Ingredients:

1 cup chopped fresh mushrooms
3/4 cup of fresh 100% florida orange juice
1 (14 oz.) can artichoke hearts, well drained, chopped
2/3 cup fat-free mayonnaise
1/3 cup sliced green onions
1/3 cup grated parmesan cheese
1/4 cup diced pimiento
1 (6 oz.) can lump crabmeat, well drained

Pita chips, assorted crackers, fresh vegetables for dipping

Directions:

Preheat oven to 400 degrees f. Coat a medium saucepan with nonstick cooking spray. Place over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat. Stir in orange juice, artichokes, mayonnaise, onions, cheese and pimiento.

Carefully check crabmeat for shells; remove shells. Add crabmeat to saucepan gently fold to combine. Transfer to a 1-quart casserole dish.

Bake, uncovered, 20 to 25 minutes or until bubbly. Remove from the oven and let
Cool 5 minutes. Stir before serving. Serve warm with pita chips, assorted crackers or fresh vegetables.

Servings: 12 (makes about 3 1/2 cups)

Notes: pita chips are great low-fat dippers. To make your own: split 4 pitas in half (for 8 rounds). Cut each round into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes.

Ingredients:

1 pound lean ground turkey
1 cup whole rolled oats
1 Florida orange, peeled and diced
1 egg, beaten
1 1/2 tsp. Italian seasoning
2 1/2 tsp. coarse salt, divided
1 1/2 tsp. ground black pepper
2 cups 100% Florida orange juice
6 tbsp. rice wine vinegar
1/2 cup tomato paste
4 tsp. cornstarch
1 tsp. black pepper

Directions:

In large bowl, combine turkey, oats, orange, egg, Italian seasoning, 1 1/2 tsp. salt and 1/4 tsp. pepper; mix well. Roll mixture into walnut-sized balls, making approximately 28 meatballs. Place meatballs in large, nonstick skillet over medium heat; cover and cook, turning occasionally until browned on all sides. Meatballs should be cooked through with no pink remaining in the center.

Whisk together orange juice, vinegar, tomato paste, cornstarch, 1 tsp. salt and 1 tsp. pepper. Add orange juice mixture to cooked meatballs in skillet; continue cooking and stir gently until sauce becomes clear and coats meatballs, about 5 minutes. Serve meatballs on toothpicks.

Ingredients:

1 10 oz jar Mixon's Jalapeno Jelly
1 8 oz package cream cheese
1 Box of your favorite crackers

Directions:

Place cream cheese brick on a decorative plate. Spread Jalapeno Jelly evenly over the top of the cream cheese. Surround edges of the plate with crackers and insert a couple of cheese spreaders in the cream cheese brick.

Notes: Sweet and Spicy!

Ingredients:

2 lbs chicken wings, tips removed
1/3 cup soy sauce
1/3 cup orange blossom honey
1/3 cup grapefruit juice
1 Tbsp lemon juice
1/4 tsp grated fresh ginger
1/2 tsp dried marjoram
1 large tomato cut into six wedges
1 medium grapefruit peeled and segments separated, membrane removed

Directions:

1. Place wings in a 9" x 13" glass baking dish.
2. Combine soy, honey, fruit juices, ginger and marjoram. Pour marinade over chicken wings. Turn chicken wings to coat well.
3. Refrigerate for no less than one hour or overnight.
4. To broil, preheat broiler for 10 to 15 minutes. Remove wings from marinade and place on a broiler pan that has been prepared with non-stick cooking spray. Broil the chicken wings, four inches from the source of heat, turning once, until tender, golden brown and juices run clear, about 25 minutes.
5. While chicken wings are broiling, combine tomato and grapefruit.
6. Remove wings from the broiler. Toss with the tomato and grapefruit mixture.
7. Serve immediately.

Servings: 6

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

Kumquats
Cream cheese
Mixon’s Orange-Pineapple-Cherry Marmalade
OR: any Mixon Marmalade
Crushed pineapple
Chopped nuts, optional

Directions:

Halve kumquats lengthwise. Scoop out pulp to create the kumquat shell. Mix cream cheese and marmalade. You can add nuts now, or use them as a topping. Fill kumquat shells and enjoy. Great served as an appetizer!

Ingredients:

1 package (8 oz) pitted dates
3/4 cup granola
1 package (11 oz) dried apricots
1 Mixon orange, unpeeled, cut into chunks
1/2 to 3/4 cups chopped nuts*, toasted sesame seed or shredded coconut

Directions:

In food processor or blender, using metal blade, chop dates and granola, remove. Chop apricots and orange. Add chopped dates and granola to orange mixture in processor bowl, process until well blended. Chill 2 hours or until easy to handle. Shape fruit mixture into 1 inch balls, roll in nuts, sesame seeds or coconut. Keep refrigerated.

Notes: *Nuts may be chopped in food processor. Using metal blade, process nuts with an on and off motion 2 to 4 seconds until coarsely chopped.

Ingredients:

3 cups chicken stock
1 lb. carrots, peeled and chopped
1/2 cup diced leeks, white only
1 1/2 cups of 100% orange juice
1 tsp. sugar
1/8 tsp. salt

Directions:

Combine carrots and leeks with stock in medium saucepan.
Cover and cook over medium heat for 20 minutes or until
vegetables are tender. Cool.

Pour small quantities into blender jar and puree.
Add orange juice, sugar, and salt and puree. Chill.
Add additional seasoning, if desired.

Garnish with mint leaf before serving.

Ingredients:

1/2 large pink grapefruit, peeled and pith removed
1 cup blueberries
2 tbsp. minced red onion
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
1 jalapeno pepper, chopped
1 tsp. honey

Directions:

Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper and honey. Mix well.

Notes: Ready in 15 minutes

Servings: 4

Ingredients:

1 package Southwest Fiesta Dip mix
1 16 oz cream cheese
½ jar of Mixon’s 10 oz Roasted Garlic Salsa
5 large flour tortillas

Directions:

Soften cream cheese and blend with dip mix and salsa. Chill for an hour. Remove from refrigerator and soften. Spread on tortillas and roll up. Chill. Slice into desired size slices. Makes 5 large tortilla rollups.

Ingredients:

2 avocados - peeled, pitted and mashed
1/2 tbsp. lime juice
1/2 tbsp. orange juice
1/2 tbsp. pineapple juice
1/4 tsp. cumin
1/4 cup coarsely chopped cilantro
salt to taste
1 tsp. hot pepper sauce, or to taste (optional)

Directions:
In a large bowl, stir together the avocados, lime juice, orange juice, pineapple juice, cumin, cilantro and salt. Mix in hot pepper sauce if using. Serve immediately, or refrigerate until serving. Place one of the avocado pits into the bowl to help keep it fresh.

Notes: Prep time: 10 minutes

Great with tortilla chips, pita bread or add to your favorite veggie wrap.

Ingredients:

2 grapefruit, at room temperature
3 Tbsp butter
1 tsp sugar
4 Tbsp cinnamon-sugar mixture
(combine 1 Tbsp of cinnamon with 3 Tbsp of sugar)
4 grilled chicken livers (see Note)

Directions:

1. Slice grapefruit in half and cut away membrane around center of fruit.
2. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell.
3. Fill the center of each half with 1 1/2 Tbsp butter. Sprinkle each half with a 1/2 tsp sugar, then 1 Tbsp cinnamon-sugar mixture.
4. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven.
5. Place a grilled chicken liver on the center of each grapefruit.

Servings: 4

Instructions: To grill the chicken livers, halve each liver, trim excess membrane, and pat dry. Spray grill with non-stick cooking spray or rub with a small amount of olive oil. Place the liver halves on the grill over a medium-high flame. Cook, turning occasionally, for about 5 minutes or until livers are browned and slightly stiffened.

For more than 70 years this dish has been the featured appetizer at Chalet Suzanne's six-course Candlelight Dinner. It was created accidentally when the legendary Clementine Paddleford, food editor at the New York Herald Tribune, dined at the Lake Wales, Florida restaurant and inn. Grilled chicken livers were on the menu as an hors d'oeuvre, but they weren't ready on time. So, when the first course, broiled grapefruit, was to be served, Chalet owner, Vita Hinshaw, garnished each grapefruit with a grilled chicken liver.

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

1 egg, slightly beaten
1/4 cup grated orange rind
4 tsps. baking powder
1/3 cup melted shortening or oil
1/2 cup chopped pecans
3 cups sifted flour
1 cup orange juice
1/4 tsp. salt
1 cup sugar

Directions:

Sift together flour, baking powder, salt and sugar. Add pecans.
Beat together orange juice, rind, shortening and egg. Pour into dry ingredients and mix just to moisten. Do not beat.
Turn into greased loaf pan and bake at 350 degrees for about 1 hour.
Remove from pan and cool. Slices better on second day.
Spread with cream cheese to serve.

Directions:

Use your favorite hot roll mix. When raised, roll out to a narrow sheet
1/4 -inch thickness.
Spread generously with butter and orange marmalade. Roll up like a jelly roll. Seal
edges. Cut into 1-inch slices. Place in greased muffin pan. Let rise until double in size.
Bake 350 degrees for 15 minutes and remove from pan at once. Brush with orange
juice and powdered sugar.

Ingredients:

2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 cup Grape Nuts Cereal
2 well beaten eggs
1 tbsp. grated orange peel
1/3 cup sugar
1/2 tsp. baking soda
3/4 tsp. salt
1 cup orange juice
1/3 cup oil

Directions:

Sift together flour, sugar, baking powder, soda and salt. Stir in cereal.
Combine eggs, orange peel, juice and oil. Add all at once to dry ingredients, stirring just until moistened. Fill greased muffin tins 2/3 full.
Bake at 400 degrees for 20 - 25 minutes.

Ingredients:

3 Cups Bisquick baking mix
2 tsp grated orange peel
3/4 cup orange juice
1 pkg (3 oz) cream cheese - softened
2 Tbsp orange marmalade
Sugar

Directions:

Heat oven to 450.
Mix baking mix, orange peel & orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead 10 times.
Roll dough 1/2" thick. Cut with 2 1/2" cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese & marmalade. Spoon about a tsp of mixture onto center of each circle; sprinkle with sugar.
Bake 8-10 mins. until golden brown.
Yields about 15 biscuits.

Notes: High Altitude (3500-6500 ft) Not recommended.

From Betty Crocker Bisquick Cookbook

Ingredients:

1/4 cup butter, room temperature
1/4 cup sugar
2 eggs
1 cup 100% Florida orange juice
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups fresh, canned or frozen corn kernels lightly chopped

Directions:

Preheat oven to 350 degrees. Coat a 9x9" baking pan with non-stick cooking spray and lightly dust with flour, shaking out the excess.

In a large mixing bowl and using a hand mixer, beat together butter and sugar until light and fluffy.
Add eggs and orange juice; beat until just combined.
Stir in chopped corn.

Pour batter into baking pan. Bake for 30 minutes or until a wooden toothpick comes out clean. Remove from oven and let cool slightly.

Cut into 12 squares. Serve warm.

Notes: For a sweet touch, combine 1/4 cup softened butter and 2 tbsp. of orange blossom
honey to spread on the cornbread.

Ingredients:

6 slices English Muffin bread
2 tbsps. frozen orange juice
2 tbsps. melted butter
1/4 cup brown sugar
2 tsps. cinnamon

Directions:

Place bread under broiler and toast on 1 side. Turn. Combine orange juice concentrate, sugar, cinnamon and butter and mix well. Brush on untoasted side of bread.

Place under broiler again until lightly browned.

Ingredients:

2 cups sifted flour
3/4 cup shortening
3/4 cup strained grapefruit juice
1/4 cup evaporated milk
1 tsp. salt
3 tbsp. sugar
1/2 tsp. soda
3 tsps. baking sodaz

Directions:

Stir flour, salt, soda and baking powder together.
Cut in shortening until well blended.
Mix grapefruit juice and milk. Add to dry ingredients, using enough to make dough soft but not sticky.
Turn dough onto a lightly floured board and knead a few strokes.
Roll or pat to 1/8" thickness.
Cut into small biscuits. Place on baking sheet.
Bake in a very hot oven (475 degrees) for 15 minutes.
Serve hot with butter and orange marmalade.

Ingredients:

1 green apple such as Granny Smith, cored and peeled and cut into
eighths
1 Red Delicious apple, cored, peeled and cut into eighths
Juice of 1 orange
1 tbsp. light brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
1 tbsp. butter

Directions:

Heat oven to 400 degrees.
Toss apples with orange juice, zest, brown sugar, cinnamon and salt
in an 8x8 baking dish.
Dot evenly with butter.
Place in oven and bake for 30 minutes.

Servings: 4 to 6

Notes: Great to serve with eggs, grits, toast and bacon. Can use with pork at dinner as well

Ingredients:

3 slices bread
1/4 cup orange juice
2 oranges, sliced or sectioned
1 1/2 grated orange rind
powdered sugar
1 egg
butter
1 tsp. lemon juice
1/4 cup sugar

Directions:

Beat egg. Add orange juice and lemon juice and beat again. Add
sugar and grated orange rind. Mix thoroughly. Cut slices of bread in half.
Dip in egg mixture. Fry in butter until golden brown. Place orange slices on each
slice of bread. Sprinkle with powdered sugar and serve at once.

Ingredients:

2 cups florida orange juice
1 cup low fat vanilla yogurt
1 florida navel orange, peeled & cut into chunks
1/2 tsp cinnamon

Directions:

Combine all ingredients and blend

Ingredients:

3/4 cup milk
1 tbsp. vinegar
1 tbsp. lemon juice
1 egg
2 tbsp. butter
1/2 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. poppy seeds
1 tsp. lemon zest
cooking spray

Directions:

Stir the milk, vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter and vanilla extract.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Serving size: Makes 8 pancakes.

Ingredients:

Casserole:
8 cups cubed challah bread (about 8 thick slices)
1/2 cup spreadable cream cheese, room temp.
1 cup milk
1/2 cup grapefruit juice
4 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 cup packed brown sugar
1/4 maple syrup
salt

Citrus Salsa:
2 grapefruit
2 oranges
3 tbsp. packed brown sugar
2 tbsp. granulated sugar
ground cinnamon
maple syrup
powdered sugar

Directions:

For the Casserole:
Coat an 11x7-inch baking dish with nonstick cooking spray.
Place bread cubes in baking dish and set aside.

In a large bowl and using an electric hand-mixer, beat cream cheese until softened.
With mixer running, whisk in milk in a steady stream. Whisk in grapefruit juice in a steady stream.
Add eggs, vanilla, cinnamon and a pinch of salt; whisk until combined.
Pour over bread, pressing down to soak bread evenly. Sprinkle with 1/4 cup brown sugar and drizzle with 1/4 cup maple syrup. Cover and refrigerate at least 1 hour or overnight.

For the Citrus Salsa:
Grate 1 tbsp. zest from the grapefruit and 1 tbsp. zest from the oranges. Cut away the peel and pith
from the grapefruit and oranges. Cut each section in half crosswise. Place in a serving bowl; sprinkle with grapefruit zest, orange zest, 3 tbsp. brown sugar, granulated sugar and cinnamon.
Refrigerate up to 1 hour (Stir gently just before serving.)

Preheat oven to 350 degrees. Place baking dish on center oven rack. Bake 35 - 45 minutes or until golden brown and completely set. Remove from oven and place on a wire cooling rack; let cool for 5 minutes. Slice and serve warm with Citrus Salsa, maple syrup and a dusting of powdered sugar.

Ingredients:

1 cup all-purpose flour
2 tsp. baking powder
1 tsp. finely shredded orange peel
1/4 cup chopped orange sections
2 tbsp. cooking oil
1 tbsp. sugar
1/4 tsp. salt
1 egg, beaten
1 cup, 100% orange juice

Directions:

Mix flour, sugar, baking powder and salt in bowl.
In separate bowl, combine egg, orange peel and orange juice.

Add dry mixture and stir just until blended. Fold in chopped orange sections.
Pour about 1 tbsp. batter onto a hot, lightly greased griddle.
Cook pancakes until golden brown, turning once to cook second sides
when pancakes have bubble surfaces and slightly dry edges.

Serve with honey, preserves or your favorite syrup.

Ingredients:

3 grapefruit
3 tbsp unsalted butter, melted
3 tbsp light brown sugar
1/2 tsp cinnamon

Directions:

Preheat broiler for 10 minutes.
Cut each grapefruit in half and loosen each section.
Combine butter, sugar and cinnamon in a small bowl.
Spread 1/6th of the mixture over each cut side of the grapefruit.
Place on a 15" X 10" baking sheet, cut side up and broil for about 5 minutes, until top is bubbly.

