Pineapple Crunch Cake

Sorce	mozzimo
Ingridients
Instructions	Preheat oven to 350*F (175*C). Grease and flour an 8-inch square baking pan; set aside. In small bowl combine flour, baking powder and salt; set aside. Drain pineapple well, reserving 1/2 cup syrup; set aside. In large mixing bowl, cream shortening, sugar and vanilla until light and fluffy. Add egg and beat well. Add flour mixture alternately with reserved syrup, beating after each addition. Spread half of the batter evenly in prepared baking pan; spoon pineapple over. Cover with remaining batter. Combine coconut, brown sugar, walnuts and butter; sprinkle over batter. Bake for 35 to 40 minutes or until cake tests done when wooden pick inserted near center comes out clean. Serve slightly warm.

Blueberry Crunch Cake

Sorce	pulpnet
Ingridients
Instructions	Preheat oven to 350*F (175*C). Grease and flour a 13 x 9 x 2-inch baking pan; set aside. Toss blueberries with 2 tablespoons flour; set aside. In a medium bowl whisk together 4 cups flour, baking powder and salt; set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk, until well blended. Gently fold in the blueberries and pour batter into prepared cake pan. For streusel, combine sugar, flour and cinnamon. Cut in butter with a pastry cutter until mixture resembles fine crumbs. Stir in chopped nuts. Sprinkle streusel evenly over cake batter. Bake for 50 to 50 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm or cool.

Easy Chocolate Peanut Butter Crunch

Sorce	wexmaster
Ingridients
Instructions	Heat morsels and peanut butter in small, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat. Add sugar; stir vigorously until smooth. Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until all cereal is coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch border around the edge. Pour remaining melted chocolate mixture in center of circle; spread to 1-inch from the edge. Refrigerate for 30 minutes or until firm.

S'mores That CRUNCH

Sorce	vnfriends
Ingridients
Instructions	Place 2 graham cracker squares on microwave-safe plate. Top each square with 1 marshmallow. Microwave on HIGH (100%) power for 10 to 15 seconds or until marshmallows expand. Top each marshmallow with 1 candy bar square and remaining graham cracker square.

California Lemon Crunch Dessert

Sorce	CJayC
Ingridients
Instructions	Heat oven to 350°F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes. Cool completely; set aside. For crust, beat margarine and sugar in large bowl until creamy. Add combined oats, flour, nuts, cinnamon and baking soda; mix well. Reserve 1 cup coconut for topping. Stir remaining coconut into crust mixture. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack. For filling, combine all ingredients in large bowl. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover and refrigerate 3 hours or as long as overnight. Cut into squares; garnish with lemon peel twists, if desired. Store covered in refrigerator.

Rhubarb Crunch

Sorce	subzyx
Ingridients
Instructions	Preheat oven to 350°F (175°C) Mix flour, oatmeal, brown sugar, melted butter and cinnamon in a mixing bowl. Press half the above mixture into a 9-inch square pan. Cover with the rhubarb. In a medium size saucepan combine the sugar and cornstarch; stir to mix. Add water and vanilla; stir to mix. Cook over medium heat until thick and clear. Carefully pour over the rhubarb. Sprinkle evenly with the remaining crumb mixture and bake for 1 hour. Serve warm or cold.

Crunchy Chicken Nuggets

Sorce	Slater
Ingridients
Instructions	In a small bowl, place the milk and egg and mix together with a fork by beating slightly. On a piece of wax paper, place potato chip crumbs and mix with thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray. Dip each chunk of chicken in egg-milk mixture; then roll in seasoned chip crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chunks are arranged in the pan. Let sit 15 minutes. Drizzle melted margarine over chicken chunks and place in oven preheated to 425 degrees F. Bake about 30 minutes or until chunks are brown and crisp and fork can be inserted in chicken with ease.

Crunchy Cheese-Stuffed Chicken

Sorce	Ill-usion
Ingridients
Instructions	Heat oven to 400°F. Cut a 3-inch slit in each chicken breast half to form pocket. Insert 1 strip cheese into each pocket. Secure each pocket with several toothpicks. Combine crumbs, shredded cheese and seasoning salt in pie pan or shallow bowl. Place beaten egg in another pie pan or shallow bowl; dip chicken in egg. Lightly press both sides of chicken in crumb mixture to coat. Place chicken onto greased baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink.

Crunchy Chicken Breasts with Pecans and Harvarti

Sorce	SiemensInfo.de
Ingridients
Instructions	In small bowl mix 1/2 teaspoon thyme, 2 tablespoons chopped pecans, 2 tablespoons softened butter, maple syrup, orange peel and 1/2 teaspoon salt. Lay a small piece of wax paper on countertop and spoon butter mixture onto center, forming a log shape. Roll paper over butter mixture, shaping it into a smooth log. Refrigerate until needed. Set aside 2 tablespoons pecans to use as garnish. Place remaining pecans into food processor with flour and pulse until very finely chopped. Put remaining thyme into glass pie dish and add pecan flour mixture. Mix in remaining salt and pepper. Preheat oven to 400°F. Lay 4 chicken breast halves on counter and set 1 slice of havarti cheese on top of each one. Cover with another breast to form "sandwiches." Press the chicken into pie dish mixture, turning carefully to coat both sides well. In large, non-stick skillet over medium-high heat, warm 1 tablespoon butter and canola oil. As soon as butter is fully melted, lay chicken in pan to brown. Brown one side well before turning to brown other side, about 4 minutes. Once sufficiently browned, transfer the chicken to a baking sheet and put in oven to finish cooking. Bake until firm and done in the middle, about 15 minutes. Divide the chicken among 4 plates. Unwrap butter log and slice into disks. Top each chicken portion with 1 slice of butter, sprinkle with parsley and reserved toasted pecans. Serve immediately with brown rice and/or green vegetable.

Turkey Crunch

Sorce	ctomer
Ingridients
Instructions	Into a greased 2 quart casserole dish, combine diced, cooked turkey, sliced mushrooms, chopped celery, chopped onion, chopped green bell pepper, sliced pimiento, and poultry seasoning. In a bowl, blend together cream of mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles on top and bake at 325*F for 30 minutes.