GRILLED ORANGE CHICKEN RECIPE

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PREP TIME

5 mins

COOK TIME

15 mins

TOTAL TIME

20 mins

Author: Katya @ http://www.littlebroken.com

Serves: 4-6

INGREDIENTS

• 2 lbs. boneless, skinless, chicken thighs
• 1 cup orange juice, pulp free
• ½ cup low-sodium soy sauce
• ¼ cup extra-virgin olive oil
• 2 medium cloves garlic, minced
   Coupons
• 1 Tbsp. paprika
• couple dashes of hot pepper sauce

INSTRUCTIONS

1. For the marinade: In a medium bowl, whisk orange juice, soy sauce, olive oil, garlic, paprika, and hot pepper sauce. Add chicken and toss to coat. Cover tightly with plastic wrap and marinate at least 4 hours up to overnight in the refrigerator.
2. To cook the chicken: pre-heat the grill on medium-high heat. Add chicken and grill until cooked through, about 12-15 minutes. Discard the marinade.
3. Let chicken rest 5-7 minutes before serving.

NOTES

add additional time for chicken to marinate

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Chocolate Peppermint Cheesecake Cake

INGREDIENTS:

FOR THE CHOCOLATE CAKE LAYERS:

• 1 3/4 cup flour
• 1/2 cup unsweetened dark chocolate cocoa powder
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup brewed coffee, cooled
• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 2 eggs

FOR THE CHEESECAKE LAYER:

• 2 pkg (8oz each) cream cheese, softened
• 2/3 cup granulated sugar
• pinch of salt
• 2 eggs
• 1/4 cup sour cream
• 1/3 cup heavy cream
• 1/2 tsp peppermint extract
• 1 bag (10oz) Andes Peppermint Crunch baking chips

FOR THE FROSTING:

• 1 cup unsalted butter, softened
• 5 cup powdered sugar
• 1/2 cup heavy cream
• 1 bag (10oz) Andes Peppermint Crunch baking chips

DIRECTIONS:

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FOR THE CAKES:

1. In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
2. In a measuring cup, mix together cooled coffee and milk. Set aside.
3. Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside.
4. IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.
5. Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).
6. Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly!

FOR THE CHEESECAKE LAYER:

1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
3. Meanwhile, boil a kettle of water to use later.
4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
5. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
6. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

FOR THE FROSTING,

1. beat butter for 3 minutes. Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. Add baking chips.
2. To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. I keep the cake covered in the refrigerator until ready to eat.
3. Remove and allow to sit about 15 minutes before slicing. ENJOY!

Peach Chicken Wrap

So I decided to tray a new recipe for dinner tonight. It's a Peach Chicken Wrap.  Thinly slice chicken and use pepper, salt, and ginger to taste cooking until done. Use peach yogurt as the sauce. Thinly slice peaches, Add lettuce. And enjoy. Peaches are yummy, and this is the best time of year for fresh peaches.

Hawaiian Dinner Rolls

Soft sweet Hawaiian Dinner Rolls. Delicious and easy to make with step by step directions with photos.

Yield: 16 Rolls

Calories per serving: 175
Fat per serving: 6

Ingredients

• 1/4 cup Milk, Warmed Under 110 degrees.
• 1/4 cup Butter, Melted
• 1/3 cup Brown Sugar
• 2 1/4 teaspoons Active Dry Yeast Or 1 Packet
• 20 ounce Canned Crushed Pineapple
• 2 whole Eggs, Beaten
• 4 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
• 1 teaspoon Sea Salt
•  Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls

Cooking Directions

1. Butter a medium sized bowl and set aside.
2. Place milk, melted butter, brown sugar and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.
3. Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
4. Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture. Mix until well combined.
5. Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.
6. Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
7. Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.
8. Butter a 9"x13" pan and a 8" round cake pan, set aside.
9. Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
10. Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan. Cover rolls with plastic wrap or a damp towel.
11. At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
12. If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
13. Preheat oven to 350 degrees.
14. Bake rolls for 25-30 minutes until golden brown.
15. Brush hot rolls with butter and allow to cool.
16. Store rolls in an airtight container.

Apple Cider Cupcakes

                                                           Apple Cider Cupcakes by Betty Crocker

Ingredients

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

1

cup grated peeled apple

1/2

teaspoon apple pie spice

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

2

cups powdered sugar

1/2

teaspoon vanilla

1

cup apple cider

24

red apple chips (from 2.5-oz bag)

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
• 3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 4In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
• 5In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.