Garlic Chicken Farfalle

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter

1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Faux Fried Ice-Cream

This is a favorite that I make but I have never really had a recipe...which made it difficult to tell people how to make it (so washburn right?!) But today I measured everything and came up with this:
NOTE: This is the yummiest when you let it re-freeze overnight

1 and 1/2 tubs of vanilla ice cream (regular size...about 3 quarts)
*Get this out and let it get soft while you are making the rest. A good tip is to se your muscles
(or like me a mixer) to stir the ice cream so that it is soft and smooth which will make it
easier to spread.

In a saucepan over medium high heat:
2 sticks butter (I think real butter is key)
3 cups brown sugar...not packed, just scooped

Allow to melt and stir until mixture comes to a soft boil. Remove from heat and stir in:

5 cups rice cereal
1 cup coconut (optional...if you don't like it just leave it out!)

Stir until completely coated/combined

Scoop 1/2 of cereal mixture into the bottom of a 9x13 and spread out.

Spread vanilla ice cream over top of cereal layer

Spread the rest of ceral mixture on top of ice-cream

Sprinkle 2-3 Tablespoons of cinnamon sugar on top
*sometimes I also sprinkle that much cinnamon sugar on top of the bottom layer of the cereal
mixutre...but I really like cinnamon so that is up to you.

Cover and refreeze until firm. (I like to leave it overnight..it's easier that way.)

To serve:
Top squares of faux fried ice-cream with carmel or chocolate (or both) ice cream topping and a scoop of whipped cream.

Enjoy!!