Chicken Tenderloins with Cranberry Mustard Sauce

1 lb chicken tenderloins
flour
salt and pepper
2 T butter
2 T oil
2/3 dry white wine
1/3 cup chicken broth
3 T country-style Dijon mustard
1 1/2 t cornstarch
1 1/2 T water
1/2 cup sweetened dried cranberries
1/4 cup sliced green onions, green part only

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken, cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water ina small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. Makes 4 servings.

Cranberry Bread Pudding

6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozzen cranberries
2 cups raspberry cranberry juice drink
1 cup honey
1/2 cup butter
1 t cinnamon
1/2 t nutmeg
1 cup raisins
Whipped cream or vanilla ice cream

Preheat oven to 350. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

Combine all remaining ingredients in a large suacepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes.

Bake pudding for 45 minutes. Serve warm with whipped cream or vanilla ice cream. Makes 10 servings.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 t baking soda
1/2 t salt
1 6-oz pkg sweetened dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven t 375.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Choco-Coffee Frost

1 pint (2 cups) vanilla frozen yogurt, softened
1 1/2 cups coarsely crushed ice cubes
1/2 cup cold coffee
1/4 cup chocolate-flavored syrup
1 T sugar
1 t vanilla

In blender container, combine all ingredients; process until smooth. Pour into frosted glasses. Serve immediately. 4 (3/4 cup) servings.

Strawberry Margarita Slush

1 (16 oz) pkg frozen whle strawberries
1 (12 oz) can frozen lemonade concentrate
1 (12 oz) can lemon-lime soda
1/3 cup sugar
1 1/2 cups tequila
2 T fresh lime juice
3 cups coarsely crushed ice cubes
2 1/2 cups lemon-lime soda

Prepare half of the recipe at a time. In blender containder, combine half of all ingredients except the 2 1/2 cups of soda; blend until smooth. Pour into nonmetal freezer container. REpeat with other half of ingredients. Cover container; freeze 3 to 4 hours or until icy, stirring twice.

To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage. 10 (1-cup) servings.

Apple Summer Slaw

Salad
4 cups purchased coleslaw blend
1/4 cup sliced green onions
2 medium Granny smith apples, cubed
Dressing
3 T sugar
1/4 t salt
1/4 t apple pie spice
3 T cider vinegar
2 T oil

In large bowl, combine all salad ingredients, toss to mix.

In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Refrigerate until serving time. 10 (1/2 cup) servings.

Easy Orange Melon Salad

1 T lime juice
1 T honey
1/4 t grated lime peel, if desired
3 cups cubed honeydew melon
1 (11 oz) can mandarin orange segments, well drained
In medium bowl, combine lime juice, honey and lime peel; mis well. Add melon and orange segments; toss lightly. Spoon into individual serving dishes. Serve immediately or refrigerate until serving time. 4 (1-cup) servings.

Chicken Strips Italiano with linguine

4 oz. uncooked linguine
1/4 c grated Parmesan cheese
1/4 cup italian style bread crumbs
1/4 c Italian salad dressing
1/2 lb. boneless skinless chicken breast halves, cut into 1-inch thick strips
1 T oil
1 c spaghetti sauce
Chopped fresh parsley

Cook linguine to desired doneness as directed on package.

Meanwhile, in small bowl, combine cheese and bread crumbs; mix well. Place salad dressing in small bowl. Dip chicken strips in salad dressing; place in bread crumbmixture. Toss to coat evenly.

Heat oil in large skillet over medium heat until hot. Add chicken strips; cook 8 to 10 minutes or until chicken is lightly browned and no longer pink, turning occasionally.

Place spaghetti sauce in small microwave-safe bowl; cover with waxed paper. Microwave on High for 2 to 3 minutes or until thoroughly heated, stirring once.

To serve, drain linguine; spoon onto 2 plates. Top each with squaghetti sauce and chicken strips. Sprinkle with parsley. 2 servings.

