Italian Chicken

6 boneless, skinless chicken breasts
2 cups chopped fresh tomatoes
1/2 teaspoon garlic powder
1 tablespoon chopped dried basil or 2 tablespoons fresh basil
1/4 cup Italian dressing  (I used Kraft Zesty Italian)
1 1/2 cup shredded Mozarella cheese
1 1/2 Tablespoons Olive Oil

Marinate the chicken breast in the Italian dressing for at least 1 hour.  While the chicken is marinating, mix together the tomatoes, garlic powder and basil.  Heat the skillet with olive oil.  Remove the chicken and pour the marinade into a skillet and cook for 10 minutes.  Cover the bottom of a casserole dish with about 1/2 of the tomato mixture.  Place the chicken on top.  Cover the chicken with the remaining tomato mixture and place in a 350 degree oven for 30 minutes or until chicken is done.  After chicken is done, spread the cheese on top of the chicken and tomatoes.  Leave in oven just long enough for the cheese to melt.

I served this on a bed of rice.

No Bake Peanut Butter Bars

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter or margarine softened
2 cups powdered sugar
2 1/2 cups graham cracker crumbs
2 cups or 12 oz.  milk chocolate chips

Beat 1 1/4 cup of peanut butter and butter together.  Gradually add the sugar, graham crackers, and 1/2 cup of chocolate chips.  Firmly press the mixture into a 9 x 13 inch pan.  Melt the remaining peanut butter and chocolate in a microwave safe bowl.  Place the icing on the bars while hot.  After icing is spread, place in the refrigerator to firm up for a couple of hours.  Cut into small squares.
This taste very close to Reese's Peanut Butter Cups.

Hershey Bar Pie

1 8 oz. Cool Whip at room temperature
1 8 oz. cream cheese at room temperature
1 7 oz. milk chocolate Hershey Bar
1 chocolate cookie crust

Cream together the Cool Whip and cream cheese. (It's okay if a few lumps of cream cheese remain. It makes it tasty.) Melt chocolate in microwave safe bowl just long enough to melt the chocolate. Add the chocolate to the cool whip and cream cheese. Pour mixture into the chocolate crust and place into freezer for a couple of hours or a couple of days ahead. Remove pie from freezer prior to serving but do not let it get to room temperature. It is best cold. After serving, place remaining pie back in the refrigerator, not the freezer.
This is beautiful with a few chocolate curls on top.