Friday, April 25, 2008

I made the Peanut Butter Brownie Cupcakes the other day. They turned out sooo fantastic and were unbelievably easy. My batter definitely made a limited number of cupcakes. It was only one pans worth. I made the Duncan Hines "Triple Chocolate" type though. Maybe that had to do with the limited amount? Who knows. But, they were amazing. Here's what they looked like with the first layer.

I forgot to take a picture of the finished product, so check out Divine Domesticity’s "flickr" website for the beauties in the final form.

Also, I made up a quick and easy dinner last night. The pictures of it are incredibly “not good” and make the food look not so appetizing, but it’s actually pretty good and simple. Here goes!

Easy Chicken Layer


1 package b/s chicken breast (about 3-4 breasts)
1 can cream of chicken soup
2 cans cream of mushroom soup
1 package frozen shredded potatoes
Shredded cheddar cheese

Spray the bottom of a casserole dish with non-stick spray. Line with potatoes. I like mine extra thick so I double the potatoes. This is a good time to salt and pepper your potatoes if you choose. Place chicken on top of potatoes. In a separate bowl mix together soups then pour on top of potatoes and chicken. Make sure this covers your potatoes as well b/c they will come out plane and dry if it’s not touching. Bake at 400 degrees for 45-60 minutes depending on thickness of chicken. At the last bit, cover the dish with cheese, place back in oven and let cheese melt. I serve mine with peas on the side but Phillip likes to mix the peas in his, as well as put Cumin in it.