Chicken and Wild Rice Casserole

2(6.2-ounce) packages of long-grain and wild rice mix
2(6-ounce) jars of marinated artichoke quarters, undrained
4 cups chopped cooked chicken
1 medium-sized red bell pepper, chopped
5 green onions, chopped
1/2 cup toasted walnuts
1 cup mayonnaise
1 1/2 teaspoons curry powder
optional ingredients: 2 celery ribs, chopped
1 (2.25-ounce) can sliced ripe olives drained
1/2 cup colby jack cheese.

Cook rice mix according to package directions.
Drain artichoke quarters, reserving 1/2 cup liquid. Stir together rice, artichoke, chicken, chopped bell pepper, onions, and walnut. Stir together artichoke liquid, mayonnaise, and curry powder: toss with rice mixture. Bake uncovered 25 minutes on 350. Remove from oven and add 1/2 cup grated colby jack cheese and cook 5 more minutes until cheese is melted.

**Recipe from a sweet friend, Kendal Tashee**

Burgundy Pork Tenderloin

2-3 pounds pork tenderloin
3/4 teaspoons kosher salt
3/4 teaspoons ground black pepper
3/4 teaspoons Herbes de Provence or Italian seasoning
1 cloves of garlic, minced
1/2 onion, thinly sliced
3 cups red wine (1 bottle)
1 1/2 (.75 ounce) packets dry brown gravy mix

Directions
Preheat oven to 350.
Pour wine and gravy mix into the bottom of a large baking dish. Add sliced onion and garlic.
Place pork in the baking dish, and sprinkle meat with salt, pepper and herbs.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, slice and place on a serving platter. Pour gravy over the sliced pork tenderloin.

**Recipe from my sweet friend, Amanda Harris**

Coffee Punch

5 T. Instant coffee
2 cups hot water
1 cup sugar
1/2 tsp. salt
6 cups cold water
1/2 tsp. almond extract
1 pint half & half
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream

Dissolve instant coffee in hot water. Add sugar and salt; stir until dissolved. Add cold water and almond extract. Chill. When ready to serve, add coffee mixture and half & half to the ice cream. Use a potato masher to get a good consistency. Garnish with Ready Whip and chocolate shavings.

**I added crushed ice to the punch to keep chilled**

Loaded Mashed Potatoes

1 small box instant mashed potatoes, prepared
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup green onions, chopped
1/2 tsp pepper
1/4 tsp kosher salt
1 cups sharp cheddar cheese, grated and divided

Preheat oven 350. Mix all ingredients together in a baking dish reserving the green onions and 1/2 cup of the cheese. Bake 15-20 minutes, stir, return to oven and continue to bake an additional 20 minutes. Stir in green onions and top with cheese. Bake for 5-10 minutes, or until cheese on top is completely melted.

**Instant potatoes can be substituted for 1 (22oz) package of frozen mashed potatoes OR you could make your own potatoes by preparing a family size serving of Idaho potatoes.

Recipe from: Amanda Harris

Coconut Cream Pie

Ingredients:

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp butter
1 tsp vanilla
1 cup flaked coconut
1 baked pie crust
1 cup whipping cream
1/4 cup sifted powder sugar
Garnish: toasted flaked coconut

Instructions:

* Start with a pie crust, and bake it in the oven. I used two: one for the base, and part of a second one for the pretty crust.
* Combine sugar, cornstarch, and salt in a heavy saucepan; gradually stir in milk.
* Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks; gradually stir about one-fourth of egg mixture to your hot mixture; add remaining eggs to hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until temperature reaches 160, or a nice thick consistency.
* Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell.
* Cool completely. Cover and chill 1-2 hours.
* Toast the bigger coconut flakes, if you like. Beat whipping cream at high speed with an electric mixture until foamy, gradually add powdered sugar, 1 tablespoon at a time, beating until soft peaks form. Spread into cooled pie crust. Top with the toasted coconut.

Total Time: 40 minutes, plus chill time
Serves: 8 slices

**Seriously, this stuff was A.M.A.Z.I.N.G!!! I have never really been a huge fan of coconut creme pie, but this one has WON ME OVER!!! It was a HUGE hit at our house! Enjoy!

Crockpot Chuck Tender Roast

Chuck Pot Roast

1 packet Hidden Valey Ranch Mix
1 packet McCormick Auxjus Gravy
1 stick of butter
Peperoncini Peppers (aka: banana peppers, but a little spicier)

Place roast in crockpot on LOW. Sprinkle packet of ranch mix over the roast. Add one packet of gravy mix, sprinkling it over the top as well. Place the stick of butter on top of the roast. Add as 5 peppers (or more if you like!) to the top of the roast. Allow roast to cook for 8 hours. DO NOT add water!!

Recipe from my sweet friend Amanda, who got it from here. Enjoy!

Italian Chicken Marinade

1 package Good Seasons Italian Dressing Mix
1 cup white wine
2 tablespoons olive oil

SO easy! SO good!!
**Vegetables can also be marinated using this for about 1 hour.

Recipe from: Rachel Ray Magainze