Ingredients:

1 large pink grapefruit
1 tbsp. honey
2 tsp. butter
ground cinnamon
sugar

Directions:

Preheat broiler.

Cut grapefruit in half crosswise.

Using a serrated spoon, cut around and between the inside peel and the fruit. Then cut between each section.

Cut a hole in the center of each half. Fill each half with 1 tbsp. of the honey, 1 tsp. of the butter and cinnamon and sugar to taste.

Place the grapefruit halves on a broiler pan and place on top rack under the broiler.
Broil grapefruit just until golden brown and sugar caramelizes. Serve warm.

Ingredients:

1/2 cup quite warm milk
1 tsp. salt
1 tbsp. sugar
1 package yeast
1 egg
2 tbsp. shortening
2 1/2 cups flour
3 tbsp. butter, melted
1 tbsp. grated orange rind
2 tbsp. orange juice
1 1/2 cups powdered sugar

Directions:

Preheat oven to 400F degrees

Combine milk, salt, sugar, yeast, egg, shortening and flour and knead.

Roll out into a 12"x7" rectangle.

Combine butter, orange rind, orange juice and sugar. Spread the dough rectangle with half the mixture.

Roll up the long way and cut 12 rolls. Place in a 9" round pan.

Let rise 25-30 minutes. Bake 20-25 minutes at 400F degrees. While still warm, frost with the other half of the orange mixture.

Notes: Refreshing spin on the usual morning cinnamon rolls.

Ingredients:

2 cups Wheaties cereal flakes
2 cups all-purpose flour
1 tsp baking powder
¾ cup firmly packed brown sugar
¾ cup plus 2 tablespoons butter or margarine, chilled
10 oz Mixon Orange Cherry Marmalade

Directions:

Mix cereal, flour, baking powder and brown sugar in a bowl. Cut in butter until crumbly.
Press about two-thirds of the mixture in an even layer on the bottom of a 13x9x2 inch pan. Spread with marmalade; sprinkle remaining cereal mixture over marmalade.
Bake at 350 F about 30 minutes. Remove to a wire rack. Cool completely.

If desired, Drizzle with glossy frosting (1 ½ cups confectioner sugar, 1/8 tsp vanilla extract, ¼ cup milk, food coloring to desired color).

Ingredients:

3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 cups chopped kumquats (prepared)
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)

Directions:

In bowl beat eggs, sugar and oil. Fold in dry ingredients and mix well. Add kumquats, nuts, and pineapple. Pour into greased and floured 10" tube pan. Bake 1 hr. and 15 minutes in 350 degree oven. Cool and remove from pan.

Notes: Kumquat preparation: Wash kumquats and drain.
Sprinkle with baking soda and cover with boiling water (1 TB soda to 1 quart water). Let stand until cooled, drain and rinse with cold water.

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup non-fat plain yogurt
2/3 cup sugar
2 large eggs (egg substitute optional)
3 Tbsp melted unsalted butter (margarine)
1 Tbsp grated orange zest

Syrup:
1/2 cup Florida Temple orange juice
(or orange juice of choice)
1/4 cup sugar

Directions:

Preheat oven to 350°F. Butter an 8 1/2 x 4 1/2 x 2-5/8 non-stick loaf pan. Mix dry ingredients in bowl. In separate bowl whisk together all other ingredients. Add liquid ingredient with dry ingredients stir until well combined. Bake in loaf pan for 45-50 min.
In sauce pan bring to a moderate boil orange juice & sugar, stir & simmer for 1 minute. Keep syrup warm.
Poke holes in top of baked bread, brush on 1/3 of syrup. Let stand 10 minutes then invert onto rack. Poke more holes to sides & bottom & brush remaining syrup.
Wrap in plastic & foil, let stand overnight.

Notes: (Makes 1 loaf=17 slices)

Ingredients:

1/4 Cup Honey
1 TBSP Cornstarch
1 TBSP Vanilla Extract
1/4 tsp Ground Ginger
6 Navel Oranges, peeled, seeded & sectioned
2 Pink or Red Grapefruit, peeled, seeded & sectioned
1 Cup All-purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Crystallized Ginger, finely chopped
1/4 Cup sweetened, shredded Coconut
1/8 tsp Salt
4 TBSP Cold Butter, cut up
1/3 Cup Unsweetened light Coconut Milk
1 Egg, lightly beaten

Directions:

ONE: Preheat oven to 400 Degrees F. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract and ground ginger.
TWO: Gently stir in Orange sections and Grapefruit sections. Keep the filling hot. In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut and salt combined. Add the butter, coconut milk and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.
Three: Spoon hot filling in prepared baking dish. Drop topping in nine mounds on top. Bake 20 to 25 minutes or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

Notes: Citrus comes out to play in this gorgeous, sunny-hued dessert. Paired with coconut and ginger, it's a winter warmer for sure.

Ingredients:

3 cups sugar
Zest of 3 grapefruits finely grated
2 cups flour
12 tablespoons (1& 1/2 sticks) unsalted butter, cut up
pinch of salt
1 cup & 2 tablespoons freshly squeezed lemon juice, strained (about 8 lemons)
6 eggs

Directions:

In processor blend sugar and zest for 1 min. Scoop out 1/4 cup of blended sugar into small bowl. Scoop 2 & 1/4 cups sugar into large bowl. Combine 1&1/2 cups flour, salt, into remaining 1/2 cup of sugar. Blend. Drop in butter. Pulse many times. Mixture will look like sand, then big clumps.
Dump clumps into 13 x 9 inch baking pan. Press into bottom of pan. Slide into 325 degree oven & bake til golden, about 25 mins.
Whisk remaining 1/2 cup flour into the large bowl with other sugar. Whisk in juice and eggs. When pastry is golden, remove, turn down oven to 300 degrees pour egg mixture over pastry & bake 30 mins.
After 30 mins,remove from oven & spread remaining 1/4 sugar over top. Cool. Chill. Cut into squares.

Ingredients:

3 cups sugar
Finely grated zest of 3 grapefruits
2 cups flour
1 pinch of salt
12 Tbsp (1-1/2 sticks) of unsalted butter, cut up
1 cup, plus 2 Tbsp. freshly squeezed lemon juice, strained (about 8 lemons)
6 eggs

Directions:

Measure sugar into a food processor. Drop in grapefruit zest. Buzz to a fine grapefruit-scented
powder, about 1 minute.
Scoop 1/4 cup scented sugar into a small bowl; set aside. Scoop 2 1/4 cups scented sugar into a large mixing bowl; set aside.

Combine: Measure 1 1/2 cups flour and the salt into the remaining 1/2 cup scented sugar in the food processor. Buzz, to combine. Drop in butter. Pulse many times. Mixture will look like fine sand,
then big clumps.

Pat: Dump clumps into a 13x9-inch baking pan. Pat into the bottom of the pan. Slide into a
325 degree oven and bake until golden, about 25 minutes.

Whisk: Meanwhile, whisk remaining 1/2 cup flour into the scented sugar in the large mixing bowl.
Whisk in juice. Whisk in eggs.

Bake: When pastry is golden, lower oven temperature to 300 degrees. Pour egg mixture over pastry and bake until center is just set, about 30 minutes. Pull pan out of oven.

Gild: Spread remaining 1/4 cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

Prep: 20 minutes Bake: 55 minutes Yields: 48 bars

Ingredients:

1 Mixon orange
3 1/2 cup granulated sugar
2 lbs. rhubarb, trimmed and sliced
1 lb strawberries (about 4 cups), trimmed and chopped, plus sliced strawberries for garnish
4 large egg yolks, room temperature
2 large eggs, room temperature
1 cup whole milk
3 tsp. vanilla extract
3 cup cake flour (not self-rising)
1 tbsp. baking powder
12 tbsp. butter (no substitutions), cut up, room temperature
1 1/4 cup confections' sugar
8 oz. cream cheese, softened
2 cup heavy cream, cold

Directions:

Into 4-quart saucepan, squeeze juice from orange. Stir in 2 cup granulated sugar. Cook on medium-high until sugar dissolves, stirring. Add rhubarb: cook 5 minutes or until tender, stirring occasionally. Transfer to bowl; cool slightly. Refrigerate, uncovered, 2 hrs. Stir in chopped strawberries; refrigerate.

Preheat oven to 350F. Grease and line bottoms of three 8-inch. cake pans with parchment paper. Grease and flour parchment and sides of pan.

In medium bowl, whisk egg yolks , whole eggs, 1/4 cup milk, and 2 tsp. vanilla until combined. In large bowl, with mixer on low speed, mix flour, baking powder, remaining 1 1/2 cup granulated sugar, and 1/2 tsp. salt; beat in butter and remaining 3/4 cup milk on medium-high speed. Add egg mixture in 3 batches, beating well between additions. Divide batter evenly among pans. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen sides with knife. Invert cakes onto rack; cool completely.

Place 1 cake on plate. Strain liquid from mixture; discard. Spread half of rhubarb on cake, leaving 1-inch border. Repeat with second cake and remaining rhubarb. Top with third cake.

In large bowl, with mixer on high, whisk confectioners' sugar, cream cheese and remaining 1 tsp. vanilla until fluffy. Slowly drizzle in cream. Whisk on high until stiff peaks form.

Cover cake with frosting. Garnish with berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day.

Notes: Bake and freeze up to a month ahead.

Ingredients:

1 3 oz package Strawberry Jell-O
3 Tbsp Cornstarch
1 Cup sugar
1 1/2 Cups water
2 Mixon Pink Grapefruit
1 Pie Crust - Baked
Cool Whip

Directions:

Cook Jell-O, cornstarch, sugar, and water until thickened. Place pieces of grapefruit on bottom of pie crust. Pour prepared mixture over grapefruit; cool. Add Cool Whip just before serving.

Ingredients:

Ingredients For Cake:
3 1/2 cups all-purpose flour
5 tsp. baking powder
1 tsp. salt
3/4 cup shortening
2 1/4 cups white sugar
4 eggs, room temperature
1 1/2 cups milk
2 tsp. vanilla extract
2 tsp. grated lemon zest
2 tsp. grated orange zest
2 tsp. grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring

1/2 cup white sugar
1/4 cup cornstarch
1/4 tsp. salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
2 tbsp. butter

Ingredients For Orange Cream Cheese Frosting:
2 -8oz packages cream cheese, softened
1/2 cup butter
2 cups confectioners' sugar
2 tsp. orange food coloring
1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease and flour 3 9-inch pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is well blended. Stir in the vanilla. Beat in the flour mixture alternating with the milk. Divide batter into 3 bowls.

In the first bowl, stir in lemon zest and yellow food coloring, pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes then turn out onto a wire rack and cool completely.

Assemble the cake: stack the layers together with the Lemon Custard Filling in between the layers. Frost sides and tops of cake with Orange Cream Cheese Frosting. Refrigerate until serving.

Lemon Custard Filling:
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic until completely cooled. Spread between layers of cake.

Orange Cream Cheese Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and orange food coloring. Gradually stir in the confectioners' sugar. Frost the cake.

Notes: This cake would be great for Easter or a Spring function.

Ingredients:

1/2 cup honey
1 tsp. Grated florida grapefruit zest
1 tbsp. Finely chopped fresh mint
2 1/2 cups 100% florida grapefruit juice

Directions:

In a sauce pan combine honey,grapefruit zest, mint and 1/2 cup water. Place over medium heat and cook until the honey melts. Remove from heat and let cool completely. Stir in grapefruit juice.

Pour mixture into ice cream maker and freeze according to manufacturer's directions. Transfer sorbet to a resealable freezer container; freeze at least 6 hours. Serve frozen.

Serving Size: 4 (makes 1 1/2 cups)

Ingredients:

1 (16.5oz.) pkg. refrigerated sugar cookie dough
3/4 cup Orange Marmalade
2 tbsp. semi-sweet chocolate chips
2 tbsp. bittersweet chocolate chips
1/3 cup toasted pecan halves, coarsely chopped

Directions:

Preheat oven to 350 degree. For the crust, shape cookie dough into a flat round. On a lightly floured surface, roll out dough to a 12-inch circle, 1/4-inch thick. Transfer to an ungreased 15-inch round baking sheet.

Bake 18 to 20 minutes or until golden brown. Remove from oven and let cool on pan 8 to 10 minutes. Using a large angled spatula, carefully loosen crust from pan; let cool completely.

Spread marmalade evenly on the crust up to 1/2-inch from the edge. Combine semi-sweet and bittersweet chips in small microwave-safe bowl.
Microwave on high 30 to 45 seconds or until melted, stirring every 20 seconds.
Drizzle chocolate over marmalade and sprinkle with pecans. Cut cookie pizza into 16 slices and serve.

Serving Size: 16

Notes: A kid's favorite!

Ingredients:

3 1/4 cups of cake flour, sifted, plus more for dusting
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsps. ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1 1/2 tsps. orange zest, finely grated
4 large eggs, at room temperature
1/2 cups of sour cream, at room temperature
1 1/2 tsps. pure vanilla extract
1 1/4 cups buttermilk, at room temperature
confectioner's sugar, for dusting

Directions:

Preheat the oven to 350 degrees. Spray three 8x4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour, and arrange them on a baking sheet.

In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beginning and ending with the dry ingredients, beat in the dry ingredients in 3 additions, alternating with 3/4 cup of the buttermilk; gently fold just until blended.

Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.

Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust them with confectioner's sugar, slice and serve.

Notes: Can be made a day in advance.

Ingredients:

1 cup butter, room temperature
1-1/2 cups all-purpose flour
1-1/2 tsps. baking powder
2 tbsp. grated orange rind
1/2 cup chopped walnuts
1-1/3 cups sugar
4 eggs
2 tbsp. orange juice
15oz. golden raisins

Directions:

Cream butter and sugar until blended. Add eggs, one at a time, beating after each addition.
Mix flour and baking powder well.
Add to first mixture, mixing well. Add orange juice, rind, walnuts and raisins. Stir until well combined. Pour batter into greased and floured loaf pan.
Bake at 350 degrees for about 50 minutes.
Cool in pan for about 15 minutes.
Remove from pan and wrap in aluminum foil for storing.

Ingredients:

1 pound Orange Slice Candy Cut into 1/8 inch stripes
6 Tbsp hot water

½ cup butter, softened
2 ¼ cups packed brown sugar
4 eggs
1 tsp vanilla extract
2 ½ cups all purpose flour
2 tsp baking powder
1/2 tsp salt
½ cup chopped pecans (or nuts of your choice)
Confectioners’ sugar

Directions:

1. In a bowl, combine candy & water. Cover & soak overnight; drain well & set aside.
2. In a mixing bowl, cream butter & brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, baking powder & salt; gradually add to creamed mixture. Fold in nuts & candy
3. Spread into a greased 15in.x10in. Baking pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.

Prep time: 25 minutes
Cook time: 25 minutes
Ready in: 50 minutes
Yields: 48 servings

Ingredients:

1 10 oz jar Mixon Orange Pineapple Cherry Marmalade
1 8 oz Cool Whip
1 4 oz cream cheese
1 – 8 inch graham cracker crust
¼ cup chopped pecans

Directions:

Mix together cream cheese & marmalade. Fold in Cool Whip. Put in crust and top with pecans. Chill well before serving.

Ingredients:

2 cups corn flakes or your favorite bran/granola flakes
2 cups all purpose flour
1 tsp baking powder
¾ cup firmly packed brown sugar
1 cup plus 2 Tbsp butter or margarine, chilled
1 jar Mixon Orange Pineapple Cherry Marmalade

Directions:

Mix cereal, flour, baking powder, and brown sugar in a bowl, cut in butter until crumbly. Press about 2/3 of the mixture in an even layer on bottom of 9 X 12 inch pan. Spread the marmalade evenly over the pressed mixture. Sprinkle remaining cereal mixture over the marmalade. Bake at 350 about 30 minutes. Cool & cut into bars.

Ingredients:

2 oranges or tangerines, peeled, sectioned and chopped
1 egg, slightly beaten
1 1/2 cup flour
1/2 cup sugar
1/2 cup butter
1/4 cup milk
1 3/4 tsp baking powder
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
Zest both oranges to obtain 2 to 3 Tbsp

Directions:

Preheat oven to 350. Sift the flour with all the other dry ingredients. Add the Butter. Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened. Fold in the orange pieces with the zest. Fill greased muffin tins about 3/4 full. Bake for 25 minutes. Serve with your favorite topping.

