Joey's 1-2-3-4 Hot Apple Cider

 

  OK, I know I say this a lot, but this is one of my favorite things that I've ever made. 

I was recently planning a little Fall Hang for some of my dearest friends, and I wanted something to have while sitting around the bonfire. The obvious choice would have been s'mores, but then I thought of doing hot apple cider, just to keep everyone warm on a crisp Autumn night. Great idea, right?! But maybe lets zhuzh it up a little, shall we?

 I knew I wanted to add some spice, but I find that all too often people go crazy with the warm spices. Cinnamon, cloves, allspice, ginger, nutmeg... It's too much! I certainly didn't want it to turn into a big pot of potpourri! So I limited it to just a couple cinnamon sticks, and then decided to add a few sliced oranges to the mix, just to brighten it up. No extra spice needed! A little extra sweetness from some brown sugar and it was perfect!! I'm not even kidding when I tell you how delicious it is! It's the perfect blend of sweet and spice! Of course, it was a big hit, and everyone immediately said how perfect it would be for the holidays. I instantly pictured curling up in front of the fireplace with a warm mug. 

 So whether you're entertaining, or just cozying up with a good book, you absolutely MUST give this one a try during this holiday season! I promise you'll love it!!

 

 

 

1 large orange

2 cinnamon sticks

3 quarts apple cider

4 tbs brown sugar

 

 

Using a vegetable peeler, remove just the outer orange zest of the orange peel. Using a sharp knife, carefully cut off the white pith and discard, leaving just the orange. Slice into segments. 

 Place the zest and orange segments into a small crock pot along with remaining ingredients. Taste and adjust sweetness, if needed. Set it to HIGH for an hour or two, then turn to WARM. 

The longer it simmers, the better it is! 

 

Note: This smells absolutely HEAVENLY while it's warming in the crock pot. It would be VERY festive to have a  pot full of cider going throughout your holiday open house. Just sayin!

 

 

 

Tips:

The most important part of this recipe is not what goes in it, but rather what stays out. Yes, you could easily just slice an orange and throw it in, but the orange peel can be very bitter if you don't remove the white pith. Just take 3 extra minutes to peel off the orange zest, then cut off the pith. It makes all the difference in the world. 

Use any kind of apple cider you like. Some are sweeter, some are more tart. If you're favorite cider is very sweet, just cut back (or even omit) the brown sugar. If it's not very tart, just add a little splash of lemon juice.  

For a little extra holiday cheer, add a little splash of bourbon, brandy, or spiced rum! 

 

 

 

Joey's Orange BBQ Chicken

 Many years ago, my family was obsessed with a specific chicken recipe called Honey Chicken. We had it for EVERY big family event, and everyone always loved it. It was also super easy to make... bake it low and slow in the oven for an hour, and then baste it with sauce for another hour..... the chicken always turned out perfectly tender and delicious. Well, ever since then, I always wondered if I could do the same cooking method, but use a different sauce....
  My first thought was to do a BBQ sauce, but that's kinda boring. Anyone can open a bottle of BBQ sauce and pour it over some chicken. Still, it seemed like I was on the right track. Hmmm.. I'll mentally set it on the back burner, and maybe one of these days something will inspire me.
And then one night, I ordered Chinese take out orange chicken. Inspiration strikes! This was my ah ha moment! As I was eating my dinner that night, I thought THIS is how I want my oven BBQ chicken to go! Great! Now it's time to come up with an orange sauce.
  I knew I wanted it to be sweet, sticky, salty, savory, and spicy.  So I stirred together a few Asian-inspired ingredients, and this is where I landed. The orange flavor definitely comes through, and so does the slight heat from the fresh ginger and the crushed red pepper flakes. Perfect! And, once again, the chicken turned out every bit as tender as it was when we made the honey chicken, just as I had hoped it would be.
 If you're looking for a different BBQ experience, you should give this one a try. I'm so pleased with how it turned out. Also, you should keep lots of napkins at the ready! Just sayin'!



4 chicken legs, bone-in and skin on
4 chicken thighs, bone-in and skin on
salt and pepper
1/2 cup orange marmalade
1/2 cup honey
1/4 cup soy sauce
1 tbs lemon juice
3 tbs butter
2 cloves garlic, minced
1 tbs grated fresh ginger
pinch crushed red pepper flakes

sesame seeds or sliced scallions for garnish (optional)



Heat oven to 300ºF.
Line a baking tray with parchment paper. Place chicken pieces on tray, leaving space between them. Pat chicken pieces dry with paper towels. Season well with salt and pepper. Place tray in oven for 1 hour. Now it's time to make the sauce.
In a small sauce pot, combine remaining ingredients. Bring to a low simmer over low-mediumn heat. Let the sauce reduce until syrupy, stirring often so that it doesn't burn. Remove from heat and set aside until you're ready to use it.
Brush the chicken pieces with the sauce until they're well coated. Place the chicken back in oven for another hour, periodically brushing with more sauce. At this point, you could place them under the broiler for a little char, or finish them off on the grill, but it's really not necessary. Remove chicken from oven and top with sliced scallions or sesame seeds, if desired.



