Oven Fries

3 large baking potatoes

1 1/2 tsp. salt

1/4 to 1/2 tsp. pepper

1 T. white sugar

1 T. vegetable oil

Wash, dry and cut your raw potatoes into large pieces (steak fry size). Place cut potatoes into a large ziploc bag. Add vegetable oil, salt, pepper and sugar. Seal closed and shake until all potato pieces are completely coated. Cover a baking sheet with foil and place potatoes onto your lined baking sheet. Bake at 450 degrees for about 30 minutes or until fries are tender.

Crockpot BBQ Chicken Sandwiches

5-6 chicken breasts

1 - 18 oz. bottle of BBQ sauce (I used Kraft Honey BBQ.)

1/2 cup brown sugar

3/4 cup Italian dressing

2 T. worcestershire sauce

Place the chicken in your crockpot. In a bowl mix the BBQ sauce, brown sugar, Italian dressing and worcestershire sauce together. Pour over chicken and set on low for 6 - 8 hours or on high for 3 - 4 hours. Once the chicken is tender, shred with a fork. Enjoy on fresh buns.

Angel Bars

16 oz. pkg. Angel food cake mix

21 oz. can light cherry pie filling

Combine cherry pie filling with dry cake mix. Pour into a greased jelly roll pan and bake at 350 for 20 minutes. Dust with powdered sugar if desired.

Cheerio Bars

1 cup corn syrup

1 cup sugar

1 cup peanut butter

5 to 6 cups Cheerios

Measure corn syrup and sugar into large saucepan. Cook over medium heat, until sugar dissolves and mixture begins to boil. Remove from heat. (This can also be done in the microwave.) Stir in peanut butter. Mix well. Add Cheerios. Stir until well coated. Press mixture into 9x13 greased pan.

Kaden's Costa Rican Orange Pound Cake

1 pkg. yellow cake mix

3 oz. pkg orange Jello

3/4 cup orange juice

3/4 cup oil

6 large eggs

Mix all together and bake at 325 degrees for 40 minutes in two greased loaf pans (or possibly a bundt pan).

Glaze:

3/4 cup orange juice

2 cups powdered sugar

Mix and pour over warm cake.

Mini Chocolate Chip Pancake Muffins

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 T. sugar

2/3 cup buttermilk

1 egg

2 T. maple syrup

2 T. melted butter

1/2 cup milk chocolate chips

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Mix together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8 - 9 minutes. Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. Serve immediately. Feel free to dip muffins in your favorite pancake topping - melted butter, syrup or powdered sugar.

Pecan Pie Muffins

1 cup packed brown sugar

1/2 cup flour

1 cup chopped pecans

2/3 cup softened butter

2 eggs beaten

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, whisk the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into greased muffin cups (about 2/3 full). Bake for 20 to 25 minutes.

Yields 8 muffins

Rhubarb Breakfast Cake

1/2 cup butter flavored shortening

1 1/2 cups sugar

1 egg

2 cups flour

1 tsp. baking soda

1 cup buttermilk

1 1/2 cups finely chopped rhubarb

Topping:

1/2 cup packed brown sugar

1/4 cup flour

1 tsp. ground cinnamon

3 T. cold butter

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9x13 baking pan. In a small bowl, combine topping ingredients, cutting in the butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 minutes.