Sherry Chicken and Rice

4 chicken breasts

1 stick butter (melted)

1/2 cup cooking Sherry

salt and pepper for seasoning

2 cups white rice (cooked as directed)

1 cup sour creme

1/4 cup mayo

2 cans creme of chicken soup

1/2 tsp paprika

Preheat oven to 350*. In a 9X13 dish pour in butter and sherry. Salt and pepper chicken breasts to taste on both sides and place on top of butter/sherry mixture. Bake chicken 1 hour (or 45 min if using boned chicken breasts). Remove chicken breasts from butter/sherry mixture and cool. Set aside the butter/sherry mixture for later use. Once chicken has cooled, cut up into 1" cube size pieces and set aside. Cook rice as directed on box and set aside. Mix sour creme, mayo, creme of chicken soup, and butter/sherry mixture together in a medium sized bowl. Place your cooked rice in the bottom of your 9X13 dish. Then layer cubed chicken over your rice. Next, poor your creme sauce over the chicken and top with paprika. Bake 45 min at 350*. Enjoy!

This is a wonderful recipe that I got from my sister-in-law a few years back. It does have several steps to follow that can appear time consuming, but really it is easy, and so worth the time! The cooking sherry gives it a great flavor! If you don't think you can eat the entire 9X13 dish, you can always separate into (2) 8X8 dishes and bake one and freeze the other! That is usually what we do! And when your ready to cook the other, you can just preheat your oven to 350* and pop it in and cook until bubbly (it usually takes about an hour if it is frozen, and 45 min if you have allowed it to thaw out).

Breakfast Quiche

1 pie crust (from the refrigerator section)
8 slices of bacon
4 green onions (chopped)
2 cups of shredded swiss cheese
6 large eggs
1 cup whipping crème
½ tsp. salt
1/8 tsp red pepper
1/8 tsp white pepper
1/8 tsp nutmeg

Place crust in a 9 inch pie dish, pressing dough up the sides and rim of dish. Bake crust @ 400 for 7 minutes and set aside. Lower oven temperature to *350. Stir together all ingredients in a medium sized bowl. Poor mixture into cooked crust and bake @350 for 35-40 min.

I had this quiche at my friend Jana's house this week and it was SO GOOD! She did such a great job making it! I LOVE, LOVE, LOVE breakfast/brunchy food so this one hit the top of the list! A must try! Enjoy!

Herb-Roasted Pork Tenderloin

1/4 cup Worcestershire sauce

1/4 cup soy sauce
1/4 cup vegetable oil
1 t. dried thyme
1 t. dried marjoram
1 t. rubbed sage
1 t. garlic powder
1 t. onion powder
1 t. ground ginger
1 t. salt
1 t. pepper
1 (1 1/2 lb) pkg. pork tenderloin

Stir together first 11 ingredients in a zip-top freezer bag.
Prick pork with a fork and place in marinade, turning to coat. Seal and let stand at room temperature 30 minutes or chill 2 hours. Remove from marinade, discarding marinade. Place pork on a rack in a roasting pan. I marinated mine all day since I wasn't going to be home during the day and it turned out great!

Bake at 350 for 40-60 minutes or until a meat thermometer inserted into
thickest portion registers 160. Or grill at 350 for about 40 min. Enjoy!

**This is one of my FAVORITE marinades! I got the recipe from a sweet friend, Amanda Savage! I promise you won't be disappointed!

Peanut Butter Snaps

1-cup butter

1-cup sugar

1-cup brown sugar

2-eggs

2/3-cup peanut butter

2 tsp vanilla extract

2 -2/3-cups all purpose flower

2 tsp baking soda

1/4 tsp salt

Cream together butter, sugar, brown sugar. Add eggs one at time. Next, add peanut butter and vanilla, mixing well. Set aside. In a separate bowl, combine all purpose flower, baking soda, and salt. Slowly add flour mixture to creamed mixture until well combined. Chill dough for about 30 min (if you have time). Roll dough into 1 inch balls and mash tops cross ways with sugar covered fork. Bake at 350* for 10-12 min.

**This is a wonderful recipe for basic peanut butter cookies! It came from my mom, who is a GREAT cook! Since Macie LOVES peanut butter, we make these often:-) I recommend chilling the dough if you have time~it improves the texture of the cookie~ but they will still be delicious even if you don't have time! Also, the thing I LOVE about cookie dough is that it freezes VERY well for later use. I usually bake half the dough, and then freeze the other half for another day! Enjoy!

To freeze: Place unused cookie dough on plastic wrap or wax paper and roll into a "log" shape. Next, wrap dough in aluminum foil and then freeze. When your ready to bake, remove dough, thaw, and bake as directed.

Fresh Strawberry Cake

Cake:
1 box plain white cake mix
1 3 oz. pkg. strawberry jello
4 tbsp. flour
1/2 cup sugar
1 cup vegetable oil
1/2 cup whole milk (I used 2% and it turned out fine)
4 eggs
1/2 cup finely chopped strawberries with juice

Preheat oven to 350. Place cake mix, jello, flour, sugar in large bowl. Add oil, milk, eggs, and stir on medium for 1 minute. Add the strawberries and mix on medium until thoroughly blended about 3 -4 minutes. Pour into 2 or 3 (I do 3 layers) well greased and floured cake pans. Bake in center rack of oven for 28- 30 minutes. Cool at least 10 minutes, take out of pans and cool completely on cake rack until completely cool. Frost cake and keep in refrigerator for up to a week.

Frosting:
1 stick pure butter, softened
1 8 oz. cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberries - chopped very fine and drained well

Mix butter and cream cheese until fluffy. Add powdered sugar a little at a time. Add the strawberries and stir thoroughly but gently. Let rest a few minutes and then frost cooled cake. Make sure to frost in between each layer!

**This cake is simply AMAZING~seriously, you should go make it now!!!! The recipe came from a lady in my Ester Bible Study group and she was generous enough to share it with me! I only used 2 cake pans so cooking time took a little longer, I would have made 3 layers, but only had 2 pans. Also, when making the frosting, be sure NOT to use more strawberries than the recipe calls, and make sure you drain off all excess juice, otherwise your frosting will be too runny and will not stick to the cake! I learned the hard way the first time around:-) Enjoy!

Marinated and Grilled Pork Tenderloin

1 pork tenderloin (about 12 ounces)

Marinade:
1/2 cup soy sauce
2 oranges, juiced
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon ground ginger
½ teaspoon minced garlic


1. Combine marinade ingredients in measuring cup and stir to combine.

2. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator or all day before evening preparation.

3. Preheat an outdoor grill or preheat oven to 350 degrees F.

4. Remove pork tenderloin from marinade. Place tenderloin in foil and onto grill or into oven. If you cook it in the oven, be sure to place the tenderloin inside a pan or dish after putting it in aluminum foil, so the juices don't leak out into the bottom of your stove.

5. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.


**This recipe is one of Paula Dean's and it turned out great! I chose to grill the tenderloin and it turned out fantastic! There is something about the "grilled" taste that just makes the meat that much better! Be careful not to overcook the meat, to prevent it from drying out. Enjoy!

Crockpot Chicken In Creme Chive Sauce

3-6 boneless chicken breasts ( I used 3)
1/4 c butter

1 -0.6 oz package of Italian salad dressing mix
-(Good Seasons Zesty Italian is the kind I used)
1 can of creme of mushroom soup

1/2 c of white cooking wine

1/2 of 8 oz tub of cream cheese with onion and chives




Place chicken breasts in crockpot. In pan, melt butter. Add dressing mix, soup, wine and cream cheese. Stir until combined and creme cheese is melted. Pour over chicken in crock pot. Cook 4-5 hours on low. Serve over pasta of your choice.

I LOVE a good crockpot recipe. I cooked mine on low for 1 hour and then on high for 2 hours and it turned out perfect. Once the chicken was done, I set it aside and took the remaining sauce in the crockpot and poured over spiral whole wheat pasta! Enjoy!

**For a side dish I roasted potatoes, zucchini, squash, and asparagus