Mushroom-Stuffed Grillburgers

1 lb. lean ground beef
1/4 cup chopped onion
3 T plain bread crumbs
2 t Worcestersire sauce
1 egg
1 (4.5 oz) jar sliced mushrooms, drained
4 slices American cheese
4 medium burger buns, split

Heat grill. In medium bowl, combine ground beef, onion, bread crumbs, Worcestershire sauce and egg; mix well. Shape mixture into 8 patties, about 1/4 inch thick and 4 inches in diameter. Spoon 1 heaping tablespoon mushrooms in center of each of 4 patties; reserve remaining mushrooms. Top with remaining patties; press edges together firmly to seal.

When ready to grill, place burgers on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes on each side or until beef is no longer pink in center. During last 1 to 2 minutes or cooking, place cheese slice on each burger.

Place burgers on bottom halves of buns. Top with remaining mustrooms and top halves of buns. 4 sandwiches

Maple-Glazed Pork Tenderloins

1 t dried thymem leaves, crushed
1 t dried marjoram leaves, crushed
1/4 t salt
1/4 t onion powder
1/4 t garlic powder
1 lb pork tenderlins, cut into 1/2-inch slices
1 T margarine or butter
2 T real maple syrup

In resealable plastic bag, combine thyme, marjaram, salt, onion powder and garlic powder, seal bag and shake well. Add pork slices. Seal bag; shake to coat.

Melt margarine in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 8 to 10 minutes or until pork is browned and no longer pink. Add syrup; cook and stir until pork is glazed. 4 servings

Risotto

approx. 2 pints stock (chicken, fish or vegetable as appropriate)•
2 T of butter
2 T olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
14 oz risotto rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
sea salt
2 ½ oz butter
4 oz freshly grated Parmesan cheese

stage 1
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, and garlic, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
stage 3
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
stage 4
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

from Jamie’s Kitchen

Fruited Brie Bake

1 15 ounce wheel Brie cheese
1/2 cup whole berry cranberry sauce
1/2 c apricot preserves
Slice Almonds

Preheat oven to 350. Slice off the top 1/4 inch of the Brie wheel; se taside. Hollow out the center of the cheese, leaving a 1-inch chell all around. Place in an ovenproof serving container slightly larger than cheese. Save leftove cheese for another use.

Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds.

Bake for 8 - 10 minutes or until soft and slightly melted. Serve with crackers. Makes 8 servings.

Saag Paneer

I've tried to do all of the metric conversions for you. Plus a little research on some of the more unusual ingredients.

10 oz. paneer (see recipe in this blog)

1 lb spinach, washed and finely chopped (or you can mix other greens with it to make up the amount - kale, choi sum)

1 T garlic paste

1 T ginger paste

green chilis to taste

1/2 c of gram flour (ground dried chickpeas - probably available in a health food store)

2 oz. butter

salt to taste

For the Tarkha Sauce:

1 onion, chopped

1 - 2 tomatoes, chopped or 15- g canned tomatoes with juice

1 T tomato paste

1-2 T oil

slivers of fresh ginger (optional)

salt to taste

1/4 t chili powder (to taste)

1 t cumin powder

1 t garam masala (this is a mixture of indian spices)

In a covered pan add about 2/3 cup water, finely chopped spinach, salt, garlic/ginger psate, green chilis and buter. Cook vegetables until soft. Meanwhile, cut the paneer into edible sized cubes. Melt oil in a pan over medium heat. When hot, but not smoking, brown the cubes of paneer, taking care as it tends to splatter when the fat gets hot. Drain on absorbent kitchen paper and set aside.

Make a thin paste of the gram flour with water and mix slowly inot the cooked spinach leaves. Keep stirring until the flour blends into the spinach and leave it to continue simmering. If you have a puree machine, gently 'mulch' this pinach or 'saag' so it is not lumpy, yet not pureed totally. It should still have some texture.

