I made an orange cake the other day and needed a little something to spruce up the top of the cake. I decided that candied orange peel would work great! One nice thing about this is that you can double the recipe if you need more. I plan on making more to use in cookies. These taste just like those mysterious orange slice candies you can buy in the store! I love those! I'm going to make some and dip them in chocolate, too! So many possibilities!

Candied Orange Peel

This takes a little planning as you need a couple of says for the peel to dry completely.

1 large orange, 1/4 inch of top and bottom cut off
2 cups sugar, divided
1 1/2 cups water

Cut orange into 4 segments. Remove the inside from each segment leaving the white pith on the peel.

Cut each orange peel into 1/4-inch-wide strips.

Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.

Bring 1 1/2 cups sugar and the water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add the rinsed and drained peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

On a lined, rimmed cookie sheet, separate strips then sprinkle on 1/2 cup sugar. Toss strips with a spatula so the sugar gets on all sides.  Lift peel from sugar then transfer to a plate. Let stand until coating is dry, 1 to 2 days. 

Can be wrapped and frozen for a couple of months. 

 
Okee-doke...here's what you need.


 
Lop off the ends of the orange.


 
Then slice into 4 parts. Take out the innards, 
leaving the pith on the peel.


 
Slice them into 1/4 inch slices.


 
Boil them for about 15 minutes.


 
Rinse and drain.


 
Combine 1 1/2 cups water and 1 1/2 cups sugar. 
Throw the orange peel in there.


 
Cook at a low boil for about 45 minutes 
until it looks thick and syrupy. Drain.


 
Spread the sticky peels onto a lined cookie sheet.


 
Sprinkle with sugar.


 
Toss around until everything's coated. 
I used a metal spatula to help.


 
Lay peels on a plate to dry for a day or so then use however!

This is so easy and a perfect little drink to serve with brunch. I made it the other evening for the guys and they drank almost all of it. Oh okay...I had a little bit, too. It was really good! We like our drinks a little on the sweet side, but if you'd rather not have the added sugar, then by all means, leave it out. Or use a lemon-lime type drink in place of the Club Soda...that would be good, too!

Peach Quencher

1 16-ounce bag frozen peaches
3/4 cup pineapple juice
1/2 cup frozen lemonade concentrate
3 cups Club Soda
1 cup sugar (optional)

Place all ingredients in a blender and pulse until smooth.

Serve in chilled glasses.


 
Here's what you need for this refreshing drink.


 
Whizz everything together in your blender until smooth.


 
Pour into a pitcher or glasses and drink up!!


 
Oops!! You caught me!!

Mexican food to the rescue again!! Hey...did I ever tell you we used to live in a little town in California named Rescue? I digress. If you've got leftover pork from a roast, you can skip the cooking part and just start assembling the enchiladas. Just shred the meat and stir in the green chilies and you got yourself a par-tay! Ole!

Pork Enchiladas with Red Sauce



2 cups pork - diced (I used some loin chops I had in the freezer)
3 green onions - chopped
3 cups shredded cheese
1 teaspoon cumin
Salt and pepper to taste
2 10-ounce cans red enchilada sauce
1 7-ounce can diced green chilies
12 - 14 corn tortillas

Spray a 9x13 inch pan with cooking spray.

In a large skillet, cook the meat and green chilies together with the cumin, salt and pepper until the meat is done.

Combine the shredded cheese and green onion in a medium bowl.

Assemble the enchiladas with a spoonful of meat and some cheese and place in the prepared pan.

Pour the sauce over the enchiladas then sprinkle any remaining cheese over entire thing.

Cover with foil and bake at 350 degrees for about 30 - 45 minutes until hot and bubbly. Allow to sit for a few minutes before serving.

Let's get going!

Cook the meat and chilies along with the spices.

Combine the cheese and green onions.

Add a spoonful of the meat mixture and a spoonful of the cheese mixture onto a warmed corn tortilla. Then roll it up!

Pour the sauce over all the enchiladas. I used the canned stuff but homemade sauce would be delish!

Sprinkle with cheese...

..then bake...

...then serve!!

This is not my original recipe. This came from my mom who got it from a friend at church.  My mom makes them ALL the time and we love them around here, too!

Cowboy Cookies

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup shortening (I use butter flavored)

1 teaspoon vanilla

1 cup brown sugar

1 cup granulated sugar

2 eggs

2 cups rolled oats (can use instant)

2 - 3 cups chocolate chips (semi-sweet, white, dark....any combo works!)

1 cup rough chopped pecans (optional)

Preheat oven to 325 degrees. (Yes...325)

Mix dry ingredients and set aside.

In a large mixing bowl, combine the shortening and sugars. Add the eggs and vanilla and beat until light and fluffy, about 3 minutes or so.

Add flour mixture to sugar mixture and beat until just combined.

Gently mix in the oats, chocolate chips (and nuts if using).

Scoop by rounded tablespoonful onto lined cookie sheets. Bake for 20 minutes until lightly browned. Transfer to cooling rack.

If desired, dip one side of cookie into melted chocolate. Makes it yummy!

This is a cheesecake I've been wanting to make for a long time. I always enjoyed orange dreamsicle popsicles as a kid so I thought...hey! Why not turn it into a real dessert? I just reworked one of my old cheesecake recipes and this turned out to be a winner! I took it to a party not long ago and only came home with a couple of pieces so I can only assume it was a success. I had a small bite of IT Guy's piece and thought it was great. Hmmm...I used to love fudgsicles as a kid, too. I wonder what THAT would be like in a cheesecake????

