Orange Ice Pops or Milk Shakes

ORANGE ICE POPS

(based on a recipe from Summer Desserts Super Value Pack – 450 Recipes for Frozen Desserts Like Ice Cream, Ice Pops, Frozen Yogurt and More, by Pamela Kazmierczak)

1 c orange juice

1 T sugar

1-1/2 c milk

¼ t vanilla extract

Whisk all ingredients together in a bowl. Pour into ice-pop molds. Insert stick and freeze for about 6 hours or until completely firm.

ORANGE MILK SHAKE

Put all ingredients in blender and process until smooth and frothy.

Cranberry Orange Chicken - Crock Pot

OUT OF THIS WORLD! Tender and delicious! Flavor Galore! This is one of my favorite dishes. I have found that bone-in chicken gives more flavor. I use the following method for fall-off-the-bone chicken. After placing the lid on crock pot place a large double folded kitchen towel over top of lid letting it fall over sides of crock pot. This allows no steam to escape. The sauce in this dish makes good ‘gravy’ over cooked rice. Makes a pretty dish to serve guests.                                      –Seasoned Cook at Food.com

3 chicken breasts (bone-in)
1 1/2 teaspoons salt
1 onion, chopped
1 celery rib, chopped
1 (15 ounce)can cranberry sauce
3 ounces orange juice
1 teaspoon dry mustard
1/2 teaspoon cinnamon
2 teaspoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
3 tablespoons chili sauce or 3 tablespoons barbecue sauce
1 orange, sliced
1 tablespoon cornstarch
3 tablespoons cold water

Rub salt onto chicken breasts and place in bottom of crock pot.
In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours.
Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
Serve over cooked rice and enjoy!

Orange Chicken

(based on a recipe from Better Homes and Gardens Meat Cook Book, 1969)

4 boneless, skinless chicken breasts (1-1/2 lbs)

1/4 c frozen orange juice concentrate (just the concentrate, not made into juice)

2 T butter or margarine

1/2 t ground ginger

Put the chicken breasts in a shallow, foil-lined baking pan. (The foil is because the orange juice will burn and be hard to get out of the pan.) Combine the orange juice concentrate, butter and ginger. Heat it (the 1969 recipe says in a saucepan, but I think a microwave would work better, if you have one), and pour it over the chicken. Bake about 20 minutes at 350, or until the chicken is done. Put the chicken in a serving bowl, then stir the pan drippings to blend. Pour the sauce over the chicken or serve it separately.