For the 'tarkha', heat oil in a pan, add the chopped onions and fry till golden brown. Add tomatoes, tomato puree, salt, chili powder, and cumin powder together with the slivers of ginger and cook until the oil separates from the sauce. Add this to the cooked spinach or 'saag' and allow to cook further until the juices have evaporated, scraping and mixing anything that sticks to the bottom of the pan. This adds extra flavor as long as you do not let it burn. Finally, add the paneer, recover and simmer for 6 - 8 minutes. Sprinkle with the garam masala and leave to absorb the flavors for a few minutes. Taste and adjust seasoning. Serves 8.

Paneer - Indian Cottage Cheese

I fell in love with India. Not sure if it was the Saag Paneer or the people. But I might be able to recreate the Saag Paneer starting with this recipe...

1 quart milk

3 T lemon juice or white vinegar

Bring the milk to a boil. Reduce heat and add lemon juice. Simmer gently until the milk curdles and separates from the whey (if the milk has not separated add a few more drops of lemon juice). The whey should be a clear, pale yellow liquid. The residue is paneer. Pour the paneer and liqued through a muslin cloth. Discard the liquid whey and tie the muslin cloth. Flatten the paneer to 1 cm thin and place it on a tray to rest in a tilted position. Place a weight on it to flatten to desired thickness. the pressure will drag out the remaining mosture and the tilten position will channel the liquid away from the paneer. Leave to drain. After two hours take the paneer out of the muslin cloth and chill in the refrigerator for 1 - 2 hours before cutting into cubes. The cubes are then usually shallow fried to use in various dishes. Serves 4

Maple Pepper Salmon Bites

1 cup maple syrup
1/3 cup soy sauce
24 oz salmon filets, skin off, cut into bitesized pieces
1/4 c finely ground black pepper
2 T vegetable oil

Combine maple syrup and osy sauce in a medium bowl. Add the salmon pieces, amking sure they are fully immersed in the marinade. Cover and refrigerate for 24 hours. Preheat oven to 500. Line a baking pan with aluminum foil and brush with oil. Put pepper on a plate and dip top of each salmon piece into it. Place on baking pan with the pepper side up and bake for 3 - 4 minutes. Serves 4.

Maple Pepper Salmon Bites

Baked Salmon

2 cloves garlic, chopped
6 T olive oil
1 t dried basil
1 t salt
1 t ground black pepper
2 T lemon juice
1 T fresh parsley, chopped
4 (6 oz) salmon filets

Combine all ingredients except salmon to make marinade. Place salmon filets in a glass baking dish and pour marinade over the top. Marinate in refrigerator for abou 1 hour, turning occasionally. Prehead oven to 375. Place salmon on a sheet of aluminum foil, cover with remaining marinade and seal edges. Place sealed salmon in the glass dish and bake 30 to 40 minutes or until easily flaked with a fork. Serves 4

Sun-Dried Tomato Chicken

2 boneless, skinless chicken breast halves
1 t black pepper
1/2 t kosher salt
2 cups fresh French bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large garlic cloves
1/2 c flour
2 eggs
2 T water
3 T olive oil

Sunny Butter Sauce:
1 cup dry white wine
2 T capers
2 T fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/4 cup oil packed sun-dried tomatoes, drained, sliced
1/2 cup parsley, chopped

Preheat oven to 375. Slice each chicken breast in half lengthwise and poung to 1/2 inch thick. Season with salt and pepper. In a food processor, pulse French bread cubes, tomatoes, and garlic until crumbs are coarse. Transfer to a shallow dish. lPlace flour in a second shallow dish. Blend eggs and water in a third shallow dish. Dredge both sides of chicken in flour, then dip into egg misture to coat. Transfer chicken to crumb mixture and pat on both sides and set aside. Heat oil in an ovenproof nonstick skillet over med-high heat. Saute chicken on one side for 3 minutes or until golden brown. Carefully flip chicken and place pan in oven. Roast 8 - 10 minutes or until cooked throuhg. Rest 5 minutes before serving.

