Crock Pot Orange Chicken

Crock Pot Orange Chicken

From:   www.sixsistersstuff.com


4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce


Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce
together.

Pour over the chicken and cook on low for 6 to 8
hours, or on high for 4 to 5 hours

When it is done cooking, shred the chicken.

Serve over cooked rice.

(I added some red pepper flakes the on the adult
plates for a hot kick)

Paleo Mini Meatloaves

    2 pounds ground meat – mixture of  beef and/or pork 

    10 ounces frozen, chopped spinach

    1-2 teaspoons oil

    1 medium onion, finely diced

    6 ounces mushrooms, finely diced

    2 carrots, grated or finely diced

    4 eggs, lightly beaten

    1/3 cup coconut flour

    2 teaspoons salt

    2 teaspoons pepper

    2 teaspoons onion powder

    1 teaspoon garlic powder

    1 teaspoon dried thyme

    1/4 teaspoon grated nutmeg

    Preheat oven to 375 degrees F

    Thaw the spinach, squeeze out the excess water and set aside.

    Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.

    Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.

    Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)

    Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.

    Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.

Carrot Banana Muffins

paleoplan.com

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts (or nuts of choice), finely chopped
muffin paper liners

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, salt and
cinnamon.
In a food processor, combine dates, bananas, eggs,
vinegar and oil.
Add mixture from food processor to dry mixture in
the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.


Number Of Servings:12 muffins

Coconut Curry Cashew Popcorn

Sidney makes this and brings it to the ranch.  It is a favorite game playing snack.

10 cups popped popcorn
2 cups cashews - salted
1/2 cup flaked coconut
1/2 cup butter
1/2 cup sugar
1/4 cup honey
1 tablespoon mild curry powder
1/2 teaspoon baking soda

Preheat oven to 300.  Place popcorn, cashews and coconut in a large bowl and set aside.
Heat butter, sugar and honey in a medium saucepan.  Stir mixture over medium heat until it begins to boil.  Boil 2 minutes without stirring.
Remove from heat and stir in curry and soda.  (Mixture will foam)
Pour syrup over popcorn mixture in bowl, stir until evenly coated.  Pour mixture on a large rimmed baking sheet, lined with foil and sprayed with nonstick spray.
Bake 30 minutes, stirring twice during baking time.  Stir mixture a few times as it cools on baking sheet.  Store in an airtight container.

Candied Yams

Stephenson Family Recipe 

Candied Yams

3 cups cooked yams  (2 large cans)

1 stick butter

1 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

2 eggs

Mix and put in casserole

1 cup brown sugar

1/3 cup flour

1/3 cup butter

1 cup chopped walnuts

Mix and spread over casserole mixture.  Bake at 350 for ½ hour.

Simpler Pumpkin Waffles with Cinnamon Syrup

Perfect Pumpkin Waffles with Cinnamon Syrup
From ~ The Sisters Cafe

Pumpkin Waffles:

1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tablespoons butter, melted and warm

Combine brown sugar and cornstarch in a large bowl.  Whisk together to break apart the cornstarch.  Ad the remaining dry ingredients, and whisk to blend.  Add eggs, pumpkin, milk and melted butter to the dry ingredients.  Mix until just combined.  Preheat and lightly oil waffle maker.  Make according to your waffle maker directions.  Serve with whipped cream and cinnamon syrup.

Cinnamon Syrup:

1/2 cup (1 stick) butter
3/4 cup buttermilk  or evaporated milk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Little Lemonies

    Yummy Lemon Brownies       

From MelsKitchencafe.com

Lemon Batter

• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze:

• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.

In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.

After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Notes:

The glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn’t overpower!).
Altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest.
These bars are delicious at room temperature but try them chilled and you may never go back.