FREE Coffee Maker!

For years I have ordered coffee from Gevalia and loved it! They give away a FREE coffee maker with every subscription, and you can cancel at any time and keep the FREE coffee maker!

Baked Sesame Chicken

2 T Soy Sauce
2 T All Purpose flour
1 pinch black pepper
2 T butter
1/4 cup toasted sesame seeds
1/4 tsp salt
4 skinless, boneless chicken breast halves

Preheat oven to 400 degrees F. Put soy sauce in 9x13 baking dish, glass is preferable. In a large flat bottomed bowl or pan, mix together sesame seeds, flour, salt and pepper. Dip chicken pieces in soy sauce then into the seed mixture, coating them well. Arrange in glass baking dish in a single layer, drizzle with melted butter.

Bake for about 40 minutes or until chicken is cooked through and tender. Juices will run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired.

To toast sesame seeds, place in baking dish in hot over for about 5 - 10 min or until brown. Be careful to watch this as they can burn quickly.

To make slightly sweet, drizzle with a honey / butter mixture of equal parts butter and honey before baking.

Pyrex 3-qt. Rectangular Baking Dish With all the high-tech equipment in the marketplace these days, it's easy to overlook something that's been around for decades (actually since 1919)--Pyrex. Originally called "fire glass" because it could withstand heat, Pyrex has proven to be an excellent material for bakeware--especially for fruit desserts like cobblers and crisps, quick breads and bar cookies. This 3-quart oblong pan measures 13" by 9" by 2". Although not technically nonstick, few things stick to Pyrex and those that do clean away quickly and easily after the pan has been soaked in hot water. Material: Glass Size/Capacity: 3-qt. Dimensions: 9 x 13 x 2-in. Origin: USA Cleaning & Care: Dishwasher-, microwave-, frezzer-safe. Warranty: 2-year Special Features: Oven-safe to 400 degrees.

Choosing a Recipe Box

There are so many recipe boxes you can choose from out there. Below you will see samples of many plus links to purchase them if you choose.

If you are a major recipe collector you may want several matching small ones where you have one category for each box, such as one for salads and vegetables, one for desserts, another for meats and main dishes, etc. Or you may choose one or two larger ones. It is all a matter of personal preference!

Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise
PREPARATION:
Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper.

Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.

Save energy by using this broiler unit rather than your conventional oven!

Blueberry Muffins

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries

Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside.

In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well.

Pour liquid all at once into flour well. (This allows you to mix the batter with fewer strokes, avoiding overstiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry are moistened. Batter 'should' be lumpy.

Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy).

Makes 12.

Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped (optional)


Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.

Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL
• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.
2. Pour dressing over salad and toss to coat; season to taste with pepper.

Apple Pancakes With Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.

Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.

Dream Cookware Set Review

What a cool Cookware set! In my opinion this set gets 5 stars! *****

What do you think? I'd love your comments on this set. It is definatly the set I am purchasing next.

Stainless Pot and Pan Set - 19 Pc *18/10 Stainless Steel Cookware *19-Piece Set *Tempered Glass Lids *Includes Non-stick Fryer *See Full Text for Details Exquisitely designed to complement your cooking and your kitchen! Beautiful stainless cookware crafted of heavy gauge 18/10 stainless steel with tempered clear glass lids for easy viewing while cooking. Heavy gauge stainless steel knobs and permanently welded, heavy gauge handles for durability and long life. Bottoms have an aluminum inner core for even heating with no "hot spots". All of these stainless steel pots and pans are oven proof, dishwasher safe and easy to clean! Comes with a 25 year warranty. The incredibly tough non-stick coating on the chicken fryer is guaranteed not to wear off, peel off or scrape off for 25 years! So tough, you can use metal utensils!This 18/10 stainless steel cookware set includes a 1 qt., 2 qt., and a 3 qt. covered saucepan, 5.5 qt. covered dutch oven, an 8" and a 10" open fry pan, a 2 qt. steamer insert, a 6 piece tool set, and a non-stick chicken fryer with a lid. Lids are interchangeable. *This item ships directly from the manufacturer. Product usually arrives in 8-15 business days, depending on destination, including order processing and shipping. *Express delivery not available.

Exotic Chicken Salad

Makes 10 Servings



• 1 honeydew melon

• 6 cups cubed, cooked chicken meat

• 2 cups chopped celery

• 2 cups seedless grapes

• 1 (8 ounce) can sliced water chestnuts

• 1/2 cup sour cream

• 1/2 cup plain yogurt

• 1 1/2 teaspoons curry powder

• salt and pepper to taste



DIRECTIONS

Cut melon in half, and remove seeds. Cut into bite-size pieces.

Add chicken, celery, grapes and water chestnuts.

Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad. Season with salt and pepper to taste. Serve.