Tips:
Taste the sauce to make sure it's what you want. Is it sweet enough? Add more honey or even some brown sugar. Salty enough? Add another splash of soy sauce. Is it bright enough? Add more lemon juice or some grated orange zest. Can you taste the ginger and garlic? Feel free to adjust it to how you like it!
If your sauce becomes too thick, you can thin it down with a tablespoon or two of orange juice.
I like to use the bone-in chicken with the skin still on. It gets nice and crispy and it keeps the chicken moist. With this method, you definitely don't want to use boneless chicken breasts. They just don't need that long to cook and will come out dry and overdone. If you'd still like to use boneless chicken, then just grill the chicken and brush with sauce as you normally would, instead of the low and slow method.

Mom's Grape Juice

  People ask me all the time, "where did you learn how to cook?" or "did you go to a culinary school?" And the answer is always the same: I learned from my Mom. Seriously, the only cooking classes I've ever had were watching my Mom work her magic in the kitchen on a daily basis when I was growing up. Not only did she make everything taste AMAZING, (like, seriously, I'm not even kidding), but also she was absolutely brilliant when it came to stretching a meal. With 11 hungry children to feed, she had to find ways to get as much bang for her buck as possible. So believe me when I tell you it was nothing short of sorcery how she could take one small chicken and turn it into enough stew to feed the entire family. Or she'd take one little packet of dried beef, and suddenly there's breakfast for everyone. Crazy right?
 So imagine it's a hot summer day, and we're all outside playing with the neighborhood kids and riding our bikes, etc. Then we'd come home dying of thirst and wanting something to drink. Most times, Mom would give us a tall glass of her home made iced tea, but other times it was this grape juice. But here's the thing.. instead of constantly buying bottles of fruit juice (which can be expensive when it all adds up) she would use this recipe to turn one pitcher of juice into two. Clever, huh? Its brilliance is in its simplicity. And frankly, I think this tastes better than the original. And suddenly our thirsts were quenched and we were all running back outside for the next neighborhood game of kickball. She always told us she did it this way because the flavor of the bottled juice was too concentrated, but really she was just getting as much out of it as she possibly could. I swear someone should have just followed my Mom around and taken notes.
 So give this a try if you have a gang of kids who are constantly asking for more juice, or if you just like to stretch a buck. Add this to the neverending list of amazing things my Mom did for us!


2 qts Welch's grape juice
2 qts cold water
1 cup sugar
1 orange

Stir together the juice and water. Add sugar, and stir until dissolved. Add the juice of the orange, and then slice the orange and float the slices in the pitcher. Chill or serve over ice. It's best when it's served ice cold on a hot summer day! Oh, and one more thing... the best part is when the juice is gone and you eat the orange slices!  OMG SO good!!


Tips:
 My sister, Cathy, remembered that Mom did this with lemons instead of oranges. My Jeanie remembered that she used peaches. I absolutely specifically remember her using oranges, but I have no doubt that she probably also used lemons and peaches at one time or another. She made use out of what she had available! Words to live by! If you decide to use lemons, just be sure to remove the lemon slices from the pitcher after a few hours because they can make the juice too bitter.
Not a fan of Welch's? Use your favorite brand!

Orange Chicken

 Let me just start by saying that I have no idea where I got this recipe. I've seen it on several sites, and I honestly have no idea who should get the credit for it. At first, I saw it labeled as 3-ingredient orange chicken. But the thing is, there are more than three ingredients! So I decided to just call it orange chicken. Fair enough?
 And OMG wait'll you taste it. It's REALLY delicious. You know how take-out sesame chicken has that sort of sweet and sticky thing going on? This has pretty much the same kinda vibe, only it's more tangy, and has that yummy hit of orange. Also the soy sauce and chopped scallions help to balance all of the sweet. The first time I made it, I couldn't stop eating it. And when my friend AJ helped me test it, he had that MMMMM expression on his face from the very first bite. You could even just make the sauce and use it as you would regular BBQ sauce when cooking different kinds of meat on the grill. It's just that good. Definitely give this one a try! So thank you, mystery person, for coming up with it in the first place! It's now one of my new favorites recipes!


1 cup Sweet Baby Ray’s or other favorite BBQ sauce
1 cup sweet orange marmalade
2 tbs soy sauce
3 to 4 chicken breasts
1 cup flour or cornstarch, (can use both or either/or)
2 eggs
Oil for frying
1/4 cup chopped scallions
cooked rice


 In a small bowl, mix the BBQ sauce, marmalade, and soy sauce. Set aside.
Cut up the chicken breasts into cubes and place in a large bowl. Add beaten eggs to coat chicken pieces. Place flour and/or cornstarch in another bowl. Dip pieces of egg-coated chicken in flour/cornstarch, tossing to completely coat.
In a large saute pan, add enough oil to coat the bottom of the pan. Over medium high heat, cook the chicken in batches, just until slightly browned on the outside, but not all the way cooked through. After you remove your last batch of chicken from the pan, pour the sauce in, being sure to scrape up any browned bits. Add the chicken back to the pan and toss to coat. Reduce heat and then simmer for 5 minutes, just until the chicken is finished cooking through. Top with chopped scallions. Serve over rice.


