Cinnamon Coffee Cake

1/4 cup margarine
3/4 cup sugar
1 egg, slightly beaten
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract

Topping:

1 cup brown sugar
3 Tbls. flour
2 tsp. cinnamon
4 Tbls. margarine
1/2 cup walnuts or pecans, finely chopped

Preheat oven to 350 degrees. Spray a 9" x 9" pan with nonstick cooking spray. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes. Enjoy!

Apple Crisp

10 cups sliced tart green apples
1 cup granulated sugar
1 Tbls. flour
1 tsp. ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup flour
1 cup firmly packed brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, melted
Vanilla ice cream (optional)

Preheat oven to 350 degrees. Place the sliced apples in a 9 x 13 x 2-inch pan. Mix the sugar, 1 tablespoon flour and ground cinnamon together and sprinkle over apples. Pour the water evenly over all. Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake for about 45 minutes.
Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!

Stuffed Chicken Breast

4-6 large boneless & skinless chicken breasts
1 pkg. of taco seasoning
1 pkg. (a roll) of Ritz crackers, crushed
1/2 pkg. of cooked bacon
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray. Beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers. Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs. Place formed breast open side down into muffin tin. Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil. Bake at 375 for 40 minutes. During last 10 minutes of cooking time, spray again with olive oil. Chicken pops right out, into a nice round stuffed chicken breast. Enjoy!

Chicken & Swiss BLT Salad

1 (10 oz.) bag romaine lettuce (about 10 cups)
1 (6 oz.) package grilled chicken breast strips
1 cup cherry or grape tomatoes
1/3 cup sliced green onions
1/2 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
1/4 cup cooked crumbled bacon

Toss all ingredients except dressing and bacon crumbles in large salad bowl.
Add the dressing; toss lightly. Sprinkle with bacon crumbles. Enjoy!

Pasta with fresh tomatoes and brie

2/3 lb. ripe Brie cheese
4 ripe tomatoes
1 cup shredded basil
2/3 cup olive oil
3 cloves minced garlic
Salt and pepper to taste
1/2 cup Parmesan cheese

Cube brie and tomatoes. Heat garlic in oil until hot. Add brie, tomatoes and basil to oil. Toss with hot drained pasta of your choice and top with Parmesan cheese. Enjoy!

Crock Pot Reuben Casserole

1 (8 oz.) pkg. noodles, cooked
1 can corned beef
3 1/2 cup sauerkraut
6 slices American cheese
16 oz. sour cream
1 (10 1/4 oz.) can cream of chicken soup
6 slices Swiss cheese

In a buttered quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese. Cook on high for 2 hours, so that it bubbles well. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some. Enjoy!

Crock Pot Pork Chops

6-8 pork chops
1/2 cup flour
1 Tbls. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbls. oil
1 (10 oz.) can chicken and rice soup

Bread chops in dry mixture of flour, salt, dry mustard and garlic powder. Brown chops in oil. Place chops in crock pot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. Enjoy!