Sherried Rosemary Artichoke Chicken

I absolutely LOVE this recipe!! I make it quite often for Sunday dinner and it is a favorite. It combines some of my favorite things - artichoke hearts, mushrooms, and rosemary. It is also great because I try to use large chicken breasts so that I have leftovers. It is delicious served over rice or pasta.
SHERRIED ROSEMARY ARTICHOKE CHICKEN

6 - 8 boneless, skinless chicken breasts -Salt, pepper paprika to taste
6 T. butter, divided
1 16 oz. can artichoke hearts, drained
1/4 lb. fresh mushrooms
3 T. chopped scallions or onions
2 T. flour
2/3 cup chicken broth
1/4 cup cooking sherry
1/2 tsp. dried rosemary
Sprinkle chicken pieces with salt, pepper and paprika and brown well in 4 T butter. Remove chicken from pan and place in a 2 quart casserole and arrange the artichoke hearts between the chicken. Add the remaining 2 T. butter to the drippings in the pan and add mushrooms and scallions; sauté until tender. Sprinkle the flour over the mushrooms and stir over low heat for at least 1 minute. Stir in broth, sherry and rosemary. Cook stirring often for 5 minutes and pour over chicken. Can be refrigerated at this point. Bring back to room temperature; cover and bake at 375 degrees for 45 minutes. Yield: 6 - 8 servings

Cream Cheese Chocolate Chip Cookie Bars

I really love this recipe because, again, it is SO easy! Nothing like using pre-made cookie dough! I love it with the chocolate chip cookie dough but I am going to be adventurous and try it with maybe the white chocolate chip macadamia or peanut butter next time. YUM!

Cream Cheese Chocolate Chip Cookie Bars
Ingredients: 1 (18 oz) tube refrigerated chocolate chip cookie dough

1 (8 oz) package cream cheese, softened
1/2 cup sugar 1 egg
Preheat oven to 350. Cut cookie dough in half. For crust, press half of the dough into the bottom of greased 9-inch square baking pan or 7 x 11 inch baking pan. In mixing bowl, beat cream cheese, sugar and egg until smooth. Spread cream cheese mixture over crust and crumble remaining dough over top. Bake for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack, cut into bars. Refrigerate leftovers, if there are any.