Tip:
Usually, if I'm using purchased orange marmalade, it comes in a 12oz jar. So I usually just increase the whole sauce recipe by half, which uses the entire jar. (1 1/2 cups BBQ sauce, 1 1/2 cups marmalade, 3 tbs soy sauce).
Be sure to serve with the chopped scallions on top. They're more than just a garnish! That little hit of mild onion flavor is key!
If you'd like to use the sauce on its own, (it's great on pulled pork or grilled chicken!) place the sauce ingredients in a small saucepan and then simmer over low-medium heat for 10-15 minutes, just to blend the flavors and mellow out the sharp bite of the orange peel.
For extra delicious rice, saute a small chopped onion in a little oil, then add dry rice. Toss to coat. Add twice as much chicken broth as rice (instead of plain water). Reduce heat, and cook until broth is absorbed, about 15-20 minutes.
For an extra spicy hit, add a few crushed red pepper flakes to your sauce!

Orange Vanilla Monkey Bread

 Every year, my family has a huge brunch on Easter morning, so I'm always searching for fun and different brunch recipes during the weeks leading up to it. Most of the time, I'll find savory recipes likes casseroles or quiches. But everyone knows that brunch also has its SWEET side, such as French Toast Casserole, and Cinnamon Buns. So this time, I opted to go for something sweet!
 This is Ree Drummond's recipe and it's really delicious. It's a simple twist on your regular Monkey Bread. Basically, instead of tossing biscuits with sugar and cinnamon, you toss them with sugar and fresh orange zest. Doesn't that sound bright and fresh and brunchy? (yes brunchy is a word. I've just decided.) It's pretty brilliant, as far as I'm concerned. The fresh orange flavor is SO bright, and the vanilla sort of smooths it all out. It's a definite keeper! And it's easy too! It makes me think "what other Monkey Bread variations can we do?" I'll be sure to let you know if I come up with any! In the meantime, make this the next time you have friends over for brunch. I promise it'll be a hit!

3 cans (7.5 oz each) buttermilk biscuits, cold 

1 cup sugar 

2 whole oranges, zested 

1 dash Salt 

2 sticks salted butter 

3/4 cups brown sugar 

1 tbs vanilla extract

 

 

Preheat the oven to 350 F. 

First, make sure all the biscuit cans are very cold. Open all the cans of biscuits and cut the biscuits into quarters. Fill a large ziploc bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces and sugar into a bundt or tube pan and set it aside. 

 In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven. Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. 

Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving.

 

Tips:

Yes, I know there's quite a bit of sugar. Even with my insatiable sweet tooth, it was close to pushing my sweetness limits. I think, perhaps, next time I'll reduce the amount of white sugar to a half cup. But be sure to still toss the sugar with the orange zest. It's turns it into orange sugar, which will flavor the whole thing. You can add a bit of orange extract, if you like, but the fresh orange zest is MUCH better. For a stronger vanilla flavor, you can also scrape the insides of a vanilla bean into the brown sugar/butter mixture.

 

Cranberry Orange Blondies

 When fresh cranberries are in season, I always go out of my way to use them, just because I know they will only be available for a short period of time. Basically, I grab a few bags every time I go to the grocery store, and then store them in my freezer until I want them. They freeze remarkably well for months! But this year, I keep finding more and more recipes to use them!!! So much for stocking up my freezer!! Guess it's time to run back to the store to get some more!
 Anyway, I found this recipe on Rodelle's website (which is a company that sells fine baking ingredients). I liked that this recipe uses FRESH cranberries instead of dried, which is often the case when you're baking something small and picky-uppy like blondies. I've made them several times, and they're always a big hit. So if you're having a party, you should definitely give them a try. So easy and delicious! I PROMISE you they will disappear in no time!!


1 cup sugar
2 large eggs
1/2 cup butter, melted and cooled
1 tbsp orange zest
1 tsp vanilla extract
1/4 tsp salt
1 cup all purpose flour
1 1/4 cups whole cranberries, fresh or frozen


Heat oven to 350ºF. Lightly grease a 9x9 inch baking pan.
In a large bowl, whisk together sugar, eggs, butter, orange zest, vanilla extract and salt. Add in flour and whisk to combine, stirring just until no streaks of flour remain (do not over mix.) Chop cranberries coarsely, then fold berries into batter. Pour batter into prepared pan, spread into an even layer. Bake for 35-40 minutes, or until bars are golden and set. Allow to cool completely before slicing.

Tips:
I tried doing an orange glaze over the top, but they turned out to be far too sweet, VERY gooey, and not in a good way. I found it best to just dust with powdered sugar. Makes them look festive too!

