Frozen Ice Cream Dessert with Crispy Topping

My friend's mom made this growing up and I adopted it when I had kids.  Her topping didn't have brown sugar, but I find the caramel it makes gives the nuts a richer flavor.  Use all your favorites and make it your own --I'm giving you the recipe, the memories it makes will be yours forever :)

I like to make this over the long holiday weekends in the summer. You only have to do the work once and you have dessert for 3 days.  Always thinkin', I am...

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(WHAT YOU WILL NEED)

1 container ice cream, slightly softened (I use Breyers french vanilla)

1 cup brown sugar

1/2 cup butter

2 1/2 cups rice krispies

8 ounces sweetened, shredded coconut

1/2 cup chopped nuts (I use pecans)

chocolate sauce (I use Hershey's dark chocolate)

9x11 pan

Take ice cream out of the container and spread evenly into the 9x11 pan.  Set aside.

In a large saucepan on the stove, melt butter and brown sugar over low heat, stirring occasionally, until caramel forms.  Add nuts and stir.  Remove from heat.

In a bowl, mix coconut and rice krispies.  Add to the saucepan and mix all.  Let cool slightly.

Pour crispy topping over ice cream, spreading to cover.  Drizzle with chocolate sauce.  Cover and place in freezer until ready to eat, at least 3 hours.

To serve, cut in squares and serve in bowl drizzled with more chocolate sauce, if desired. Freeze remainder until needed.

  

Pasta with Chicken, Sundried Tomatoes, and Mushrooms

This pasta dish comes together quickly enough to make on a weeknight, and is tasty enough to serve to guests.  My daughter chose it for her birthday dinner this year--it's been a favorite in my house for 25 years and I hope it becomes one of yours :)

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(WHAT YOU WILL NEED)

2 or 3 large boneless, skinless chicken breasts, cut into bite size pieces   

1 7-ounce jar sundried tomatoes in oil, drained and chopped, but reserve 1 tablespoon of the oil  (I use Alessi)

1 pound white mushrooms, sliced

1 jar of your favorite alfredo sauce (I use Bertolli)

12-ounces pasta (I use ziti rigati)

olive oil

butter

white wine

salt/pepper/garlic powder

Heat 3 tablespoons butter and a drizzle of olive oil in a deep skillet on med-high heat.  Add chicken to pan, and season with some salt, pepper, and garlic powder.  Sautee until cooked through and browned nicely.  Remove from pan and set aside.

Add 3 more tablespoons butter to the pan and sautee mushrooms. When browned nicely, deglaze pan with some chicken stock (approx 1/4 cup) scrape brown bits from bottom.  Let simmer slightly and add the alfredo sauce.  Pour some white wine into the empty jar (maybe 1/4 of a cup), close the top and shake so you are sure to get all the sauce.  Pour wine mixture into the pan.  Add tomatoes.  Mix all and let simmer on low, covered, while you make the pasta.

Cook pasta according to package directions.

When pasta is done, add chicken (and the juices it has accumulated while sitting) to the sauce and stir to incorporate.  Drain pasta and add to sauce with the reserved tablespoon of sundried tomato oil--let simmer together for a few minutes so the flavors come together.  Season to taste, and serve in large pasta bowls with crusty bread, so you're sure to get every last bit of sauce.