romanation jewelers & serenity day spa and salon - Our Towne

Easy Garden Bake (Cooking for 2)
Bisquick Heart Smart® recipe! Weekend brunch for two? Or
will it be eggs for dinner in a tasty veggie-packed bake.
1/2 cup chopped
zucchini
1/2 cup chopped
tomato
1/2 cup chopped
onion
2 tablespoons grated
Parmesan cheese
1/4 cup Bisquick
Heart Smart® mix
1/2 cup fat-free (skim) milk
1/4 cup fat-free egg product or 2 egg whites
1/4 teaspoon salt
Dash pepper
1. Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking
spray. Sprinkle zucchini, tomato, onion and cheese in pan.
2. 2. In small bowl, stir remaining ingredients until blended.
Pour over vegetables and cheese.
3. 3. Bake uncovered about 33 minutes or until knife inserted
in center comes out clean. Cool 5 minutes.
Chocolate Chip Truffle Bars
Wrap up gift-giving needs with a sweet chocolate indulgence.
1/2 cup butter or
margarine, softened
1 egg
1 pouch (1 lb 1.5 oz) Betty
Crocker® chocolate chip
cookie mix
1 cup semisweet
chocolate chips (6 oz)
1 container (1 lb) Betty
Crocker® Rich & Creamy chocolate frosting
1 can (6.4 oz) Betty Crocker® Easy Flow pink decorating
icing
35 yogurt-covered miniature pretzels
1. . Heat oven to 350°F. Spray bottom of 13x9-inch pan with
cooking spray. In medium bowl, stir together softened butter
and egg. Stir in cookie mix until soft dough forms. Press
mixture in bottom of pan, using floured fingers.
2. 2. 2. Bake 19 to 21 minutes or until golden brown. Cool 30
minutes.
3. 3. In medium microwavable bowl, microwave chocolate
chips on High 1 to 2 minutes, stirring every 30 seconds,
until melted. Stir in frosting. Spread evenly over bars. Cool
completely, about 30 minutes. For bars, cut into 7 rows by 5
rows.
4. 4. Using star tip on pink decorating icing, fill in each hole of
each pretzel, forming a heart in center of each. Place
decorated pretzel on each bar.
www.ourtownerensco.com 37
Chicken Breasts with Orange
Glaze for Two
Add pizzazz to
ordinary boneless
skinless chicken
breasts with this
quick-to-fix recipe.
1 1/2 teaspoons
butter or margarine,
melted
2 boneless skinless
chicken breast halves
(1/2 pound)
1/2 teaspoon cornstarch 1/4 teaspoon ground mustard
1/4 cup orange juice 1 tablespoon soy sauce
2 tablespoons orange marmalade
Orange Rice
1. Melt butter in 8-inch skillet or 3-quart saucepan over
medium heat. Cook chicken in butter about 15 minutes,
turning once, until juice of chicken is no longer pink when
center of thickest piece is cut.
2. 2. While chicken is cooking, mix cornstarch and mustard
in small bowl. Stir in remaining ingredients.
3. 3. Place chicken on serving plate; cover to keep warm.
Discard any juices left in the skillet.
4. 4. To make the glaze, pour orange mixture into skillet.
Heat to boiling over medium heat, stirring constantly.
Boil about 1 minute, stirring constantly, until glaze is
thickened. Pour over chicken
Basil-Vegetable Scramble
(Cooking for 2)
Cayenne pepper heats up this skillet treat for two.
2 cups cubed cooked
potatoes (2 medium)
1 small onion, chopped
(1/4 cup)
1/4 cup chopped red bell
pepper
4 eggs
1 tablespoon chopped
fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1. . Spray 10-inch nonstick skillet with cooking spray; heat over
medium heat. Cook potatoes, onion and bell pepper in skillet
about 5 minutes, stirring occasionally, until hot.
2. 2. Beat remaining ingredients until well blended; pour into skillet. As
mixture begins to set at bottom and side, gently lift cooked
portions with spatula so that thin, uncooked portion can flow
to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until
eggs are thickened throughout but still moist.
other recipes from www.bettycrocker.com