Carinne Torseth

Carinne’s Special Menu

Parmesan Chicken

Cranberry Sweet Potato Bake

Sweet Green beans

Raspberry Cheesecake

Parmesan Chicken

6 medium Chicken Breasts (skinned and boned)

2 eggs

4-5 slices of bread (ground to bread crumbs)

1Tbsp. basil

1 Tbsp. poultry seasoning

2 tsp. lemon pepper

1cup parmesan (divided)

            Pound breasts to even thickness. Beat eggs. Combine crumbs, basil, poultry seasoning, lemon pepper, and ½ cup parmesan. Melt little butter in skillet to medium heat. Dip breasts in eggs then crumbs, then grill chicken for about 15-20 seconds or until lightly browned. Place in greased baking dish. Pour leftover eggs and crumbs over chicken. Sprinkle other ½ cup of parmesan over the top and bake at 350^o for 30-45 minutes.

Cranberry Sweet Potato Bake

2 large sweet potatoes

3 Tbsp butter

½ cup brown sugar

2 medium apples, peeled and cubed

½ cup dried cranberries

½ tsp. ground cinnamon

½ tsp. ground nutmeg

            Palace sweet potatoes in large saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 30-45 min. Or until tender. Drain; cool slightly. Peel potatoes and cut into ½ inch slices; set aside.

            In large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until tender and crisp. Stir in cranberries, cinnamon, and nutmeg.

            In greased 1½ quart baking dish, layer half the sweet potatoes and half the apple mixture; repeat layer. Cover and bake at 375^o for 30-35 minutes or until bubbly.

Sweet Green Beans

2 cans green beans (14.5 oz. each)

4 Tbsp. butter

1-2 cups of pasteurized whipping cream

Dash of salt and pepper (optional)

2 tsp. Montreal Steak seasoning (optional, add more if desired)

            Melt butter in medium saucepan. Stir in green beans until moist and covered in butter. Pour in cream. Keep on medium heat until cream begins to boil. Simmer for 5 minutes, stir, and simmer for 5 more minutes. Take of stove. Best served without as much cream on plate.

Raspberry Cheesecake

1 pouch sugar cookie mix (17.5 oz.)

1 cube of butter (not softened!)

2 packages softened cream cheese (8 oz. each)

½ cup of sugar

2 Tbsp. flour

1 tsp. vanilla

1 egg

1 can raspberry pie filling (21 oz.)

Cool whip for topping (optional)

            Combine sugar cookie mix and butter until coarse and crumbly. Set aside 1½ cups of mixture for topping. Spray 13X9 pan with cooking spray and press rest of mixture flat in pan. Place in oven at 350^o for 10 minutes. Beat together cream cheese, sugar, vanilla, flour and egg in a large bowl. Beat until smooth. Spread mixture evenly over baked crust. Spread raspberry pie filling over cream cheese mixture. Sprinkle remaining 1½ cup of unbaked crumbs over the top. Bake for 35-40 minutes at 350^o or until crumbs on top are light golden brown. Let cool for 30 minutes. Then chill in refrigerator for 2 hours. May serve with cool whip.