I was finally able to finish my pink and brown quilt that I designed a few years ago. I love scrappy quilts. This one is done in just two blocks that when combined makes a secondary pattern. I call this quilt pattern "Piggy Tails and Ponytails".
Here are two simple , yet delicious recipes; perfect to be served during the Easter holidays.
Simple Parmesan Chicken
½ cup butter, melted
½ cup dried bread crumbs
½ cup grated parmesan cheese
2 tsp. Italian seasoning
6 boneless, skinless chicken breasts
Preheat oven to 350 degrees. In a medium bowl mix together the bread crumbs, parmesan cheese and the Italian seasoning. Dip chicken breasts in melted butter and then in the bread crumb mixture. Pat the chicken to help the coating adhere. Place in a 9x13” baking dish that has been coated with cooking spray. Bake uncovered for 30-35 minutes or until juices run clear. Makes 6 servings.
Raspberry Almond Coffee Cake
(from Country Woman Magazine)
1 cup fresh raspberries
3 Tbsp. brown sugar
1 cup flour
1/3 cup sugar
½ tsp. baking powder
¼ tsp. baking soda
1/8 tsp. salt
2/3 cup sour cream
3 Tbsp. butter, melted
1 tsp. vanilla
¼ cup sliced almonds
¼ cup powdered sugar
1 ½ tsp. milk
¼ tsp. vanilla
Additional raspberries, optional
Preheat oven to 350 degrees. In a bowl, toss raspberries with brown sugar.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened.
Transfer half of batter to a greased and floured 8” round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle almonds on top.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
In a bowl, mix powdered sugar, milk and vanilla until smooth; drizzle over top. Serve warm with additional raspberries if desired. Makes 8 servings. Can be doubled in a 9x13” pan.
This book has a great Easter message. It's another great book by Janette Oak, this time co-authored with Davis Bunn.