Ingredients:

9-inch baked pie shell
5 tbsp. Cornstarch
1 1/2 tbsps. Grated orange rind
2 cups orange juice
1 tsp. Grated lemon rind
1 cup sugar
1/4 tsp. Salt
3 eggs, seperated
2 tbsps. Butter
6 tbsps. Sugar

Directions:

Mix sugar, corn starch, salt and orange rind. Add orange juice and cook over low heat, stirring constantly until thickened and smooth. Keep stirring until mixture looks shiny and clear.
Beat egg yolks slightly and stir a little of the hot mixture into them.
Turn egg yolks into orange filling, stirring vigorously. Cook and stir a full 2 minutes. Remove from heat.
Add butter, lemon juice and rind.
Cool fillling and turn into shell.
Beat egg whites until stiff and gradually beat in sugar.
Cover pie with meringue, being sure it is well attached to edges of crust. Brown 15-minutes at 350 degrees.
Cool pie but do not chill before serving.

Ingredients:

9-inch pie shell
1 tbsp. Lemon juice
2 1/2 tbsp. Corn starch
1/4 cup butter, softened
2 tbsps. Orange liqueur
2 medium oranges
1/2 cup water
1 1/4 cups sugar
3 eggs
Whipped cream

Directions:

Preheat oven to 425 degrees.
Wash and dry oranges. Peel off orange part of rind in paper thin layer. Chop finely and set aside.
Seperate oranges into sections and dice. Remove and discard membranes and white portion.
Combine reserved orange rind and sections with sugar, lemon juice and water in small saucepan. Bring to a boil and boil gently uncovered for 15 minutes. Cool to room temperature.
Mix sugar and cornstarch in mixer bowl. Add butter and beat until smooth and fluffy. Add eggs one at a time, beating after each one is added. Fold in orange liquer and cooled marmalade mixture. Pour into shell.
Bake 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30-40 minutes or until top is lightly browned and filling set.
Garnish with whipped cream.

Ingredients:

1 cake yeast
3/4 cup lukewarm water
2 grated orange rinds
3/4 cup orange juice
4 cups all-purpose flour
2 tbsps. Sugar
1 egg, beaten
1 tsp. Salt
2 tbsps. Oil

Directions:

Dissolve yeast in water. Add egg, oil salt, orange rind and juice. Stir in flour
And beat until smooth. Knead, adding more flour if necessary. Let rise until
Double in bulk. Place in greased loaf pan and let rise and double again.
Bake at 400 degrees for 10 minutes. Reduce to 350 degrees for an additional
50 minutes.

Ingredients:

1 box yellow cake
1 box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup orange juice
1 cup chopped pecans

Glaze:
2 cups sugar
2 sticks butter
1/2 cup orange juice

Directions:

Mix all cake ingredients together except pecans. Grease and flour bundt pan and place nuts in bottom. Pour batter over the nuts and bake at 350 degrees F for 45 minutes. Boil glaze for two minutes. Pour over hot cake. Leave cake in pan for 45 minutes after pouring hot glaze over the hot cake. Best if sets overnight before serving so glaze can soak in.

Notes: Hint: 1/2 recipe of glaze is sufficient.

Ingredients:

4 cups pecan halves
2 cups orange juice
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. finely grated orange zest

Directions:

In a shallow dish combine pecans and orange juice and let stand for 30 minutes.

Preheat oven to 350 degrees. Coat a large baking sheet with nonstick cooking spray.
In a large mixing bowl combine sugar, cinnamon and orange zest.
Remove pecans from orange juice and add to sugar mixture; toss well to coat.

Place pecans on baking sheet. Bake 10 - 15 minutes or until crisp. Remove from the oven and let cool. Break into small pieces and serve.

Serving Size: 16 (Makes 4 cups)

Ingredients:

2 tbsps. orange juice
6-oz. semisweet chocolate morsels
1/2 tsp. grated orange rind
3/4 cup all-purpose flour
1/2 tsp. orange extract
1/2 cup finely chopped walnuts
1/2 cup butter
3/4 cup confectioner's sugar
1/2 tsp. vanilla
2 eggs
1/4 tsp. salt
1/4 tsp. baking soda

Directions:

Combine butter, sugar, and orange juice in medium saucepan and cook over medium heat stirring frequently until mixture comes to a boil.
Remove from heat and add chocolate morsels, orange rind and flavorings, stirring until chocolate melts.

Add eggs, one at a time, beating well after each addition.
Sift flour, soda and salt together and add with walnuts to chocolate mixture.
Pour batter into greased and floured 9" square pan.

Bake at 325 degrees for 30 minutes.
Cool completely on wire rack and cut into squares.

Ingredients:

2 cups milk
1/2 cup sugar
3 eggs, beaten
1 1/2 cups bread (broken in pieces)
1 cup orange juice
rind from 1 orange
2 tbsp. melted butter

Orange Sauce:

3/4 cup sugar
1 tbsp. butter
1/2 cup orange juice
1/4 tsp. salt
1 cup boiling water
1 tbsp. cornstarch
1/2 tsp. grated orange rind

Directions:

Soak bread in milk for 15 minutes. Beat eggs until creamy, adding sugar gradually.
Add orange juice, butter and orange rind. Stir into bread mixture. Pour into buttered baking dish and bake 350 degrees for 60 minutes. Serve hot with Orange Sauce.

Orange Sauce:
Combine sugar, cornstarch and salt and mix thoroughly. Add boiling water and cook slowly for 5 minutes, stirring constantly. Add butter, orange and orange rind.

Ingredients:

Filling:
2- 1/2 cups orange sections, cut into small pieces
1/2 cup plus 1/3 cup sugar
1/3-1/2 cup orange juice
1/4 tsp. Ginger
1/2 cup flaked coconut
2 tbsps. Corn starch
3-oz. Pkg. Cream cheese
1 tbsp. Milk

Crust:
4 cups rice chex cereal, crushed to make 1 cup
1/4 cup, firmly packed brown sugar
1/3 cup butter, melted
1/4 tsp. Ginger

Directions:

Filling:
Mix orange pieces and 1/2 cup sugar. Set aside while preparing crust. Drain syrup
From oranges. Add enough orange juice to make 1 cup. Combine cornstarch and
1/3 cup sugar. Add orange juice. Cook and stir over medium heat until very thick
And clear. Cool. Combine cream cheese, ginger and milk. Spread on bottom sides
Of pie crust. Stir orange pieces into sauce. Pour into crust. Sprinkle with coconut.
Chill at least 2 hours or until sauce is set.

Crust:
Preheat oven to 300 degrees. Butter a 9-inch pie plate. Combine cereal crumbs,
Sugar and ginger. Add butter and mix thoroughly. Press mixture evenly onto
Bottom and side of pie plate. Bake 10 minutes. Cool before serving.

Ingredients:

2 Mixon oranges - any variety
8 oz granulated sugar
1 cup almonds or 1 cup ground almonds
6 eggs
1 Tbsp baking powder
Confectioner's Sugar or Chocolate Frosting

Directions:

Preheat oven to 375 degrees.
Butter and flour a springform pan.
Pulverize almonds in a food processor fitted with a metal blade until thay are finely ground.
Combine oranges and sugar in food processor fitted with a metal blade and process until ground. Slowly add eggs, ground almonds and baking powder.
Pour batter in the prepared springform pan.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Before serving, dust cake with confectioner's sugar or frost with chocolate icing.

Notes: A springform pan has sides and bottom separate for easy cake removal.
Oranges get chopped with peel.

Recipe is from Sarasota Pet Magazine's Rescue Cookbook.

Ingredients:

1 Mixon orange
1 1/2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp salt
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Fresh Orange Cream Cheese Spread for Frosting - see separate recipe

Directions:

Trim a thin slice from each end of the orange; cut the fruit in half lengthwise.
With a shallow "V" shape cut remove the white center core.
Cut the halves into small chunks.
In a blender or food processor, puree the orange chunks to yield 2/3 cup.
In a large bowl, combine the sugar and oil.
Beat in the eggs one at a time.
Sift together the dry ingredients and gradually add them to the egg mixture.
Stir in orange puree, carrots, walnuts and raisins.
Pour batter into a greased 13 X 9 X 2 inch baking pan.
Bake at 350 F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Fresh Orange Cream Cheese Spread

Notes: makes 12 servings.

Ingredients:

1 tsp. orange zest
1 cup butter, softened
1 cup light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. soda
1/2 tsp. ginger
3 cups old-fashioned oatmeal
orange glaze

Orange Glaze:
2 tbsp. orange juice
1 cup confectioner's sugar

Whisk ingredients together until sugar dissolves.
About 1/2 cup

Directions:

Preheat oven to 350 degrees. Combine zest, butter and sugars in a medium-size mixing bowl; add eggs and vanilla and beat until light and fluffy.

In another mixing bowl, combine flour, salt, baking soda and ginger; add to butter and ginger mixture. Stir in oats and mix well.

Bake in an ungreased 13x9-inch pan for 30 to 35 minutes.
While warm, drizzle with Orange Glaze. Cut into 16 rectangular shaped bars.

Ingredients:

4 pink grapefruit, cut into segments
1/2 cup packed light brown sugar
2 tbsp. all purpose flour
1 cup old-fashioned oatmeal
1/4 cup pecans, chopped
1/4 cup packed brown sugar
1 tbsp. unsalted butter
2 tbsp. canola oil
1/2 tsp. cinnamon
1 cup low-fat vanilla or plain yogurt

Directions:

Preheat oven to 350 degrees. Peel grapefruit, getting rid of all white pith, into segments. Cut over a bowl so you can capture all the juice. Once all segments have been cut out, squeeze the remaining fruit to extract as much juice as possible.

Place the grapefruit, light brown sugar, and flour in a glass baking dish. Use a fork to combine and then add grapefruit segments in an even layer. Set aside.

In a medium bowl combine oats, pecans, brown sugar, butter, canola oil and cinnamon. Sprinkle oat mixture on top of grapefruit and bake for 30 minutes until the crumb topping is browned and the caramelized grapefruit juice bubbles up the side of the dish.

Serve warm or room temperature with yogurt.

Ingredients:

2 cups all purpose flour
1 1/3 cups sugar
4 tsp baking powder
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 cup of Mixon Jalapeno Salsa - Tangy
½ cup shortening
2 eggs
1/3 cup water

1 recipe Cream Cheese Frosting

Directions:

Mix first 7 ingredients in a mixing bowl. Add salsa and shortening. Beat 3 minutes or until well mixed. Beat in eggs and water, 3 minutes or until well mixed. Grease and flour two 8-inch round cake pans, line with baking or parchment paper. Pour in batter, spreading evenly.

Bake in a 350-degree oven for 30 to 35 minutes or until a toothpick is inserted near the center and comes out clean.

Cream Cheese Frosting - Mix together 6 oz soft cream cheese, 4 cups confectioners’ sugar, 2 Tbsp soft butter or margarine and ½ tsp vanilla. Spread over cool cake. Makes 12 servings.

Ingredients:

1 10 oz jar Mixon Orange Marmalade
4 oz cream cheese
1 8 oz Cool Whip, not light
1 graham cracker crust

Directions:

Mix together Orange Marmalade and cream cheese. Fold in Cool Whip and put in a graham cracker crust. Refrigerate. Garnish with orange zest.

Ingredients:

6 to 7 whole graham crackers, crushed to fine crumbs
(about 3/4 cup)
1/4 cup sugar
3 tbsps. unsalted butter, melted
3 egg yolks
1 cup sweetened condensed milk
3/4 fresh Key Lime juice

Directions:

Preheat oven to 200 degrees. Grease 12 2-inch tartlet pans.

In a medium bowl, mix the graham cracker crumbs with the sugar; add the melted butter and stir until the crumbs are well coated. Divide the crumb mixture evenly among the tartlet pans and press it firmly onto the bottom and sides of the pans to make a crust; arrange the pans on a baking sheet and set aside.

In bowl of an electric mixer, mix the egg yolks with the sweetened condensed milk on low speed for 5 minutes. Gradually add the Key Lime juice and continue mixing for another 5 minutes. Pour the mixture into the prepared tartlet shells and bake in the preheated oven for 12 to 15 minutes until firm but creamy. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Makes 12 tartlets.

Ingredients:

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted

Directions:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for 1 minute intervals, stirring after
each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.

Ingredients:

1 1/8 cup all-purpose flour
1/3 cup confectioner's sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioner's sugar
1/3 cup fresh lemon juice
1 1/2 tsp. grated lemon zest
1/4 tsp. baking powder

2 tbsp. confectioner's sugar, or as needed

Directions:

Preheat the oven to 325 degrees.
In a medium bowl, mix together the flour, 1/3 cup of confectioner's sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.

Bake for 25 minutes in the preheated oven, or until firm and lightly browned.
While crust is baking, whisk together the eggs, 2/3 cup of confectioner's sugar, lemon juice, and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.

Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioner's sugar when cool.

Notes: Do not use a bread pan to bake this recipe.

Ingredients:

3/4 cup sugar
1 1/2 cups of flour
1/2 tsp. baking powder
1/2 cup butter, cold, cut into 1-inch pieces
2 tbsps. lemon juice
1 large egg yolk
Lemon glaze

Lemon Glaze:
1 tbsp. cream cheese, softened
2 tbsps. lemon juice
1 1/2 cups confectioner's sugar

Directions:

Combine sugar, flour, and baking powder in a food processor bowl; pulse to combine (about 10 1-second pulses).
Add butter, pulse until mixture looks like fine cornmeal (about 15 1-second pulses).
Add lemon juice and egg yolk. Process until dough begins to form into ball, 15 to 20 seconds.
Remove dough and wrap in plastic wrap, refrigerate 1 hour.
After dough has chilled, preheat oven to 350 degrees.
Shape dough into 1-inch balls and place on lightly greased baking sheet.
Bake for 15 to 18 minutes.
Remove cookies to wire racks to cool. When cookies have cooled completely, spread each with 1/2 tsp. glaze.

Lemon Glaze:
Whisk together cream cheese and lemon juice in a small mixing bowl.
Add sugar and whisk until smooth.

Yields: about 3/4 cup

Ingredients:

1 (18.25oz) pkg. yellow cake mix
1 (3.4oz) pkg. instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
1/3 cup lemon juice
2 cups confectioner's sugar

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan.

In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.

Bake for 40 - 45 minutes in the preheated oven, until a toothpick inserted comes out clean.
While the cake is still hot, poke holes in the top with a fork.
In a small bowl, mix together the lemon juice and confectioner's sugar until smooth.
Pour over hot cake.

Notes: Can serve with ice cream or whipped topping.

Ingredients:

18 1/2 oz yellow cake mix
3 1/2 oz instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

GLAZE:
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zest
3 tbsps. vegetable oil
3 tbsps. water

Directions:

1. Preheat oven to 350 degrees.

2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.(batter will be thick). Pour a small amount of batter, filling each muffin tin halfway.

3. Bake for 12 minutes. They come out of the tin better if they are cooked a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.

4. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tbsps. of water. Mix with a spoon until smooth.

5. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.

6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Ingredients:

1 baked pie crust, 9"
1 8 oz Cool Whip whipped topping
2/3 cup pureed kumquats
1 can condensed milk
1/2 cup lemon juice

Directions:

1. Beat condensed milk and whipped topping.
2. Add lemon juice and beat until thickened.
3. Add pureed kumquats.
4. Pour in pie shell.
5. Chill in refrigerator for several hours before serving.

Ingredients:

2 oranges, peeled, sectioned and seeded
1 (15.25oz.) can pineapple tidbits in juice, drained
1 cup frozen orange juice concentrate, thawed, (divided 3/4 and 1/4)
1/3 cup water
3/4 cup granulated sugar, divided (1/4 cup and 1/2 cup)
1/4 cup cornstarch
3 1/2 cups packaged biscuit mix (can use reduced-fat as well)
3/4 cup of milk
1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg plus 2 egg whites
2 tbsp. butter, melted
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray. In a medium saucepan stir together orange sections, pineapple, 1/4 cup of the concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.

For the batter:
In a large mixing bowl, combine biscuit mix, remaining 3/4 cup concentrate, remaining 1/2 cup granulated sugar, milk, egg and butter.
Spread half the batter in the bottom of the baking pan. Spread fruit mixture over batter. Spoon remaining batter in small mounds over fruit.

