I made this Chicken with Sun Dried Tomato’s and Basil Cream Sauce recipe the same day I made the Snicker’s Brownies, and was so side tracked by the brownies I am just getting this post up!

This is what you need:
Chicken (either breasts or tenders)
Sun Dried Tomatoes (I used dried in a bag, but next time I will use oil packed)
Basil
Cream
Chicken Broth
Onion
Garlic
Olive Oil
Butter
Noodles

Chop the onion and garlic.

Chop the sun dried tomato’s up. If you have a kid, that wont cut themselves, I grabbed them for this.

Chop up your basil. I bought that pretty plant for $3 at Trader Joes last week.

At this point, you can either toss the chicken on the grill ( that is what I did) or add some olive oil to a pan and cook them in a pan. Don’t over cook the chicken. If you have a meat thermometer, cook until 160 inside. I really do use one of these, might be dorky, but I hate over cooking chicken and I tend to do that because I am scared of raw chicken.

Add 2T butter to another pan and saute the onions and garlic until the onions are clear and tender. Once they are, add 2T flour and cook the flour a bit in the onions. Also add in the sun dried tomato’s.

Slowly add about 2 cups chicken broth stirring it in really well. The flour is to thicken the chicken broth into a sauce. If you keep stirring and stirring with a whisk you don’t get lumps!

Once you have all the chicken broth in and no lumps, bring to a boil and cook until it thickens up.

Bring the heat down a little so it is not boiling and add the cream, whisking it in as you go. If it is boiling and you add cream, the heat will cause the cream to curdle.

In the mean time, start boiling your water for your noodles. Any kind it good, I used spaghetti. We also had sautéed squash and garlic bread with this meal. Pull your chicken off the grill or out of the pan.

HOLD THE PHONE!!!

I was posting this later in the week, but I am still in a sugar coma from how AMAZING these Snickers Brownies were!

This is one of those recipes that has INSTANTLY become a classic in our home. I am a ROCK STAR around here today!

First Layer: The Brownie.

Take a mix, make it according to directions. Add an entire jar of hot fudge sauce to the batter, directly from the hot fudge jar. Stir it all in.

Bake. DO NOT OVERBAKE. In fact, I pulled mine out and was just a little worried about the center, but it finished baking after it was out.

Get a kid to help you if you have a spare. 🙂

Layer 2: The Nugget.

This is the most complicated layer. Not really that hard, so don’t worry.

** I used Trader Joes Cookie Butter INSTEAD of Peanut Butter in this recipe. I am weird that way.

Melt the butter, with the sugar and the milk. Bring to a boil and add the marshmallow. Add the peanut butter and vanilla. Then stir in peanuts. Pour over cooled brownies.

Layer 3: Caramel.

I used Butterscotch Caramel. Mrs. Renfros (sp?) is the best, but Walmart didn’t have it. Dang.

Scoop the caramel into a pan, heat it up just a little so it is liquidy and not all cold and hard to spread. Then pour over nugget layer that is solid because you had it in the fridge!

Layer #4: The Chocolate Topping

Taa Daaa! You are almost ready to eat yourself silly!

Take the PB and add it to a bag of chocolate chips in a pan, add about 1T oil. Melt the chips slowly, do NOT burn.

When it is smooth, pour it over the caramel layer.

Stick that back in the fridge, and when the top layer is set, you are ready to eat!

I would suggest cutting into small squares. It is soooo rich! But sooooo good! It tastes JUST like a Snickers Bar but better!

You know how you have that stand by recipe you take everywhere because it is really good and everyone asks for the recipe? Yeah, that will be this one!

Crispy Cheddar Chicken sounded like the name of a meal that my kids would like. I had seen it on Pinterest and wanted to give it a shot. It was an easy recipe, and I already had everything at home, so it was a no-brainer for dinner.

See, I told you that you probably have everything already 🙂 The original recipe called for parsley, and I was about out of dried, so I used dill instead.

Cut up the chicken into chunks. You could also pound out the chicken so that it was thinner, either way you just don’t want a huge thick piece of chicken.

If you have kids, grab them and toss 2 sleeves of Ritz Crackers into a bag and let them crush them. Or add them to a food processor, and crush them fine.

Get three bowls in an assembly line. One with milk, cheddar cheese and the last the Ritz Crackers. Dip the chicken into the milk, then into the cheese and finally into the crackers. The cheese has a hard time sticking, I just pressed it on and held a little of it on as I dipped it into the crackers. I also added a little of the cheese on the top when it was going in the oven.

Position all the coated chicken in a greased 9×13 pan. Cover and bake for 40 minutes and then remove the cover and bake 10 more minutes.

Right before the chicken is done, make the sauce for the top.  Add a can of cream of chicken soup to a pan with 2T butter, 2T sour cream, dill and heat it up. Don’t boil or you will curdle the cream cheese. When the chicken is done serve with the cream sauce.

I wanted to repost my Strawberry Dream Cake recipe because it is such a good fit for the summer. My sister had made this cake and told me how good it was so I thought I would try it.

I started with an already baked cake. Actually, 2 cakes in 9 in. round pans.
I cut them in half and made my own frosting. You can make the frosting with the recipe, I just like my frosting recipe 🙂

I added a little strawberry preserves to each layer for some flavor and color! All I had was the “sugar free” kind, and no one complained. But you could add any flavor.

I cut the 2 cakes in half, so now I had 4 layers. each layer I added frosting and some preserves.

My cake decorating skills are not the greatest, but the cake usually tastes good, thats all that counts right? It is hit or miss for me as to whether I want anyone to actually see the cake or not! Remember, this cake wreck??

I kept this cake in the fridge from the beginning, that made it really good, it was ice cold and the frosting was amazing! I think next time, I will add a little red food coloring to the batter, just a little, to give it a little more color! A really good cake I would make again!

This is one of those cakes that will make you a star. Sure, you can buy an angel food cake, and pre made frosting, but it will never taste as good as this one does when you make it from scratch!