This has always been a winner here at our home.
Enjoy...

Cinnamon-Apple Cake

1 3/4 Cups sugar, divided
3/4 Cup (6 oz) cream cheese, softened
1/2 Cup botter of stickmararine, softened
1 tsp vanilla
2 large eggs
1 1/2 Cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp cinnamon
3 cups chopped peeled Rome or Granny smith apples (2 larg)
Cooking spray

Preheat oven to 350

Beat 1 1/2 Cups sugar, cream cheese, butter and vanilla at medium speed until well blended. Add the eggs, 1 at a time beating well after each addition. Set this mixture aside.
Lightly spoon flour into a dry measuring cup, level with a knife.. Combine flour, baking powder, and salt. add flourm ixture to sugar mixture, beat at low speed til blended. Combine 1/4 cup sugar and cinnamon. Combine 2 Tablesoons of cinnamon mixture and apple in a bowl... stir apple mixture into the batter. Pour the batter into an 8 inch springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.

Bake at 350º for an hour and 15 minutes or until cake pulls away from the sides of the pan. Cool on a wire rack and cut using a serrated bread knife.

Makes about 12 servings.

I have this in my to try folder:

Cinnamon Raisin French Toast Soufflé presented by Autumn Pond Bed & Breakfast

1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)

Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar. Serves 8 - 12

I haven't made this yet either but it sounds like its good IMO:

Cream Cheese Muffin Puffs
1/2 cup granulated sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
1 (10 ounce) tube refrigerated biscuits
12 ounces cream cheese, cubed

Combine sugar, cinnamon and almond extract.

In a separate bowl, combine margarine and vanilla extract. Press biscuits into 3-inch circles. Dip cream cheese cube in margarine mixture, then in sugar mixture. Place a cube in the center of each biscuit. Fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then in sugar mixture. place seam side down in ungreased muffin pan. Bake at 375 degrees F for 12 to 18 minutes.

Serve warm.

Makes 10 to 12.

Here is another, not tried yet:

Red, White and Blueberry Muffins
Ooh, theyre red, white and blue and yummy, too!

1 box Betty Crocker® wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
3/4 cup dried cranberries
1/3 cup powdered sugar
1 to 1 1/2 teaspoons milk
1/8 teaspoon orange extract or vanilla

1 . Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2 . Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
3 . Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins

I have made lots of pumpkin/choc chip muffins and these are the best ever! Everyone loves them, they freeze fine.

There are lots of them out there, but take my word for it this is the
best recipe for Pumpkin Choc Chip Muffins!
Pumpkin Chip Muffins
4 eggs
2 cups sugar
1 can (16oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups (12oz) chocolate chips (milk choc is great)
In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine
flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture
and mix well. Fold in chocolate chips. Fill greased or paper lined muffin
cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins
test done. Coool in pan 10 minutes before removing to a wire rack(I never do
that)

The absolute best ever coffee cake is Marlen's coffeecake! Hands down best you ever ate. I have it printed out but not saved here on the computer! Hopefully someone will post it that has it saved, or I can type it out for you if interested.

Other things for future use caramel rolls? quiche? Fresh fruit? I have a good recipe for a Farmer's Casserole that is in my cookbook and made several times, I can type it out if you want it but don't have it saved here...I need to learn to type them out once and then save! LOL It has hashbrowns,eggs,diced ham,cheese.

My favorite is a pecan ring - it is a Better Homes & Gardens recipe. It actually tastes better made a day ahead!

Pecan Ripple Ring
1 cup chopped pecans
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 beaten eggs
1 8-ounce carton sour cream
1/3 cup milk
1 teaspoon vanilla

Powdered Sugar Icing

Generously grease a 10-inch fluted tube pan or bundt pan. Sprinkle 1/2 cup of the pecans evenly over the bottom. For filling, in a bowl combine the remaining pecans, brown sugar, and cinnamon. Set aside.

In a medium mixing bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender or food processor, cut in margarine till mixture resembles coarse crumbs. Make a well in the center.

In another bowl stir together eggs, sour cream, milk, vanilla. Add all at once to flour mixture. Stir just till moistened.

Remove 1 cup of the batter and stir into filling mixture.

Spread half of the plain batter into the pan. Spoon filling over batter. Carefully spoon remaining plain batter over filling. Bake in a 325° oven for 45 to 50 minutes or till a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate. Remove pan. Cool cake for 15 minutes more. Drizzle icing over coffee cake. Serve warm.

