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1. Orange Marmalade Pork Roast


The initial recipe is for a slow cooker. If you do not have a slow cooker, a recipe for a conventional oven is included.
3-4 pound boneless pork loin roast
9 ounce jar of Ice Box Jam, Orange Marmalade, thawed
¼ teaspoon dry mustard
¼ teaspoon cinnamon
½ tsp minced garlic
Salt and pepper to taste

(NOTE: a second jar of ICE BOX JAM Marmalade plus doubling the spice ingredients will garnish twice as much marmalade sauce at the end)

Combine Ice Box Jam Orange Marmalade with dry mustard, cinnamon, garlic, salt and pepper in a small bowl. Place the boneless pork loin roast on the bottom of the slow cooker. Spread the orange marmalade mixture on top. Cook for 4-6 hours on high or 8-10 hours on low. Remove pork roast and place on cutting board covered with aluminum foil and let rest for 15-20 minutes. Place pork juices into a small saucepan and place on stove. Whisk in 2 tablespoons of cornstarch (dissolved in ¼ cup of cold water) for every 2 cups of meat juices. Turn sauce pan on medium until it boils for one minute. Spoon on top of pork slices before serving. Pork roast compliments nicely with couscous or rice and steamed broccoli.

For a conventional oven, place the pork loin on a rack in a roasting pan. Preheat oven to 325 degrees Fahrenheit. Spread the orange marmalade on top of loin, cover and roast for approximately 20-25 minutes per pound until an internal temperature of 145-160 degrees Fahrenheit is achieved.




2 tablespoons extra virgin olive oil

¼ cup flour

Kosher salt and course black pepper to taste

6 boneless, thinly sliced chicken breasts

1 cup chicken stock, reduced fat and sodium

Juice from a fresh lemon

½ tsp minced garlic

1 tbsp fresh basil, chopped

1 9 ounce jar of Ice Box Jam Red Raspberry Jam


Dredge chicken in flour, salt and pepper.  Saute chicken in olive oil until brown on both sides.  Simmer with chicken stock, lemon juice, garlic, and basil in skillet until done (approximately 20 minutes).  Add Ice Box Jam Red Raspberry Jam and heat through until warm.  Serve with rice and steamed green and wax beans.