Jack O' Lantern Mandarin Orange Cups

Today was my 4 year old's preschool Halloween party, and I was supposed to bring a treat to the party.  I worked 12 hours yesterday, I had a doctor's appointment this morning, I'm pregnant {enough said}, then I visited our dad in the hospital and let's face it… sometimes there just isn't time for a fabulous homemade treat, right?  These Jack O' Lantern mandarin orange cups were so perfect for my busy morning!  They took  about 15 minutes to make, looked adorable, and were the healthiest thing on the treat table at the party.  I felt great about them.  And more importantly, the kids gobbled them up.  So if you have a busy day and a Halloween treat you need to provide tomorrow (or if you just want to make these spooktacular little fruit cups for fun) stop by the grocery store tonight and get out your sharpie to have some fun! And have such a HAPPY HALLOWEEN tomorrow!

Jack O'Lantern Mandarin Orange Cups
Submitted by  Mindy ~ The Sisters Cafe

Mandarin orange fruit cups
Permanent marker

Draw jack o'lantern faces on the top of each fruit cup, place in a big bowl, and serve!

Orangeburst and Lemonburst Cookies (AKA Creamsicle Cookies)

These cookies scream summer!  It's sunny and warm outside, the flowers are blooming, and it is time for summer food!  The citrus flavor comes from the zest alone, which results in a lively flavor without being overpowering.  I've made them 'normal' cookie sized and small, and I definitely prefer them bite sized.  They are even better coupled with a little vanilla or lemon ice cream, which reminds me... Do you know what orangebursts make me think of every time I eat one?  Creamsicles.  Bless them.  Every time I make these they don't last a day.  I dare yours to last longer!

Orangebursts and Lemonburst Cookies (or Creamsicle Cookies)
Submitted by Mindy ~ The Sisters Cafe

2-1/2 to 3 cups flour (3 cups for a puffier cookie.  I also live at high elevation 5000 ft)
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla
1 Tb finely grated orange or lemon zest (colored part only ~ which is about 2 medium oranges or 1.5 large lemons)
1 cup white chocolate chips (I think Guittard are hands down the best white choc chips)

Preheat the oven to 375 degrees Farenheit.  In small bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream butter and sugars until light.  Beat in egg and vanilla until smooth.  Gradually add flour mixture until combined.  Stir in  orange zest and chips.

Droped rounded teaspoonfuls onto cookie sheets.  Bake about 10 minutes or until golden brown around the edges.  Cool for several minutes on the sheets before transferring to rack to cool completely.  Store in airtight container.

Recipe Source: Adapted from Guittard

Orange Chicken (like Panda Express)

Last weekend we celebrated our son's 13th birthday.  In our family you get to pick your meals on your birthday.  TJ chose orange chicken for dinner (his favorite is from Panda Express).  Last year I had my husband stop by Panda Express on his way home from work, but this year I decided to make it myself.  Now, I must say, it is not EXACTLY the same as Panda's, but it was really, really good (maybe even better in my opinion) but most importantly,  the birthday boy LOVED it:) I usually don't make dishes that are fried, but this was a special occasion and it was fantastic!

Hey--Is anyone else going to be at the BYU Women's Conference later this week? I am so excited, I am counting the days:)

Orange Chicken (like Panda Express)
submitted by Melanie~The Sisters Cafe

Sauce and Marinade:
1 1/2 cups water
2 TB orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TB soy sauce
1 TB grated orange zest
1 cup brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
2 TB chopped green onion
1/4 tsp red pepper flakes

3 TB cornstarch
2 TB water

Chicken:
2lbs boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1 1/2 tsp salt
1/2 tsp pepper
1 TB oil
1/2 cup cornstarch
1/4 cup flour

oil for frying

Directions:
1- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zets, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2-  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.

3-Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Stir in the egg, salt, pepper and 1 TB of oil.  Mix well.  In a seperate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/f;our mixture.  Stir to coat evenly and tap off excess.