Powdered Sugar Icing

1 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk

In a small mixing bowl combine powdered sugar and vanilla. Stir in 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, till smooth and of drizzling consistency. Makes about 1/2 cup.

I've just added inches to the hips, just by reading the recipes....They all look darn good...Will be coping them and trying in the near future......

This one's been a family favorite for years. I can't imagine a family reunion without it.

SOUR CREAM COFFEE CAKE

2 c. sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. cake flour (can use regular, sifted)
1/4 tsp. salt
1 tsp. baking powder

With mixer, cream butter and sugar. Add eggs and blend well. Fold sour cream and vanilla into mixture. Sift dry ingredients and add to creamed mixture--do not overmix.

Topping:

2/3 c. brown sugar
1 c. nuts
2 tsp. cinnamon

Spray angel food cake pan or bundt pan with Pam. Sprinkle 1/2 the topping mixture in the bottom. Top with 1/2 the cake mix. Sprinkle on remaining topping and top with remaining batter. Bake at 350 degrees for 55 minutes. Do not overbake.

I've made this several times.

Sour Cream Coffee Cake

½ cup butter
1 cup sugar
2 eggs
1 tsp baking soda
1 cup sour cream
1 ½ cups flour
1 ½ tsp baking powder
¼ tsp salt
½ cup brown sugar, packed
1 tsp cinnamon
½ cup finely chopped nuts
Cream butter, sugar and 1 egg together well in mixing bowl. Beat in second egg. Add soda and sour cream. Mix.

In another bowl, mix flour, baking powder and salt. Add to batter. Stir to mix. Put half of batter in a greased 9 x 9 inch pan.

Stir brown sugar, cinnamon and nuts together. Sprinkle half over the batter. Spoon second half of batter here and there over top. Sprinkle second half of cinnamon mixture over all. Bake in 350 º oven for 45 minutes. Serve warm.

I had Marlen's recipe on my computer.

Marlen's Coffeecake

1 box white cake mix with No pudding in the mix
1 box instant vanilla pudding (small)*
8 oz. sour cream
1/2 cup vegetable oil
4 eggs

Mix all ingredients together at once. Beat at least 5 minutes-DON'T UNDERBEAT! Batter will be a bit stiff.

Topping:
1 cup granulated sugar
1 cup chopped walnuts
1 1/2 heaping teaspoon ground cinnamon
1 1/2 heaping teaspoon cocoa

Preheat oven to 350ºF.
Butter and flour 10" bundt pan. Put half of the batter in pan and sprinkle with half the topping. Add the rest of the batter. Sprinkle the rest of the topping. Cut through well with knife so that topping is mixed with the batter. Bake 1 hour at 350 degrees.
Cool 10 minutes before turning out.

NOTE from Marlen: I like to make a little extra topping and sprinkle some of it on the pan before adding the batter.
* If using cake mix with vanilla pudding in the mix, omit the second ingredient.

Two of my favorites; I've made them and like them.

SAUSAGE STRATA

2 slices of bread, cubed
1 lb sausage, cooked and drained
I cup sharp cheddar cheese, grated
6 eggs, beaten
2 cups milk

Put bread, sausage and cheese in a greased long baking dish. Mix eggs and milk and pour over the above. Let stand overnight in refrigerator. Bake 45 minutes at 350°. Can be frozen before or after baked.

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FANCIFUL FRUIT PIZZA

18 oz pkg Sugar Cookie Dough
8 oz whipped cream cheese
½ cup Orange Marmalade
1 T. sugar
1 T. water
Assorted fruit

Cover 14 inch Pizza pan with foil. Slice cookie dough into 1/8 inch slices; arrange on pan with edges slightly overlapping, press lightly together to seal. Bake at 350° for 10 minutes or til golden brown. Cool; remove from foil. Spread cream cheese over crust; sprinkle with sugar. Arrange fruit. Combine marmalade with water and spread over fruit.

I use pineapple tidbits, mandarin oranges, strawberries, blueberries, bottled cherries, etc.

Sue

Thank you everyone! The recipes look delicious. I've printed out every one. Now, I'm going to sit down and decide which to make for tomorrow. I'm going to try each and every one though, over the course of the next few months worth of breakfasts. Thanks again :-)