Brittany Literal

Cream Cheese Alfredo

Parmesan Chicken

Nutella Peanut Butter Swirl

Cream Cheese Alfredo
1/2 pkg. cream cheese
2 tsp. garlic powder
2 cups milk
6 oz. shredded parmesan
1/8 tsp. pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.  Toss with hot pasta to serve.

Parmesan Chicken
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425.  Combine mayonnaise with cheese in a medium bowl.  Arrange chicken on baking sheet.  Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.  Bake until chicken is thoroughly cooked, about 20 minutes.

Nutella Peanut Butter Swirl
1/2 cup butter, melted
1 large egg
1 cup brown sugar
1 Tbsp. vanilla
1 cup flour
1 cup peanut butter chips
1/3 cup Nutella

Preheat oven to 350.  Line an 8x8 inch baking pan with aluminum foil, spray with cooking spray; set aside.  In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Wait momentarily before adding the egg so you don't scramble it.  Add the egg, brown sugar, vanilla, and whisk until smooth.  Add the flour and stir until just combined, don't over mix. Stir in the chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Evenly add and swirl the Nutella.  To create a marbled pattern, drizzle Nutella over batter in 5 wide, evenly space, parallel lines, each spanning the length of the pan.  Like 5 rows of long train tracks.  Rotate pan 90 degrees.  With a toothpick, starting at eh top of the pan, "draw" 4 or 5 evenly spaced lines through the Nutella.  You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.  Bake  for about 20-25 minutes, or until done.  A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.  Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.