Karen's Cooking Corner

INGREDIENTS:

4 SMC boneless, skinless chicken breast halves

2 tablespoons prepared Dijon-style mustard

1/2 cup chopped onion

1/2 cup packed brown sugar, divided

2 cups Natalie’s Orchid Island Orange Juice

2 tablespoons SMC butter

2 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.

3. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

4. Whisk flour into sauce in saucepan. Add leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

INGREDIENTS:

1 1/2 cups graham cracker crumbs

1/4 cup SMC butter, melted

1 cup sugar, divided

2 SMC Certified Humane eggs, beaten

16 ounces SMC cream cheese, softened

1 dash salt

1 1/2 teaspoons vanilla divided use

1 cup SMC Sour Cream

DIRECTIONS:

For the Crust:

Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.

For the Filling:

Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Let cool 30 minutes before adding the sour cream topping.

For the Sour Cream Topping:

While cheesecake is cooling, mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.