In a small bowl combine brown sugar and cinnamon. Sprinkle over batter.
Bake 40 to 45 minutes or until golden brown. Serve warm.

Serving Size: 15

Ingredients:

1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup fresh lime juice
1 1/2 tsps. grated lime zest
1/2 cup confectioner's sugar for decoration

Directions:

Preheat oven to 350 degrees. Grease cookie sheets.

In a large bowl, cream butter, sugar, egg, and egg yolk until smooth.
Stir in lime juice and lime zest.
Combine the flour, baking powder, and salt; blend into the creamed mixture.
Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Sift confectioner's sugar over cookies while still warm.

Ingredients:

1 jar Mixon’s Honeybell Marmalade
1 8 oz container Cool Whip
4 oz cream cheese
1 graham cracker crust

Directions:

Blend together marmalade and cream cheese. Gently fold in Cool Whip. Pour into crust. Enjoy! (This recipe can be used with any of our marmalades!)

Ingredients:

2 tbsp. butter
2 eggs, separated
1/4 cup orange juice
1 1/2 tsp. grated orange rind
1/4 cup strained honey
1/4 cup sugar
2 tbsps. flour
1 tbsp. lemon juice
1 cup milk

Directions:

Cream butter until soft and blend in sugar.
Add egg yolks and beat until fluffy.
Add flour and beat until smooth.
Stir in orange and lemon juice, grated rind, honey and milk.
Fold in stiffly beaten egg whites and pour into a buttered 5-cup casserole or into 6 large custard cups.
Set in shallow pan of hot water and bake in 300 degree oven for 1 hour (casserole)or 45 minutes (custard cups). Serve warm or cold.

Ingredients:

1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1/2 cup honey
2 1/2 tbsps. water
1 3/4 cups unbleached all-purpose flour
1 tsp. baking soda
3/4 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Directions:

Preheat the oven to 350 degrees.
In a large bowl, cream the butter and sugar together until fluffy.
Beat in the egg, honey, and water until well combined.

In a medium bowl, stir all the remaining ingredients until blended. Stir the flour mixture into the butter mixture until thoroughly blended. Cover and refrigerate the dough for at least 1 hour or overnight before rolling out.

On a lightly floured work surface, roll the dough out to a thickness of 1/4 inch. Cut into desired cookie shapes and place 1 inch apart on parchment-lined or greased baking sheets. Bake in the center of the preheated oven for 10 minutes, or until the cookies are lightly browned. Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks.

Makes 3 dozen cookies

Ingredients:

1 can sweetened condensed milk
1/4 cup lemon juice
3-4 Mixon pink grapefruit, large sectioned & cut into pieces
Pie crust of your choice

Directions:

Stir milk and lemon juice together. Fold in (drained of all juice) pink grapefruit. Pour into prepared crust. Chill. Top with whipped cream, if desired. Garnish with peel curls.

Notes: Delicious and easy. Drain your grapefruit. Do not add any grapefruit juice as it makes the pie too loose.

Ingredients:

1 3/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
3 tbsp. shortening
1 egg, well beaten
1/2 cup molasses
1 cup grapefruit marmalade
4 tbsp. boiling water

Tangy Whipped Topping:
1 3oz pkg. cream cheese
1 tbsp. whipping cream
1/2 tsp. vanilla extract
3 tbsp. confectioner's sugar

Grapefruit Sauce:
1/2 cup sugar
1 tbsp. flour
1 tbsp. cornstarch
1/8 tsp. salt
3/4 cup boiling water
2 tbsp. butter
1 tsp. grapefruit zest
1/2 cup grapefruit juice
1 tbsp. lemon juice

Directions:

Preheat oven to 350 degrees.
Spray an 8x8 baking pan with non-stick baking spray.
Combine baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Set aside.
Cream shortening in a large mixing bowl by beating on highuntil light and fluffy.
Add egg; mix well.
Add molasses and marmalade; beat thoroughly.
Add dry ingredients and hot water alternately in small amounts; beating well after each addition.
Pour into the pan; bake 25 to 30 minutes. Cool for 10 minutes.
Cut cake into nine squares and serve with tangy whipped topping.

Tangy Whipped Topping:
Bring cream cheese to room temperature.
Place in a medium-size mixing bowl, along with whipping cream and vanilla extract.
Beat until well combined. Gradually blend in the confectioners' sugar; continueto beat smooth.
Set aside

Grapefruit Sauce:
Combine flour, sugar, cornstarch and salt in a 2qt. saucepan. Add boiling water and butter. Cook, stirring constantly, over medium heat until thick and clear. Remove from heat. Add zest and fruit juices. Stir to combine. Cool to room temperature.
Fold into whipped topping

Yield: about 2 cups

Ingredients:

Cake:
2 1/4 cups self rising flour
2/3 cup vegetable oil
1 1/3 cup sugar
3 eggs, unbeaten
1 tbsp. Grated grapefruit rind
3/4 tsp. Grated lemon rind
1/2 cup grapefruit juice
1/2 cup water

Grapefruit cream filling:
1/2 cup sugar
2 tbsps. Cornstarch
1/4 tsp. Salt
1/2 cup fresh grapefruit juice
1 tbsp. Margarine
1 egg yolk
1 tbsp. Grated grapefruit rind

Directions:

Cake:
Preheat oven to 350 degrees. Cream together oil, sugar and rinds. Beat in eggs one at a time. Sift in flour in three portions, alternating with grapefruit juice and water in two portions. Beat batter 1/2 minute. Pour into 2 well-greased, lightly floured round 9-inch cake pans. Bake 30 minutes or until done. Turn out on a wired rack to cool. When cool, spread grapefruit cream filling between layers.

Grapefruit cream filling:
Combine sugar, cornstarch and salt. Blend in grapefruit juice. Cook over medium heat, stirring constantly, or over hot water until mixture is thick.
Add remaining ingredients. Cook over low heat 5 minutes, stirring constantly.
Cool before spreading.

Frost with your favorite frosting.

Ingredients:

1 cup white sugar
2 tbsp. all-purpose flour
3 tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbsp. butter
4 eggs yolks, beaten
4 egg whites
6 tbsp. white sugar

Directions:

Preheat oven to 350 F. degrees

To make lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To make meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Notes: Makes 1 9-inch pie.

Ingredients:

1 yellow cake
4 to 6 Mixon Oranges
1 cup sugar

Directions:

Use your favorite yellow cake recipe. Peel oranges and cut into very small pieces. Remove seeds. Pour sugar over oranges and let stand. When cake is removed from pan, pour juice from oranges on cake, allowing it to soak in. Top with small oranges pieces.

Notes: Serves 10 to 12.

Ingredients:

1 12oz. box vanilla wafer cookies
3 cups confectioners' sugar
1 6oz. can frozen grapefruit juice concentrate
1/2 cup butter, melted
1/2 cup chopped pecans
1/2 cup flaked coconut

Directions:

Crush vanilla wafer cookies with a rolling pin, or in a food processor, until finely crumbed.
Mix together with all ingredients except coconut.
Shape into small balls and roll into coconut.
Freeze.
Serve frozen in a chilled parfait glass.

Yield: about 3 dozen

Ingredients:

8 oz cream cheese, softened
1 cup confectioner's sugar
1 cup heavy cream or whipping cream, whipped
1 Mixon orange - grated peel

Directions:

Makes about 3 cups.
In a bowl, combine the cream cheese, sugar, and orange peel.
Fold in the whipped cream and chill.

Notes: You can use this on just about everything - no ordinary icing!

Ingredients:

1 box yellow cake mix
1 small box (3 oz) orange Jello
4 eggs
2/3 cup oil
2/3 cup water

Syrup: 2 cups sugar & 2 cups orange juice

Cool Whip
orange zest or orange slice candy

Directions:

Mix above ingredients all together and pour into large (9X13 or larger) loaf pan, greased and floured. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
While warm punch holes in cake with straw or fork. Make a syrup with 2 cups sugar & 2 cups orange juice. Bring to a boil and simmer 5 minutes. Cool slightly and drizzle over warm cake. Refrigerate several hours.
Frost with Cool Whip. Decorate with orange zest or orange slice candy.

Ingredients:

Kumquat Mixture:
10" Cast Iron Pan
2 Cups Kumquats - Each kumquat cut into thirds, with seeds removed
1 Stick Unsalted Butter
3/4 Cup Light Brown Sugar
3 T Honey
1/2 teaspoon vanilla
1/2 teaspoon salt

Wet Mixture:
1 Stick Unsalted Butter
1-1/3 Cup Sugar
5 Extra Large Eggs (or 6 large), room temperature
1 tsp vanilla

Dry Mixture:
1-1/3 Cup Flour
1-1/2 tsp baking power
3/4 tsp salt

Directions:

Preheat oven to 325.
Melt 1 stick butter in cast iron pan over medium heat, be careful not to burn.
Add 3/4 Cup brown sugar, stir until mixed.
Remove from heat. Add 3 Tablespoons honey, 1/2 tsp vanilla, 1/2 tsp salt. Stir to combine.
Add the kumquats to caramel mixture - or fit as much as you are able inside the pan over the mixture.

Separately, place 1 stick of unsalted butter and 1-1/3 Cup sugar in a large mixer (or using a hand mixer and large bowl), and beat until fluffy.
Add eggs, one at a time, then add 1 tsp vanilla, beating on high.

In a separate bowl, sift together dry ingredients.
Add to wet ingredients and mix on low speed until combined.
Carefully spoon batter over kumquats, being careful not to disturb fruit.
With a knife, carefully smooth batter.
Place cake in oven on middle rack. Bake for 45 minutes, or until toothpick inserted in center of cake comes out clean.
Take a butter knife and loosen edges along the pan.
Place cake on a wire rack, and let cool for 30 minutes. Place a serving plate on top of the pan, and flip over so fruit is on top.
Enjoy a serving with a few kumquats as accents!

Ingredients:

3 oz Key Lime juice
4 eggs
1 14 oz can sweetened condensed milk
Graham cracker pie crust

Directions:

Separate 4 eggs
Combine egg yolks and one 14 oz can of sweetened condensed milk. Mix well.
Slowly add 3 oz Key Lime juice and stir until filling is smooth and creamy. Pour into graham cracker pie crust. Place in 350° oven for 10 minutes. Serve chilled topped with whipped cream.

Ingredients:

1/2 cup butter
2/3 cup white sugar
1/8 tsp. salt
1 tbsp. lemon juice
2 tsps. lemon zest
6 drops yellow food coloring
1 1/2 cups all-purpose flour

Directions:

1. Cream together butter or margarine and sugar. Add salt, juice, zest and food coloring. Mix until well blended.

2. Add flour a half a cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.

3. Preheat oven to 350 degrees

4. Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

Notes: These sugar cookies can be substituted with an orange flavor, with orange zest, orange juice and orange food coloring. Also lime juice, lime zest and green food coloring. All citrus flavors for all different tastes!

Ingredients:

Crust ingredients:
1 egg yolk
1 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

Filling Ingredients:
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tbsp. grated orange zest
2 tsp. grated lime zest
1 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
3 eggs
1 cup sour cream

Topping:
2/3 cup Mixon Orange Marmalade
2 tsp. fresh lemon juice

Directions:

Preheat oven to 450 degrees F. Butter a 9-inch springform pan. In a small bowl, whisk together egg yolk, 1 tbsp. lemon juice, 1 tsp. lemon zest and 1/4 tsp. vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F.

In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tbsp. lemon juice, orange zest, lime zest 1 1/2 tsp. lemon zest and 1/2 tsp. vanilla. pour filling into crust.

Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is shaken. Allow to cool to room temperature, then refrigerate overnight.

In a saucepan over medium heat, boil marmalade and 2 tsp. lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Ingredients:

3 eggs
2 cups, white sugar
1 cup vegetable oil
2 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tbsp. orange zest
3 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground nutmegz

Directions:

Sift together flour, baking powder, soda, salt and spices.

In a large bowl, beat eggs until light and fluffy.
Add sugar, and continue beating until well blended.
Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind.
Blend in sifted ingredients. Turn batter into two greased 9x5 inch loaf pans.

Bake at 350 degrees for 50 minutes, or until bread tests done.

Remove loaves from pans, cool. Chill before slicing.

Ingredients:

1 cup pink grapefruit juice
coarsely shredded zest of 2 pink grapefruits (1/2) cup
1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
3/4 cup plus 1 1/3 cups sugar
2 sticks (1/2 lb) unsalted butter, softened, plus 4 tbsp. melted
9 whole graham crackers
1/2 lb. cream cheese, softened
Caramel Sauce
3/4 cup heavy cream

Directions:

Bring a medium saucepan filled with 2-inches of water to simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes. Don't worry if the curd looks slightly curdled. Strain the curd through a fine sieve set over a bowl, pressing on the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours.

Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch spring form pan. Refrigerate for 30 minutes.

In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese.

Spoon the grapefruit curd into the spring form pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of the Caramel sauce all over the caramel cream and freeze until slightly set, about 1 hour.

Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups of sugar. Set the bowl over simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel. Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours.

Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning.

Alternately, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes.

Notes: Can be prepared through Step 5 and frozen for up to 2 weeks. Cover once it's frozen solid.

Ingredients:

2 cups citrus peel (oranges or grapefruit)
1 cup sugar
Water
Finely chopped nuts (if desired)

Directions:

Using a small sharp knife, score peel in quarters or eighths. Remove peel. Cut in strips if desired. Peel can also be removed with a vegetable peeler.

When you have 2 cups peel, put peel in saucepan, cover with cold water and bring to boil. Reduce heat and simmer 8 minutes. Drain; repeat cooking twice. Wash saucepan.

Bring 1 cup sugar and ½ cup water to boil in pan, stirring twice. When sugar is dissolved, add peel. Simmer over low heat 15 minutes or until syrup is absorbed.

Using tongs, remove peel to a rack, or roll first in sugar or nuts. Let dry on a wire rack at least 4 hours or overnight. Store airtight; peel (without nuts) keeps indefinitely in a cool place.

Ingredients:

6 Oranges
1 cup orange juice
1 tbsp. cornstarch
1/2 cup sugar
2 tbsp. butter
grated nutmeg

Directions:

Wash oranges and place in a large Dutch oven.
Cover with water and bring to a boil.
Reduce heat and simmer 5 minutes.
Drain and set aside.

When oranges are cool, peel and cut 1/2" thick slices. Cut each slice in half
and arrange in a lightly greased oblong baking dish.

Combine orange juice, sugar, butter and cornstarch in saucepan.
Bring to a boil, reduce heat and simmer for 1 minute.
Pour hot mixture over orange slices. Sprinkle with nutmeg if desired.
Bake at 350 degrees for 15 minutes or until bubbly.

Notes: Roasted oranges were used by early Florida settlers as a remedy for the common cold, and a tea made from orange leaves was similarly used for curing a fever.

Ingredients:

10 oz jar Mixon Orange Pineapple Marmalade
5 oz Mixon Coconut Spread (one half the jar)
8 oz container Cool Whip (regular not lite)
8” graham cracker crust (8oz)

Directions:

Pour marmalade into bowl and stir. (Place coconut spread in microwave for 15 seconds to make it pourable)
Add half of the jar coconut spread to marmalade and stir. Fold in Cool Whip. Mix gently but thoroughly until well blended. Spoon into pie crust. Refrigerate at least 2 hours or overnight. Enjoy!

Ingredients:

1 - 10.5 jar Mixon Key Lime Jelly
1 - 8 inch graham cracker crust
1 - 8 oz container of thawed Cool Whip
(use regular Cool Whip, not Lite)
1 - 8 oz cream cheese

Directions:

Spoon Key Lime Jelly into mixing bowl, add cream cheese (optional).
Stir well until smooth.
Fold in Cool Whip.
Mix gently, but thoroughly, until well blended.
Spoon into pie crust. Refrigerate at least two hours or overnight before serving.
Garnish with squirt whipping cream & lime peel twirls.

Ingredients:

3 cups 100% grapefruit juice
2 to 4 Tbsp honey
1 cinnamon stick
1/2 teaspoon whole allspice berries
½ cup water

Directions:

In a medium pot, combine 100% Grapefruit Juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.

Notes: Serves 4

Ingredients:

1 1/2 oz Florida tangerine juice
3/4 oz maple syrup
1 1/2 oz cranberry juice
2 oz bourbon

Directions:

In mixing glass, combine all ingredients. Add ice, shake & strain into martini glass over fresh ice.

Garnish with Florida orange wedge & cranberries.

