Farfalle with Herb-Marinated Grilled Chicken

1/4 cup olive oil

2 T. balsamic vinegar

1 T. lemon juice

1 T. finely chopped fresh basil leaves

1 T. finely chopped fresh flat leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch of crushed red pepper flakes

1 lb. boneless, skinless chicken breast halves

1 box (16oz.) farfalle or penne pasta, cooked & drained

1 jar (26oz.) Bertolli Tomato & Basil pasta sauce

in shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken & toss to coat. Cover & marinate in fridge for 30 minutes.

Remove chicken from marinade & discard. Grill or broil chicken until thoroughly cooks.

Spoon pasta sauce on to hot farfalle & top with sliced chicken. Garnish, if desired, with additional parsley.

**We love this recipe! If I don't have fresh herbs I just use dried. And you can use whatever pasta sauce you like.

Double Chocolate Cheesecake Layered Cake

2 8 oz packages softened cream cheese

1/2 Cup sugar

2 eggs

1 brownie mix 9x13 inch size

1 chocolate cake mix

Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springform pan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Recipe from Picky Palate

Note: When I was removing my cheesecake from the springform pan it stuck to the bottom. It came apart in pieces, so I just had to piece it together. It still turned out ok.

I made a butter cream frosting from the powdered sugar recipe. I did the one with 4 cups of powdered sugar. It wasn't enough for the whole cake, so I had to make 1/4 of another batch.