Orange Blueberry Marmalade

  As I was trying to think of new and different kinds of interesting jams and jellies, I figured a good place to start would be the recipes that I've already done. Maybe I could do a few variations and come up with something new! Awesome. So, one of my more popular jams was Sweet Orange Marmalade. Super bright and fresh, it's like sunshine in a jar. I thought, ok, how can I switch it up? Then I remembered Tyler's Blueberry Scones with Lemon Glaze that I posted a while back. I've made them using oranges instead of lemons, and the blueberry orange combination was absolutely DELISH! So I figured why not do that with the marmalade too? Brilliant idea, right? Apparently Bobby Flay thought so too because he had the same idea for his show, Brunch at Bobby's. (Hey, come to think of it, I don't think I've ever posted any of Bobby Flay's recipes. Well, that is until now!) Yes, this is his recipe, and he basically did just what I would've done. When making marmalade, I like to peel the orange zest with a peeler and then get rid of the white pith which makes it bitter. The result is fresh and sweet and bursting with HUGE orange flavor. And the blueberries add another layer of flavor, and a deep rich color. FABULOUS! When I made it, I preserved it in jars just because that's how I roll, but if you want to eat it right away, you can skip the canning and just store it in the fridge.
 I think I need to make another batch of scones to go with this new marmalade flavor combo! Maybe you should too! I PROMISE your friends and family will thank you for it!

8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin


  Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

If you'd like to do the canning, prep your jars before you make the marmalade:
Bring boiling-water canner, a little more than half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Ladle hot jam immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Tips:
Whenever I make jams or jellies, I like to add a small pat of butter to the pot. This helps to prevent it from creating too much foam on the surface of the marmalade as it boils. It's completely optional, though!
As I've said before, making the jam is easy. Preserving it in jars is the part that can seem a little daunting. (I PROMISE I'll do a how-to video about canning soon!) If you plan on eating the marmalade right away, then just keep it in a jar in the fridge. It'll keep for weeks (if it lasts that long!)

Christmas Cherries

 I'm always trying to find Christmas cookies that are just slightly different, but still easy to bake. And of course, they have to be delicious! Well, here's one that fits the bill! Just looking at them, you'd think you're about to have your usual butter or shortbread cookie, right?  Buttery, yes, but then you get hit with a nice burst of citrus. It's REALLY a nice blend of flavors! And you can already see how lovely they look on a plate. Add them to your mixed tray of cookies to add a festive touch! They're perfect with a cup of tea or an ice cold glass of milk. I betcha Santa would love them too! Leave him a plate of them on Christmas Eve, and you just might get a few extra presents!
I'm not sayin, I'm just sayin!

2 sticks salted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 egg yolks, stirred
Zest and juice of 1 lemon
Zest of 1 orange
2 cups all-purpose flour, sifted twice
Green and red candied cherries, for topping

 In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour. When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half. Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

Tips:

Be sure to really press the cherries into the dough so that they'll stay centered in the ball of dough. A few of mine sort of baked sideways and wound up looking a little wonky. LOL 

Btw, I forgot to mention that this recipe is Ree Drummond's. Just giving credit where it's due! 

Orange Marmalade Cookies

 A few weeks ago, I was in the mood to do some canning, so I decided to make a few jars of my Sweet Orange Marmalade. Out of all the jams and jellies I've made, this is definitely in my top 5 because it's has such a HUGE punch of fresh orange flavor without the bitterness that you might find in other marmalades. Anyway, I shared it with a few friends (just because that's how I roll), and I quickly got a text from my friend Alana that said "Sweet Orange Marmalade, for the win!" LOL I'm telling you, it's REALLY that good!
 Cut to the night before Thanksgiving when I was making my Candied Sweet Potatoes, and I figured OK! Time to make another batch of marmalade! I'll use some in the sweet potatoes and I'll drop some off to Alana. Perfect! (My niece, Terri was also an immediate fan, so I saved some for her too!)
 But then I still had a few jars left, so I decided to see what else I could make with it. 'Tis the season for baking cookies, so I figured, why not? It didn't take me very long to find this recipe on Food.com and I loved them from the very first bite. They're a nice refreshing change from your usual vanilla cookie, and they're just as buttery and crispy and chewy as you want them to be.
 So there you have it. They're perfect for holiday entertaining, gift giving, and you should DEFINITELY bring them to your next cookie swap. Better make a few extra batches!


1/3 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
6 tablespoons orange marmalade (any brand, or home made)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder


 Preheat oven to 375°F
Grease a cookie sheet or line it with parchment paper.
In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes. Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.

Tips:
Whenever I bake cookies, I ALWAYS chill the dough for at least 30 minutes, and I always use parchment. It's just makes everything so much easier. Just sayin!
I wanted to add a little more orange flavor so I added a few tiny drops of pure orange extract. You can also add a bit of grated orange zest.
To make perfectly round cookies, roll your measured tablespoonfuls of chilled dough into balls and then place them onto your baking sheet and bake as directed.
This recipe makes a very small batch. I imagine you can probably double it!
I suppose you could try this recipe with other flavors of jam or marmalade. Hmm.. I bet lemon would be delicious!! I'll let you know if I ever give it a try!

