but no peaks. Crush Ritz crackers into crumbs, add pecans, baking powder, and vanilla; mix until combined. Fold the cracker mixture into the egg white mixture until blended evenly. Spread mixture onto the bottom of baking dish; bake for 25-30 minutes, or until the edges have browned; cool completely. Spread Cool whip evenly over torte and sprinkle with mini chocolate chips. Refrigerate until ready to serve.