Orange Dreamsicle Cheesecake



Crust:
2 1/2 cups graham cracker crumbs
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter – melted

In a small bowl, combine cracker crumbs, sugar and melted butter. Stir until all combined. Pour into a 10-inch springform pan. Pat mixture up the sides and on the bottom of the pan.

Wrap springform pan with foil. Place in a large roasting pan.


Filling:

2 8-ounce blocks cream cheese - softened
1 14-ounce can sweetened condensed milk
2 teaspoon vanilla
3 eggs
1/4 cup orange juice concentrate
1 tablespoon flour
1 teaspoon orange zest

Combine cream cheese and condensed milk in a mixer on low speed until smooth. Add vanilla. Add eggs, one at a time, until blended, but do not overmix.

Add orange juice, flour and zest.

Pour over crust. Fill roasting pan with water until half way up the sides of the springform pan and bake at 325 degrees for 45 minutes or until almost set.

Cool on wire rack for 10 minutes then run a knife around the edge of the pan to loosen.

Sprinkle with orange zest.

Chill overnight then remove sides of pan.

Here's the stuff for the cheesecake and the crust.

It's just a simple graham cracker crust.

Press the crumbs into your springform pan. Pop it in the fridge while you work on the cheesecake.

Combine the cream cheese and the sweetened condensed milk until smooth.

Then add the vanilla.

Then add the eggs...one at a time, blending well after each addition.

Throw in the orange zest, O.J. concentrate and the flour. Stir well.

Then pour the batter into your prepared crust.

Wrap the pan in foil then put it inside a larger pan. Fill with hot water to about half way up the sides of the springform pan. Then bake!

Allow to cool. Run a knife around the edge to loosen cake from pan. I was pretty proud that my cheesecake developed NO cracks!!! Yay!

Orange Glaze
1/3 c. sugar
2 tbsp. cornstarch
3/4 c. orange juice
A few drops of orange food coloring (optional)

Here's what you need for the glaze.

Combine the sugar and cornstarch in a saucepan.

Pour in the orange juice and allow to cook until thick on medium heat, stirring constantly. Allow to cool then pour over cooled cheesecake. I added a few drops of food coloring to give it a more orange look...as you can tell by the NEON orange in the very top picture. Yikes!

This turned out to be a yummy soup! While not as thick as traditional chili...it's just as good. Make it as spicy as you want to by adding more green chilies or chipotle peppers. Switch up the beans if you're not a pinto fan. So many ways to make this your own style. Great for a crowd and the leftovers are good, too!

Meaty Chipotle Chili



3 slices bacon, diced
1 - 2 pounds extra-lean ground beef
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 32-ounce container beef broth
2 14-ounce cans diced tomatoes
1 4-ounce can diced green chilies
1 teaspoon Worcestershire sauce
1 teaspoon salt
1- 2 ground chipotle peppers (I used my mini food processor)
Freshly ground black pepper
2 15-ounce cans pinto beans


Cook bacon, garlic and onion in a large stockpot over medium-low heat. Cook until done.

Add ground beef and cook until meat is done.

Add the rest of the ingredients and simmer on low for two hours.

Serves 6 to 8.

Let's start....

Brown the onion, garlic and bacon.

Then add the ground beef and cook until done.

Add everything else....

...then let it simmer for a while.

Serve it with french bread or cornbread.

Almond Joy Cake

I have to admit I don't know where I got this recipe. I had it in my file..handwritten by me with no notes. After I made it, my folks came over and before they left I asked if they wanted a hunk of cake to take home. When my dad heard what kind of cake it was...he asked my mom..."is this the cake Gayle makes?"..to which she replied..."yes, it is." My dad was very excited as this is a favorite of his. So I'm going to assume this cake was from my mom's friend, Gayle. Thanks, Gayle!

Almond Joy Cake



1 Devil's Food Cake mix - mixed and baked according to box directions.

After cake is done, remove from the oven and poke holes all over the cake with a fork.

1 12-ounce can EVAPORATED milk, divided use
12 ounce package coconut
2 1/2 cups sugar, divided use
24 large marshmallows
1 12-ounce package chocolate chips
1/2 cup butter
1 4-ounce package slivered almonds

In a medium saucepan, combine 1 cup of the evaporated milk and the 1/2 cup sugar. Heat over medium heat until mixture begins to boil. Turn heat down to simmer. Add marshmallows and coconut and cook and stir until marshmallows are melted. Pour over pierced cake. Set aside so coconut mixture can absorb into cake.

In a medium saucepan, combine remaining sugar and remaining evaporated milk. Cook over medium heat until sugar is dissolved. Add chocolate chips and stir until chocolate is melted. Add butter and stir until butter is melted then spread over cake. Add almonds and stir. Frost cake.

Chill until ready to serve.

 
The line-up.

 
Bake the cake according to 
the directions on the box.

 
In a medium saucepan, combine 1 cup 
of the evaporated milk and 1/2 cup sugar. 
Bring to a boil.

 
Then add the marshmallows and the 
coconut. Turn down the heat and cook 
until the marshmallows are melted.

 
In another saucepan, combine 
the rest of the milk, sugar and 
the 12 ounces of chocolate chips. 
Oh..and the butter.

 
Cook on low until sugar is 
dissolved then add the almonds.

 
After the cake is done, poke holes all over it.

 
Pour the coconut mixture over 
the cake and let it set for a while.

 
Then pour the chocolate mixture over that.

 
Mmmm...sometimes you feel like a nut.