Apple Cinnamon Coffee Cake

Batter:

1/2 c. butter
3/4 c. sugar
2 eggs
1 1/2 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
4 apples, peeled and diced (I used Granny Smith.)

Filling and Topping:

1/2 c. sugar
1/4 c. brown sugar
2 tsp. cinnamon
1 c. nuts (optional)

Cream together butter, sugar, and eggs. Add sour cream, vanilla, and apples. Sift together dry ingredients, add to wet mixture. Spread 1/2 batter in a greased 9×13 pan. Sprinkle with 1/2 the sugar mixture. Spread remaining batter on top and top all with the rest of the sugar mixture. Refrigerate overnight. Bake at 350° for 45-50 minutes.

Slow Cook Lasagna

 

1 lb. ground beef

1 jar  (24 oz.) spaghetti sauce

1 cup water

1 container  (15 oz.) Ricotta Cheese

1 pkg. (7 oz.) Mozzarella Cheese

1/4 Cup Grated Parmesan Cheese

1 egg

6 lasagna noodles, uncooked

 

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, and egg.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.