Saucy Chicken Skillet & Chocolate Cupcakes with Peanut Butter Frosting

Saucy Chicken Skillet
1/2 lb. fettuccine, uncooked
1 Tbsp. oil
4 small boneless skinless chicken breast halves
4 oz. Philadelphia cream cheese, cubed
3/4 cup chicken broth
1/4 cup Balsamic Vinaigrette Dressing
2 green onions, chopped
2 Tbsp. chopped fresh basil or parsley
1/2 cup snow peas
1/2 cup cherry tomatoes, halved

Cook pasta as directed on package. Meanwhile, heat oil in a large skillet on medium heat. Add chicken; cook 5 minutes on each side or until browned on both sides. Stir in cream cheese, broth, dressing onions, and basil. Cook and stir until sauce begins to thicken and chicken is cooked through. Add snow peas and tomatoes; cook 2-4 minutes or until snow peas are crisp-tender, stirring occasionally. Serve over pasta.

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Chocolate Cupcakes with Peanut Butter Frosting

Cupcake batter                                                                                 Frosting

24 paper cupcake liners                                                                 3 sticks butter, at room temperature

1 3/4 cup flour                                                                                   1 ½ cups peanut butter

1 tsp baking soda                                                                             1/2 tsp salt

3/4 tsp salt                                                                                          3 cups powdered sugar, sifted

2/3 cup cocoa powder                                                                   1 oz. bittersweet chocolate, shaved

2/3 cup boiling water

2/3 cup whole milk, at room temperature

12 Tbsp. butter (1 ½ sticks) at room temperature

2 cups sugar

2 tsp vanilla extract

3 large eggs, at room temperature


Preheat oven to 350 degrees and arrange a rack in the middle.  Line muffin pans with paper liners, set aside.  Whisk together the flour, baking soda, and salt in a medium bowl; set aside.  Whisk together the cocoa and boiling water in a small bowl until combined.  Slowly whisk in the milk; set aside.  Beat butter in a stand mixer on medium-high speed until fluffy and light in color, about 3 minutes.  Add the sugar and vanilla and continue to beat for another 4 minutes.  Stop the mixer and scrape down the sides of the bowl.  Return the mixer to medium-high speed; add eggs one at a time, letting each incorporate fully before adding the next; scrape the bowl again.  Add 1/3 of the flour mixture ant turn the mixer to low speed, mixing until the flour is just incorporated.  Add half of the cocoa mixture and mix until incorporated.  Continue adding the remaining flour and cocoa mixture, alternating between each and ending with the flour, until all the ingredients are incorporated and smooth.  Bake 20 minutes.


Place the butter, peanut butter and salt in mixing bowl; beat on high speed until light, fluffy and fully incorporated, about 3 minutes.  Add powdered sugar, beat until smooth.  Frost cooled cupcakes. Sprinkle shaved chocolate on top of frosting.

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Laverne Diede
Rhonda Fitterer

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