4-  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375.  If you do not have a themometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5-  Once all the chicken is cooked, return to the reserved sauce ( NOT the 1 cup used as marinade--throw that away!)  Put the sauce in a skillet and bring to a boil over meium high heat.  Mix together the cornstarch and 2 TB water, stir into the sauce.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with seseame seeds and sliced green onions.  Enjoy!

Recipe Source:  Combination of Asian Orange Chicken from Allrecipes, and Panda-stylye Orange Chicken from Owlhaven

Very Strawberry Stuffed French Toast

Oh my goodness, this breakfast is seriously heavenly!!!  I never thought anything could rival my favorite Lemon Ricotta Pancakes, but this just might!  I made this for my family's 4th of July breakfast and it was perfect.  In fact, it would be perfect for just about any holiday breakfast in my opinion.  Of course I love fresh strawberries with pretty much anything, especially french toast, but the zesty orange cream cheese mixture in the middle was what really caught my attention.  Yum!  If you're morning looks like it's going to be a busy one, I would recommend making the strawberry syrup, cutting the fresh strawberries, and setting out the appropriate condiments the night before.  Hey if you want to make your life really easy, set the table the night before!  Enjoy.

VERY STRAWBERRY STUFFED FRENCH TOAST

Submitted by Amy ~ The Sisters Cafe
Recipe Source: adapted from Sandra Lee recipe

1 package (8oz) cream cheese, softened
2 T. strawberry preserves
1 T. shredded orange zest
4 eggs
1 cup half-and-half
2 T. frozen orange juice concentrate, thawed
1 1/2 t. vanilla extract
8 slices Texas Toast-style bread
Strawberry Syrup (I like this one of Erin's)
Butter
Sliced fresh strawberries
Powdered sugar (optional)
1 Decorating bag or small sandwich bag

In a small mixing bowl, stir together softened cream cheese, strawberry preserves and orange zest until smooth. Set aside.

In a bowl, whisk together the eggs, half-and-half, orange juice concentrate and vanilla extract. Pour into a shallow bowl or pie plate. Set aside.

With a paring or serrated knife, very carefully slice a pocket into the side of each bread slice (do not cut all the way through the bread). It's okay if you accidentally cut through the side of the bread a little, just do you best. Using a good quality bread and knife will make this task easier. Fill pocket with a heaping spoonful of cream cheese mixture. I have found that the easiest way to add the cream cheese mixture for me is to spoon it into a decorating bag (typically used for icing cupcakes) and insert it into the pocket that way. If you don't have any decorating bags, a small hole cut in the bottom corner of a plastic sandwich bag should do the trick as well. If you have any leftover cream cheese, save it for later as a delicious smeare on bagels, crackers, etc!

Pull out your favorite griddle or skillet. Carefully dip filled bread in egg mixture and brown for 1-2 minutes per side or until cooked. Serve hot with butter, strawberry syrup, sliced fresh strawberries and powdered sugar. Makes 4 servings.

Lehi Orange Rolls with Cream Cheese Icing

This is one of my Mom's recipes so you know it's got to be good! She actually has a different orange roll recipe of her own that I will post another time but likes to make this one every so often for a change. I can tell you they are wonderful! They are soft and fluffy with a mellow, sweet taste of orange.  The cream cheese icing is delicious - a perfect complement to the citrus flavor.  I actually make them with lemon juice, zest, or extract sometimes as well.  Any combination of orange and lemon is wonderful.  My husband is not a big cinnamon roll lover but he raves about these!  His favorite part is how the butter and sugar melt together to form a sticky sweet bottom to the rolls. Yum! I have to say my favorite thing, beside the fabulous taste, is  how pretty they look. These orange rolls are perfect to serve at summer brunches or baby showers.

