Sunshine Chicken (don't know where the name came from)

This has been my "go-to" recipe for a few years when I want something a little more than regular baked chicken. I always have the ingredients on hand and it is so nice and juicy, but nothing extremely fancy.

3 pounds Chicken Thighs or Drumsticks (chicken breast would be good too!)
2 tablespoons soy sauce
1/2 cup ketchup
1/4 cup corn syrup
1 pinch garlic powder

Remove skin from chicken and place in baking dish, meat side up. Baste the chicken with sauce, leaving some for basting while baking. Bake at 350°. Baste every 15 minutes for 1 hour until chicken is cooked through.

O'Henry Bars

These are SUPER fast and supper yummy! You can make them pretty if you want, but they taste the same no matter how they look!

1 cup corn syrup
1 cup sugar
1 cup Peanut Butter
3 Cup Rice Crispies
1/2 bag Butterscotch Chips
1/2 bag Chocolate Chips (I like Milk Chocolate)
Optional: Peanuts

Bring the corn syrup and sugar to a boil. Remove from heat and add the peanut butter, rice crispies, and peanuts (if wanted). Spread on the bottom of a lightly greased 9x13 pan. Heat the butterscotch and chocolate chips (microwave or stove) and spread on top of the previous mixture in the pan. Let it sit for an hour to set. Enjoy!

Lasagne Casserole

Sorry about the picture....I'm still figuring out my new camera!

My boys love this...and I like it, because its super-quick, tastes like lasagna, and I get to just "throw" it all together without all the layering...!

Ingredients:

1 package mini lasagne noodles
1 lb. italian sausage or hamburger
1 can spaghetti sauce (whatever your fave kind is...)
1 small can italian stewed tomatoes
1 package pepperoni
1 small container ricotta
1-2 eggs
Grated Parmesean Cheese
Shredded Cheddar Cheese (or whatever flavor you prefer on top of your lasagne).


Preheat your oven to 350.

Boil your noodles....Drain and put into a large oven pan/dish.

Brown your sausage or hamburger then drain the fat. Add this to the noodles in your pan. Add your spaghetti sauce and stewed tomatoes. Mix everything thoroughly.

In a separate bowl, mix your ricotta cheese, 1-2 eggs and about 1/2 cup of the grated parmesean cheese. (add more if you like it)

Spread your ricotta cheese over your noodles/sauce mixture.

Add pepperoni - if you like it - or omit it.

Sprinkle cheese over the pepperoni.

Bake for about 30-35 minutes, or until the cheese is melted and bubbly.

It's one of our family's favorites for dinner - AND it's even better the next day!!! :D

Cafe Rio Sweet Pork

I couldn't remember if I had posted this recipe for you guys, but its worth repeating if I have.
ENJOY!!
Café Rio Sweet Pork
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 onion
2 garlic cloves
Sauce
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar
Directions:
Cut pork in large chunks. Put in large crock pot and add water to about half way up the side of the pork. Add seasonings. Cut onion in 4 large pieces, crush garlic and add to crock pot. Cook pork on low all day (10-11 hours) or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Shred pork and return to crock pot.
In a separate container mix the enchilada sauce, soda and sugar. Add sauce to pork in the crock pot. Cook 1 hour longer. (You can cook less at this point if you don't have time.).

Peanut Butter Bars

So lets say you just moved to a new state, new town, new neighborhood and know no one [like me]. Would you like to know how to fix that? Whip up a batch of these babies and take em to the neighbors. One bite= instant friends. I promise.
Or if friends aren't your thing and you just want to apologize for the many hours a day your kids spend riding there bikes up and down the sidewalk screaming at each other...these should fix that prob too. [I may or may not know this by experience]
The BEST peanut butter bars
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1/2 cup milk
1 tsp vanilla
1 tsp baking soda
2 2/3 cup quick oats
2 2/3 cup flour
Mix all ingredients together and bake in a sheet cake pan at 350 for 20 minutes. Let cool completely and frost with peanut butter frosting. Keep stored in the fridge.

For the frosting-whip all together;
1 8oz package of softened cream cheese
1/2 cup peanut butter
1/4 cup milk
1 1/2 lb. powdered sugar

You can spread chocolate chips on the bars while they are hot, sprinkle shaved chocolate curls on the frosting or my personal fatty favorite...chopped snickers bars on top.

Also this recipe is easily halved and fits perfectly into a 9x13 pan.

Banana Crumb Muffins

YUM!!! I made these for the first time about 30 minutes ago,
and they are almost gone. So good!!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup oil
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cream Cheese Chicken with Broccoli

Hands-On Time: 15 minutes
Ready In: 4 hours
Yield: 10-12 servings

Ingredients
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta

Directions
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.