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Because sweets just taste better dressed in red, white, and blue. Courtesy 5 Minutes for Mom Rice Krispies Sparklers Dessert on a stick doesn't get much more patriotic than this. These treats are simple to make and won't keep you tied to your seat. Get the recipe at 5 Minutes for Mom » Courtesy Belle of the Kitchen Ice Cream Sandwiches This jazzy recipe turns store-bought cookies and ice cream into a homemade masterpiece. Firework-like sprinkles are the perfect embellishment for the season. Get the recipe at Belle of the Kitchen » Courtesy The View from Great Island Fruity Yogurt Popsicles These striped treats only require three ingredients (Greek yogurt, blueberries and raspberries or strawberries), but look like a professional made them. Get the recipe at The View from Great Island » Courtesy Lauren's Latest Triple Berry Layered Cream Cake This stacked confection can double as a striking table centerpiece (if your guests can contain themselves for long enough). ...

Ethan Calabrese Proof a killer cream sauce is the way to the heart. Ingredients Yields: 4 1 tbsp. extra-virgin olive oil 5 bone-in, skin-on chicken thighs 2 cloves garlic, minced 1 tbsp. fresh thyme leaves 1 tsp. crushed red pepper flakes 3/4 c. low-sodium chicken broth 1/2 c. heavy cream 1/2 c. chopped sun-dried tomatoes 1/4 c. grated Parmesan Kosher salt and black pepper Fresh basil, for serving Directions Prep Time: 0:10 Total Time: 0:30 Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, 3 minutes per side. Transfer chicken to a plate and pour off half the fat. To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is full...