Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Cook broccoli according to package directions.

Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain broccoli; drizzle with sauce.

Yield: 4 servings.

Cucisina Zester/Grater – Great for Lemons, Limes, Ginger, Cheese, Chocolate, and more – Stainless Steel with Plastic Cover

Ranchero Macaroni Bake

1 can (26 oz.) Cream of Mushroom Soup
1 cup milk
1 cup Chunky Salsa
3 cups shredded Cheddar or Monterey Jack cheese
6 cups hot cooked elbow pasta
1 cup coarsely crushed tortilla chips

Mix soup, milk, salsa, cheese and pasta in 3-qt. shallow baking dish.

Bake at 400°F for 20 minutes or until hot. Stir. Top with chips. Bake 5 minutes more.

Serves 6

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt

Cheese Zucchini Crisps

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat.

Place on a baking sheet; bake 375F for 10 minutes or til crisp.

4 servings.

Vremi 6 Piece Nonstick Bakeware Set – Baking Sheet with Cake Loaf and Muffin Pans and Square Baking Pan – also has Large Roasting Pan – Non Stick Carbon Steel Metal Bakeware with Red Silicone Handles

Caramelized Onions

6 large Vidalia or other sweet onions
4 tablespoons margarine
10 oz. can chicken or vegetable broth

Peel onions. Remove stems and root ends. Place in slow cooker. Pour margarine and broth over onion. Cook on low for 12 hours.

Note: Serve as a side dish, use onions and liquid to flavor soups or stews, or to top pizza.

Makes 8 servings.

Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Spicy Yellow Rice with Red Beans

2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes.

Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.

Fold in the beans and green onions and re-season.

T-fal Signature Nonstick Expert Thermo-Spot Heat Indicator Dishwasher Safe Cookware Set, 12-Piece, Black

Vegetarian Potato Pancakes

2 cups mashed potatoes
3/4 cup oat flour
1 tablespoon dried minced onion
Salt and pepper to taste
2 teaspoons margarine

In medium bowl, stir together all ingredients except margarine. Dough will be soft and sticky.

Melt margarine in non-stick saucepan over medium heat. With floured hands, form dough into four large pancakes. Fry, turning occasionally, until golden. Serve immediately.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Total Calories Per Serving: 130
Fat: 3 grams

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Honey Glazed Carrots

1 lb peeled baby carrots
2 tablespoons butter
4 tablespoons honey
salt and pepper to taste

In small saucepan, melt butter. Add honey stirring until completely incorporated. Remove from heat and set aside.

Steam carrots just until they are bright orange (approximately two minutes) or to desired doneness.

Place carrots in serving bowl and drizzle with honey glaze. Toss the carrots until they are thoroughly coated.

Makes 4 servings.

Oster 5-Quart Food Steamer

Garlic Mashed Potatoes

1 1/4 pounds Russet potatoes peeled — cut 1/2 inch pieces
1/4 cup milk
6 large cloves garlic — peeled and crushed
1/4 cup whipping cream
1/4 cup butter (1/2 stick) — room temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan.

Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

2 Quart Nonstick Saucepan with Glass Lid

Bacon Cheese Fries (2)

32 oz. pkg. frozen French fries
1 cup (4 oz.) shredded cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup cooked crumbled bacon
Ranch salad dressing

Cook French fries according to package directions.

Place cooked fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1 to 2 minutes or until cheese is melted.

Serve with ranch dressing.

8 to 10 servings

Large Broiler Pan and Rack, 12-3/4 x 16-1/2-Inch