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Jun 23, 2010
Jun 19, 2010
Cookie Lovers
Cookie Lovers and Everyone Who Wants to Make Great Holiday Memories without Breaking the Bank!
http://20e7drpdhltgj5dprwux19qag1.hop.clickbank.net/
2 tablespoons butter or margarine
2 eggs
1 cup brown sugar, firmly packed
5 tablespoons flour
1/8 teaspoon baking soda
1 cup chopped nuts
1 teaspoon vanilla
Powdered sugar
Melt butter or margarine in a 9-inch square pan and remove from heat.
Beat eggs lightly in a large bowl.
In another bowl, combine sugar, flour, baking soda and nuts. Combine with eggs. Add vanilla and mix well.
Pour batter into pan with melted butter/margarine. DO NOT STIR. Do you hear me? Do not stir.
Bake 20 minutes at 350°. Hey, I said do not stir. Get the spoon away from the bowl.
When done, cool on a rack. Cut in 18 rectangles and dust with powdered sugar.
http://20e7drpdhltgj5dprwux19qag1.hop.clickbank.net/
No-Way Noel Cookies
BestChristmasCookieRecipes.com
2 tablespoons butter or margarine2 eggs
1 cup brown sugar, firmly packed
5 tablespoons flour
1/8 teaspoon baking soda
1 cup chopped nuts
1 teaspoon vanilla
Powdered sugar
Melt butter or margarine in a 9-inch square pan and remove from heat.
Beat eggs lightly in a large bowl.
In another bowl, combine sugar, flour, baking soda and nuts. Combine with eggs. Add vanilla and mix well.
Pour batter into pan with melted butter/margarine. DO NOT STIR. Do you hear me? Do not stir.
Bake 20 minutes at 350°. Hey, I said do not stir. Get the spoon away from the bowl.
When done, cool on a rack. Cut in 18 rectangles and dust with powdered sugar.
Jun 17, 2010
BAKED PINEAPPLE CHICKEN
1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice
In a large resealable plastic bag, combine the broth, soy sauce and
1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.
Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup
pineapple (refrigerate remaining pineapple and juice for another
use). In a saucepan, combine cornstarch and reserved pineapple juice
until smooth. Stir in the pineapple, orange marmalade, lemon juice
and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes
or until thickened.
Drain and discard marinade. Place chicken in a 9-in. square baking
dish coated with nonstick cooking spray. Top with pineapple mixture.
Bake, uncovered, at 350° for 45-50 minutes or until juices run
clear.
Yield: 2 servings.
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice
In a large resealable plastic bag, combine the broth, soy sauce and
1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.
Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup
pineapple (refrigerate remaining pineapple and juice for another
use). In a saucepan, combine cornstarch and reserved pineapple juice
until smooth. Stir in the pineapple, orange marmalade, lemon juice
and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes
or until thickened.
Drain and discard marinade. Place chicken in a 9-in. square baking
dish coated with nonstick cooking spray. Top with pineapple mixture.
Bake, uncovered, at 350° for 45-50 minutes or until juices run
clear.
Yield: 2 servings.
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