Ingredients:

6 oz Florida orange juice
12 oz lager beer

Directions:

In a pilsner glass, pour Florida orange juice over fresh ice and top with lager beer.

Garnish with Florida orange wheel & salt the rim.

Ingredients:

2 cups raspberries (divided use)
3 1/2 cups water (divided use)
3/4 cup extra fine sugar
1 cup pink grapefruit juice
Mint sprigs for garnish

Directions:

Puree 1 cup of the raspberries with 1 cup of water in a blender or
food processor.
Force the puree through a fine sieve set over a pitcher, pressing hard
on the solids.
Add remaining raspberries, and water, the sugar and the grapefruit juice
to the pitcher.
Stir the mixture until sugar dissolves.
Divide among tall glasses filled with ice cubes.
Garnish with Mint springs.

Servings: 4

Ingredients:

2 large Florida oranges (navels)
2 cups fresh strawberry halves
4 tsp. Sugar, divided
1/4 tsp. Pure vanilla extract
1 1/4 cups lowfat coconut milk

Directions:

Peel oranges and cut into sections. Place sections in a large resealable plastic freezer bag in a single layer. Freeze until solid.

In a blender combine strawberries, 2 tsp of sugar and vanilla. Blend to smooth puree. Pour evenly into 4 glasses. Rinse blender; place coconut milk, 1/2 cup water, remaining 2 tsp of sugar and frozen orange sections in blender. Blend until smooth and thick. Adding 1 tbsp water at a time if mixture is too thick.

Pour mixture evenly over strawberry puree in each glass, and serve.

Serving Size: 4

Ingredients:

3 cups milk
2 tsps. Grated orange rind
1 1/2 cups orange juice
2 tbsps. Sugar

Directions:

Mix milk and sugar in blender container. Add ice and blend well. Add orange juice and rind and blend again. Pour into iced glasses to serve.

Ingredients:

1 cup freshly squeezed lemon juice
3 cups water
1/2 cup sugar
2 cups freshly squeezed orange juice
4 fresh orange slices 1/4" thick
4 fresh lemon slices 1/4" thick

Directions:

Combine fresh squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add fresh squeezed orange juice. Mix well and chill.
Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass.
Pour chilled Orange Lemonade over ice.
Ready to serve.

Notes: If you're local, Mixon's has fresh squeezed orange juice already made - no need to squeeze your own.

Nutritional Information per serving:
calories: 180, total fat: 0g, saturated fat: 0g, % calories from fat: 1.3%, % calories from saturated fat: 0%, protien: 1g, carbohydrates: 46g, cholesterol: 0mg, dietary fiber: 1g, sodium: 5mg

Ingredients:

½ cup Mixon fresh orange juice
½ banana, frozen
1 Tbsp. non-fat milk powder
Dash cinnamon or nutmeg
2 ice cubes

Directions:

Place all ingredients into a blender and blend until creamy. Serve in chilled glasses. Makes 2 servings.

Ingredients:

2 cups 100% florida orange juice
1/3 cup frozen apple juice concentrate, thawed (6 oz. Can)
2 tbsp. Orange liqueur or non-alcoholic orange liqueur

Directions:

Stovetop:
In a saucepan combine orange juice, apple juice concentrate and 1/2 cup water. Cook over medium heat 8 to 10 minutes or until hot, stirring occasionally. Stir in liqueur; heat through. Ladle into mugs, and serve.

Microwave:
In a 4-cup microwave-safe measuring cup combine orange juice, apple juice concentrate and 1/2 cup water. Cook uncovered, on high (100% power) 6-7 minutes or until hot, stirring every 2 minutes. Stir in liqueur. Ladle into mugs and serve.

Makes 5 (5-oz.) servings

Ingredients:

1 qt Mixon fresh orange juice
1 gal apple cider
2 oz. mulling spices

Directions:

Mix ingredients, cook until thoroughly heated, garnish with sliced oranges. Serve hot.

Ingredients:

3 cups water
1 46-ounce Hawaiian Punch
1 46-ounce orange juice
3 cups sugar
1 1/2 cups lemon juice
1 1/2 cups ginger ale

Directions:

Heat water and sugar until dissolved. Boil 5 minutes. Cool and add the remaining ingredients.

Serving Size: 50

Notes: This is very good with orange swirl ice cream floating on top.

Ingredients:

5 oz chilled champagne (non-alcoholic)
3 oz fresh, chilled Mixon’s fresh orange juice
Orange slice

Directions:

Pour champagne and orange juice into chilled champagne glass. Stir slightly. Place orange slice on side of glass. Serve.

Ingredients:

1 1/2 cups evaporated milk
2 cups grapefruit juice
1/2 cup sugar
1/2 cup water

Directions:

Chill all ingredients. Mix milk, water and sugar and stir in the grapefruit juice slowly. Beat with a rotary beater and shake until foamy. Serve in iced glasses.

Ingredients:

12 bananas, mashed
3 qts Mixon fresh orange juice
Juice and grated rind of 2 lemons
1 ½ qts crushed pineapple or pineapple tidbits
1 ½ quarts sugar
1 Tbsp salt
3 qts whole milk

Directions:

Mix in 20 qt mixing bowl on low speed, orange juice, lemon juice and rind, crushed pineapple, bananas, sugar and salt. Slowly beat in milk, blending ingredients. Pour into steam table pans (2) – 2 inch deep. Freeze until firm (4 to 6 hours). Garnish with orange slices. Yields 50 servings.

Ingredients:

1 cup 100% Florida orange juice
1/2 cup 100% Florida grapefruit juice
1 ripe banana
1/2 cup low-fat vanilla yogurt
1/2 tsp. Pure vanilla extract

Directions:

In a blender combine orange juice, grapefruit juice, banana, yogurt and vanilla; blend until smooth. Pour into 2 glasses, and serve

Serving Size:  2 (8-oz.) servings

Ingredients:

1 Tbsp 100% all natural Key Lime Juice
8 oz brewed black tea
1 Tbsp Orange Blossom (or other) honey
1 sm piece caramelized ginger

Directions:

Mix all ingredients, allow the flavors to blend and drink before it gets cold!

Ingredients:

2 cups orange sherbet
2 cups vanilla frozen yogurt
1 cup 100% Florida orange juice
1 cup orange soda
4 thick orange slices

Directions:

Scoop 1/2 cup orange sherbet and 1/2 cup vanilla frozen yogurt into each of 4 glasses.

Pour 1/4 cup orange juice and 1/4 cup orange soda on top of each. Garnish with an orange slice and serve.

Serving Size: 4

Notes: This is a kid's favorite.

Ingredients:

1 (2 INCH) piece lemon zest, cut into thin slivers
2 tsp. boiling water
2 tsp. green tea powder or 1 green tea bag
3/4 cup hot water
1/2 cup freshly squeezed grapefruit juice or orange juice.
3 tbsp. freshly squeezed lemon juice
1 tsp. honey

Directions:

Put lemon zest into a large cup or mug. Cover with 2 tsp. boiling water and let steep for about 3 minutes. Add the green tea powder or tea bag and hot water. Add the grapefruit juice or orange juice, lemon juice and honey. Mix well and serve.

Ingredients:

3 cups 100% Florida orange juice
1 cup 100% Florida grapefruit juice
1/4 cup honey
1 3-inch cinnamon stick
1 Florida orange, sliced into rounds

Directions:

In a medium sauce pan combine orange juice, grapefruit juice, honey and cinnamon stick. Place over medium heat. Cook, stirring occasionally, just warm (do not boil). Remove cinnamon stick with slotted spoon; discard. Ladle into 4 mugs and garnish each mug with a citrus round. Serve warm

Serving Size: 4 to 5

Notes: can use the cinnamon sticks as stirrers for each cup.

Ingredients:

2 oz Florida orange juice
1 oz passion fruit puree
1/2 oz lime juice
1 oz grenadine
1 1/2 oz white rum

Directions:

In a mixing glass, combine all the ingredients. Add ice, shake & strain into martini glass over fresh ice.

Garnish with Florida orange slice & cherry.

Ingredients:

1 cup white sugar, or to taste
4 lemons, juiced
4 limes, juiced
4 oranges, juiced
3 quarts cold water
1 lime, sliced into rounds (optional)
12 cups ice cubes

Directions:

Pour the sugar, lemon juice, lime juice and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime, if desired.

Serving Size: 12

Ingredients:

1 qt. boiling water
1/4 cup sugar
10 whole cloves
2 Cinnamon sticks, 2 inches
4 Orange-Pekoe tea bags
1/4 cup grapefruit juice
2 tbsp. lemon juice
1 tbsp. grapefruit zest
1 slice lemon
6 lemon wedges for garnish

Directions:

Combine water, sugar cloves and cinnamon sticks in a 2-qt. saucepan. Mix well and bring to a boil. Remove from heat; add tea bags. Steep 4 minutes then strain. Stir in remaining ingredients except for lemon wedges. Set aside until mixture is at room temperature.

Garnish with lemon wedges.

Servings: 6

Ingredients:

4 cucumber slices
1 rosemary sprig
1 1/2 oz florida grapefruit juice
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz campari
1/2 oz tequila, silver salt, for rim

Directions:

In mixing glass, muddle cucumber & rosmary. Add remaining ingredients.

Add ice, shake & strain into salt-rimmed margarita glass over fresh ice.

Garnish with cucumber slice & rosemary sprig.

Ingredients:

1 cup sugar
1 cup water
Rind of 2 lemons and 1 small grapefruit, white pith scraped
1 cup lemon juice
3/4 cup grapefruit juice
1 (12-ounce) can of light beer
Lemon and grapefruit slices

Directions:

1. Mix sugar with water in a saucepan.
2. Bring to a boil; add lemon and grapefruit rinds. Cover and let stand for 5 minutes.
3. Remove citrus rinds and cool to room temperature.
4. Add lemon and grapefruit juices. Pour into a large pitcher over ice.
5. Add beer and fruit slices just before serving. Stir once to mix.

Servings: 6 (1/2-cup each)

Ingredients:

1/2 cup peanut oil
3/4 cup soy sauce
2 tbsp Worcestershire sauce
2 cloves garlic, minced
2 tbsp dry Chinese mustard
2 tbsp salt
1 tbsp ground pepper
1 cup dry red wine
2 tsp dried rosemary leaves
1/2 cup grapefruit juice
1 tbsp lemon juice
2 lbs London broil

Directions:

1. Combine all ingredients except the London broil in a quart jar. Cover tightly and shake vigorously. Place London broil in a 13" x 9" x 2" glass or ceramic pan.
2. Pour marinade over the roast. Turn to coat completely. Cover and refrigerate overnight, turning occasionally.
3. Preheat broiler or grill for 10 minutes.
4. Pour off marinade and discard. Place London Broil on a grill or broiler rack that has been sprayed with non-stick cooking spray.
5. Broil or grill 3 inches from source of heat for 5 minutes.
6. Turn. Broil 5 more minutes.
7. Remove from grill or broiler and cut across the grain into thin slices.

Notes: Servings: 8 to 10

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

Marinade:
1/2 cup Florida tangerine juice
3 tbsp. lime juice
3 tbsp. hoisin sauce
2 tbsp. honey
1 tsp. finely grated tangerine zest
1/2 tsp. chili paste

Kabobs:
1 1/2lbs. top sirloin, trimmed cut into 1 inch cubes
1 large red onion, cut into 8 wedges
2 yellow bell peppers, seeded and cut into 1-inch pieces

Directions:

For the marinade:
In a small saucepan combine tangerine juice, lime juice, hoisin sauce, honey, tangerine zest and chili paste. Bring to boiling over medium-high heat; reduce heat to a simmer. Cook 10 to 12
minutes or until mixture begins to thicken, stirring occasionally. Remove from heat; let cool
completely.

For the Kabobs:
Place sirloin cubes in a large re sealable plastic bag. Add 1/2 cup of the marinade. Seal bag;
refrigerate at least 8 hours. Reserve remaining 1/4 cup marinade; cover and refrigerate.

Preheat grill to high (400-450 degrees)
Coat grill rack with nonstick cooking spray. Remove sirloin from marinade; discard the rest
of marinade. Cut each onion wedge in half. Alternately thread onion, bell pepper and sirloin
onto skewers.

Place skewers on grill. Grill 5 to 6 minutes per side for medium-rare or to desired doneness.
Remove from grill. Before serving, brush the kabobs with reserved 1/4 cup marinade, and serve.

Serves: 4

Ingredients:

Sweet and Spicy Rub:
1 1/2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/2 tsp. brown sugar
1 pound salmon fillet
2 tsp. corn oil

Grapefruit Salsa:
2 cups grapefruit sections
1/3 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, diced

Directions:

Preheat oven to 375 degrees F.

Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.

Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.

Bake for 15 to 20 minutes, until salmon flakes easily.

Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

Notes: Prep time - 20 minutes
Cook time - 15 minutes
Ready in 35 minutes
248 Kcalories

Ingredients:

Prep time: 10 Minutes
Slow cook time: 8-10 hrs
1 lb ground turkey breast
¼ cup dry bread crumbs
2 tbsp chopped fresh parsley
2 tbsp minced onion
1 egg
1 16oz can jellied cranberry sauce
1/3 cup ketchup
¼ cup Mixon Salsa
2 cups instant brown rice
1 10oz package fresh spinach leaves, steamed

Directions:

In a large bowl, combine turkey, bread crumbs, parsley, onion and egg. Mix well and shape into 24 meatballs. Set aside. In a slow cooker (6 qt size or larger), combine cranberry sauce, ketchup and salsa. Mix well. Gently stir in meatballs. Cover and cook on low for 8 to 10 hours. Cook rice according to package directions. Serve meatballs and sauce over rice. Serve spinach on the side. . Makes 4 servings.

Ingredients:

24 large shrimp, peeled and deveined
1/4 cup freshly squeezed orange juice
2 Tbsp soy sauce
2 Tbsp light olive oil
1/2 tsp salt
24 button mushrooms, ends trimmed

Directions:

1. Combine shrimp, orange juice, soy sauce, oil and salt in a resealable plastic bag and marinate about 15 minutes in the refrigerator.
2. Drain marinade and discard. Alternate shrimp and mushrooms on 6 skewers starting with a shrimp and ending with a mushroom.
3. Prepare grill for direct heat cooking. Place skewers on grill rack that has first been sprayed with non-stick cooking spray. Grill over hot coals or gas heat for 4 to 5 minutes per side or until shrimp turn from translucent to white.

Servings: 6

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

2lb. chicken wings, tip removed
1/3 cup soy sauce
1/3 cup orange blossom honey
1/3 grapefruit juice
1 tbsp. lemon juice
1/4 tsp. grated fresh ginger
1/2 tsp. dried marjoram
1 large tomato cut into 6 wedges
1 medium grapefruit peeled and sectioned

Directions:

Place wings in a 9x13-inch glass baking dish. Combine soy, honey, fruit juices, ginger and marjoram. Pour marinade over chicken wings. Turn chicken wings to coat well. Refrigerate for no less than one hour or overnight.

To broil: preheat broiler for 10 to 15 minutes. Remove wings from marinade and place on a broiler pan that has been prepared with non-stick cooking spray. Broil the chicken wings, four inches from the source of heat, turning once, until tender, golden brown and juices run clear, about 25 minutes.

While chicken wings are broiling, combine tomato and grapefruit. Remove wings from the broiler. Toss with the tomato and grapefruit mixture.

Serve immediately.

Servings: 6

Ingredients:

Store-bought honey-mustard barbecue sauce
1/2 cup grapefruit marmalade
24 1" ham cubes
1 small grapefruit cut into six wedges

Directions:

1. Prepare gas or charcoal grill for cooking.
2. Combine sauce and marmalade in a small bowl; mix well. Remove 1/2 cup of the mixture for basting; reserve remaining mixture.
3. Cut grapefruit wedges in half.
4. Thread ham and grapefruit wedges alternately on skewers.
5. Brush with 1/2 cup barbecue sauce mixture reserved for basting.
6. Grill over medium-hot coals or medium-high grill for 10 minutes or until browned, turning frequently and basting with remaining barbecue mixture. Serve with reserved sauce mixture.

Servings: 6

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbsps. water
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. spicy brown mustard
1/2 tsp. salt
4 skinless, boneless chicken breast halves
4 slice provolone cheese
4 hamburger buns
Honey Mustard (recipe below)

2 tbsp. honey
2 tbsp. spicy brown mustard

Whisk honey and mustard together. About 1/4 cup

Directions:

Whisk together oil, lemon juice, water, soy sauce, honey, mustard and salt.
Pour over chicken in a resealable plastic bag. Seal bag and shake to distribute marinade
evenly over chicken breasts.

