Honey BBQ Sauce

by Karene Donnay of Glencoe, Minnesota for Taste of Home

“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.

Yield: 1-1/3 cups (10 Servings)

Ingredients:

  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14

Crispy Orange Chicken

These tangy Asian-inspired nuggets go a long way. We eat them over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon for Taste of Home©

Yield: 4 Servings

Ingredients:

  • 16 ounces frozen popcorn chicken (about 4 cups)
  • 1 tablespoon canola oil
  • 2 medium carrots, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons grated orange peel
  • 1 cup orange juice
  • 1/3 cup hoisin sauce
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • Hot cooked rice

 

Directions:

  1. Bake popcorn chicken according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
  3. Add chicken to skillet; toss to coat. Serve with rice.

 

 

Nutritional Facts

1 cup (calculated without rice): 450 calories, 20g fat (3g saturated fat), 35mg cholesterol, 1294mg sodium, 56g carbohydrate (25g sugars, 3g fiber), 14g protein.

Morning Orange Drink Recipe – National Orange Juice Day May 4, 2017

Yield: 4-6 servings

Ingredients:

  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 cup cold water
  • 1 cup milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 10 ice cubes

Directions:

  1. Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.

Nutritional Facts

3/4 cup: 115 calories, 1g fat (1g saturated fat), 6mg cholesterol, 21mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.

Originally published as Morning Orange Drink in Country Woman March/April 1997, p33

Spiced Nut Mix Recipe

Yield: 40 Servings (10 cups)

Spiced Nut Mix

Photo by Taste of Home©

 

Ingredients: 

  • 3 large egg whites
  • 2 teaspoons water
  • 2 cans (12 ounces each) salted peanuts
  • 1 cup whole blanched almonds
  • 1 cup walnut halves
  • 1-3/4 cups sugar
  • 3 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 cup raisins

 

Directions:

  1. In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
  2. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

 

Nutritional Facts
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

 
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27

Slow Cooker Swiss Steak

Yield: 6 Servings

Slow Cooker Swiss Steak

Photo by Taste of Home©

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 to 2-1/2 pounds boneless beef top round steak
  • 1 to 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 1 cup sliced celery, optional
  • 1/2 cup chopped onion
  • 1 to 3 teaspoons beef bouillon granules
  • 1/2 teaspoon minced garlic

 

Directions: 

  1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
  2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

 

 

Nutritional Facts
1 each: 313 calories, 9g fat (4g saturated fat), 92mg cholesterol, 666mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.

 
Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 1999, p7

Slow-Cooked Pork Chops & Scalloped Potatoes

Yield: 6 Servings

Slow cooked pork chops and scalloped potatoes

Photo by Taste of Home©

Ingredients:

  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk

 

Directions:

  1. Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

 

Nutritional Facts
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57

Halloween Candy Bark Recipe

Halloween Candy Bark

Photo by Taste of Home©

Yield: 44 Servings (2-3/4 pounds)

Ingredients:

  • 2 teaspoons butter
  • 1-1/2 pounds white candy coating, coarsely chopped
  • 2 cups pretzels, coarsely chopped
  • 10 Oreo cookies, chopped
  • 3/4 cup candy corn
  • 3/4 cup dry roasted peanuts
  • 1/2 cup milk chocolate M&M’s
  • 1/2 cup Reese’s Pieces

 

Directions:

  1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
  2. Break or cut bark into pieces. Store in an airtight container.

 

 

Nutritional Facts
1 ounce: 152 calories, 7g fat (5g saturated fat), 1mg cholesterol, 84mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 1g protein.

 

 

Originally published as Halloween Candy Bark in Taste of Home September/October 2013, p2-8