3 cups mango puree

2 cans condensed milk 

2 Tablespoons pure vanilla extract 

1 quart half-and-half 

Peel,slice and purée mangoes in a blender or food processor. Combine all ingredients and mix well. Put into ice cream freezer container and freeze according to manufacturers instructions. Makes approximately 1 gallon.

I use Haden mangoes from my tree. I am sure other varieties will work as well. I never use less than 2 cups purée. Enjoy 

• 1box family size brownie mix
• 1cup sugar
• 1 1/2cups corn syrup
• 4eggs
• 1/4cup unsalted butter melted
• 1 1/2teaspoon vanilla extract
• 2cups pecans chopped or whole

• Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan (glass or metal) and set aside.
• Prepare the brownie batter according to package directions. Pour the brownie batter into the prepared baking pan.
• Bake for 20 minutes (or 10 minutes less than the package directions indicate).
• While the brownies bake, mix together the sugar, corn syrup, eggs, butter, and vanilla in a medium mixing bowl. Stir in pecans.
• After brownies have partially baked, remove the pan from the oven and pour the pecan pie filling over the top. Spread the topping into an even layer.
• Place the brownies back in the oven and bake for 25 to 35 minutes or until the filling only jiggles slightly in the middle when you move the pan.
• Remove the brownies from the oven and let cool to room temperature before cutting into 20 squares.

If you can’t find a family-size brownie mix (for a 9×13 pan), you can substitute 2 regular brownie mix boxes (for an 8×8 pan) plus their listed ingredients.

Chicken Breasts

• 4 garlic cloves minced
• 6 oz sun-dried tomatoes in oil in a jar
• salt
• 2 tablespoons olive oil either from the jar of sun-dried tomatoes, or just use olive oil
• 1/4 teaspoon paprika
• 2 lb chicken breasts large, halved horizontally

Cream Sauce

• 1 cup heavy cream
• 1 cup milk
• 1 cup mozzarella cheese shredded
• salt and pepper to taste
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes at least, add more to taste
• 8 strips bacon cooked and crumbled

How to cook chicken breasts in a skillet on stove top:

• Note:if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
• In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. 
• Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.
• Remove the chicken from the skillet. Chicken could have released juices - in my case it was ½ cup of juices. Remove the juices from the skillet, to avoid greasiness.

How to make cream sauce:

• Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices).  Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.
• Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. 
• Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine. 
• Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm.