Chicken Marsala Florentine

4 skinless, boneless chicken breast halves

¼ cup flour seasoned with salt and pepper

1 TBS. dried oregano

2 TBS. olive oil

¾ cup butter

3 cups of sliced, fresh mushrooms

¾ cup sun-dried tomatoes, drained and sliced

1 cup Marsala wine

½ cup (or more) packed fresh spinach

Place chicken breasts between two pieces of wax paper or plastic wrap and pound to ¼ inch thickness.  Dust chicken with seasoned flour and oregano.

In a skillet, sauté chicken in hot olive oil over medium heat.  Cook until done, turning to cook evenly.  Remove chicken and set aside keeping the chicken warm.

In the skillet melt butter over medium heat.  Add mushrooms, sun-dried tomatoes, and Marsala wine.  Cook for approximately 10 minutes, stirring occasionally.  Stir in spinach and cook for about 2 minutes.  Add chicken and heat for a few minutes until heated through.  Serves 4.

Amy C. shared this with the Culinary Chicks Club on one of our first meetings.  I have made it for so many guests.  I like to serve it with Paula Deen’s Company Mashed Potatoes.

Cheesy Onion Casserole

2-3 TBS butter or margarine

3 large sweet onions, sliced

2 cups shredded Swiss cheese (8 oz.)

1 can cream of chicken soup

2/3 cup canned milk

1 tsp soy sauce

8-10 slices of French bread

Sauté onions until clear.  In a shallow casserole dish, layer onions, 2/3 of cheese and pepper to taste.

In a saucepan, heat soup, milk, and soy sauce.  Stir to blend.  Pour soup mixture over onions and stir gently.

Butter bread slices and place on top of soup mixture and onions.  Bake at 350 degrees for 15 minutes.  After 15 minutes the top of the bread should be toasty.  Push the bread under the sauce and top with remaining cheese.  Bake 15 more minutes.

Amy A. shared this recipe with us during the 2012 holidays.  We love it!  Thanks, Amy, for all that you do for me!

Toll House Pie

2 eggs

½ cup flour

½ cup sugar

½ cup brown sugar

1 cup melted butter, cool to room temperature

½ tsp. vanilla

1 (6 oz.) package chocolate chips

1 cup chopped pecans

1 (9 inch) unbaked pie shell

Preheat oven to 325 degrees.  In a large bowl, beat eggs until foaming.  Add flour, sugar, and brown sugar.  Beat until well blended.  Blend in melted butter and vanilla.  Stir in chips and nuts.  Bake at 325 degrees for one hour.

This recipe is from Marsha V. and is so yummy!  It is also in the Rockenbaugh Elementary Cookbook..

Pesto Loaf

16 slices Provolone cheese

1 container pesto sauce

1 jar of sun-dried tomatoes in oil, drained and chopped

2 containers whipped cream cheese

4 cloves garlic, crushed

2 TBS sour cream

Line a shallow loaf pan with plastic wrap.  Start with cheese slices and completely line the pan, overlapping on the bottom and hanging over the sides (save 3 slices to cover the top).

Mix the cream cheese with the garlic and sour cream.  Layer cream cheese, then pesto, and finally the sun-dried tomatoes.  Repeat these layers 2 more times.  Always start with the cream cheese mixture and save some for the top layer.  Cover the top with the Provolone slices and fold over the edges of cheese slices from the sides.  Wrap and chill for several hours or over night.

This is a delicious appetizer.  Serve with water crackers. 

Recipe is from Sherrie W. and the Rockenbaugh Elementary Cookbook.

Grilled Pork Tenderloin

¼ cup peanut oil or vegetable oil

1/3 cup soy sauce

¼ cup red wine vinegar

3 TBS lemon juice

2 TBS Worcestershire sauce

1 clove garlic, crushed (or use garlic powder)

1 TBS fresh parsley or 1 tsp. dried parsley

1 TBS dry mustard

1 ½ tsp. pepper

2 (3/4 to 1 lb.) pork tenderloins

Combine all ingredients except pork.  Place in a heavy-dut,y zip-top bag.  Add pork tenderloins and turn to coat.  Seal bag and chill at least 4 hours.  Grill or bake until the internal temperature is 160 degrees.

I have been making this recipe so long that I don't remember who gave it to me or where I found it.  I like to serve it with Pecan Rice Pilaf.