Chocolate Eclair Cake

1/2 cup butter, 1 cup water bring to boil and remove from heat. Cool Slightly (2 min)add 1 cup flour, stir well. add 4 beaten eggs. Beat together, spread into 9 x 13 pan that has been sprayed with pam. Bake 350* for 30- 40 min. till brown. Remove from oven and cool completely. Filling: 3 small boxes instant vanilla pudding Mix with 4 cups milk. Stir in 8 oz. softened cream cheese. Spread over pastry. Top with 8 oz. cool whip. Heat 1 can chocolate fudge frosting 45 seconds or till slightly runny. Drizzle over cake with spoon. Refrigerate, best if made one day ahead!

Chick-fil-A Bites with Honey Mustard Dipping Sauce

This is seriously the yummiest chicken recipe that my whole family will eat. They sound a little weird with the pickle juice and all but the girl who recommended it to me is a fabulous cook and I trust that anything she gives me is going to be good. These seriously do not disappoint! We've made them twice now and I would recommend letting them marinate at least 2 hours. I tried to cheat by only letting them marinate an hour tonight and while still good, they didn't soak up as much flavor. 
I also loved the tip to check the heat of the oil. I used Canola but I'm sure peanut would be better. Enjoy!

From http://www.mynameissnickerdoodle.com
Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce: (I haven't made this yet but I'm sure it's good)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.