Refrigerate for several hours or overnight.

Place the chicken pieces over medium-hot coals and grill that has been sprayed with
non-stick cooking spray. Turn chicken several times as it cooks, about 30 minutes.
(approximately 15 minutes per side) or until chicken is done.

Top with cheese. Serve on buns with honey mustard.

Servings: 4

Ingredients:

4 tsps. shallots, finely chopped
4 tbsp. fresh lemon juice
1/2 tsp. salt
6 tbsps. extra virgin olive oil
3 cups spiny lobster meat, cooked and chilled
4 cups baby arugula
2 ripe avocadoes, halved, peeled and sectioned
2 small pink grapefruit, peeled and sectioned
Sea salt to taste

Directions:

Combine shallots, lemon juice, and salt in a small bowl. Add oil in a steady stream, whisking to blend. Set aside. slice cooked lobster meat into 1/2-inch thick medallions.

Arrange arugula, avocado slices, lobster slices and grapefruit sections on 4 salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste.

Servings: 4

Notes: The spiny lobster is also known as a rock lobster. It is a native of Florida and the Caribbean. It does not have large claws and the tail meat is very firm and not as sweet at the New England lobster.

Ingredients:

1 (8-ounce) box vermicelli or rice noodles

Sauce:
1/2 cup frozen grapefruit juice concentrate, thawed
2 tbsp grapefruit marmalade
1/2 cup water
1/2 tsp crushed red pepper flakes
2 teaspoons fresh grated ginger
2 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons cornstarch
1/2 teaspoon salt

Stir Fry:
3 tablespoons olive oil (divided use)
1 large green bell pepper, cut in strips
1 large red bell pepper, cut in strips
2 carrots, peeled and sliced diagonally into 1/2-inch pieces
1 (6-ounce) can sliced water chestnuts, drained
1 teaspoon sesame oil
2 cups boneless, skinless chicken breast cut into 1-inch cubes
1/2 teaspoon salt

Garnish:
1 teaspoon toasted sesame seeds
1 tablespoon chopped parsley

Directions:

1. Cook vermicelli or noodles according to package directions.
2. While pasta cooks, make sauce by mixing together juice concentrate, marmalade, water, pepper flakes, ginger, soy and garlic in a small bow. Combine cornstarch and salt; sprinkle over contents in the bowl. Stir well to incorporate. Set aside.
3. Drain pasta. Keep warm.
4. Heat 1 1/2 tablespoons of the olive oil in a large skillet or wok. Add pepper strips, carrots and water chestnuts; stir-fry until crisp tender, about 4 minutes. Remove vegetables from pan with a slotted spoon; set aside.
5. Add to pan the remaining 1 1/2 tablespoons olive oil and sesame oil. Sprinkle chicken with salt; add to pan. Stir-fry about 5 minutes or until chicken is cooked through.
6. Add reserved sauce to the pan along with vegetables. Cook, stirring until mixture begins to thicken, about 2 minutes.
7. Serve over pasta; garnish with sesame seeds and parsley.

Servings: 4

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ingredients:

4 oz white fish
(Tilapia, cod, halibut or snapper)
1 lime, zested & juiced
1 tsp honey or agave nectar
1 tsp chili powder
1/2 jalapeno, seeded & finely diced
sea salt & pepper, to taste
1 cup pre-shredded broccoli slaw
1/2 Florida grapefruit, thinly segmented
1/4 cup julienned radishes
2 Tbsp chopped cilantro
2 corn tortillas, warmed/toasted

Directions:

Grill fish until internal temperature reaches 145F.

Whisk lime zest and juice, honey, chili powder, jalapeno, salt and pepper.
Toss mixture with slaw, grapefruit, radishes and cilantro.
Serve fish and slaw in tortillas.

Notes: For vegetarian/vegan option, swap fish with 3/4 cup canned black beans,For vegetarian/vegan option, swap fish with 3/4 cup canned black beans,Rinsed and drained, and add 1 corn tortilla.

Ingredients:

2lbs. bone-in, skinless chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 tbsp. vegetable oil
4 cups water
2 tsp. olive oil
1 sweet onion, minced
2 cloves garlic, minced
1 medium Anaheim chili, stemmed, seeded and chopped
1 tsp. ground cumin
1 tsp. oregano flakes
1/2 tsp. coriander
1 15oz can cannelloni beans, drained
1 cup grated Monterey Jack cheese with jalapenos
2 limes cut into slices
Juice of 1 lime

Directions:

Season the chicken with salt and pepper.

Heat oil in a 5-quart Dutch oven over medium-high heat.
Add chicken and sauté for 4 minutes per side in hot oil.

Add water and bring to a boil; lower heat to a simmer and cook, covered,
for 30 minutes.

Remove chicken from pan with a slotted spoon; reserve liquid. When chicken is cool
remove bones and shred meat.

In a 10"-saute pan, heat olive oil over medium-high heat.
When oil sizzles, add onion and cook for about 5 minutes. Add garlic, chili, cumin, oregano and
coriander.
Cook another 2 minutes, stirring occasionally.

Add onion mixture to chicken broth along with beans and shredded chicken. Bring to
a boil, then lower heat to a simmer, stirring occasionally for about 45 minutes.

Stir in cheese and sprinkle with lime juice.

Serve with lime slices on the side for extra flavor and juice.

Servings: 6

Ingredients:

1 16oz. pkg. frozen stir-fry vegetable mix
(broccoli, baby carrots, pea pods, water chestnuts)
1lb skinless, boneless chicken breast halves cut into 1-inch pieces
3/4 cup chicken broth
3 tbsp. grapefruit marmalade
2 tbsp. bottled teriyaki sauce
1 tbsp. grapefruit juice
1 tsp. dry Chinese mustard
1 tsp. 5-spice powder
1 tsp. cornstarch
1 tbsp. water

Directions:

Place frozen vegetables in a 3 1/2 or 4qt. slow cooker. Place chicken pieces on top of vegetables. In a small bowl combine broth, marmalade, teriyaki sauce, grapefruit juice, mustard and 5-spice powder. Pour over chicken and vegetables. Cover; cook on low for 4 to 5 hours or on high heat 2 -2 1/2 hours. Remove meat and vegetables to a serving platter.

Combine cornstarch and water until well mixed. Stir into pot juices. If slow cooker is on low setting, reset to high. Stir frequently for a few minutes until pot juices are slightly thickened. Ladle over meat and vegetables.
of vegetables.

Servings: 4

Ingredients:

1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
2 lbs. skinless, boneless chicken breast halves
2 tbsp. butter
1/4 water
3 tbsp. fresh lemon juice
2 cloves of garlic, minced
1 tsp. chicken bouillon granules
1 tsp. chopped fresh parsley

Directions:

1. In a bowl, mix oregano, salt and pepper. Rub the mixture into the chicken. Melt the butter in a small skillet over medium heat. Brown the chicken in butter for 3 to 5 minutes on each side. Place the chicken in a slow cooker.

2. In the same skillet , mix the water, lemon juice, garlic and bouillon. Bring the mixture to a boil.
Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before end of cook time.

Ingredients:

1 (5- TO 7-pound) fully cooked semi-boneless ham
1 small orange, thinly sliced
1/4 cup honey
1/2 cup fresh squeezed orange juice
1/2 tsp ground cloves

Directions:

1. Preheat oven to 325 degrees F.
2. Place ham on rack in open roasting pan. Insert meat thermometer into center of meat. Bake 20 minutes per pound or until thermometer reaches 140 degrees F.
3. Meanwhile, combine honey, juice and cloves in a saucepan. Simmer about 15 minutes until the mixture is reduced to a syrupy consistency.
4. Remove ham from oven 30 minutes before end of cooking time; cut off any tough outer skin and discard.
5. Brush with juice mixture; finish cooking while brushing with mixture every 10 minutes. Before the last 10 minutes of cooking, arrange orange slices over ham and brush with remaining juice mixture. Use a wooden toothpick, if necessary to secure orange slices to the ham.

Servings: 8 to 10

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

1 8oz linguine
1 tbsp olive oil
6 gloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 tsp lemon zest
2 tsp freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat, and simmer until liquid is reduced about 1/2.

Mix shrimp, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine and continue cooking 2 minutes, until well coated.

Notes: If you like more sauce double the sauce recipe. You may also reduce pepper to taste.

Ingredients:

2 Tbsp vegetable oil
1 large garlic clove, minced
1 1/2 tsp chopped fresh Ginger
1 lb shrimp, peeled, deveined
1 red pepper, cut in strips (1 cup)
1/4 lb snow peas
2 cups coarsely cut bok choy
1/4 lb mushrooms, sliced
3/4 cup Mixon Pink Grapefruit Juice
1 cup soy sauce
2 tsp cornstarch
1/8 tsp hot pepper sauce
2 medium Mixon Pink Grapefruit, sectioned

Directions:

In wok or large skillet, heat oil over high heat; add garlic and ginger; cook until golden, about 30 seconds. Add shrimp; stir-fry until shrimp turn pink, 2 ot 3 minutes. Remove and keep warm. Add red pepper and snow peas to Wok; stir-fry until crisp tender. Add bok choy and mushrooms; stir-fry 1 minute longer. Combine grapefruit juice, soy sauce, cornstarch and hot pepper sauce; add vegetables. Cook, stirring constantly, until mixture boils and thickens. Return shrimp to wok, add grapefruit sections; stir just to heat. Serve on rice or oriental noodles.

Yield: 4 servings

Notes: Bok Choy is also called Oriental Cabbage.

Ingredients:

6 cloves, minced garlic
1/2 cup soy sauce
1/2 cup dry sherry
1 cup grapefruit juice
1 1/2 tbsps. minced ginger
1/3 cup brown sugar
1 tbsp. sesame oil
12 tbsp. peanut oil
flank steak, cut in thin julienne strips
3 cups broccoli florets, blanched
2 cups, baby corn cut on bias into 1" pieces
2 cups bamboo shoots
2 cups water chestnuts
2 cups straw mushrooms, jarred, drained
2 cups Bok choy, cut into 1" pieces
2 cups grapefruit segments, cut into chunks
6 cups Lo Mein noodles, cooked and drained
salt and pepper

Directions:

To prepare the marinade, combine garlic, soy sauce, sherry, grapefruit juice, ginger, sugar and oil; divide in half.

Pour half the above mixture over the steak. Marinate, refrigerated, 4-6 hours or overnight. Drain the steak and reserve marinade.

For each serving, heat 1 tbsp. of oil in a large sauté pan or wok. Saute 3 1/3 oz. of steak strips until medium rare. Remove from pan; set aside.

In the same pan, sauté 1oz. each of broccoli, corn, bamboo shoots, water chestnuts, and mushrooms. Add 1 1/2oz. each of sauce mixture and marinade and bring to a boil. Add 1/2oz. of bokchoy and 1 1/3oz. of grapefruit pieces. Simmer to heat through. Add the steak and 3oz. of noodles. Simmer for 1 minute longer and season with salt and pepper to taste.

Yield: 12 servings

Ingredients:

Whole chicken, split 12lbs.
6 cups grapefruit sections
2 grapefruits, unpeeled cut into sixths
1 large onion diced
18oz. garlic cloves, peeled
2lbs. sage leaves, fresh
1 cup balsamic
1 cup olive oil
1/4 cup Dijon mustard
1 1/2 cups grapefruit juice, divided
1/4 cup maple syrup

Directions:

Season each half of chicken with salt and pepper, and place in roasting pans, skin side up.

Spread the grapefruit sections and wedges, onions, garlic and sage leaves evenly on and around the chicken.

Combine the vinegar, oil, mustard and 1 cup grapefruit juice. Brush over chicken halves. Roast at 400 degrees, basting with the marinade for about 1 1/2 hours or to an internal temperature of 165 degrees.

Remove the chicken from the roasting pans and keep warm, or cool and refrigerate. Strain the pan juices into a saucepan, reserving the vegetables, sage and fruit. Add the unused basting liquid to the saucepan and de-grease. Add the maple syrup and remaining 1/4 cup grapefruit juice to the de-greased sauce, bring to a boil and reduce until the sauce coasts a spoon (may need to be thickened with a little cornstarch). Add the reserved fruit, vegetables, and sage back to the sauce and hold warm for service or refrigerate until needed. For each serving, serve a half chicken with 40z. ladle of sauce (making sure there is fruit, vegetable and sage included in each ladle) and pour over chicken

Yield: 12 servings

Ingredients:

4 large carrots, cut into 1-inch chunks
1 whole pork tenderloin (1 1/4 lbs)
1 large navel orange
1 tsp extra virgin olive oil
1 small red onion, sliced
1 Tbsp dijon mustard with seeds
1 package (7.4 oz.) heat and serve precooked brown rice

Directions:

In 9-inch glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastice wrap and microwave on high 6 to 7 mintues or until tender, stirring once.
Meanwhile, cut pork crosswise into 1 1/4-inch think slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. From orange, grate 1/2 tsp peel and squeeze 1/2 cup juice.
Heat 12-inch skillet on medium high until hot. Add oil, then pork in a single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
Divide pork, carrots, and rice among 4 serving plated and spoon sauce over all.

Ingredients:

1lb pork tenderloin, trimmed
2 tbsp. stone-ground mustard
2 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, finely chopped
1/2 jalapeno, seeded and finely chopped
1 tbsp. brown sugar
1/2 tsp. peeled, grated fresh ginger
3 tangerines, peeled sectioned and chopped
1 granny smith apple, peeled, cored and chopped
3 tbsp. cider vinegar
1 tsp. finely chopped fresh sage

Directions:

Preheat grill to medium-high. Coat pork with mustard and season with salt and pepper to taste.
Place pork on grill and cook for 15-25 minutes or until meat thermometer registers 155 degrees.
Remove pork from grill and let stand.

Meanwhile, for the Tangerine-Apple Chutney:
In a large sauté pan heat oil over medium heat. Add onion, cook and stir for 5 minutes. Add garlic,
jalapeno, brown sugar and ginger; cook and stir 5 minutes more. Add tangerines, apple, vinegar and sage; simmer 15 - 20 minutes or until apple is softened. Season with salt and pepper to taste.

Thinly slice the pork and serve with Tangerine-Apple chutney.

Serves: 4-6

Notes: Can substitute tangerine-apple chutney with mango or peach chutney if desired.

Ingredients:

1 large pink grapefruit, peeled and sectioned
2 tbsp. chopped shallots
2 tbsp. chopped fresh basil
5 tbsp. olive oil, divided
1/4 tsp. crushed red pepper flakes
1lb. large scallops (15 -20 count)

Directions:

For the Grapefruit-Basil Salsa:
Coarsely chop grapefruit sections and place in a strainer. Let stand 10 minutes. Transfer sections to a medium bowl. Add shallots, basil and 3 tsp. of the oil, and red pepper flakes, mix lightly.
Cover and refrigerate until serving time.

In a large nonstick skillet heat remaining 2 tbsp. oil over medium-high heat. Pat scallops dry with a paper towels, season with salt and pepper to taste. Add scallops to skillet (work in batches if necessary, do not crowd skillet).
Cook 3 minutes per side or until opaque and golden

Transfer scallops to a platter or individual plates. Top with Grapefruit-Basil Salsa, and serve warm or at room temperature.

Serves: 4

Ingredients:

2 Navel oranges
2 limes
6 chicken breast halves on the bone with skin (6oz. each)
2 tbsps. vegetable oil
1 small onion, coarsely chopped
1 thyme sprig
1 cup dry white wine
3 cups of chicken stock or low-sodium broth
3 tbsps. extra-virgin olive oil
salt and freshly ground pepper
1 tbsp. unsalted butter

Directions:

Cut 6-inch long strips of zest from the oranges and 4-inch strips from the limes. Peel the oranges and limes with a knife, removing all the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.

Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones.
In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups. 8 minutes. Wipe out skillet.

Preheat the oven to 400 degrees. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just about cooked through. Transfer the chicken to plates.

Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 3 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breast and serve right away.

Ingredients:

4 Boneless, skinless chicken breast halves
2 tbsps. olive oil
juice and zest of 1 orange
1 sweet onion, sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Directions:

Trim excess fat from chicken breasts, rinse and pat dry.
In a large skillet, heat oil over medium heat. Saute chicken in the oil for
about 3 to 4 minutes on each side.
Add the orange juice, zest, onion, garlic, salt and pepper.
Cover and cook until chicken is done, about 5 minutes more.