Lehi Orange Rolls

1/3 cup warm water
2 Tb yeast
3 eggs
1 tsp orange extract
1 cup warm water
1 tsp salt
1/3 cup sugar
1/2 cup oil
5 1/2 - 7 cups flour, divided
1  cup butter, softened, divided
1 1/3 cup sugar, divided
zest of 2 oranges

Dissolve yeast in 1/3 cup very warm water.  Add eggs and beat.  Add orange extract, 1 cup warm water, salt, 1/3 cup sugar, oil, and 4 1/2  cups flour. Beat.  Add 1/2 to 1 cup flour and knead for several minutes.  Place dough in greased bowl and cover with greased plastic wrap. Put in a warm place and let rise for 1 hour, or until doubled. 

Knead dough 5 or 6 times.  Divide in half.  Cover and let rest for 10 minutes.  Roll each half out into a narrow and long rectangle, about 1/2 inch thick.  Spread with softened butter, remaining sugar, and orange zest.  Roll up lengthwise  and pinch to seal edge of dough.  Cut rolls about 1 1/2 inches thick.  Place in a greased pan fairly close together and cover with greased plastic wrap.  Let rise for 1 hour in warm place.  Bake at 350 degree for 12 to 17 minutes. Don't overbake.  Let cool slightly, then ice with orange cream cheese icing.

Orange Cream Cheese Icing

1/2 package of cream cheese (4 oz.), at room temperature
1 Tb butter, softened
1/2 package of powdered sugar (about 3 cups)
2 Tb orange juice
1/2 tsp vanilla extract
1/2 - 1 tsp orange extract, to taste

Beat all ingredients together.  Add more orange juice, if necessary, for drizzle consistency.  Use over orange rolls.

Orange Glazed Bundt Cake

This moist, sweet cake has been one of our favorites for years, ever since Melanie shared the recipe with me when I got married.   It pairs wonderfully with fruit, and also makes a great trifle dish with layers of cubed cake, pudding, and colorful fruit.

Orange Glazed Bundt Cake
Submitted by Erin  ~  The Sisters Cafe

1 pkg yellow cake mix
1 small instant vanilla pudding
4 eggs
¾ c. oil
1 c. sour cream
¼ c. orange juice

Beat all ingredients until fluffy and light.  Pour into a well greased and floured bundt pan.  Bake at 350° for 45 minutes to an hour.  When toothpick comes out clean, or with a few moist crumbs sticking to it, it is done.  *I make it a habit of checking cakes 5 to 10 minutes earlier than instructions direct.  I can't remember exactly if I took this out at 40 minutes, but I would at least check it and watch it closely near the end of cooking.

Glaze:
1 ½ c. powdered sugar
2+ Tb orange juice

Mix with a wire whisk until smooth and drizzle over cake.

Green Salad with Orange Dressing

Here's another one of my new go-to salads. I'm sure I'll make it a ton this summer.  This salad is tasty and really simple! Which is pretty much a requirement for me if it's being used as a side dish. I made it with some marinated chicken the other night, which was soo good too. I'll have to post the recipe soon. It went great!  As a side note, if you have a lot of navel oranges to use up, cut them into to chunks and replace the mandarin oranges with them.  I love it this way too!  Or add some shredded chicken and serve it as a main dish with hot rolls. Yum! Thanks to my sister Melissa for passing along another great recipe.

Green Salad with Orange Dressing

Submitted by Amy ~ The Sisters Cafe

Salad:
1 head lettuce, chopped
*The rest of these ingredients can be adjusted to your preferences
1 medium red onion, thinly sliced (sometimes I use a little less)
1 11oz can mandarin oranges, drained
6 oz sliced almonds (sometimes I use a little more)
4.5 T. sugar

Dressing:
1 t. grated orange peel
1/3 cup Orange juice
1 T. Good Seasons dry Italian mix
1 c. canola oil (I haven't tried it yet, but I think you could cut this down if you prefer less oil in your dressings)
2 T. sugar
2 T. red wine vinegar

Sugar almonds in a pan over medium heat, stirring until sugar melts and coats the almonds. Watch carefully so they don't burn. Cool. Set aside. Combine salad ingredients in a large bowl and chill. Combine salad dressing ingredients well and pour over salad immediately before serving.

