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No-Peek Chicken and Rice

An old-fashioned potluck favorite: everything goes into one dish, the foil goes on, and the oven does the rest. The only rule is right there in the name.

Serves 4 to 6 · Prep 10 minutes · Cook 1 hour 30 minutes

Ingredients

• 1 cup long-grain white rice, uncooked
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 1/2 cups water or low-sodium chicken broth
• 4 boneless, skinless chicken breasts
• Black pepper and a pinch of salt
• 1 envelope (about 1 ounce) dry onion soup mix

Directions

1. Heat the oven to 350°F.
2. In a bowl, stir together the rice, both cans of soup, and the water or broth until smooth. Spread the mixture evenly in a 9 x 13-inch baking dish.
3. Season the chicken lightly with pepper and a small pinch of salt, and lay the breasts on top of the rice.
4. Sprinkle the onion soup mix evenly over the chicken and rice.
5. Cover the dish tightly with aluminum foil, crimping the edges so no steam can escape.
6. Bake for 1 1/2 hours without lifting the foil. The trapped steam is what cooks the rice.
7. Carefully peel back the foil (watch for steam), check that the rice is tender and the chicken reads 165°F, and let it stand for 5 minutes before serving.

Tip: The onion soup mix and canned soups are already salty, so go easy on added salt and use water or low-sodium broth.

Cheesy Garlic Crescent Rolls

A can of crescent dough plus garlic butter and two kinds of cheese adds up to warm, gooey rolls in about 20 minutes. They disappear as fast as you can bake them.

Makes 8 rolls · Prep 10 minutes · Cook 10 to 13 minutes

Ingredients

• 1 can (8 ounces) refrigerated crescent roll dough
• 4 tablespoons unsalted butter, melted
• 2 garlic cloves, minced
• Pinch of salt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Stir the garlic and salt into the melted butter.
3. Unroll the dough and pull it apart into 8 triangles along the perforations.
4. Sprinkle the mozzarella, Parmesan, and parsley (if using) over the triangles, keeping a little border clear at the tips.
5. Roll each triangle up from the wide end, pinching the edges to tuck the cheese inside. Set the rolls point-side down on the baking sheet.
6. Brush the tops generously with the garlic butter.
7. Bake for 10 to 13 minutes, until puffed and golden brown. Cool for a few minutes (the cheese is very hot) and serve warm.

Tip: Brush any leftover garlic butter over the rolls right when they come out of the oven.

Peanut Butter Swirl Vanilla Ice Cream

Homemade vanilla ice cream with ribbons of warm peanut butter folded through. No eggs or custard to fuss with — just a simple base and your ice cream maker.

About 1 1/2 quarts (8 servings) · Prep 15 minutes, plus chilling and freezing · Cook 10 minutes

Ingredients

For the ice cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• 1 tablespoon pure vanilla extract

For the peanut butter swirl

• 1/2 cup smooth peanut butter
• 2 tablespoons unsalted butter

Directions

1. Warm the cream, milk, sugar, and salt in a medium saucepan over medium heat, stirring, until the sugar dissolves and the mixture is steaming. Do not let it boil.
2. Take it off the heat, stir in the vanilla, and let it cool to room temperature.
3. Cover and refrigerate until very cold, at least 2 hours or overnight.
4. Churn in your ice cream maker according to the manufacturer’s directions until it looks like thick soft-serve.
5. While it churns, microwave the peanut butter and butter in 15-second bursts, stirring between each, until smooth and pourable. Let it cool slightly so it is warm, not hot.
6. Spoon about a third of the ice cream into a freezer container and drizzle with some peanut butter. Repeat the layers, then run a spatula through once or twice to make swirls.
7. Cover and freeze for at least 2 hours, until firm enough to scoop.

Tip: Press a piece of parchment directly on the surface before covering to help prevent ice crystals. Let the ice cream sit out for 5 minutes before scooping.