Spirited Orange Cranberry Sauce

Ok, first, let me start off by saying that this is one of the easiest recipes you will ever try. Here's the thing.. In my family, everyone contributes to our amazing, fabulous, can't-wait-for-it-all-year Thanksgiving dinner. The more experienced cooks will take care of cooking the turkeys (yes, PLURAL), and all of the other sides dishes. The less experienced cooks will do appetizers and dips, etc. The ones who don't cook at all will bring the ice, paper products, egg nog, and booze. Is that how it works in your family? Well, cooking novices, here's the perfect recipe for you! If you're usually someone who doesn't contribute to the dinner, you should give this recipe a try! It's amazingly simple to make, you can do it DAYS in advance, and everyone will be so amazed and impressed that you made this yourself. And seriously, the flavor is just SO much better than your basic cranberry sauce out of a can, I can't even put it into words.
 I originally found this recipe on Allrecipes.com, and it was described as "An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers." I tweaked it a little, just because I couldn't help myself, and it turned out so great, I couldn't stop eating it. You just throw everything into a pot and let it simmer! Easy, huh? But definitely don't just serve it at Thanksgiving! It goes great with weeknight baked chicken as well! If you like cranberries, I PROMISE you will love it! And everyone will love you for it, especially if you are not known for your cooking skills.
 Try it! And then take a bow.  :)

2 (12 ounce) bags fresh cranberries

2 cups packed dark brown sugar

1 large orange, zested and juiced

1 cup port wine
2 tbs Grand Marnier or other orange liqueur

 Combine all ingredients in a large sauce pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 25 minutes. Let it cool for a bit so it's not piping hot, then pour into a serving bowl and refrigerate several hours or overnight before serving.


Tips:
Be sure to zest the orange before you juice it. It's just easier that way.
I was a little heavy handed with the port wine. I probably added about 2 tbs more than the 1 cup listed. (I'm not really seeing the downside to this, are you?)
This recipe can be doubled if you're cooking for a crowd. Just sayin!
If you're making this for Thanksgiving, you can do it 2 or 3 days ahead and then just keep it in the fridge. It will be perfectly fine for Thanksgiving, and you'll have one less thing on your to-do list!
Don't just serve this in the Fall. When fresh cranberries are in season, buy several bags and throw them in the freezer! They freeze amazingly well, and then you'll have them on hand to make cook throughout the year!

Grand Marnier Slush

  The first time I ever tasted a Grand Marnier Slush was a couple years ago when I went to Epcot in Disneyworld for New Year's Eve (what a huge party!) I figured we should go to France for the champagne toast at midnight, but when we got there, I discovered this fabulous delicious frozen bit of wonderfulness. (I'm sure I had more than one that night).
  On my most recent trip, we planned to "drink our way around the world", and of course The Grand Marnier Slush was on our list for the France pavilion. (Btw, if you plan to do this, start in the UK and go counterclockwise instead of starting in Mexico and going clockwise. If you start with Tequila in Mexcio, you'll never make it all the way around the world!) For the record, I would much rather EAT my way around the world than DRINK my way around the world, but some of us were very determined to achieve this, so I went with it. And no, I did NOT get completely hammered like some!
  Anyway, when I decided to have a French themed dinner at home with lots of fabulous French food, I knew I wanted to make the slushes as a fun summer blender drink for the gang. I found the recipe on a website called Doctor Disney. I'm not sure if this is that exact recipe from Epcot, but all I know is that as soon as I tried it, I thought YES! That's EXACTLY how it's supposed to taste! So I'd say it's probably pretty close.
  So when you're in Epcot, you should absolutely try it, even if you don't plan on drinking your way around the world. And if you can't make it to Epcot, then definitely make it for your next get together. It's the perfect fun drink to have for a summer party! Love it.


1 part Grey Goose Vodka
1 part Grand Marnier
1 part simple syrup
2 parts sour mix
ice to fill blender
orange food coloring (optional)

 Mix all ingredients in a blender until completely smooth. You can be a little more lenient with some of the alcohol to get it to your liking.


Tips:
If you're not a fan of Grey Goose Vodka, choose whichever kind you like!
I like it a little on the sweeter side, so I usually add a little less alcohol.
To make simple syrup, add equal parts water and sugar to a small pot and heat just until the sugar dissolves. Then pour into a pitcher and keep chilled in the fridge until you're ready to fire up the blender!

Mini Orange Muffins

 So, we're in Winter's home stretch, and everyone is wishing for Spring and sunshine and warmer weather, correct? Well, why not whip up a batch of these little gems?! Will they bring warmer weather? No. But will the deliciously fresh orange flavor remind you of a lovely sunny day? Absolutely! Seriously, wouldn't you love a little burst of sunshine with every bite? They're the perfect little punch of citrus, just sweet enough, and they're great with an afternoon tea or your morning cup of coffee. They're a snap to throw together too. Ready in no time at all! This recipe is from Martha Stewart and I will definitely be making them again!


1/2 cup (1 stick) unsalted butter, plus more for tins
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup raisins
Zest and juice of 1 orange


 Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy. In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed. In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes. Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.

