Citrus Glazed Chicken

4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons Splenda® No Calorie Sweetener, Granulated
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted

Preheat oven to 425 degrees F.

Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.

Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.

Blend together Splenda® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts.

Sprinkle almonds over breasts and serve.

Serves: 4


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Smothered Roast

1 (3 to 5 pound) roast
1 can cream of mushroom soup
1/2 cup (1 stick) butter
2 to 3 cups water
1 large onion, cut up
Salt
Pepper

Salt and pepper roast on each side to your taste. Place the stick of butter in a cast iron Dutch oven. Brown roast completely.

Preheat oven to 325 degrees F.

Add 2 to 3 cups water to the Dutch oven to prevent sticking. Place onion on top of roast. Add cream of mushroom soup. Bake slowly, covered, for about 3 hours.


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Oven Fried Chicken

4 Boneless, skinless chicken breasts
1 stick margarine
1 sleeve saltine crackers – crushed

Preheat oven to 375.

Melt margarine on 11×14 baking sheet in oven while preheating. When margarine is melted remove sheet from oven and coat each chicken breast in margarine, then in crushed saltines. Place back on baking sheet and bake for 40 minutes turning halfway through.


Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Chocolate Bliss Cookies

2 pkg. (8 squares each) Baker’s Semi-Sweet Baking Chocolate, divided*
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder
2 cups chopped walnuts

Preheat oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside.

Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts.

Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.

Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.

Makes: 2 1/2 dozen (depending how big you make them)


Cooking with Walnuts: 51 Recipes using Walnuts


Strawberry Almond Chocolate Tart

pastry for 9-inch pie
1/4 cup strawberry jam
1 cup semi-sweet chocolate morsels
2/3 cup sweetened condensed milk
1/2 teaspoon almond extract or 1 tablespoon amaretto liqueur
2 cups sliced strawberries
3 tablespoons toasted almonds

Preheat oven to 425 degrees. Place unfolded pastry on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of a fork. Bake for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack. Spread with jam.

Microwave chocolate morsels and sweetened condensed milk, uncovered, in a medium size microwave-safe bowl on high for 1 minute. Stir. The morsels may retain some of their original shape; if necessary, microwave for additional 10- to 15-second intervals, stirring just until morsels are melted.

Stir in extract or liqueur. Pour over jam and spread to edges. Refrigerate for 1 hour or until chocolate is set.

Arrange strawberries over chocolate and sprinkle with almonds. Serve immediately.

Makes 8 servings.


Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Cranberry Cheesecake

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries

Crust:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted

Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.

Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

Yield: 12 servings.


Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Spicy Cornmeal Chicken

1/2 cup yellow cornmeal
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon crushed oregano
1/4 teaspoon pepper
2 to 3 1/2 lb. chicken, cut up
1/2 cup milk
1/3 cup melted butter

Combine corn meal, flour, salt and pepper, chili powder and oregano. Dip chicken pieces in milk and coat with cornmeal mixture.

Place chicken, skin side up, in a large shallow pan. Drizzle butter over chicken. Bake in preheated oven at 375 degrees for about 50 to 55 minutes. Cover
with foil for about 30 minutes and then uncover for remaining 20 minutes.


Calphalon Nonstick Bakeware Set, 6-Pieces

Ginger Scallion Chicken Wings

1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
Salt
8 large scallions, trimmed and sliced
1/4 cup chopped peeled fresh ginger

Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.


Hamilton Beach 8-Cup Food Processor, Black

Pesto Risotto Muffins

1/4 cup + 1 tablespoon extra-virgin olive oil
1/4 cup finely grated Parmesan or Pecorino Romano cheese + additional for garnish
1 tablespoon unsalted butter
kosher salt and freshly ground black pepper
1 large shallot — minced
1 packed cup basil leaves — rinsed and patted dry
2 medium garlic cloves — one minced and one roughly chopped
3 tablespoons finely grated Pecorino Romano cheese
1 cup Arborio or Carnaroli rice
1 tablespoon pine nuts
2 cups chicken or vegetable broth — divided, at room temperature
1/4 cup extra virgin olive oil
2 tablespoons cornstarch

Preheat the oven to 350F.

Melt the butter and 1 tablespoon oil together in a 2-quart high-sided skillet or sauté pan over medium-low heat.

Add the minced shallot and cook, stirring frequently, for 4-5 minutes, until the shallot is soft and just starting to brown at the edges. Add the minced garlic and cook for 30 seconds more. Add the rice and cook, stirring frequently, for about 3 minutes, to give the rice a hint of toasty color and flavor.
Stir in 1 cup of the broth and cover. Simmer, stirring occasionally, for 7-8 minutes, until the rice has absorbed most of the broth.

While the rice simmers, whisk the remaining broth with the cornstarch.

When the rice has soaked up most of the broth, add the whisked, dissolved cornstarch mixture and cook, stirring constantly, for 1-2 minutes to thicken the risotto. Remove from the heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.

Spoon 2 tablespoons of risotto into the wells of a standard 12-cup muffin tin; you will be able to fill 10 of them. Bake for about 25 minutes, until the tops and edges of the risotto muffins are crispy and just starting to turn golden brown.

Cool in the pan on a wire rack for 5 minutes. Loosen each muffin with an offset spatula or mini silicone spatula if you’re using a nonstick muffin tin, and gently remove from the pan.

Serve each muffin topped with a dollop of pesto (see step below for pesto) and a sprinkle of additional cheese.

Combine basil leaves, roughly chopped garlic, 3 tablespoons Pecorino Romano cheese, pine nuts, 1/4 cup oil and freshly ground pepper in a small food processor and pulse until a thick puree forms.

Serving Size: 10


Cooking with Basil

Cooking with Basil

Amaretto Peach Tart

Crust
1 Pillsbury Refrigerated Pie Crust

Filling
1 (8 ounce) package cream cheese, softened
1/3 cup granulated sugar
2 tablespoons amaretto
2 eggs

Topping
2 tablespoons peach preserves
1 tablespoon amaretto
1 package frozen sliced peaches without syrup, thawed, well drained

Heat oven to 450 degrees F.

Prepare pie crust for one-crust baked shell using 10-inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450 degrees F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Reduce oven temperature to 375 degrees F.

In medium bowl, combine cream cheese and sugar; beat until light and fluffy. Add 2 tablespoons amaretto and eggs; blend well. Pour into cooled baked shell.

Bake at 375 degrees F for 18 to 22 minutes or until filling is set. Cool 10 minutes . Refrigerate at least 1 hour or until completely cooled and set.

Just before serving, in medium bowl, combine preserves and 1 tablespoon amaretto; mix well. If desired, strain mixture. Add peaches; stir to coat. Arrange peach slices over top of tart.

Makes 10 servings


Ancdream 10 inch Non-Stick Removable Loose Bottom Quiche Pan, Round Tart Quiche Pan