To make the sauce, boil wine in a skillet until reduced by half. Add capers and lemon juice; boil 1 minutes and reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley. Spoon over chicken just before serving. Serves 4

Chicken in Black Beans

1 red onion, finely chopped
1 t olive oil
1/2 t ground cumin
1 t paprika
12/2 t oregano
1/2 t lemon pepper seasoning
1/4 t red pepper flakes
1/2 t salt
2 cans black beans
3 large chicken breasts, cubed
1/4 cup jalapeno peppers

Fry onion in oil in a deep, wide saucepan until golden brown. Add spices and fry for 1 minute. Add canned black beans with the water, heat, and then add chicken pieces and jalapeno peppers. Cook on low heat for 1/2 hour stirring occasionally. Serves 4 - 6

Spanish Chicken in Beer

6 assorted pieces skinless chicken, on the obne or breasts cut in half
2 T olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 T white flour
handful fresh flat-leaf parsley, finely chopped
2 T chives, finely chopped
4 bay leaves
1 large can Heineken beer
1/2 cup chicken stock
salt & pepper to taste

Brown the chicken peices in olive oil in a frying pan (chicken doesn't have to be cooked through, just browned). Remove from pan and put to the side. In the same pan, fry the onion until golden brown. Add garlic and fry for one minute. then add flour and brown until you get a fragrant aroma - do not allow to burn. Reduce heat to low and add parsley, chives, bay leaves, chicken pieces and cover with Heineken and chicken stock. Simmer uncovered for 1 hour, stirring occasionally so it doesn't stick. (Don't stir too often or chicken will break up).

Maple Pecan Spinach Salad

Salad:
1 cup pecan halves
2 T maple syrup
1/2 head of romaine lettuce
1 bunch spinach
1 (12 oz) can or 1 fresh mandarin orange
1/2 cup sliced red onion (taste first - some red onions are too hot)

Pecan Garlic Dressing:
1/2 cup olive oil
1/4 cup vinegar
24 pecan halves
2 T brown sugar
3 cloves garlic, minced
salt and pepper, to taste

In a non-stick frying pan combine pecans and maple syrup and cook until pecans are coated with syrup and are caramelied. Place remaining salad ingredients in a large bowl. Place all ingredients for dressing in a blender or food processor and process until well blended. Pour dressing over salad and gently toss to coat in large bowl. Add the caramelized pecans to the salad just before serving so they do not get soft. Serves 8

One-Rise Caramel Rolls

Topping
1 cup firmlly packed brown sugar
1 cup whipping cream (do not substitute)

Rolls
3 1/2 cups flour
1/4 cup sugar
1 t salt
1 pkg active dry yeast
1 cup water
2 T margarine or butter
1 egg

Filling
1/2 cup sugar
2 t cinnamon
1/2 cup margarine or butter, softened

In ungreased 13 x 9 in pan, combine brown sugar and whipping cream. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130). Add warm liquid and egg to flour misture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, kneed 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 15 rolls. Place rolls cut-side-down in prepared pan. Cover; let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 35 to 45 minutes. Heat oven to 400. Bake 20 to 25 minutes ur until golden brown. Allow rolls to cool in pan 10 - 15 minutes. Invert onto serving platter or foil. 15 rolls.

Sauterne Stuffed Mushrooms

This recipe can be made ahead, refrigerated and then baked whne ready to serve.

1 lb medium to large fresh mushrooms (about 15 to 20)
1/2 c margarine or butter, melted
1/4 cup finely chopped green onions
1/4 cup sauterne white wine
1 cup herb seasoned croutons, crushed

Heat oven to 350. Brush or wipe mushrooms with damp cloth. Remove stems from mushrooms; finely chop. Set aside. Dip mushroom caps in melted margarine; place crown-side-down in shallow baking pan.

