Sunshine Chicken

Ingredients:

1 1/2 lb. chicken breasts, boneless skinless (chopped breast, strips or whole breast)
2 c. BBQ sauce
1 c. Orange Juice

Instructions:

Cut the chicken in bite-sized pieces and combine it with the BBQ Sauce and Orange Juice.
 Bake in a foil coved pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Freezer Instructions:

Combine all ingredients in a freezer bag. 
Be sure to cover the chicken pieces with your sauce.  Freeze flat.
Thaw at least 12 hours in the fridge.  I recommend taking it out the night before in your fridge and letting it thaw until cooking the next afternoon/early evening. 
Bake in a foil covered pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Submitted by:  Caroline G.

Easy Crockpot Mongolian Beef

Ingredients:

1 pound stewing meat
2 teaspoon olive oil
1 onion, sliced thickly (I omit this as my children don't like onion)
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon fresh minced ginger
1/2 cup hoisin sauce

Directions:

Dump everything in the crockpot and cook on low for 6-8 hours.  If you are going to cook it a bit longer it is advisable to add a little bit more water so it doesn't dry out.  This is delicious with rice and a nice green vegetable such as broccoli, peas or green beans

Freezer directions:

Mix all liquid ingredients and put in a freezer bag.  Add your meat and mix up to be sure the beef is covered.  Seal and date your bag and place flat in the freezer.  Take out of freezer the night before cooking and put in your fridge.  Next morning put in the crockpot.

Submitted by:  Caroline G.

Source: www.allrecipes.com (adapted from)

Peanut/Salsa Chicken in the Crock Pot

Ingredients:

• 1 cup medium heat salsa
• 1/3 cup peanut butter
• 2 tbsp frozen OJ concentrate
• 1 tbsp soy sauce
• 1 tbsp liquid honey
• 1 tsp ground ginger
• 1/2 tsp curry powder
• 4-6 chicken breasts cut in half

Directions:

Chop green onions and raw peanuts to sprinkle on top when done.

In the crock pot, stir together all ingredients except the chicken, green onions and raw peanuts.

Put in chicken and turn to coat well on all sides.

Cook on low for 6-7 hours. Serve with green onions and peanuts sprinkled on top.

Tastes great with peas and rice.

Submitted by:  Caroline G.

"This is so easy and fabulous"

Soure:  www.foodlve.com

Chocolate Banana Bread

Ingredients:

1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Directions:

Mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.

Stir the mashed bananas, eggs, melted butter, and vanilla.  Carefully fold the banana mixture into the dry ingredients until just combined.  Mix in the chocolate chips.

Pour into a greased loaf ban. 
Bake at 350 degrees for approximately 55 minutes until the bread the riens and a toothpick inserted in the center comes out clean. 

Cool and wrap in plastic wrap and foil or ziploc freezer bag.

Store in fridge or freezer.

Source:  www.moneysavingmom.com

Submitted by:  Caroline G.

Crock Pot Shredded Chicken Breasts for Freezing

Ingredients:

6-12 chicken breasts
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

Place the chicken breasts in the crock pot. 
Mix water and spices together and pour over the chicken.
Cook on low setting for 8-10 hours.
Remove the chicken breasts, shred or pull the meat from bones (if you bone in) and remove the skin.
Place meat in individual freezer bags/containers.
Freeze.
Defrost and add to any recipes calling for cooked chicken.

This is great for casseroles, pizza, burritos, pasta, and soup etc.

Submitted by:  Caroline G.

Source:  www.food.com

Sausage Balls

These are easy and tasty. A great make ahead  party appetizer or to serve guests".


1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese


*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe


Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.


Freezer instructions: Roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.


Submitted by:  Caroline G.

Peanut Butter Bon-Bons

Peanut Butter Bon-Bons

Makes 4-5 dozen (or more, if you like them smaller)
Ingredients:

• 2 cups peanut butter
• ½ cup butter
• 1 teaspoon vanilla
• 3 cups crispy rice cereal
• 4 cups powdered sugar
• 12oz semi-sweet chocolate chips*
• 1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm.
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.