Coffe Cake from Starbucks

Topping:
1 cup flour
1 cup brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon

Cake:
1 cup butter
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Preheat oven to 325* Spray a 9 X 13 inch pan with non stick cooking spray.

Make topping by combining all topping ingredients. Mixture should have the consistency of moist sand.

In a large bowl, cream together butter, brown sugar, granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla, mix well.

In a separate bowl, combine flour, baking powder and salt. Add this dry mixture to the moist mixture a little at a time. Add milk and mix well.

Spoon half the batter into a 9 X 13 inch pan, spread out evenly.

Sprinkle 1/2 the topping mix over.

Top with second half of batter and smooth out.

Sprinkle remaining topping mix over all. Be sure the topping mixture covers all the batter.

Bake 50 minutes or until the edges begin to brown. Cool on a rack.

This is actually one of Caleb's recipes. He is great at finding recipes on the internet from his favorite places. Starbucks has nothin' on my boy!

Taco Salad

1 lb ground chuck
1 package taco seasoning
1/2 (14.5 oz) package nacho cheese Doritos
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing
chopped lettuce
chopped tomato
chopped green onion (optional)
1/2 can kidney beans (optional)

Brown ground chuck, drain of any grease, and add taco seasoning. Set aside to cool.

Place chips in a large bowl, and break into bite size pieces.

Top chips with meat, cheese, lettuce, tomatoes and onion.

Pour ranch dressing over all and toss to coat. If the ranch dressing is very thick, I like to thin it down by adding a little milk.

Serve with extra chips, if desired.

This is a great summer time lunch or quick dinner.

Chicken and Pasta Primavera

2 tablespoons canola oil
1 large green pepper, sliced thin
1 large onion, sliced thin
1 1/2 cups fresh broccoli floweretts
1 teaspoon minced garlic
1 1/2 cup cooked and diced chicken
1/2 cup reduced sodium soy sauce
1 cup apple juice
1 package thin spaghetti
1/2 cup toasted almond slivers

Cook spaghetti according to package directions; meanwhile...

Heat oil in a large skillet, stir in pepper, onion, broccoli and garlic.

Cover and cook, stirring occasionally until vegetables are crisp-tender, about 10 minutes.

Stir in chicken pieces, soy sauce and apple juice; heat through. Add almonds and toss to mix.

Drain spaghetti and place in a large pasta serving dish.

Pour chicken and vegetable mixture over pasta and serve.