Orange-cha glad I crock?

Last month, I stumbled upon a crocking contest on Dinnertool that was looking for original recipes. On a complete whim, I submitted the "Buffalo Chicken Mac & Cheese" I whipped together during "Total Request Crock Week II". I barely paid attention to what the prizes were. I did, however, see that you were allowed to enter 5 recipes per day per person during the 16 day submission period. I submitted ONE recipe. ONCE. There was "no way" I'd win anything.

Boy was I wrong! I am one of the 4 finalists! And guess what?! The final 4 all get $150 AND a shiny new KitchenAid slow cooker. How awesome is that? I've been giddy about it all afternoon.

1st place wins $1000. Public voting for that starts tomorrow. I'll share the link and more information on that tomorrow. You're going to vote for me, right? Right. RIGHT?

Oh, and I crocked today. Double crocked even.

"Mandarin Orange Steaks" (6 quart pot)

~2 lbs boneless beef steaks
~1 1/2 c oj
~1/2 c fresh lemon juice
~1 t hot sauce (I used McCutcheon's Garlic & Herb.)
~1 (11 oz can) mandarin oranges
~rice, cooked

Place steaks in crock pot.
Combine oj, lemon, and hot sauce.
Pour mixture over steaks.
Cover and cook on low for 10 hours.
Serve over rice.
Top with chilled mandarin oranges.

6 servings.

Friends came over for dinner (Hi Brad and Sandra!) and we all enjoyed this. The orangey goodness was just beginning...

Tonight's dessert was the inspiration for this week's theme. It was in the stack of dessert cards AND I'd never had/made a soufflé. Color me intrigued. Ha ha ha.

"Orange Soufflé" (6 quart pot)

~6 T butter
~1 1/4 c sugar
~orange peel
~6 T flour
~1/2 c milk
~9 egg yolks
~6 T orange flavored liquor (I used Grand Gala.)
~1 t vanilla extract
~10 egg whites

Evenly coat crock with 2 T softened butter.
Pour 1/3 c sugar; turn to evenly coat bottom and sides with sugar.
Process 2/3 c sugar with orange peel until peel is finely ground and well combined.
whisk orange sugar, flour and milk together in medium saucepan.
Bring to boil over medium heat, whisking constantly.
Boil 30 seconds more, then remove from heat.
Cool slightly, then beat in egg yolks one at a time.
Add remaining butter, Grand Gala, and vanilla extract and let stand at room temperature 20 minutes to cool.
Beat egg whites in clean dry bowl until foamy.
Add salt and beat to soft peaks.
Sprinkle in remaining 1/3 c sugar and beat to stiff peaks. (A fun way to break in my new KitchenAid stand mixer Santa brought me!)
Fold 1/4 of egg whites into cooled batter.
Fold in remaining egg whites, then gently transfer to prepared crock pot.
Cover and cook on high for 1 hour or until souffle is fully set. (Mine took 1 hour 15 minutes.)
Serve immediately.

Oh, man. I think I like soufflé. I think we all like soufflé.