Orange Chicken with our Wonderful Mashed Potatoes

I tried out this recipe from my cookbook, Lion House Classics, and I thought it was delish!  It was very yummy, but it is also a unique dish, so I better give a disclaimer...  Try this out if you like onions and if you like dishes that have a subtle orange flavor, (and if you liked mashed potatoes:) ). Personally, I loved it - it hit the spot for me!  It had a mellow flavor, and the tender chicken and warm sauce, with the fluffy mashed potatoes... it turned out to be a satisfying 'comfort food' type of dinner.  Mmmm....  I happened to make some Wonderful Mashed Potatoes as a side, and it complemented the chicken so well that I will never consider making the chicken without the mashed potatoes! They were just perfect together.

So, I am really curious if you guys like this as much as I did. You know how there are some recipes that you just KNOW everyone will love? (I can think of a bunch right off the top of my head, like Chicken Parmesan or Stuffed Shells.) And then there are some that I really like, but I probably wouldn't serve for company because they aren't entirely mainstream? (Oh, something like Spinach Tarragon Quiche, which I think is great, but you never know if it will be as popular with other people...)  Well, this one is probably more in the second category; I am wondering if other people will like it too. So, if you give it a try, let me know what you think! :)
*Update 10/2011 - I made this again and decided that I definitely LOVE it! It is so delicious. The moist chicken and mild yet flavorful sauce combined with the scrumptious mashed potatoes just  hits the spot on a cold day. And I just love the cooked onions on top. Oh, I think this is so good! 

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Orange Chicken

Submitted by Erin  ~ The Sisters Café
Recipe from Lion House Classics Cookbook

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½ c. flour

2 tsp salt

¼ tsp pepper

6-8 chicken breasts

1/3 c. butter, melted

1 onion, thinly sliced

6 ounces frozen orange juice concentrate

1 juice can water

¼ c. brown sugar

½ tsp nutmeg

2 T. cornstarch

-

Combine flour, salt, and pepper in a plastic bag.  Add chicken pieces and shake to coat well.  Place chicken pieces in a 2-quart or 9x13 glass baking pan, breast side up.  Brush each piece with butter.  Bake at 375 for 40 minutes.  In the meantime, combine orange juice, water, brown sugar, nutmeg, and cornstarch.

After 40 minutes, remove chicken from oven and spread sliced onions generously over surface.  Pour the orange juice mixture over the chicken. Cover with foil and bake at 325 for half an hour or until fork tender.

Serve with Wonderful Mashed Potatoes. Makes 6-8 servings.

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Wonderful Mashed Potatoes

3 lbs. potatoes, peeled and quartered
1/4 lb. butter (which is 1 stick, or 1/2 c. butter - if it's not an important occasion, sometimes I skimp on this and just add a couple tablespoons)
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt
1/2 tsp. ground pepper

-

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Orange Tortilla Soup

We recently got an email from one of our readers Lisa who was a friend from growing up in Sandy Utah! It was so fun to hear from her. She also included a recipe for her favorite soup, Orange Tortilla. She said it was a yummy mexican soup with a twist (orange juice)! She was right, this soup was unique and so good! My family and I loved the subtle orange flavor in it. This was a really fun change from our usual Fantastic Tortilla Soup. Delish! Thanks so much Lisa!

***Weekly Menu ideas with recipe links here***

ORANGE TORTILLA SOUP
submitted by Melanie

INGREDIENTS
1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado

DIRECTIONS
1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!
Recipe Source Lisa V.

Favorite Friday: Fresh Lemonade!

