Join “Jayni’s Kitchen” this week for “Firehouse Favorites.”

Host Jayni Carey and Lawrence firefighters David Russell and Danny Clouse will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

5-Pound Cake

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2 candy bars (Heath, Butterfinger or Oreo cookies)

1 box German chocolate cake mix

1 14-ounce can sweetened condensed milk

1 12-ounce jar hot fudge sundae sauce, warmed

1 8-ounce container whipped topping

Freeze the candy bars or cookies. Bake the cake in a 9-inch-by-11-inch baking pan according to package directions. Using the tip of a sharp knife, make small cuts in the top of the cake while it is still warm. Slowly pour the sweetened condensed milk evenly over the cake. Pour the warm hot fudge sundae sauce over the cake. Cover and refrigerate overnight.

Just before serving, spread the whipped topping over the cake. Crush the frozen candy bars or cookies between two pieces of wax paper and sprinkle evenly over the whipped topping. Serves 10 to 12.

Recipe provided by Danny Clouse.

Grilled Chicken with Fresh Green Beans and Alfredo-Style Pasta

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3 skinless, boneless chicken breast halves

steak seasoning (Grillmates preferred)

Italian salad dressing

2 tablespoons olive oil

1 tablespoon butter

8 ounces fresh green beans, snapped in half

16 ounces penne pasta, cooked and drained

1 8-ounce container whipped butter, softened

1 6-ounce wedge Asiago cheese, grated

Sprinkle the chicken breasts with the steak seasoning and place them in a shallow pan. Cover the chicken with Italian dressing, to coat. Cover and marinate in the refrigerator for at least 1 hour.

Remove the chicken from the marinade and grill over medium-high heat on a gas grill, or over medium-hot charcoals from 3 to 5 minutes each side. Slice into strips, cover and keep warm.

Heat the olive oil and butter in a skillet over medium heat. Add the green beans and cook for about 5 minutes, or until tender-crisp.

Place the hot, cooked penne in a large bowl. Immediately add the butter and stir until melted. Stir in the grated cheese until melted. Add the green beans and grilled chicken. Toss to combine and serve immediately. Serves 6.

Recipe provided by David Russell.