Orange Cashew Chicken

 1 lb. chicken breasts or tenderloins, cut into bite size pieces

4 T. oil

1 t. fresh ginger, or 1 T. ground ginger

2 cloves garlic, minced, or 3 t. minced garlic (I use spice world), or 1 t. garlic powder

4 green onions, chopped, optional

1/2 c. cashews

1/2 c. orange sauce

1 (13 oz.) jar orange marmalade, I used sugar free

3 c. cooked rice, I used Jasmine rice

Place oil in skillet. Add ginger and garlic. Heat for 1 minute. Add chicken and saute until halfway cooked. Add onions. Cook until chicken is done. Pour in orange sauce & orange marmalade. Mix well and cook until sauce is thickened. Add cashews just before serving. Serve over rice and with eggrolls (I used frozen).

1st picture: chicken cooking; 2nd picture: chicken and sauce with cashews added; 3rd picture: orange cashew chicken over rice and ready to eat.

Fully Loaded Crockpot Mashed Potatoes

3 lbs. yellow potatoes (I used baby Dutch potatoes with the peelings left on), cut into 1" chunks

1 can broth, your choice, I used beef

assorted toppings

Place liner in crockpot. Place potatoes in bottom. Pour broth over top. Cook on low 6-8 hours, or on high for 4 hours. When the potatoes are done, remove from broth and mash with potato masher or electric mixer. Add milk to make creamy. *Adding HOT milk will make them creamier. Place in casserole dish to serve. Serve with butter, sour cream, chopped bacon, shredded cheese, scallions, salt, pepper, etc...

1st picture: chopped potatoes starting to cook; 2nd picture: chopped potatoes are done cooking; 3rd picture: ready to serve.

Two Ingredient (Homemade) Biscuits

2 c. SR flour

1 1/4 c. heavy whipping cream*

Preheat oven to 450. Stir ingredients together until blended. It will be sticky. Dump out onto floured surface. Sprinkle flour on top. Pat out with fingers. Do not use rolling pin. Fold each side up to the top, gently pressing down to half. Do this twice. This adds air which makes them flakier. Pat to desired thickness. Cut with desired cutter. (I used a drinking glass.) Mix scraps to form more biscuits. (Makes 6-10 biscuits depending on thickness and size.) Place in a sprayed 8" cake pan with sides touching. This helps them rise. Butter tops if desired. Bake 15-20 minutes until golden brown. Serve hot! Yummy!

*I bought a 16oz container. After the 1 1/4 c. were used for the first batch, there was still 3/4 c. left in carton. I mixed it with 1 c. flour to use up the rest of the whipping cream and followed the same directions.

1st picture: remember when pans looked like this? (the first time I made these was at my mother-in-laws house. This was the only cake pan I could find) 2nd picture: patted out; 3rd picture: thick biscuits in pan with buttered tops; 4th picture: hot and ready to eat; 5th picture: thinner biscuits ready, they were not buttered before baking.