Pumpkin Cake

1 pkg. yellow cake mix (can use white)
1 small pkg. vanilla instant pudding
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. ground ginger
1 c. water
15 oz. can or 1 ¾ c. canned pumpkin
2 eggs

Combine all ingredients and pour into greased 13x9 pan. Bake at 350 degrees for 38-40 minutes or until toothpick comes out clean. Cool.

Top with:
½ pint heavy cream, whip to stiff peaks, then add:
¼ c. brown sugar
½ tub Cool Whip
Mix together and spread on cooled cake.
OR just top with Cool Whip

Chicken Parmesana

½ c. Italian dressing
½ c. Progresso Italian bread crumbs
½ c. grated parmesan cheese
3 boneless, skinless chicken breasts sliced in half horizontally to make 6 thin pieces
1 ½ c. shredded mozzarella cheese

Marinate chicken for 2 hours in Italian dressing. Combine breadcrumbs and parmesan cheese. Coat marinated chicken pieces in breadcrumb mixture. Place breaded chicken on a greased cookie sheet and bake at 375 degrees for 30 minutes or until chicken is cooked through. Top with shredded mozzarella and broil until cheese is melted. Serve with your favorite pasta and marinara sauce.