1 egg

1 cup sugar

1 1/2 cups flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1 1/2 tsp baking soda

1 cup shredded apple

Mix together put into greased loaf pan and bake at 350 degrees till a toothpick inserted into the middle of the loaf comes out clean (about 45 minutes)

Enjoy

Nan Coro

I don't use a set website recipe for this but rather have perfected it over the years.

Ingredients:

4 Chicken Breasts

3 cans of petite-cut Tomatoes with Garlic and Olive Oil

1/3 cup of Olive Oil

1/4 Tbs of Balsamic Vinegar

Basil, Garlic, Salt, Pepper and Italian Seasoning

1/4 cup Grated Parmesan Cheese

Balsamic Glaze

Red Peppers cut into thin slices

Pasta of choice - 16 ozs

Directions:

1) Preheat oven to 350

2) Mix 3 cans of tomatoes in a baking dish sprayed with olive oil. Add peppers to the mixture.

3) Place your raw chicken in the tomatoes

4) In a separate bowl, mix the olive oil and balsamic vinegar. Add basil, garlic, salt, pepper, and Italian seasoning to taste. Pour the mixture over the chicken and tomatoes.

5) Squeeze the balsamic glaze in swirls over the baking dish - just enough to add flavor

6) Cook the chicken for about 30 minutes or until the internal temperature reaches 165.

7) While the chicken is cooking, plan for the pasta to be done around the same time as the chicken. I usually use spaghetti or angel hair.

8) Remove the baking dish from the oven and remove the chicken breasts. Slice chicken into strips and return to baking dish.

9) Toss the cooked pasta, chicken, tomatoes, and parmesan cheese together.

10) Add a little balsamic glaze to each dish for flavor and presentation.

Ingredients:

Mashed potatoes

3 C. Diced Ham

2 C. Shredded Cheddar Cheese

1 Small Onion

2 Tbsps. Butter

French's Fried Onions

Set oven to 350, Bake for 15 mins.

1.Start with making mashed potatoes your way. I love to put garlic and heavy or light cream in them to make them extra creamy.

2. Chop a small onion and put in a microwave dish with 2 tbsps. of butter. Microwave for 1 minute and stir. Microwave for 1 more minute and let stand.

3. Cut up ham into small cubes to make 3 cups.

4. Then you will need 2 cups of shredded cheddar cheese.

5.When you have the mashed potatoes done, mix in onions and ham and salt and pepper to taste.

6.In a 2 quart casserole dish, put half of the mashed potato mixture in and layer with half of the cheddar cheese, put remaining mashed potatoes in and sprinkle the rest of the cheddar cheese on top. Put in oven until cheese is melted. With 5 minutes left, sprinkle fried onions on the top and let them get crispy. Watch closely as they burn quickly. Remove and enjoy!!

Ingredients:

• 2-4 Cubed chicken breasts, I tend to buy premade chicken from the store, rotisserie or otherwise.

• Pound of Penne pasta, use whatever you have on hand :)

• 2-4 cups of chicken broth

• 2-3 TBS of olive oil

• Bag of baby spinach

• Jar of sundried tomatoes in oil, make sure to get the ones in oil because we cook with the oil!

• 1 white onion diced small

• Garlic, as much as your heart desires :)

• Two 6 ounce packages of crumbled plain feta cheese, Wegmans has a family pack that we like to buy.

• Parmesan cheese for the top

• We always add whatever veggies we have on hand, but some of my favorites to add are yellow zucchini, artichoke hearts, red peppers sliced thin, and steamed broccoli :)

Directions:

• Get a big pot of water starting to simmer on the stove for your pasta.

• Cube chicken breasts and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.

• Add olive oil to a pan on medium heat, and cook chicken breast until fully done.

• Put cooked chicken off to the side, or for premade chicken just wait to add until later.

• Add sundried tomatoes, sundried tomato oil, and olive oil to the pan on medium heat.

• Add diced onions to the pan and cook until softened, 2-4 minutes.

• Add garlic and sauté for another two minutes.

• Add in bag of baby spinach and wilt down on the pan, you may not need the whole bag. At this point you would want to add in any extra veggies and sauté those for 5 minutes as well until everything is cooked together.

• Add seasonings, salt, pepper, red pepper flakes, and Italian seasoning. These are all to taste.

• Add chicken back to the pan.

• Add chicken broth to veggies. Stir everything together.

• Add one package of feta cheese to the sauce, mix and let simmer for 10-15 minutes.

• While sauce is simmering, boil pasta according to box directions.

• Drain pasta, and add the sauce to the pasta pot.

• Thoroughly mix everything together, add in more feta to taste.

• Serve with extra feta and parmesan on top!

Adjustments:

• Feel free to add a little cream to make it creamier, it is a thinner sauce :)

• Add whatever seasonings or veggies that you like, this is just how my family makes it. It is a very versatile dish!

• I like to throw in some fresh lemon juice to make it nice and bright.

Cake

• 1 1/2cups granulated sugar

• 1cup vegetable oil

• 3eggs

• 2cups Gold Medal™ All Purpose Flour

• 2teaspoons ground cinnamon

• 1teaspoon baking soda

• 1teaspoon vanilla

• 1/2teaspoon salt

• 3cups shredded carrots (5 medium)

• 1cup coarsely chopped walnuts

Cream Cheese Frosting

• 1package (8 oz) cream cheese, softened

• 1/4cup butter or margarine, softened

• 2to 3 teaspoons milk

• 1teaspoon vanilla

• 4cups powdered sugar

• Nutmeg, if desired

  
  

Heat oven to 350°

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes