Chicken Marsala

 1/4 cup all-purpose flour for coating

 1/2 teaspoon salt

 1/4 teaspoon ground black pepper

 1/2 teaspoon dried oregano

 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

 4 tablespoons butter

 4 tablespoons olive oil (I use Roasted Garlic Chardonnay from Yakima Valley)

 1 cup sliced mushrooms

 1/2 cup Marsala wine

 1/4 cup cooking sherry

 Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Almost Mrs. Fields Cookies

                                   

1 lb. Butter

1 ½ C Sugar

2 C Brown Sugar

3 Eggs

2 Tbs. Vanilla

1 ½ tsp. Baking Soda

1 ½ tsp Salt

6 cups flour

2   10 Oz. Milk Chocolate chips

Cream Butter, sugar and brown sugar in a large bowl. Add eggs and vanilla and beat on high speed for 4 minutes. Add remaining ingredients and mix. Bake at 350 for 13 minutes.

Chicken and Dumplins

Chicken and Dumplins’

Cut up carrots

Cut up celery

Fill crock pot ½ full with water

4 chicken bouillon

Boil chicken (I use an entire pack of frozen chicken breasts, like Tyson) until done or nearly cooked all the way through.

Let simmer on low in the crock pot all day long. 7-8 hours. Longer is fine too

1.5 hours before dinner time, make lumpy Bisquick. I made 3 cup of Bisquick and added a little water at a time. Drop by spoon fulls in the crock pot. I had to push some of  them down in the water to get all of it in there.

Let cook another 1 ½-2 hours, then eat!!

Salsa Meat Loaf

Salsa Meatloaf

2 lbs ground beef

½ jar of salsa

1 package of saltine crackers

2 large eggs

Combine all the above ingredients and put into a greased bread pan. Bake for 1 hour on 350 or until, when you stick a knife in the middle, it comes out clean.

Top with either catsup, Salsa, or BBQ sauce (I like to mix a little catsup and Dijon mustard and spread that on top)

Pork Loin

                                                                                Pork Loin

(2) 10.5 oz chicken broth

(2) 18oz jar apricot preserves

(1) 8oz Dijon Mustard.

8 lbs. Boneless Pork Loin.

In a crock pot, combine and stir broth, preserves, and 4 tbs. mustard. Add the pork roast, turn to coat with mixture. Cook on low for 7-8 hours until pork is tender