Week 28 Recipes

Slow Cooker Orange Chicken
from Kraft Foods Food & Family Magazine, Fall 2007

8 small boneless, skinless chicken thighs (1 lb)
3 Tbsp flour
1/3 cup orange marmalade
1/3 cup Kraft original bbq sauce
2 Tbsp soy sauce
1 Tbsp grated fresh gingerroot

Toss chicken with flour in slow cooker. Stir in all remaining ingredients, cover with lid. Cook on low for 6-8 hours, or high for 3-4 hours.

Makes 4 servings



Nilla Apple Crisp
from Kraft Foods Food & Family Magazine, Winter 2007

8 cups thinly sliced peeled Granny Smith apples (about 4 lg)
1/2 cup firmly packed brown sugar, divided
2 tsp ground cinnamon, divided
1/3 cup oats (old fashioned, or quick)
1/4 cup cold margarine
25 Nilla wafers, crushed (about 1 cup crumbs)
1 1/2 cups Cool Whip (or vanilla ice cream)

Preheat oven to 350 degrees. Toss apples with 1/4 cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8 or 9 inch square dish.

Combine oats, the remaining 1/4 cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender, or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.

Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping (or vanilla ice cream).

Makes 12 servings