Chicken Marsala

1 lb chicken breast halves
5 Tb Flour
1/4 tsp Salt
3 Tb Butter
1 small Onion finely chopped
1 pkg thinly sliced mushrooms
1 1/3 Cup Chicken Broth
1/8 tsp dried Thyme leaves

Combine 4 Tb Flour, Salt and Pepper. Dip chicken in flour until evenly coated.
Melt 2 Tb Butter in a skillet over medium heat and cook chicken. Remove to a platter and keep warm.
Melt 1 Tb Butter in same skillet over medium heat and cook the onion and mushrooms, stirring occasionally 3 minutes or until tender. Sprinkle with remaining 1 Tb Flour and cook, stirring constantly 1 minute. Add Broth and Thyme, scraping brown bits from bottom of pan and bring to a boil over high heat. Continue boiling, stirring frequently 2 minutes or until sauce is thickened. To serve, pour over chicken.

Caramel Apple Cheesecake Bars

CRUST:

2 cups all purpose flour

1/2 cup packed brown sugar

1 cup butter, softened

CHEESECAKE FILLING:

3 (8 OZ) packages of cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

APPLES:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 Tbs Sugar

STREUSEL TOPPING:

1 cup packed brown sugar

1 cup all purpose flour

1/2 cup quick cooking oats

1/2 cup butter, softened

Preheat oven to 350 degrees.

In a medium bowl combine your CRUST ingredients together with a pastry cutter or 2 forks until mixture turns crumbly. Press evenly into the 13 x 9 baking dish that's been coated with cooking spray. Bake crust for 15 minutes or until golden brown.

In a large bowl, beat the cream cheese with the 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add the eggs, one at a time, and the vanilla. Stir to combine. Pour over the warm crust.

In a small bowl, stir together the chopped apples, 2 TBS sugar, cinnamon and nutmeg. Spoon evenly over the cream cheese filling. Then combine all your STREUSEL TOPPING ingredients into a small bowl mixing well, and then pour all of the streusel topping over the apples.

Bake for 45 minutes in 350 degree oven, or until filling is set. Let cool for 1 hour on countertop, then chill for a few hours or overnight in the fridge! ENJOY :)