Sour Cream Chicken

INGREDIENTS:
1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup white wine
4 skinless, boneless chicken breasts

DIRECTIONS:
Preheat oven to 350 degrees F.
Combine the sour cream, soup and wine. Mix well.
Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.

PENNE WITH VODKA SAUCE

1 lb. penne macaroni
2 tbsp. olive oil
2 cloves garlic, minced
1/2 onion
1 can crushed tomatoes
1 can tomato paste
1/3 c. melted butter
3 oz. vodka
3/4 c. heavy cream
3 leaves fresh basil

Saute garlic and onion in olive oil. Add tomatoes and paste. Simmer for 1 1/2 hours. After 1 1/2 hours, add melted butter, vodka and basil and cook for another 45 minutes. Cook penne. Add heavy cream to sauce and cook for another 15 minutes. Strain penne and pour sauce over and serve.

*It does not need to simmer/cook for as long as the recipe indicates. I cut the time in half.

Chrissy's Apple Fritters

1 cup all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon salt

1 cup cold beer (not dark)

10 cups vegetable oil

2 green apples (1 pound), peeled, halved lengthwise, cored, and sliced 1/4-inch thick

Confectioners' sugar, for dusting

Stir together flour, granulated sugar, and salt, then add beer, and whisk to combine. Heat oil in a 5-quart heavy pot until the thermometer registers 375^OF or use a Fry Daddy Fryer.

Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners' sugar.  Serves: 32 fritters

KAHLUA CHEESECAKE TRIFLE

1 box chocolate cake mix
2 small packages of Jell-O cheesecake pudding
2 8 oz tubs of Cool Whip
1 cup of kahlua
3 cups of milk
Hersheys chocolate bar

Prepare cake according to directions. Combine both packages of Jell-O Cheesecake pudding with 3 cups of milk and 1 cup of Kahlua. Fold in one 8 oz container of Cool Whip into pudding. Chill.

When cake is cool crumble 1/8 cake over the bottom of a glass bowl, layer with Jell-O mixture then another 1/8 layer of cake then Cool Whip and repeat for 4-5 layers.

Top with remaining pudding and Cool Whip. Shave some of the chocolate bar over top and chill.

Serve. (Tastes best when prepared several hours ahead.)