Servings: 4

Ingredients:

1/2 cup orange juice
2 tbsp. butter
1 tbsp. honey
1 tbsp. olive oil
1lb fresh broccoli, cut into florets
1 1/4 cups baby carrots, halved
1 1/2 lbs. large shrimp, peeled and deveined
1/2 tsp. sea salt
1/2 crushed red pepper flakes
3 cups cooked brown or white rice
1 tbsp. grated orange zest
1/4 chopped green onions

Directions:

In a small saucepan combine orange juice, butter and honey. Cook over low heat 5 minutes or until warmed. Cover and keep warm.

Coat a large nonstick skillet or wok with cooking spray. Add oil, turning skillet to coat. Place over medium-high heat. Add broccoli and carrots, cook stirring, 5 minutes. Add shrimp, salt, red pepper flakes and warmed orange juice mixture, cook and stir 5 minutes or until shrimp turns pink and vegetables are tender.

Spoon shrimp mixture over rice, sprinkle with orange zest and green onions and serve.

Serves: 6

Ingredients:

1lb turkey breast cutlets
1/2 cup fresh orange juice
1 tbsp. grated orange rind
1/4 cup plus 2 tbsps. butter
1 tbsp. vegetable oil
1/2 cup dry white wine
1/2 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1/4 tsp. thyme

Directions:

Place turkey cutlets between 2 sheets of wax paper and flatten to 1/8-inch thickness. Combine flour, salt and pepper in bowl and stir well. Dredge cutlets in flour mixture. Combine 1/4 cup butter and oil in skillet and cook over medium high heat until butter melts. Add cutlets and sauté 30 seconds on each side or until done. Discard drippings and remove cutlets to a serving platter and keep warm. Add wine and orange to deglaze skillet. Cook 2 minutes or until mixture is reduced by about one third. Add orange rind, sage and thyme and cook until sauce thickens slightly. Remove from heat and add remaining butter, stirring until it melts. Spoon sauce over cutlets and garnish with parsley if desired

Ingredients:

Grated peel and juice of 1/2 orange
1 1/2 tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 tsp grated fresh ginger
1 tsp toasted sesame oil
1 bag (6 ounces) baby spinach
5 tsp water, divided
4 skinless salmon fillets (about 5 ounces each), 1" thick
8 oz sugar snap peas
1 Cup match-stick cut carrots
2 scallions, sliced

Directions:

1. In a small bowl, combine the orange peel and juice, soy sauce, hoisin sauce, ginger and sesame oil. Mix to blend and set aside. Place the spinach in a mound to cover 2/3 of a microwaveable dish. Drizzle and toss wih 2 tsp of the water. Place the salmon fillets on top. On the other side of the dish, toss the snow peas, carrots, 1 Tbsp of the soy mixture, and the remaining 3 tsp water. Drizzle 2 Tbsp of the soy mixture over the salmon.
2. Cover with vented plastic wrap (keep wrap about 1" above food), and microwave on high power for 5 to 7 minutes, or until the salmon is slightly opaque in the center and the vegetables are tender. Drizzle the remaining soy mixture over the salmon and vegetables. Sprinkle with the scallions.

Notes: Source: Prevention Magazine

Salmon, a popular source of good-for-you omega 3 fats, is paired with vitamin rich spinach and carrots, and sweetened with citrus.

Preparation time: 5 minutes Cooking Time: 7 minutes

Makes 4 servings:
Per serving: 347 calories, 15 g carbohydrate, 40 g protein, 13 g fat, 2 g saturated fat, 100 mg cholesterol, 595 mg sodium, 4 g fiber.
Carbohydrate choices: 1
Dietary Exchanges: 1/2 starch, 1 vegetable, 5 meat, 2 fat.

Ingredients:

4 red snapper fillets
1 1/4 cups of orange juice
2 oranges, peeled and sectioned
1/4 tsp. Cloves
2 tsps. Cornstarch

Directions:

Arrange fish in glass baking dish which has been coated with cooking spray. Combine 1/2 cup orange juice with cloves and stir well. Pour over fish, cover and marinate in refrigerator at least 1/2 hour.

Bake uncovered at 400 degrees for about 20 minutes, basting occasionally with orange juice mixture. Transfer to serving platter to keep warm.
Spray.

Combine remaining orange juice and cornstarch in small non-aluminum saucepan, stirring well until blended. Bring to boil and cook 1 minute, stirring constantly. Remove from heat and stir in orange sections. Spoon over fish and serve immediately.

Ingredients:

1 pound orange roughy fillets
1/2 cup milk
1/4 tsp. salt
1/3 cup all-purpose flour
1 1/2 tbsp. olive oil
1 tbsp. minced garlic
3 tbsp. fresh lime juice
2 tbsp. lemon juice
1 tbsp. orange juice
1 tbsp. chopped fresh parsley
2 tbsp. thinly sliced green onion
1 tbsp. butter

Directions:

Soak fish in milk 10 minutes. Remove, sprinkle with salt and put in flour until both sides are coated.

Heat 2 tbsp. oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 minutes. Remove fish to a serving platter.

Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley and green onions. Add butter, swirl in skillet until just creamy. Pour over fish and serve.

Notes: Buy fish that is at least 1/2 in thick.

May also use tilapia.

Ingredients:

1 lb boneless skinless chicken breasts, pounded thin
2 Tbsp flour
½ cup Mixon’s fresh orange juice
¼ cup Mixon’s Honey Mustard Pretzel Dip
¼ cup Mixon’s Orange Marmalade
¼ tsp rosemary leaves, crushed

Directions:

Roll chicken in flour and cook in 1 tbsp. of oil in non-stick skillet. Simmer for 5 minutes. Mix juice, marmalade, mustard dip and rosemary. Stir into chicken and boil 5 min. Sauce will thicken. Serve with rice. Makes 4 servings.

Notes: Not Just for Dipping - Mixon’s Honey Mustard Pretzel Dip has a tangy distinctive taste. Delicious as a baste for poultry and pork. Mix with a little vinegar or orange juice to make a sweet hot dressing for salad or coleslaw. Serve with egg rolls or pour over steamed vegetables.

Ingredients:

3 chicken breasts, boned, skinned, and cut into 2-inch pieces
1/2 tsp salt
1/4 tsp ground ginger
2 Tbsp vegetable oil
1 small garlic clove, minced
1 can (8.5 oz.) pineapple chunks, undrained
1 cup orange juice, divided
1 envelope instant chicken bouillon
2 Tbsp wine vinegar
1/3 cup sliced celery
1 small Green Pepper, cut into 1/4 inch strips
1 small Onion, sliced
1 small Tomato, cut into wedges
2 Tbsp Soy Sauce
1 Tbsp Sugar
3 Tbsp Flour

Directions:

Sprinkle chicken with salt and ginger.

Heat oil in large skillet, over medium heat; add chicken and garlic and cook 5 minutes. Add liquid from canned pineapple, 3/4 cup orange juice, bouillon and vinegar. Cover; simmer 10 minutes.

Add celery, green pepper, and onion. Cover, cook 5 minutes longer. Add tomato wedges and pineapple chunks.

In small bowl, blend together soy sauce, sugar, flour and remaining 1/4 cup orange juice. Add to skillet and cook, stirring constantly, until mixture thickens and comes to boiling; cook 1 minute longer.

Serve over hot cooked rice, if desired.

Yield: 4 sevings

Notes: Most of the work in this recipe involves the preparation - mincing, chopping and dicing. To save time, buy pre-chopped.

Ingredients:

2lbs. skinless, boneless chicken breast meat
2lbs. skinless, boneless chicken thighs
2 tbsps. adobo seasoning
1 tbsp. ground black pepper
3 cups water, divided
1 cup chopped onion
1 cup chopped, green bell pepper
1 cup chopped celery
2 cups orange marmalade

Directions:

Season chicken breasts and thighs with adobo seasoning and pepper.

Place the seasoned chicken and 1 cup water in a large saucepan over medium heat.
Turning frequently, cook until water has been reduced, Mix in remaining water, onion,
green pepper, and celery.
Cover, reduce heat to low, and continue cooking about 20 minutes, until vegetables are
tender and chicken is no longer pink and juices run clear.

Stir in orange marmalade into the saucepan, coating each piece of chicken.
Cover, and continue cooking about 10 minutes.

Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 (14.5oz) can chicken broth
2 tsps. lemon juice
2/3 cup orange marmalade
1/4 tsp. ground black pepper

Directions:

Saute chicken in a large skillet, until lightly browned, about 7 to 10 minutes.
Remove from skillet and set aside.

In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together.
Heat mixture in a medium sauce pan over medium low heat, stirring constantly, until
bubbly. Add chicken and cook over low heat for 4 minutes.

Ingredients:

1 bunch Broccoli
1 1/4 Cups Beef Broth
3 TBSP Hoisin Sauce
2 TBSP Soy Sauce
2 TBSP Plum Sauce
1/4 Cup Cornstarch
Grated peel of 1 Orange and juice of 1/2 Orange, plus wedges for serving
One 1 3/4 lb. boneless Sirloin Steak
1/4 Cup Vegetable Oil
1 Jalapeno Chile, thinly sliced

Directions:

1. In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 TBSP cornstarch. Stir in the orange peel.
3. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
4. In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeno and cook, turning, until the meat is barely pink, about two minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring until thickened, about two minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about two minutes. Serve with the orange wedges.

Notes: Serve with Rice.

Ingredients:

8 medium sized Mixon Oranges, peeled, pitted and segmented
1 cup olive oil
4 cups Roma tomatoes, diced
2 cups red onion, sliced thin, 1/2 moon slices
2 lbs chicken breast, grilled and sliced
8 Tbsp balsalmic vinegar
3 lbs spinach fettuccine, cooked, warm
4 cups fresh squeezed orange juice
1 cup fresh basil, shredded
8 oz parmesan cheese, curls

Directions:

Heat a saute pan, add olive oil. Add tomato and red onion, cook over medium heat for 1 minute. Add cooked chicken and the orange segments and cook for about 1 minute, add balsalmic vinegar and toss well. Add fettuccine and orange juice, toss to coat, cook until all of the ingredients are heated through. Add basil and toss well. Remove from heat and serve, topping with Parmesan Cheese curls.

Notes: This is delicious as well as beautiful! Orange and Tomato Confetti Pasta tastes wonderful with the combination of orange and tomato.

If you're local, just use 4 Cups Mixon's fresh squeezed Orange Juice.

Serving Size: 8 (Cut recipe in half to serve 4)

Ingredients:

1 1/2 lbs. skinless, boneless chicken breast meat, cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. ground black pepper
1/2 tsp. salt
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 (6-inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey jack cheese
1/4 cup salsa (Mixon's Corn or Summer Garden Salsa)

Directions:

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Repeat with the remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Ingredients:

Juice and zest of 1 lime
Juice and zest of 1 lemon
1/2 cup soy sauce
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup orange blossom honey
6 boneless pork chops, each 1-inch thick

Directions:

Whisk together juices, zest, soy, olive oil, garlic and honey. Place chops in a heavy duty, resealable plastic bag. Seal bag, marinate in refrigerator for at least 2 hours, or overnight. Remove chops from marinade. Discard marinade. Place chops on an oiled grill rack over medium and cook 2 1/2 minutes per side to sear in juices. Move chops to medium-hot side and cook for 8 to 10 minutes per side or until done.

Servings: 6

Ingredients:

3lbs. jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 tsps. sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tbsp. grated fresh ginger root
2 tbsp. minced fresh cilantro leaves
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper
skewers

Directions:

In a blender or food processor, process the olive oil, lemon juice, onion, garlic, cilantro,
paprika, salt and pepper until smooth. Reserve a small amount for basting.
Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and
refrigerate for 2 hours.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail
and once near the head. Discard marinade.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque.
Baste with reserved sauce while cooking.

Ingredients:

24 kumquats
1 pound chicken tenders
1/4 cup soy sauce
2 Tbsp water
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp extra virgin olive oil
1 clove garlic, minced

Directions:

1. Wash kumquats. Set aside.
2. Cut chicken tenders into 20 bite-size pieces and place in a heavy duty resealable plastic bag with soy, water, vinegar, honey, oil and garlic.
3. Reseal bag and shake to distribute ingredients evenly over chicken.
4. Place in refrigerator for at least 1 hour to marinate.
5. Drain chicken. Discard marinade. Thread chicken pieces alternately with kumquats on 4 skewers, beginning and ending with kumquats. Grill over hot coals for 10 to 12 minutes per side, turning skewers often so that the chicken cooks uniformly.

Notes: Servings: 4

Recipe from FAMOUS florida! Easy Breezy Florida Cooking by Joy and Jack Harris

Ingredients:

4 (6-ounce) grouper fillets
1/3 cup tequila
1/3 cup orange liqueur
3/4 cup fresh lime juice
1 tsp. salt
3 cloves garlic, peeled and chopped
4 tbsp. olive oil

For The Salsa:
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tbsp. chopped fresh cilantro
1 pinch white sugar
salt and black pepper to taste

Directions:

Place fillets in a shallow baking dish. In a bowl whisk together the tequila, orange liqueur, lime juice, 1 tsp. salt, garlic and olive oil. Reserve 1/2 cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for 1/2 hour turning the fillets once.

For salsa, combine tomatoes, onion, jalapeno, cilantro and sugar in a medium bowl; season to taste with salt and set aside.

Preheat grill on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork. Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside.

Drizzle warm marinade over the fillets and serve with salsa.

Ingredients:

8lb. fully cooked smoked ham
1/2 cup packed brown sugar
1 tbsp. white vinegar
2 tsps. dry mustard
1/4 tsp. cloves
1 cup orange juice
1 cup ginger ale
2 tbsp. oil
1/2 tsp. ginger

Directions:

After trimming fat, place ham in large roasting bag. Combine
remaining ingredients and pour over ham. Tie bag tightly and place in
large bowl. Refrigerate 8 hours, turning occasionally.
Remove ham, reserving marinade. Place ham on shallow roasting pan and bake
at 325 degrees for 2 to 3 hours (18-24-minutes per pound), basting with
marinade every 20 minutes.

Ingredients:

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/2 tsp. black pepper
1/2 tsp. dried thyme
3/4 pound chicken, cut into cubes
2 cups cooked rice
2 tbsp. lime juice
lime for garnish

Directions:

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion, carrots, and celery begin to soften, 10-15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate; about 1 minute. Garnish with lime slices.

Ingredients:

1/4 cup vegetable oil
2 cloves, minced garlic
1 cup grapefruit juice, divided
1 cup A1 steak sauce, divided
5 tbsp. brown sugar, divided
3lb. sirloin steak
3 tbsp. butter
3 cups grapefruit segments, cut into chunks
1 cup thinly sliced red onion
12 10-inch flour tortillas
9 cups shredded lettuce
2 cups diced tomatoes

Directions:

Preparing the marinade:
Combine the vegetable oil, garlic, 4oz. of grapefruit juice, 3oz. of A1, and 1 1/2oz of brown sugar.
Pour over steak. Cover and refrigerate for 4-6 hours, turning occasionally.

To make the sauce:
Saute and melt butter in a sauté pan. Add the remaining sugar and stir until melted. Add the grapefruit sections and red onion. Saute until lightly caramelized. Add the remaining 5oz. of steak sauce and 4oz. of grapefruit juice. Remove from heat. Reserve until needed.

Remove the steak from the marinade. Grill to desired doneness. Slice into 1/8-inch thin slices.
Refrigerate until needed.

For each serving, toast 1 tortilla for 15 seconds on each side. Arrange 1 1/2oz. of lettuce, 1oz. of tomatoes, 2 tbsp. of sauce and 3oz. of the steak on one half of the tortilla. Roll tightly from the fill end. Cut in half along the bias and secure each half with a toothpick.

Yield: 12 servings

Ingredients:

1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 dash cayenne pepper
4 skinless, boneless chicken breast halves
2 cups water
1 cup basmati rice
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tbsp. fresh lime juice
2 tbsp. honey
2 tsp. cornstarch
1 1/2 tbsp. water
2 tbsp. dark rum

Directions:

In a medium bowl; mix the ginger, cinnamon, cumin and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover and refrigerate 20-30 minutes.

Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.

In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tbsp. of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauces has thickened slightly. Stir in dark rum.

Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.

Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

Notes: If you don't want to use rice, grill fresh vegetables.

