Recipe: Creamy Toomato Chicken, Cinnamon Carrots, Hot Fudge Sundaes

CREAMY TOMATO CHICKEN

6 boneless skinless chicken breast halves
2 tbsp vegetable oil
1 can (14 1/2oz) italian diced tomatoes, undrained
1 can (10 3/4oz) condensed cream of chicken soup, undiluted
1/8 tsp ground cinnamon
6 slices mozarella cheese
Hot cokked noodles

In a large skillet, cook the chicken in oil over medium heat until juices run clear. Remove and keep warm. Combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return the chicken to the skillet, top with the cheese. Cover and heat until the cheese is melted. Serve over noodles.

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CINNAMON CARROTS

1 pkg (16oz) frozen sliced carrots
1/4 cup honey
1 to 2 tbsp butter or stick margarine
1/2 to 1 tsp ground cinnamon

Cook carrots according to pkg directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend. Drain carrots, place in a serving bowl. Drizzle with honey mixture.

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HOT FUDGE SUNDAES

3/4 cup sugar
6 tbsp baking cocoa
1 can (5oz) evaporated milk
1/3 cup butter or margarine
3/4 cup miniature marshmallows
1 tsp vanilla extract
Vanilla ice cream
Nuts and maraschino cherries, optional

In a saucepan, combine the sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat, cook and stir until sugar is dissolved. Add marshmallows, cook until melted. Remove from the heat, stir in vanilla. Serve over ice cream. Top with nuts and cherries if desired.