Chicken Cordon Bleu

Yields: 8 servings

Ingredients:
8 thinly sliced chicken breasts
8 thinly sliced deli ham
8 slices Swiss cheese
2 eggs
1 cup milk
2 cups crushed corn flakes or any other breaded substitute (I prefer Ritz Crackers)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Top each piece of chicken with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a small bowl, whisk eggs and milk. In another bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on greased baking sheet and bake at 350 degrees for 40-45 minutes (or until the chicken juices run clear). Discard your toothpicks before serving or you will have a nice surprise when taking your first bite!

I loved this recipe. A great idea that I have not tried yet, but you could cut the proportions down and make miniature Cordon Bleu that would serve as a wonderful hot Hor D'oeuvre.

Peaches 'n' Cream Cups

Yields 2 Servings

Ingredients:
1 gingersnap cookie, crumbled
1/4 tsp. ground ginger
1 carton (6 oz) peach yogurt
1/4 cup cream cheese, softened
1/4 tsp. vanilla extract
1/3 cup sliced peaches, drained and chopped

In a small bowl, combine the gingersnap cookie crumbs and ginger; set aside. In a small mixing bowl, beat the yogurt, cream cheese and vanilla until smooth. Fold in the peaches.
Spoon the mixture into two 6 oz. custard cups; cover and refrigerate for 1 hour. After 1 hour take out and sprinkle with the gingersnap cookie crumbs.