Mar 162011
 

Pictures

Pine-Orange Cupcake

Pine-Orange Cupcake

Cupcake Ingredients

Cupcake Ingredients

Adding Cake Mix

Adding Cake Mix

Eggs!

Eggs!

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Vegetable Oil

Adding Vegetable Oil

Adding Pine-Orange Juice Mixture

Adding Pine-Orange Juice Mixture

Blend

Blend

Blended

Blended

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Orange Juice

Adding Orange Juice

Frosting

Frosting

Cupcakes!

Cupcakes!

Cupcake Close-Up

Cupcake Close-Up

Rows o' Cupcakes

Rows o' Cupcakes

Pine-Orange Cupcakes

1 18.25 ounce box orange cake mix
1 8 ounce can crushed pineapple in juice, drained, juiced reserved
3 whole eggs
1/3 cup vegetable oil
1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
Pine-Orange Frosting
1/2 cup butter, softened
1 8 ounce can crushed pineapple in juice, well drained
2 tablespoons orange juice, upto 4 tablespoons
5 cups powdered sugar, sifted

Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

Jan 142011
 

Pictures

Ingredients

Ingredients

Chocolate Chips

Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Vanilla

Adding Vanilla

Chocolate Fudge

Chocolate Fudge

White Chocolate Chips

White Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Orange Extract

Adding Orange Extract

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring it Up

Stirring it Up

Orange Fudge

Orange Fudge

Chocolate Layer

Chocolate Layer

Orange Layer

Orange Layer

Finished Product!

Finished Product!

Quick & Dirty Chocolate Orange Fudge

12 ounces milk chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
6 ounces white chocolate chips
1 tablespoon orange extract
orange food coloring

Line an 8×8 inch pan with wax paper.

In a medium bowl combine milk chocolate chips, 2/3 can of sweetened condensed milk, and vanilla extract. Microwave 45 seconds to 1 minute at a time, stirring in between heating. Continue until smooth.

Spread ½ of the mixture evenly across the bottom of the pan. Reserved other ½ of mixture. Chill 10-15 minutes. Microwave 45 seconds to 1 minute at a time, stirring in between heating.

In a small bowl combine white chocolate chips, remaining sweetened condensed milk, and orange extract. Continue until smooth. Stir in red and yellow food coloring until you achieve an orange color you like. Spread the mixture evenly across the first chocolate layer. Chill 10-15 minutes.

Reheat reserved chocolate mixture. Spread the mixture evenly across the orange layer. Chill for an hour. Remove from pan and cut into squares.

Recipe found here.

Easy and yummy! What else can I say?!?!

Sep 052010
 

Pictures

the Ingredeints

the Ingredeints

Creaming Shortening and Butter

Creaming Shortening and Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Eggs

Adding Eggs

Adding Orange Juice Concentrate

Adding Orange Juice Concentrate

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Cookie Dough

Cookie Dough

Almost in the Oven

Almost in the Oven

Out of the Oven

Out of the Oven

Icing Ingredients

Icing Ingredients

Mixing Powdered Sugar and Orange Juice Concentrate

Mixing Powdered Sugar and Orange Juice Concentrate

Icing!

Icing!

Iced Cookies

Iced Cookies

Many Iced Cookies!

Many Iced Cookies!

Orange Snowdrops

1/2 cup Shortening
1/2 cup butter
1 cup powdered sugar, sifted
1/2 teaspoon Baking soda
1 whole Egg
1/2 6 ounce can frozen orange juice concentrate, thawed
1 teaspoon Vanilla
2 cup flour
Orange Frosting
1/2 6 ounce can frozen orange juice concentrate, thawed
3 cups powdered sugar, sifted

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the powdered sugar and baking soda. Beat until combined. Beat in the egg, orange juice concentrate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.

Frost cookies with Orange Frosting. Store in a single layer in an airtight container up to 1 day..

Orange Frosting: In a small mixing bowl stir together frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar until smooth.

Makes about 5 dozen soft delicious cookies. I think you can tell how I feel about these cookies!

Sep 052010
 

Pictures

Easy Ingredeints

Easy Ingredeints

Whipped Cream

Whipped Cream

Beating Cream Cheese and Sugar

Beating Cream Cheese and Sugar

Add Orange Juice Concentrate

Add Orange Juice Concentrate

Adding Orange Extract

Adding Orange Extract

Almost Done

Almost Done

Adding Whipped Cream and Orange Zest

Adding Whipped Cream and Orange Zest

Filling!

Filling!

In the Pie Shell

In the Pie Shell

Added the Mandarin Orange Slices and Done!!

Added the Mandarin Orange Slices and Done!!

Easy Mandarin Orange Cheesecake
Adapted from this recipe.

Crust:
1 6 ounce graham cracker pie crust
Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1/4 cup orange juice, frozen concentrate, thawed
2 teaspoons orange extract
1 cup heavy whipping cream, whipped
2 teaspoons grated orange peel, optional
1 11 ounce can mandarin oranges, drained and patted dry

Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool.

Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and orange peel if desired. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.  Yield:  8 servings.

This is super easy to make. I love a no-bake cheesecake!!!

Aug 192010
 

Pictures

Marinade Ingredients

Marinade Ingredients

All Prepped

All Prepped

Sauteing the Onions and Garlic

Sauteing the Onions and Garlic

Adding the Oranges and Jalapenos

Adding the Oranges and Jalapenos

Adding the Orange Juice

Adding the Orange Juice

Adding the Tequila

Adding the Tequila

Adding the Herbs and Vinegar

Adding the Herbs and Vinegar

Processing

Processing

Processed

Processed

Draining the Marinade

Draining the Marinade

Chicken Ingredients

Chicken Ingredients

Marinading the Chicken

Marinading the Chicken

Grilling the Chicken Part 1

Grilling the Chicken Part 1

Grilling the Chicken Part 2

Grilling the Chicken Part 2

Ready to Eat

Ready to Eat

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

Marinade:
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
4 whole jalapenos, seeded and chopped
4 whole oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh cilantro, minced
2 teaspoons balsamic vinegar
Chicken:
2 pounds boneless skinless chicken breast, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper

To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.

Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.

To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook about 10 minutes (depending on the size of the chicken breasts) on each side or until chicken is done, basting frequently with reserved marinade.

This was a long process. The marinade alone took like an 1 1/2 hours. I did however like it but thought it needed something (besides rice) to go with it. Like grilled veggies. It would be an awesome kabob, but a lot of work. Also not that spicy.

Original recipe can be found here.

Aug 012010
 

Simple and yummy!

Pictures

the Ingredients

the Ingredients

Mixing Things Up!

Mixing Things Up!

About to go in the Oven

About to go in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

After Sitting

After Sitting

Plated and Topped with Cool Whip

Plated and Topped with Cool Whip

Orange Cheesecake

2 8 ounce packages cream cheese (I use 1 regular and 1 lowfat)
1/2 cup sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1/2 teaspoon vanilla
2 whole eggs
1 6 ounce graham cracker pie crust
Cool Whip, optional

Mix cream cheese, sugar, juice, zest, and vanilla on medium until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.