Tips:
I used mini muffin paper liners instead of buttering the tins. Makes life SO much easier, I think.
If you want to make regular sized muffins, just adjust your baking time and let them go until they're done in the center and spring back when lightly tapped.
Instead of purchasing buttermilk, just add a tablespoon of lemon juice or vinegar to a one cup measure, then fill it the rest of the way with milk. Microwave it for 30 seconds. It will curdle, which is exactly what you want.
 Speaking of the buttermilk, when you add the baking soda to the buttermilk, be sure it is in a large container because it will bubble up and overflow a small measuring cup. Remember when we used vinegar and baking soda to make a volcano erupt in science class? Same thing. Just be sure you have a large enough cup to accommodate it.
I wanted the muffins to be a little more ORANGEY, so I added a 1/4 tsp of pure orange extract. Just sayin'.
These muffins freeze really well, so make a double batch, store some in the freezer, and then you'll have some on hand for the next time you need a little sunshine.
Oh, btw, if you're part of the "I hate raisins" club, (and many of you are, I'm surprised to learn), be sure to add them anyway. They're ground up in the recipe anyway and you don't even know they're there. But they do add a deliciously moist texture to the muffin. Just trust me on this! Maybe I'll use craisins next time. Love them.

Simple Orange Citrus Bars

I recently had a bunch of friends over, just to help me with some cooking, and to play some games, and have a few laughs; It's always lots of fun. We had pulled pork, potato salad, baked beans, and a little Disney Trivia. BTW, I should mention that it was SEVEN of them against just me, and I almost won. They finally beat me with a crazy easy Mary Poppins question, SO unfair, but whatever. I'm not bitter. This is not over.....
 Anyway, I also made these little jewels of orangey deliciousness. They're light and sweet, the crust is flaky, and they're moist and just slightly gooey in the center. And they're SO easy to make. Denny wanted me to call them Outta Sight Orange Bars, going for the alliteration (and a 70s vibe apparently). But no, Dennis, this is not my own recipe, so I'm not the one who gets to name it.
 Make them the next time you want a little picky uppy kind of dessert. (that's a technical term, picky uppy). They're perfect to bring to a BBQ or any casual party.
 Try 'em!


2 1/2 cups all-purpose flour, divided 
1/2 cup confectioners' sugar 
1 cup butter, melted 
2 cups sugar 
4 large eggs 
1/3 cup orange juice 
zest of one orange
1/2 teaspoon baking powder

 Preheat oven to 350ºF.
Lightly greased a 13x9 baking dish, set a side. 
In a large bowl, combine 2c. flour and 1/2c. confectioner sugar. 
Add in butter, stir until crumbly. 
Press mixture evenly into the bottom of prepared baking dish. 
Bake 20 minutes or until lightly browned. 
In another bowl, stir together sugar, eggs, orange juice and zest until well blended. Set aside. 
In a small bowl combine remaining 1/2 cup flour and baking powder and add to sugar mixture. 
Stir to combine. 
Pour onto hot crust and bake another 25 minutes or until set. 
Sprinkle with extra confectioner sugar if desired.



Tips:
I always like orange things to be VERY orangey. So the next time I make these, I would probably add a 1/2 tsp of orange extract.
While I was making them, the first thought I had was "wow, this seems like too much butter for the crust." The amount of butter is probably the reason the crust is so flaky and delicious. I bet you could get away with less butter, which would probably make the crust less flaky and more like a shortbread cookie.

Palmiers

 This is one of the most elegant cookies you'll ever make, but you won't even believe how simple it is  to make! I first saw Ina Garten making them (with just sugar and a pinch of salt), but when I saw Anne Burrell making them with orange and cinnamon, I knew I needed to try them. They're SO easy and AMAZINGLY delicious. And aren't they the cutest little things you ever did see? I bet your special somebody will love you for it if you make a batch of these flaky crispy little heart shaped cookies for a little Valentine's Day treat. Then again, you really don't have to wait until then. Make them for anyone! Make them for yourself! Better make a double batch. They won't last long!

1/2 cup sugar
2 teaspoons ground cinnamon
Zest of 1 orange
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Preheat the oven to 400 degrees F.

Combine the sugar, cinnamon and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.

Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.

Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.

Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.

Remove from the oven, and cool on a rack before serving.

Tip:
To make the heart shape, roll them up as directed, then pinch the bottom of each one after you slice them and place them on the baking tray. Easy!
If you're not an orange/cinnamon fan, you can make them like Ina does with just plain sugar and a tiny pinch of salt. I love anything orange, so I threw the sugar and orange zest and cinnamon into a food processor, then blitzed it up a little. It helps to evenly distribute the orange zest.
 Orange Sugar!! Yum.

Fresh Orange Sherbet

 Whenever we get our first really big heatwave, I'm always inspired to make something cool and refreshing. To be honest, I couldn't decide if I wanted a creamy rich ice cream or a frozen fruit sorbet. So I decided to make a cross between the two! Basically, if ice cream and fruit sorbet had a baby, it would be sherbet. It's creamier than a sorbet, but just as fruity and fresh. Perfect for a hot day! This is a slightly tweaked version of an Alton Brown recipe. I also saw it on Disneyfamily.com. Its SO delicious you MUST try it!
Have you bought an ice cream maker yet???
What are you waiting for???

