The Neely Team

A few weeks ago, while visiting some family in SC, our aunt served us this delicious dish and upon request gave us the recipe. Last night we didn’t have any supper plans, so after consulting with Mommy and Amanda, we decided that it would be an excellent choice for dinner. I volunteered to make it, and Titus, always a willing helper, decided he would assist me (or rather ride on my back and attempt to eat my hair ). After mixing it up and throwing it into the oven to bake, and after enduring the hunger pains that came from such a delicious smell, we all sat down and enjoyed the mea l together. So, here’s the recipe:

16 oz. spaghetti

2 cups cooked chicken, shredded

2 cups chicken broth

2 cups Caesar dressing (we used store bought this time, but homemade would work just a well and be just as tasty, besides better for you )

1 cup Parmesean cheese

4 Tbsp. dry bread crumbs

Preheat oven to 350. Cook and drain spaghetti. Combine noodles with shredded chicken, chicken broth, and dressing – pour into a 15×10” baking pan. Mix together cheese and bread crumbs, sprinkle over top. Bake for 25 min. Remove from oven and serve immediately.

Notes: Though not quite a dieters delight, this is a great and extremely simple treat for unexpected company or busy days. Can be made ahead and frozen. Great when accompanied by a fresh tossed salad. 

Well, there we were. It was Friday, and we were planning the menu for the weekend. I had volunteered to take on the responsibility of finding a good recipe and making it for Sunday dessert after the potluck with our church people. We had a very busy week, and still had other things to do, so I needed to find a recipe that would be fast and easy, and of course, yummy. I asked around if anyone had any ideas or anything in particular that just sounded really good. One said brownies, and one didn’t care, and I’m not sure what everyone else said. So I opened our cookbook cabinet and found one of our favorite cookbooks – Best-Loved Chocolate Classics put out by Taste of Home. The best part about it was that it was easy to do, and I was able to make it a couple days in advance. We served it, and almost all of it was devoured. It makes a rich, chocolate, cake with a heavier consistency than that of a cake mix.

Best-Ever Chocolate Cake

3 cups flour

2 cups sugar

6 Tablespoons baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups water

2/3 cup oil

2 teaspoons white vinegar

2 teaspoons vanilla extract

Fluffy Chocolate Frosting:

1 cup cold milk

1 package (3.9 oz) instant chocolate pudding

1 (8 oz) carton frozen whipped topping, thawed

In a mixing bowl, combine first five ingredients. Add the water, oil, vinegar, and vanilla. Beat on low speed for 1 minute. Beat on medium speed for 1 minute. Pour into a greased 13”x9”x2” pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted the center comes out clean. Cool on wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate until serving time. Yield: 12-15 servings.

Editor’s note: This cake does not contain eggs.