Orange Glazed Broccoli

This recipe for steamed broccoli with an orange juice reduction is quick and easy with a nice citrus flavor.

Ingredients:

- 5 to 6 cups of fresh or frozen broccoli florets

- 1 tablespoon butter
- 2 green onions, sliced (optional)

- 2-3 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt

- 1 teaspoon grated orange peel (optional)

Directions: 

Steam broccoli in the microwave or on the stove until crisp-tender. Drain.

Meanwhile, melt butter in a small saucepan. Cook green onions in butter for 1 minute.

In a small bowl, combine the orange juice, brown sugar, cornstarch, and salt. Whisk until smooth. Stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in orange peel. Toss broccoli with sauce.

Chocolate Cheesecake Dessert

This is a quick and easy way to make a cheesecake dessert without having two weeks' worth of leftover cheesecake. Try chopped peanut butter cups, Snickers, peanuts, or any other topping you'd like. 

Ingredients:

- 1/2 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 teaspoons baking cocoa
- 3 tablespoons butter, melted

- 1/3 cup miniature chocolate chips
 - 1 package (8 oz) cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 egg
- 3/4 teaspoon vanilla extract

- 1/3 cup miniature chocolate chips (or any kind of chopped candy bar)

Directions:

Preheat oven to 325 degrees. Grease an 8x8" baking pan.

In a small bowl, combine graham cracker crumbs, sugar, and cocoa. Stir in butter. Press onto the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

Microwave 1/3 cup chocolate chips at 10-20 intervals, stirring until smooth. Set aside.

In a small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and melted chocolate chips. Add egg and vanilla; beat on low speed until just combined. Pour over crust. Sprinkle with remaining chocolate chips or chopped candy bar.

Bake for 15-20 minutes or until set. Cool on a wire rack for 1 hour, then cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

Pumpkin Bread, alt with extra pumpkin

Makes two 8x4" loaves or four 4x2" loaves.

Ingredients:

- 2 cups flour (substitute 1/3 cup wheat flour if desired)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg

- 2 cups sugar (substitute 1/4 cup honey if desired)
- 1/2 cup canola oil
- 1 tablespoon butter, softened
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin

- 1 cup chopped walnuts
- for the last two mini loaves, add 1/2 cup mini chocolate chips

Directions:

Preheat oven to 325 degrees. Lightly grease two 8 1/2 x 4 1/2" loaf pans (or some mini loaf pans).

Combine the first 7 ingredients in a medium bowl. Whisk to mix well. Set aside.

In a large bowl, beat sugar, oil, and butter together using an electric mixer at medium speed, until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.

At low speed, beat in the flour mixture until combined. Fold in nuts (and chocolate chips for second half of batter).

Turn batter into prepared pans. Bake for 65-75 minutes for large loaf or 35-45 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out on wire rack to cool completely.