Aaaah, summer... the time for sandcastles and sunburns, drippy icecream cones and smoking barbecues, and fresh lemonade! I love fresh squeezed juice. We grew up in Phoenix with a huge orange tree that had the juiciest, sweetest fruit. (And the greatest climbing branches!) :) We would pick the oranges by the 5 gallon bucketful and make the best juice I have ever tasted... no joke. This fresh lemonade is actually a delicious combination of orange, lime, and lemon juice. Oh my, is it refreshing. This is a family favorite during the summer months that I originally got from my mother-in-law. If you haven't made it already, you better try it out this year!

Freshly Squeezed Lemonade
submitted by Brittany

5 lemons
5 limes
5 oranges
5-6 cups cold water
1 1/2 -3 cups sugar, to taste

Once you have juiced all the fruit, add the water and sugar to taste. It really depends on how sweet/tart the citrus are and how much juice you get out of them. Also it depends on how sweet you like your lemonade! Serve ice cold and enjoy!

Fruit Soup

I'm reposting one of Melanie's recipes that I've posted before, in November of 2008. That is just way too long ago. This amazing recipe deserves a second showing. I make this fruit soup all the time for baby showers and birthday luncheons. It is the epitome of chick food. Every time I bring it to a party it gets rave reviews. It's a sweet 'soup' made from tapioca and juice and brimming with cold refreshing fruit and berries. It is to die for! I love making it; it's unique and fun, and YUMMY. (Plus it's incredibly easy- Always a bonus when you are preparing lots of food for a party. Remember to start it the night before - see the recipe.)
Enjoy!

Fruit Soup
submitted by Erin ~ http://sisterscafe.blogspot.com
printable recipe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Spinach Salad with Teriyaki Bowties

I recently saw this recipe on martawrites blog and it reminded me of a recipe I used to make but somehow lost the recipe. I had cut it out of the newspaper and the clipping ended up lost before I had a chance to type it up. I was happy to find it again and made it for dinner that night. My husband loves anything with teriyaki and I remembered that he had loved it! It is simple and easy and I usually have most of the ingredients on hand. Except this time I was out of sesame seeds, and I used a yelow bell pepper instead of the called for red. I think red would look better and stand out more, but the yellow one tasted great. We don't like the craisins with teriyaki combo, so I leave those out. Other than that, we think this salad is great! I think you will love it too! Thanks Marta for the reminder!


Spinach Salad With Teriyaki Bowties
submitted by Melanie www.thesisterscafe.com
printable recipe here

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins (I left this out)
1 Red Pepper, chopped (I used yellow)
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Parsley (optional)
1/4 cup Sesame Seeds, toasted (optional)
2 cups torn cooked Chicken (optional)

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

Gourmet Chinese Chicken Salad

This recipe caught my eye because of the unique ingredients list. A Chinese chicken salad with asparagus and cabbage is interesting. It also included fresh oranges, avocados and crunchy fried wonton strips! Yum! I loved this salad! The dressing is a bit spicy and delicious. It was great in my opinion. My boys were not as excited about it as me. I think the next time I make this will be for a shower or luncheon with girlfriends instead of dinner with my 5 little boys! They are not the crowd that appreciates a great salad!

Gourmet Chicken Salad Recipe
Submitted by Melanie (Recipe adapted from Sunset/my recipes)

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
10-12 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
5 cups finely shredded cabbage
2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste"

Orange Honey Grilled Chicken Strips

Fantastic. Beautiful (the picture doesn't do it justice). Fun. Different. I love this recipe! Melanie made me a collection of favorite recipes when I got married, and somehow I have overlooked this one over the past year even though I know I love it. It is kind of fun in a way to forget about a recipe you know you love... when you make it again, you feel like you've rediscovered it. I know it is getting chilly, but I would fire up the grill one last time for this one!

Orange Honey Grilled Chicken Strips

Submitted by Mindy

1 to 1 1/2 lbs boneless skinless chicken breasts

2 TB butter softened

2 TB finely chopped scallions

2 TB fresh orange juice

2 TB chopped cilantro leaves (I like a little extra)

1 TB honey

1-2 TB grated orange zest, from ~1/2 an orange (I use just 1 TB)

Cut each chicken breast into 3 length wise strips. (I just bought chicken tenders and used those). Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)

Fresh Lemonade!