1 cup sugar
2 cups fresh orange juice
grated zest from 1 orange
1 tbs fresh lemon juice
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1 1/2 cups milk

In a medium bowl, stir all ingredients together until the sugar is dissolved. Place the bowl in the fridge until completely chilled.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream, about 20-30 minutes. Serve immediately or transfer to a lidded container and store in the freezer.

Tip:
I like it best when it's not frozen solid. So I usually give it a minute in the microwave and then a quick stir before serving it.
If you'd prefer not to have bits of orange zest in your sherbet, simply use a hand blender to puree all the orange bits or whir the whole mixture up in a food processor or blender before chilling and freezing.

Orange Creamsicle Cookies

 I've been looking for a really good orange cookie for AGES and now I'm happy to say EUREKA! I've discovered it! I suppose I could have developed my own recipe, but I've found SO many fun and new recipes while searching for this one that it was definitely worth the trip. It's actually just a basic cookie recipe with the addition of fresh orange zest and white chocolate chips. Now why didn't I think of that?? Sometimes the simplest things are the best! I saw this on Pinterest from a blog called The Girl Who Ate Everything, who got it from a blog called Baked Perfection. Sharing is caring!!
 This is the perfect cookie for friends like Jerry and Angel who aren't particularly fond of chocolate. (I know, I know, it makes no sense to me either....)

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups white chocolate chips

Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Tip:
To make them even more orangetastic, add a couple drops of orange extract to the batter. Yum!

Never Fail BBQ Sauce

 This is a great all purpose BBQ sauce that is ready in no time at all. When my friend Terri asked me if I had a recipe for BBQ with orange juice in it, I did a quick search and found this one for her. It's not my recipe, but it sure is yummy! She was nice enough to take the picture for me. 
Thanx Ter!

1 c ketchup, 
1/4 c brown sugar, 
1/4 c onion finely chopped, 
1/4 c orange juice
1/4 c white vinegar
2 T Worcestershire sauce
 Add orange zest for extra zing. 

Combine all ingredients in a sauce pot. Boil 5 mins. Pour over chicken, pork, ribs, etc. Marinate beef steaks for as long as you can, from as little as 30 minutes to overnight. Broil or grill!


Tip:
I NEVER make a BBQ sauce recipe without doubling, tripling, or even quadrupling the amounts. I figure, if I'm gonna make it, I might as well make a big batch! I keeps for a really long time in the fridge, so why not?

Joey's Easy Orange Chicken

 This is an easy and quick recipe to make for a mid week dinner. It only took me about a half hour to throw it all together, and it's REALLY flavorful! Actually, I must confess that the entire recipe isn't exactly mine. I found a recipe online and used it as a base, then I made a few additions and changed the amounts of a few things (as I often do!) and now here we are! So, I guess I can still call it mine, right? Kinda? Anyway, the most important thing is that you'll LOVE it! It has such a refreshing burst of orange flavor and the vinegar and soy sauce just balance everything out. I couldn't stop eating it!!  And Chris and Claire gave me the official "thumbs up" when I asked them to try it. Actually, "Slammin" was the word they used. Come to think of it, they say that for everything.... And btw,....Terri.... NO this is not too many ingredients.... it's just a couple things that you probably already have on hand.
So try it!!!

3-4 boneless chicken breasts, cut into small chunks
flour for dredging
olive oil
salt and pepper
6 oz frozen orange juice concentrate (thawed, not diluted)
1/2 cup ketchup
1/2 cup brown sugar
1 tbs balsamic vinegar
1 tbs soy sauce
1 onion
1 red bell pepper
1 green bell pepper
2 cloves garlic, minced
1 tsp fresh ginger, peeled and grated or minced
1 cup chicken broth (or water)

 In a small bowl, mix the orange juice concentrate, ketchup, brown sugar, vinegar, and soy sauce. Set aside.
Dredge the chicken pieces in flour and shake off the excess. Add a few glugs of olive oil to a skillet and lightly brown the chicken on the outside, but don't cook it all the way through. Do this in batches so as not to overcrowd the pan, adding more oil as needed. Transfer the chicken to a bowl and set aside.While the chicken is cooking, roughly chop the onion and peppers. After browning the last batch of chicken, add the onions and peppers to the pan. Saute until softened. Add the garlic and ginger and saute for a minute or two longer. Add the chicken broth (or water) to deglaze the pan. Scrape up any remaining brown bits. Add the chicken back to the pan along with the sauce mixture. Give it a good stir. Reduce heat and let it simmer for about 20 minutes. Adjust seasoning if needed. Serve over rice.

Tips:
I could only find a 12oz container of frozen concentrated orange juice, so I just used half of it. It should be about 3/4 cup. If you're not sure what to do with the rest of the concentrated juice, just store it in the freezer, or make a double batch of the recipe......and of course you can still mix it up to make orange juice. Just simply use half as much water!
I didn't add anything spicy to the dish because I prefer things mild, but Chris thought it needed a little something hot. So, if heat is your thing, go ahead and add a few chopped red chilis, or sprinkle a few red pepper flakes. Add as much as you dare!

