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.
Pyrex 18 Piece Simply Store Food Storage Set, Clear
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 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
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
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
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
1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted
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
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
1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
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
2 pkgs 10 oz each thawed frozen butternut squash puree
14 oz can coconut milk
1/2 cup maple syrup
Heat oven to 325 degrees.
Blend squash, coconut milk, eggs and syrup, pour into 8″ baking dish. Put dish in roasting pan, pour boiling water halfway up dish to make water bath. Bake 1 hour.
Top with cream, then serve.
Makes 6 servings.
Pyrex 8″ Square Baking Dish with Red Plastic Lid
6 medium baking potatoes, unpeeled and cubed (about 2 pounds)
1/4 cup butter
1 (1-ounce) envelope onion soup mix
1 1/2 cups (6-ounces) shredded Cheddar cheese
5 green onions, chopped
Preheat oven to 400 degrees F. Place potatoes in a 9-inch by 13-inch baking dish coated with cooking spray. Dot with butter, and sprinkle dry onion soup mix over the top.
Cover and bake 25 minutes; uncover and stir. Cover and bake an additional 30 minutes or until potatoes are tender.
Sprinkle with cheese and green onions; serve immediately.
Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set