Easy Chicken Cordon Bleu

Chicken breasts
Sliced swiss cheese
ham slices
egg
breadcrumbs

Sauce:
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water

Mix the sauce ingredients and pour a little on the bottom of a greased 9x13 dish. Set aside
Dip chicken in egg and then in the bread crumbs and place in a baking dish.

Layer with the ham and swiss cheese. Pour remaining sauce overt the top and bake for 1 hour.

Crock Pot Pork Chops and Stuffing

1 package herb stuffing mix
2 stalks celery, chopped
1 medium tart cooking apple, peeled and chopped
1 medium onion, chopped
1 cup craisins
1 cup chicken broth
6 pork chops (about 1/2 inch thick)

Spray inside of a 4-5 quart slow cooker with cooking spray. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing over pork. Cover and cook on low heat setting 6-8 hours or until pork is tender.

Stomboli

(Ange Nelson)

1 TBS Yeast (instant)
1 ½ cups warm Water
2 TBS Sugar
½ tsp. Salt
Let yeast rise, then add
3 cups Flour
Knead 3 minutes, let rest 10 minutes.

Roll out dough in large rectangle. Melt some butter in bottom of Jelly roll pan and place dough on pan. Spread pizza sauce lengthwise in the MIDDLE of the dough. Layer desired toppings (ie; pepperoni, sausage, pineapple, Canadian bacon, etc.) in MIDDLE of dough. Make equal cuts through dough on either side of toppings. Fold over top of dough, then continue braiding dough over the top of the toppings, folding the bottom side over as well. Spray top with cooking spray, and sprinkle with parmesan cheese and garlic salt. Bake at 375 for 20 minutes or until golden brown on top.