Chris+Recipies

= Banana Split Bread =

Ingredients

 * 2/3 cup shortening
 * 1 1/4 cups sugar
 * 4 eggs
 * 3 1/2 cups all-purpose flour
 * 2 1/2 teaspoons baking powder
 * 1 teaspoon baking soda
 * 1/2 teaspoon salt
 * 1 1/2 cups mashed ripe bananas
 * 2 (8 ounce) cans crushed pineapple, drained
 * 2 cups semisweet chocolate chips
 * 1 (10 ounce) jar maraschino cherries, drained and chopped
 * 1 cup chopped walnuts

Directions

 * 1) In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

= Orange Chicken =

Ingredients

 * 6 skinless, boneless chicken breast halves
 * 1/4 cup all-purpose flour
 * 1 (14.5 ounce) can chicken broth
 * 2 teaspoons lemon juice
 * 2/3 cup orange marmalade
 * 1/4 teaspoon ground black pepper

Directions
 ===Nutritional Information ===
 * 1) Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
 * 2) In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
 * Amount Per Serving** Calories: 242 | Total Fat: 1.7g | Cholesterol: 70mg

= Chocolate Chocolate Biscotti =

Ingredients

 * 1 cup white sugar
 * 1/4 cup margarine, softened
 * 1/4 cup olive oil
 * 1 teaspoon vanilla extract
 * 3/4 cup liquid egg substitute
 * 2 1/4 cups all-purpose flour
 * 1 1/4 cups unsweetened cocoa powder
 * 2 teaspoons baking powder
 * 1 (5 ounce) milk chocolate candy bar, chopped

Directions

 * 1) Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
 * 2) In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
 * 3) Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
 * 4) Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
 * 5) Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

Nutritional Information

 * Amount Per Serving** Calories: 163 | Total Fat: 7g | Cholesterol: 2mg