In small skillet, saute chopped mushrooms and onions in remaining margarine. Remove from heat; add wine and croutons. Toss lightly. Spoon mixture into mushroom caps. Bake at 350 for 10 to 15 minutes or until hot. Garnish as desired. 15 - 20 mushrooms.

Country Apple Coffee Cake

2 T margarine or butter, softened
1 1/2 cups chopped, peeled, apples
10 oz can Hungry Jack Refrigerated Flaky Biscuits
1/3 c firmly packed brown sgar
1/4 c firmly packed brown sugar
1/4 t cinnamon
1/3 c light corn syrup
1 1/2 t whiskey, if desired

Glaze
1/3 cup powdered sugar
1/4 t vanilla
1 to 2 t milk

Heat oven to 350. Using 1 T margarine, generously grease bottom and sider of 9-inch round cake pan or 8 inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point-side-up over apples. Top with remaining apples. In small bowl, combine remaining 1 T margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces.

Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzzle over warm coffee cake. Store in refrigerator. 6 to 8 servings

Hot Italian Sandwiches

Sauce
8 oz tomato sauce
1/4 t basil leaves
18 - 1/4 t crusyhed red pepper
1/8 t garlic powder

Sandwich
1 lb. ground Italian pork sausage (or turkey sausage)
1 medium onion, thinly sliced
8 slices French bread, cut diagonally, 3/4 inch thick
6 oz mozzarella cheese, sliced
2 T margarine or butter, softened

In small saucepan, combine sauce ingredients. Bring to a boil; simmer 15 minutes, stirring occasionally. Shape pork sausage into 4 large thin oval patties, about 4 1/2 inches long. In large skillet, fry over medium heat about 10 minutes or until done, turning frequently. In same skillet, cook onion until tender; set aside. Remove all grease and drippings from skillet.

To assemble sandwiches, top each of 4 slices of bread with 1/4 of the cheese slices, 1 sausage patty and 1/4 of the onion. Cover with remaining slices of bread. Spread margarine on outside of each sandwich. Place sandwiches in skillet over medium heat. Grill sandwiches on both sides until bread begins to brown and sandwich is hot. Serve each sandwich with about 1/4 c sauce for dipping. 4 sandwiches.

Iced-Spiced Ginger Bars

Bar
2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t ginger
1 t cloves
1/8 t salt
1 cup hot coffee
1/2 cup margarine or butter, softened
1/2 cup shortening
1/2 cup molasses
2 eggs

Frosting
1/3 cup margarine or butter
3 cups powdered sugar
1/2 t vanilla
3 - 4 T water

Heat oven to 350. Grease 15 x 10 inch jelly roll pan or 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all bar ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 for 20 to 30 minutes or until top springs back when touched lightly in center. Cool.

In medium saucepan over low heat, cook 1/3 cup margarine until light golden brown, stirring constantly. Add remaining frosting ingredients; blend until smooth. Spread over bars. 36 bars.

Peanut Butter Fingers

Bar
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 t baking soda
1/4 t salt
1/2 c margarine or butter, softened
1/3 c peanut butter
1/2 t vanilla
1 egg

Frosting and Glaze
6 oz pkg (1 cup) semi-sweet chocolate chips
1/2 c powdered sugar
2 T peanut butter
3 - 5 t milk

Heat oven to 350. Grease 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all bar ingredients; blend at low speed until mixture forms a soft dough. Press in bottom of prepared pan.

Bake at 350 for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly to cover. In small bowl, combine remainng glaze ingredients; drizzle over chocolate frosting. Cool completely; cut into bars. 36 bars.

Chocolate Chip Cookies

This recipe is for the real thing - Toll House Cookies (You can make this recipe with a little less sugar - cut the white sugar and brown sugar down to 1/2 cup eadch and use only 1/2 package of chocolate chips)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.