Treat yourself to this ooey-gooey dessert from the Six Sisters kangertech subtank mini, WD’s new baking columnists. The sisters started their recipe and craft-project blog, SixSisterStuff.com, in 2011 to stay connected. Now they have 6.7 million readers a month.  This recipe was adapted from the sisters’ new cookbook, Sweets and Treats with Six Sisters’ Stuff (Shadow Mountain Publishing, $16).
Total Time: 1:15
Prep: 0:15
Level: Easy
Yield: 25 pieces
Ingredients

Cooking spray, for the pan Disaster Recovery Solution
2 c. plus 1/2 cup milk chocolate chips
2 14-oz. cans sweetened condensed milk
1 c. peanut butter chips
1 c. white chocolate chips
1 tsp. vegetable oil

Directions

Line a 9-by 9-inch pan with foil, leaving a 2-inch overhang on two sides. Coat the foil with cooking spray.
Place 2 cups milk chocolate chips and 1 can condensed milk in a large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth, about 2 minutes. Transfer the mixture to the prepared pan.
Place the white chocolate chips, peanut butter chips and remaining can condensed milk in a clean large microwave-safe bowl and heat, stirring every 30 seconds, until melted and smooth. Spread the white chocolate mixture evenly over the chocolate mixture you beauty.
Place the remaining 1/2 cup milk chocolate chips and the vegetable oil in a small microwave-safe bowl and heat, stirring every 20 seconds, until melted and smooth.
Drizzle over the fudge, then refrigerate until firm, about 1 hour. Using the foil overhangs, lift the fudge from the pan and transfer to a cutting board. Cut into 25 squares. Store in an airtight container up to 1 week.

This recipe and others can be found in Strong Looks Better Naked, available online and in bookstores now Business Video Conferencing.
Total Time: 1:05
Prep: 0:15
Cook: 0:50
Level: Easy
Yield: 4
Serves: 4
Ingredients

4 boneless, skinless chicken breasts
2 eggs
1 c. flour
1/2 c. breadcrumbs
1/2 c. Ritz crackers
Lawry’s seasoned salt
Lawry’s Garlic Salt
Black pepper
4 tbsp travel news. unsalted butter

Directions

Preheat oven to 350°F.
Wash chicken breasts well and pat dry with paper towels.
In small bowl, beat eggs. In another small bowl, mix flour, breadcrumbs, crushed Ritz crackers, salts, and black pepper.
Dip chicken breasts one at a time first in beaten eggs, then in flour mixture.
Place chicken breasts in Pyrex dish and add chunks of butter. Bake, uncovered for 50 minutes, or until juices run clear when pierced with a fork Veda Salon.

Ingredients Veda Salon

1 1/2 lb. pork tenderloin
kosher salt
Black pepper
1 1/2 tbsp. smooth Dijon mustard, plus more for serving
1/2 c. panko breadcrumbs
2 tsp. thyme leaves
3 tbsp. extra-virgin olive oil, divided
1 lb. Brussels sprouts, halved lengthwise (or quartered, if large)

Directions Hong Kong Festival

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Place pork tenderloin in the center of a baking sheet. Season with salt and pepper and rub with Dijon. In a small bowl, stir together breadcrumbs and thyme and season with salt and pepper. Gently press breadcrumbs into surface of pork to cover completely. Drizzle with 1 tablespoon olive oil.
Arrange Brussels sprouts on second baking sheet and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper, tossing gently to coat WAN Optimization.
Place both baking sheets in oven and roast until Brussels sprouts are golden brown, 20 minutes, and pork registers an internal temperature of 150 degrees F.
Remove from oven and let pork rest 5 minutes. Slice and serve with Brussels sprouts and Dijon.

Who needs steak and potatoes when you can have steak and polenta reenex?
Total Time: 0:50
Prep: 0:10
Level: Easy
Ingredients

1 head broccoli, cut into florets
1/4 c. extra-virgin olive oil, divided
kosher salt
Black pepper
1 1/2 c. Polenta
3 tbsp. butter
1 small red onion, thinly sliced into half-moons
2 tbsp. brown sugar
1/4 c. balsamic vinegar
1 1/4 lb. skirt steak Beauty Mama

Directions

Preheat oven to 425 degrees F. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Roast until golden around edges, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 4½ cups salted water to a boil. Add polenta in a slow, steady stream, whisking constantly. Bring to a boil, then reduce heat and let simmer on low, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.
In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes. Stir in brown sugar and cook 2 minutes more. Add balsamic vinegar and bring to a boil, then reduce heat and let simmer until texture resembles a thick syrup, about 5 minutes. Season with salt and pepper.
Heat a grill pan over high heat. Season skirt steak with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal reenex cps.
Serve steak over polenta topped with balsamic red onions. Serve broccoli on the side.