Orange Glazed Ham

When you think of a glazed ham, you normally think it should be reserved for a huge holiday meal or special occasion. Am I right?  Well, nothing could be further from the truth. I know I've said this before, but it's worth repeating: My Mom used to say that ham is always great to have on hand because you can have it at any meal. Ham and eggs for breakfast, ham sandwiches for lunch, add a few veggies and a starch and you have a yummy ham dinner. So, yes, this is perfect for a holiday dinner or for a party, but you definitely don't have to wait until then! Make this on a Monday night and you'll be set for several meals during the week!

1 boneless ham (4-5 lbs)
1/4 cup home made fresh orange marmalade, or your favorite brand
1/4 cup spicy brown or Dijon mustard
1/4 cup dark brown sugar
big pinch ground cloves
freshly ground black pepper

Heat oven to 325F.
Place the ham in a shallow baking dish, (remove the net casing, if it has one). Cover tightly with foil. Place in oven and let it roast for 15 minutes per pound. Meanwhile, combine remaining ingredients. Remove the foil for the last 15 minutes of cooking time, then slather the glaze over the ham. Let it finish cooking, uncovered. Let it stand for 15 minutes after removing it from the oven.

Tips:
If orange is not your favorite thing, try using a different kind of fruit preserves or jelly instead of the marmalade. Apple, pineapple, apricot, peach, or even strawberry or raspberry would be absolutely delish!
If cloves are not your favorite thing, simply omit them! It'll still be yummy!

Orange Chocolate Cheesecake Bars

 Whenever we have a family occasion, we collectively decide on a menu, and then we decide who's gonna make what. The texts and emails start flying, all with the same question: "What do you want me to make?"
So, when I asked Jeanie what she wanted me to make for Emma's shower, she told me she had a recipe in mind that she wanted me to try. It's from a book of recipes that all use a 9x13 pan and it's called The Pan That Can. How fun is that?
 And here we are! It has a few extra steps to it, but it's not difficult to make and SO YUMMY. It has the same vibe as those chocolate oranges...you know.. the ones you slam on the table to break apart. So, thanx to my Jeanie for finding the recipe. It was a big hit and definitely a keeper! They're perfect for everything from elegant brunch to a huge birthday bash.
You should try 'em, and then let me know how you liked 'em!


Crust:
1 1/4 cups finely crushed graham crackers
1/4 cup sugar
1/3 c melted butter

Filling:
3 8oz pkgs cream cheese
1 1/4 c. brown sugar
3 eggs
3 tbs frozen orange juice concentrate thawed
1 tbs finely grated orange peel
1/2 tsp vanilla
1/4 tsp salt
6 oz semi sweet chocolate, cut up
2 tbs butter

Topping:
1 1/2 c sour cream
1/3 cup sugar
ground cinnamon

Heat oven to 350F
Line a 9x13 pan with foil, extending foil over edges of pan. Lightly grease foil. Set aside.
In a mixing bowl, stir together crust ingredients until well combined. Press evenly into bottom of prepared pan. Chill the crust while you make the filling.
In a large mixing bowl, beat softened cream cheese and brown sugar on medium speed until well mixed. Add eggs one at a time, beating just until combined after each addition. Stir in thawed orange juice concentrate, orange peel, vanilla, and salt. Pour one cup of cheese filling into a medium bowl. Set both bowls aside.
Place chocolate and butter in a nonmetallic bowl. Microwave on high, 20 seconds at a time, stirring after each interval until melted and smooth. Stir chocolate mixture into reserved cup of cream cheese filling. Carefully spread chocolate filling evenly over graham cracker crust. Bake for 15 minutes. Remove from oven. Carefully pour remaining cheese filling over baked chocolate layer, spreading evenly. Bake 40-45 minutes or just until mixture is set in the center. Remove from oven, cool for 30 minutes in pan on wire rack. Meanwhile, in a small bowl combine sour cream and sugar. Cover and let stand at room temp while bars cool. Gently spread sour cream mixture onto bars. Cool for one hour more. Cover and chill for at least 4 hours or up to 24 hours before cutting into squares. Sprinkle finished squares with cinnamon.

Tips:
When I made this, it was late at night, so I kinda skipped the steps that involve waiting for it to cool, then doing the topping, then cooling for another hour, etc. I just let it cool completely out of the oven, then topped it with the sour cream, then let it chill in the fridge uncovered for several hours until I was ready to serve. Oh, btw, if you clean your knife by dipping it into hot water before each cut, and use a straight down chopping motion, you'll get much pretty squares.
I didn't have the concentrated orange juice, so I just used 1/2 tsp orange extract + 3 tbs fresh orange juice. I also used chocolate chips instead of the bars of semisweet chocolate. No chopping required!
The original recipe instructed to melt the butter and chocolate in a saucepan, but I think it's easier (also less likely to scorch the chocolate) if you use the microwave as I've instructed above. I also took the liberty of rearranging and rephrasing the recipe to make it a little easier to understand.