Not Your Typical Chicken and Rice

½ stick butter or margarine, melted

1 medium onion, chopped

½ c. chopped celery

1 c. uncooked long grain rice

1 can beef consommé

1 can chicken broth

1 Tbsp. bottled bbq sauce

1½ tsp. minced garlic

1 Tbsp. seasoning salt

1 lb. boneless, skinless chicken tenders

Chicken seasoning of your choice (I use McCormick’s Grill Mates Smokehouse Maple seasoning)

Pre-heat oven to 350 degrees. Stir all ingredients except chicken and chicken seasoning together and pour into 9 x 13 baking dish (spray dish with Pam). Lightly sprinkle chicken with seasoning and lay on top of rice mixture. Cover with aluminum foil and bake 30 minutes. Remove foil and bake an additional 20 minutes or until most of the liquid evaporates. If a lot of liquid remains after 20 minutes, remove the chicken to a plate and strain the liquid off the rice. Serve with a garden salad and crescent rolls.

Super Easy Coconut Pie

1 unbaked 9 inch pie shell

¼ c. butter, softened

1 c. sugar

1/3 c. buttermilk

2 large eggs

¼ tsp. salt

1 tsp. vanilla

7 oz. shredded, sweetened coconut

Preheat oven to 350 degrees. Cream butter and sugar with a mixer. Add buttermilk. Mix well. Add eggs one at a time, mixing after each. Add salt and vanilla. Mix well. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and golden. I always wrap the edges of my pie crusts in aluminum foil to prevent over browning. Cool completely on rack. Store in refrigerator. Tastes best cold. Top with whipped cream or cool whip if desired.

This recipe is from the Bass Sisters’ cookbook Heirloom Cooking.

Cream Cheese Filling

8 oz. pkg. cream cheese, softened

1/3 c. sugar

1 tsp. grated lemon peel

2 tsp. fresh lemon juice

½ tsp. vanilla

Tiny pinch of salt

Mix all ingredients together until well blended.

This is good for breakfast pastries and desserts. I use it as a filling for Braided Sweet Bread.