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Baked Chicken Teriyaki Cooking)

·       2teaspoons cornstarch

·       2teaspoons water

·       ¹⁄₄cup white sugar

·       ¹⁄₄cup brown sugar

·       ¹⁄₂cup low sodium soy sauce

·       ¹⁄₄cup cider vinegar

·       ¹⁄₄cup orange juice or ¹⁄₄ cup pineapple juice

·       1teaspoon garlic powder

·       ¹⁄₂teaspoon ground ginger

·       ¹⁄₄teaspoon ground black pepper

·       8skinless chicken thigh

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Directions

·       Preheat oven to 425 degrees F.

·       Combine the first 10 ingredients in a bowl.

·       Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.

·       Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.

·       Spoon sauce over chicken and serve.

·       ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.

·       ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

Cheesy Potato Slow-Cooker Soup (Cooking)

1 carton (32 oz) Progresso™ chicken broth (4 cups)

1 1/2 cups chopped onions 

5 cups diced peeled russet potatoes (about 5 medium)

3 tablespoons cornstarch

2 cups shredded American cheese (8 oz)

4 medium green onions, sliced (1/4 cup)

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.

Cover; cook on Low heat setting 8 hours.

Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.

Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Slow-Cooker Chili (Cooking)

1 pound beef boneless round steak, cut into 1/2-inch pieces

1 large onion, chopped (1 cup) 

2 medium celery stalks, cut into 1/2-inch pieces 

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce 

3 teaspoons chili powder

2 teaspoons ground cumin

1/4 teaspoon dried oregano leaves

1/4 teaspoon ground cinnamon

1 medium bell pepper, cut into 1-inch pieces (1 cup) SAVE $

1 can (19 oz) Progresso™ red kidney beans, drained, rinsed

Shredded Cheddar cheese, if desired

1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Pictures taken at the Ozark Empire Fair over the years (Springfield Missouri)

Pictures Taken At Mammoth Springs Arkansas