California Chicken for the Crock pot

contributed by Holly Parker Gardner

6 Boneless Skinless Chicken Thighs
1 cup orange juice
1/3 cup chili sauce
1/2 cup soy sauce
1 TBSP molasses (or brown sugar)
 1 tsp dry mustard
 1 tsp garlic salt
Put chicken in slow cooker.  Pour in everything else and stir to combine.  Cook on high for 1 hour to bring all ingredients to temperature.  Then, continue to cook for 6 – 8 hours on low.  Serve over rice.

Mock Toffee Bars

contributed by Laurel Turner


Saltine crackers

1 cup brown sugar

Pecan pieces

1/2 cup butter

12 oz. chocolate chips

Line cookie sheet with foil; butter heavily.

Place crackers side by side to cover cookie sheet, salted side up.

Combine butter and brown sugar and cook until it boils and bubbles (3-4 minutes).

Pour over crackers; bake 7 minutes at 375 degrees.

Remove from oven and sprinkle with chocolate chips. Spread chocolate with spatula. Sprinkle with nuts and press into chocolate with spatula.

When cool; break into pieces and enjoy!

Kid Friendly Rating (1-10): 9

Recipe Difficulty (1 – 10): 1

Asian “BBQ” Marinade

contributed by Deb Curtis Reno

1/4 c soy sauce

1 T vegetable oil

3 T brown sugar

1 t dry mustard

1/2 t ground ginger

1 garlic clove, minced

Whisk together, put it in a bowl or zip lock bag with your meat (pork, chicken, or steak). You can marinate for as little as a couple of hours, but 24-48 hours (turning ever 6-12 hours) is even better! Works on the grill, stovetop, or in the oven.

Brown Sugar Zuccini Cupcakes

contributed by Jaime Cecil

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners’ sugar
• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
•Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Breakfast Rounds

contributed by Jaime Cecil
• 1/2 cup peanut butter
• 4 English muffins, split and toasted
• 1 red apple, cored and sliced
• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1/4 teaspoon ground cinnamon
1. Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices.

Grandma’s Cinnamon Roll Topping

2 C brown sugar

1T white vinegar

1/4 c water

1/4 c corn syrup

1/2 c butter

1/2 tsp vanilla
boil all ingredients in a pan for 1 minute

spoon into greased pan, allow to cool

slice cinnamon rolls and place on top and bake per usual

overturn pan onto serving platter and topping will run all through the cinnamon rolls. YUM!!!!

BBQ Meatballs

contributed by Alison Alves

1 1/2 lbs hamb
1 c milk
1 1/2 tsp salt
3/4 c oatmeal
…minced onion (opt)
mix ingredients together. “Roll” into balls(it will be sticky) place in ungreased 9×13 casserole dish and cover with sauce below
3/4c ketchup
3/4 c water
3/4 c brown sugar
1/3 cup(scant) white vinegar
2 1/4 tbl worcestershire
onion flakes(opt)
liquid smoke(hickory) a few dashes
pour sauce over meatballs, bake @ 350 for 1 hr.
If doing balls with no sauce, same time and temp but lightly grease your dish first

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