Peanut Butter Brickle Brownies

1 C. Sugar
2 Eggs
1/4 C. Reese's Peanut Butter Chips
1/4 C. Heath Toffee Bits
1/2 C. Butter
1/3 C. Semi Sweet Chocolate Chips
1 tsp. Vanilla
3/4 C. Flour (I used Pamela's Amazing Bread & Flour Mix.)

In a 2 quart saucepan, stir in butter & chocolate chips over low heat until melted.  Remove from heat and stir in sugar, eggs and vanilla.  Beat lightly with a wooden spoon just until combined.  (Don't over beat or brownies will fall.)  Stir in flour.  Spread batter in a greased 8 X 8 inch baking pan.  Sprinkle Peanut Butter chips & toffee bits evenly over batter.  Bake 350* for 30 minutes.  Cool in pan, cut into bars.  ENJOY!

Betty Crocker Chicken Fingers

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

1 Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2 Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3 Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.