Nothing tastes better than freshly squeezed lemonade on a hot day! This recipe came from my mother-in-law Cheryl who is a great cook. It has the traditional lemons of course but also limes and oranges which make it so unique and tasty. I have added a grapefruit to the mix as well and it was awesome. With citrus so cheap right now, it's the perfect time to dust off the juicer and whip yourself up a big cold pitcher of Fresh Lemonade!

Freshly Squeezed Lemonade

submitted by Brittany

5 lemons

5 limes

5 oranges

5-6 cups cold water

1 1/2 -3 cups sugar, to taste

Once you have juiced all the fruit, add the water and sugar to taste. It really depends on how sweet/tart the citrus are and how much juice you get out of them. Also it depends on how sweet you like your lemonade! (Mindy and Griff have made it with Splenda and they say it tasted great!)

Mandarin Chicken

I got this recipe from Erin a couple of years ago. It is tangy and delish...and the ingredients are ones that I always have on hand. Hope you enjoy!

Mandarin Chicken
6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almondsMix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing.

Fruit Soup

This is wonderful as a side dish for a brunch or luncheon. It is terrific for a baby or bridal shower too. It is so yummy! Melanie shared this recipe with me years ago and I have made it many times since then. It is the epitome of chick food, and all girls love it!

Fruit Soup
submitted by Erin ~ Melanie's recipe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches (with juice) - (or you can substitute 1 large can of peach slices, but do NOT add the heavy syrup – last time I used Lite peaches that had been bottled with pear juice and water, a much better option. Still, I opted to drain most of it out since the soup is sweet enough.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving (not pictured - I added them just before serving)
1 bag frozen raspberries, thawed (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries.

Citrus Salad Toss

This is a fabulous summer salad. I love all the fruit in it, and the salad dressing is just the right combination of sour and sweet. When I got married, Melanie made me a cute personalized recipe book of all her favorites. This yummy salad was one of them, and I have to agree that it is at the top of my list now, too.

Citrus Salad Toss
Submitted by Mindy ~ The Sisters Cafe

Romaine or spring mix

1 red onion, sliced

1 large orange, peeled and sliced

1 pt. strawberries, cut up

2 avocados, cut up

sugared pecans*

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

*For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Orange Rolls

These are delicious, and a refreshing change from regular cinnamon rolls. I got the recipe from Mel's blog, My Kitchen Cafe. It makes a lot; I usually get more than 45 rolls from one batch. And I double the glaze and add more powdered sugar to make it thicker. (That's just a matter of personal preference. )

Orange Rolls
Submitted by Erin

1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Orange Glaze:
Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.
When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9x13 inches, ¼ inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.
Place on a greased baking sheet (I fit 15 on a sheet - three rows of five). Let rise away from draft until dough doubles. (Today that took about 1 hour.) Bake at 350° for about 20 minutes. (Mine were done at about 16 minutes, so check early.) Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.

Lion House Dinner Rolls:

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I knead it in my Bosch mixer). Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size. (Today this took 1 1/2 hours, in a warm place.) Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. To make plain rolls, roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.

Orange Craisin Scones

I love scones and these are really yummy. They are definitely best eaten fresh so plan accordingly! Sometimes I add pecans but beware, too many nuts will make them crumbly and hard to slice. Also, for variation try currants, raisins, or dried blueberries in place of the Craisins.

Orange-Craisin Scones

submitted by Brittany

1/2 c Craisins

1/3 c butter

1 3/4 c flour

3 Tb sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 Tb grated orange peel

1 egg, beaten

4-6 Tb half-and-half

1 egg white, beaten

1/4 c chopped pecans (optional)

Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet; brush with beaten egg white. (If using chopped nuts, sprinkle a few on top.) Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.