Ingredients:

6 assorted citrus fruits, such as oranges, limes, lemons or grapefruit
1/4 cup citrus juice (orange, lemon or grapefruit)
1/3 cup white wine
2/3 cup extra-virgin olive oil
1 tbsp. fresh flat-leaf parsley, coarsely chopped
12 cleaned scallops

Directions:

Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of the each segment, staying close to the membrane, to release. Cut each segment into 5 pieces; set aside.

Preheat a grill pan over medium-high heat. Whisk together citrus juice, wine and olive oil in a small bowl; add parsley and stir to combine. spoon citrus mixture over scallops and place on grill; cook 3 to 5 minutes.

Remove scallops from grill, spoon fruit mixture over each scallop and serve.

Notes: Serves 4

Ingredients:

3/4 cup 100% Florida orange juice
1/2 cup plain yogurt
1 large garlic clove, minced
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 to 8 (5 oz.) boneless, skinless chicken breasts
1/2 cup Mixon Orange Marmalade
2 Tbsp 100% Florida orange juice
2 Tbsp minced fresh rosemary leaves
salt

Directions:

In a medium bowl combine 3/4 cup orange juice, yogurt, garlic and cayenne; mix well. Whisk in oil. Place chicken in a shallow dish. Pour orange juice mixture over chicken; cover and refrigerate 1 to 3 hours.

In a small saucepan combine orange marmalade, 2 tablespoons orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.

Preheat grill to medium (300 degrees F to 350 degreesF). Remove chicken from marinade. Pour marinade into a small saucepan; bring to boiling over high heat. Boil 3 minutes; remove from heat.

Place chicken on grill. Grill 6 minutes per side or until an instant-read thermometer register 165F, turning and basting frequently with the cooked marinade.

During the last 3 minutes of grilling, brush chicken with orange-rosemary mixture.
Serve warm.

Notes: Serves 6 to 8. Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 6mg sodium, 19g carbohydrate, 0g fiber, 18g sugars, 23g protein, 2% vitamin A, 10% vitamin c, 2% calcium, 4% iron

Ingredients:

1 cup olive oil
4 cloves of garlic, divided
4 1/2 tbsp. chopped cilantro, divided
2 1/2 cups grapefruit juice, divided
48 jumbo shrimp, peeled and deveined
2 tbsp. vegetable oil
1 cup minced onion
3/8 cup Poblano peppers, roasted, seeded, peeled and diced
1/3 cup diced roasted red peppers
2 cups kernel corn
2 cups grapefruit sections, cut into chunks
salt and pepper

Directions:

Marinade:
Combine the olive oil, garlic (1/2oz), 1 1/2 tbsp. cilantro and 16 oz. of grapefruit juice.
Pour over shrimp and allow marinate, refrigerated, for 1-2 hours, turning occasionally.

Relish:
Heat vegetable oil in a sauté pan. Add onion and remaining 1/2oz. of garlic. Cook until softened but not brown. Add the poblano and red peppers and corn. Saute until heated through. remove from heat; cool slightly. Stir in the grapefruit sections, the remaining 3 tbsp. of cilantro and salt and pepper to taste.

For each serving, remove 4 shrimp from the marinade and grill until just cooked through (about 2 minutes per side) Mound 3 tbsp. of relish in the center of a serving plate and arrange the shrimp around the relish.

Yield: 12 servings

Ingredients:

1 1/4 cup balsamic vinegar
1 3/4 cup grapefruit juice
1 1/4 cup olive oil
3 cloves, minced garlic
1/2 cup Dijon mustard
3/4 cup honey, divided
3 3/4lbs. chicken breasts, skinless, boneless
12 cut 1/2-inch rings, peeled grapefruit
36 red onion slices 1/4-inch
8 cups of lettuce, washed- whatever is preferred such as; romaine, etc.
8 cups of watercress
8 cups radicchio, washed
36 cherry tomatoes, quartered

Directions:

To make the dressing for the salad and marinade for the chicken; combine the vinegar, grapefruit juice, oil, garlic, mustard, 1/2 cup honey, salt and pepper to taste.
Reserve 3 cups for the salad, and 2 1/2 cups for the marinade.

Pour marinade over the chicken and marinate, refrigerate 2-3 hours.
Drizzle the grapefruit and onion rings with the remaining 1/4 cup of honey and broil to caramelized.

Combine the lettuce, watercress and radicchio and tomatoes, refrigerate until needed.

For each serving, grill a chicken breast, basting with the marinade. Let cool slightly and slice on a bias. Toss 2 cups of the lettuce and tomato mixture with 2oz. of reserved dressing, mound on a serving plate. Rewarm one grapefruit ring and 3 onion rings; cut the grapefruit ring in quarters, arrange the grapefruit and onion on top of the lettuce. Fan the sliced chicken breast on top.

Ingredients:

1 tbsp. vegetable oil
4 pork chops, about 3/4-inch thick
salt and pepper
2 tbsp. grapefruit marmalade
1/2 cup grapefruit juice
1 tbsp. sherry vinegar

Directions:

Heat oil in a 10-inch skillet over medium-high heat. Add chops, brown on both sides, seasoning with salt and pepper, five minutes. Drain off excess fat. Combine marmalade, grapefruit juice and vinegar in a small bowl, mixing well. Pour over chops. Cover, simmer 30 minutes or until chops are done. Remove chops to a warm platter.

Bring sauce to boiling; cook until slightly thickened, about five minutes. Spoon over chops just before serving.

Serves: 4

Ingredients:

Oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8oz) pkg. cream cheese, cut into 1/2 inch slices
1 (8oz) pkg. Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tbsp. minced garlic
3/4 cup butter, melted
2 tbsp. lemon juice
1/2 tsp. garlic salt, or to taste
1/2 tsp. paprika

Directions:

Preheat oven to 350 degree. Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost
but not completely through. Place one slice each of Cheddar cheese and cream cheese
in the center of each breast. Close again as if placing between the pages of a book.
Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine bread crumbs and romano
cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly
to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking
edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and
drizzle evenly over chicken. Season breasts with garlic salt and paprika.

Bake in preheated oven for 30 minutes, or until no longer pink in center and
juices run clear.

Ingredients:

1lb fresh or frozen fish fillets
1/8 tsp. Poultry seasoning
1 grapefruit, sectioned
T tbsp. Finely chopped parsley
1/4 tsp. Salt
1/8 tsp. Tobasco
3 tbsps. Melted butter
Paprika

Directions:

Place fillets on aluminum foil on broiler pan. Add salt, tobasco and poultry seasoning to butter. Brush fish with half the mixture, sprinkle with paprika and place in pre-heated broiler 6-inches from medium heat. Broil until is easily flaked and moist (10-12minutes). During last 3 minutes, place grapefruit sections on top and brush with remaining butter mixture. Continue broiling until fish is cooked. Garnish with parsley.

Ingredients:

6 flounder fillets (4 1/2 to 5oz. each)
1 tsp. salt
1/8 tsp. black pepper
3/4 cup soft bread crumbs
3 tbsp. butter, melted (divided use)
1/4 tsp. thyme leaves
12 fresh grapefruit sections, skin, pith and membrane removed

Directions:

Preheat oven to 350 degrees.
Sprinkle fillets with salt and pepper. Place in a buttered 13x9x2-inch glass baking dish.

Combine the bread crumbs with 2 tbsp. of melted butter and thyme leaves. Drizzle over fish. Top with grapefruit sections. Brush with remaining butter.

Bake for 35 minutes or until fish is flaky.

Place under broiler to brown, 3 to 4 minutes. Watch carefully so the fish does not burn.

Servings: 6

Ingredients:

Deviled Crab Cakes:
3 tbsp. butter
1 cup finely chopped onion
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 tbsp. dry mustard
1/2 tsp. cayenne pepper
1/3 cup mayonnaise
1/2 cup soft bread crumbs
1 tbsp. lemon zest

Ginger-Citrus Vinaigrette:
1/4 cup vegetable oil 
1 lemon zest 
1/4 cup lemon juice
2 tbsp. minced fresh ginger root
1 jalapeno pepper, seeded and minced
1 tsp. white sugar or to taste.
salt to taste.
2 cups vegetable oil for frying
8 cups mixed salad greens
2 avocados - peeled, pitted and sliced (if desired)
1/4 cup chopped fresh parsley
1 egg lightly beaten
1 pound cooked crabmeat
salt and pepper to taste
1 cup dry bread crumbs

Directions:

Melt the butter in a skilled over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper, continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper, cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.

Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tbsp. lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Cover with plastic wrap and refrigerate 1 hour to overnight.

Prepare the vinaigrette by whisking 1/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar and salt. Store in the refrigerator until ready to use.

Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocados (if desired) over the salads, and set aside.

Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2-3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on each salad and serve immediately.

Ingredients:

1 1/2 lbs. beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tbsp. orange juice
1 tsp. salt
1 tbsp. soy sauce
1 cup long grain rice
2 cups of water
1/4 cup of cornstarch
2 tsp. orange zest
3 tbsp. grated fresh ginger
1 1/2 tbsp. minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions:

Lay beef strips out in a single layer on a baking sheet lined with paper towels.
Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar,
rice vinegar, orange juice, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot
oil in small batches until crispy and golden brown; set aside.
Drain all the oil from wok except 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant.
Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy,
about 5 minutes. Add beef and garnish. Add beef, and heat through, stirring to coat.
Serve immediately over steamed rice, and garnish with broccoli.

Ingredients:

Brined Turkey:
1 gallon(s) water
2 cups apple cider
2 cups kosher salt
2 cups sugar
1 15lb fresh turkey, giblets and neck reserved

Marinade:
10 cloves roasted garlic
10 cloves raw garlic
1 3/4 cup vegetable oil
3 tbsps. vegetable oil
3/4 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup kosher salt
3 tbsps. fresh lime juice
3 tbsps. dried oregano
3 chipotles in adobo
2 tbsps. annatto paste
1 tbsp. ground cumin
1 tsp. ground allspice

Turkey:
9 cups chicken or turkey stock (low sodium if preferred)
3 tbsps. canola oil
reserved giblets and neck, liver discarded
3 shallots, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
10 cloves, roasted garlic
8 black peppercorns
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
salt and freshly ground pepper

Directions:

1.Brine the turkey:
In a very large bowl, stir the water, apple cider kosher salt and sugar until salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

2. Marinade the turkey:
Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

3. Cook the turkey:
Preheat the oven to 325 degrees. Lift the turkey out of the marinade and set on a rack in roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instance-read thermometer inserted in the thickest part of the thigh registers 175 degrees.

4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook. Stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1 /2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.

5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck on the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Tips & Techniques:
To roast garlic, 20 20 unpeeled cloves in a small baking dish and drizzled with 2 tbsps.
of canola oil. Cover and roast at 375 for 40 minutes, until tender and caramelized.
Let cool, then squeeze the garlic from the skins.

annatto paste: El Yucateco brand achiote annatto paste ordered online
elyucateco.com or any Mexican grocer

Ingredients:

1/4 cup fresh lime juice
3 tbsp. fresh lemon juice
1/3 cup fresh grapefruit juice
2 tbsp. rice vinegar
1 tbsp. olive oil
1 tsp. soy sauce
2 tsp. chili garlic sauce
2 tsp. honey
1 1/2 tsp. minced fresh ginger root
1 tsp. garlic salt
1/2 tsp. black pepper
1 pinch ground cinnamon
1 pound flat iron steak

Directions:

Whisk together lime juice, lemon juice, grapefruit juice, rice vinegar, olive oil, soy sauce, chili garlic sauce, and honey in a bowl until the honey has dissolved. Season with ginger, garlic salt, pepper and cinnamon, whisk until blended. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze out the excess air, seal and marinate in the refrigerator 1 1/2 hours. Do not marinade much longer than this, as the citrus juice will "cook: the beef.

Preheat an outdoor grill for medium-high heat.

Remove flat iron from the marinade and discard the remaining marinade. Cook on preheated grill until the steak has attained your desired degree of doneness, about 2 minutes per side for medium-rare. Place steak onto a plate, set aside, and allow to rest for 3 to 4 minutes before slicing.

Notes: Ready in 2 hours

Serves: 4

Ingredients:

3 TBSP Extra Virgin Olive Oil (EVOO)
1/3 Cup chopped flat-leaf Parsley
Juice of 1 Lemon, plus 2 tsp grated Lemon Peel
Juice of 1 Lime, plus 2 tsp grated Lime Peel
Segments of 1 Orange, chopped, plus 2 tsp grated Orange Peel
1 TBSP Hot Pepper Sauce (eyeball it)
1 TBSP chopped fresh Thyme
Salt and Pepper
Four 6-8 oz. pieces Mahi Mahi, Halibut or Orange Roughy
1 Red Bell Pepper, chopped
4 Scallions, chopped
2 1/2 Cups Chicken Broth
1 1/2 Cups Couscous

Directions:

1. In a shallow dish, combine 2 Tbsp EVOO, the parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Add the fish and let marinate for 15 minutes.
2. Meanwhile, preheat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 Tbsp EVOO, 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
3. Grill the fish until cooked through, about 3 minutes on each side.
4. Fluff the couscous, then mix in the chopped orange. Serve with the fish.

Notes: This dish has tons of flavor and only a 15 minute time commitment - great for last minute entertaining.

Rachel Ray 30 minute meals

Ingredients:

1 1/2lb boneless chicken breasts
6 tbsps. Dry white wine
2 tbsps. Packed brown sugar
6oz frozen orange juice
1/2 cup grapefruit sections
1/2 cup chopped pineapple
1 1/2 tsps. Oil
1 1/2 tsps. Butter
1/4 cup soy sauce
1/2 cup orange sections
1/2 cup tangelo sections
Pinch of thyme
Shredded coconut

Directions:

In heavy skillet, heat oil and butter. Remove skin from chicken and add to skillet.
Saute over medium heat, turning once, until golden on both sides but not cooked through. Place in shallow baking pan, cover and keep warm.

Add wine, soy sauce, brown sugar, orange juice and thyme to skillet. Bring to boil.
Pour over chicken in pan. Distribute orange, grapefruit and tangelo sections along with chopped pineapple over top.

Bake in 350 degree oven for 30-40 minutes or until chicken is cooked through.
Remove to serving platter and cover with sauce from pan.
Sprinkle with coconut garnish if desired.

Ingredients:

4 Skinless, boneless Chicken Breasts
1 3/4 cup chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long grain white rice
3 Tbsp chopped fresh parsley
Sauteed orange slices

Directions:

1. Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside.
2. Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
3. Return chicken to skillet. Cover and cook 10 min. or until the chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.

Ingredients:

1 broiler/fryer cut into serving pieces
1 cup flour mixed with salt, pepper and paprika
1/4 cup sunflower oil
1 small onion, peeled and chopped
1/4 tsp. ground ginger
1 (4oz) can frozen grapefruit juice concentrate, thawed
1/2 cup ginger ale

Directions:

Preheat oven to 375 degrees.
Dredge the chicken through the seasoned flour, coating evenly.
Heat oil in a 10-inch skillet over medium-high heat.
Add chicken, and fry, turning frequently until golden brown.
Lower heat; add onion. Saute for about 2 more minutes more.
Dust with ginger, turn, dust again, and turn.
Remove chicken and onion from pan. Place in a baking dish.
Combine grapefruit juice concentrate and ginger ale. Pour over chicken.
Bake in a covered dish pan for 1 hour.
Remove cover. Spoon sauce from pan over chicken and continue to roast,
uncovered for another 10 minutes.

Servings: 4

Ingredients:

4 skinless, boneless chicken breasts
1 egg
3 tbsp. lemon juice
1/4 cup all-purpose flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 cup butter
2 tsp. chicken bouillon powder
1/2 cup boiling water

Directions:

In a small bowl, beat the egg with 1 tbsp. of the lemon juice. Set aside.

In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the water, then add the remaining 2 tbsp. of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Ingredients:

2 tbsps. peanut oil
2 stalks of celery, chopped
2 carrots, peeled and cut diagonally
1 1/2 lbs. skinless, boneless chicken breasts halves- cut into strips
1 tbsp. cornstarch
3/4 cup fresh orange juice
3 tbsps. light soy sauce
1 tbsp. honey
1 tsp. minced fresh ginger root
1/4 cup cashews
1/4 cup minced green onions

Directions:

1. Heat 1 tsp. of oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 tsp. of oil, then add the chicken and stir fry for 5 more minutes.

2. In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.