Marbled Orange Fudge

Ingredients:
2-1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg. (10 to 12 oz.) white
baking chips
1 jar (7 oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring

1. Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.

3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in fridge.

Italian Turkey Tenders

INGREDIENTS:
l egg, beaten
1/2 cup fat-free creamy
Italian salad dressing
1/2 cup all-purpose flour
1-1/4 cups dry bread crumbs
1 tsp. dried parsley flakes
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. pepper
2 lbs. boneless skinless turkey breast halves, cut into 1-in. strips
Cooking spray

1. In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture.


2. Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° for 20-25 minutes or until juices run clear, turning once.

Marinade Recipes

Marinades are thin sauces which meat is soaked in before cooking. Marinades flavor and tenderize the food. The longer the soak, the more tender & flavorful but overnight is probly the most i'd let things soak. I use many marinades before cooking meat in the oven, and also on the grill. I'd thought I'd pass a few on here.

Red wine - (beef & game)
2 cups of red wine,
1/4 cup vinegar or lemon juice
1 sliced onion,
1/4 cup chopped carrot
a few peppercorns
a bit of parsley
a bit of thyme
a bay leaf

Tuscan Marinade (poultry, pork, veal)
4 cloves of Garlic, mashed to a paste
1 teaspoon sea salt
4 springs of rosemary
16 sage leaves
grated zest of one lemon
some ground black pepper
3/4 olive oil
 - add the herbs to the garlic paster, mash a little together, add olive oil, and marinade meat.

Lemon - Garlic Marinade (poultry, pork, veal)
- marinade for 2 hours or less
4 large garlic cloves, sliced thin
1&1/2 teaspoons sea salt
Juice of 2 lemons
1/2 cup olive oil
6 fresh thyme sprigs
some pepper

Teriyaki Marinade (beef, chicken, fish)
1/2 cup soy sauce
3 tablespoons sugar
2 teaspoons fresh ginger
1 minced garlic clove
2 Tablesppons dry white wine

Pretzel Crusted Chicken

Ingredients:
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 Tbsp. dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 tsp. paprika
1/4 tsp. ground ginger
1/4 tsp. pepper
3 lbs chicken, boned and skinned
Coarsely  chop the pretzels, bacon, cheese and parsley together.  This all goes in one bowl. In another  bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until done.