Chicken Sandwich

2 skinless chicken breasts ½ c. teriyaki marinade (thick              style) 2 large canned mild green chili peppers, halved 4 lettuce leaves 4 slices fat-free American          cheese 4 buns

Sauce:  1/3 c. fat-free mayo                1/8 tsp. cayenne pepper ¼ tsp. paprika                        1/8 tsp. salt ¼ tsp. curry powder Make sauce by combining all ingredients and chilling. Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.

Leisha's Basic Meatballs

2 lb. hamburger      

2 eggs                    
1 tsp. Worcestershire sauce                           

1 c. bread crumbs   

½ c. milk
¼ c. minced onion
salt and pepper

Mix well and roll into 1-inch balls.  Bake on cookie sheet at 375 for 12-15 minutes.  Meatballs can be frozen after they have cooled.

Zucchini Bread

1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans, toasted

Grease 8x4x2-inch loaf pan; set aside.  Combine the flour, cinnamon, baking soda, slat, baking powder, and nutmeg.  Make a well in the center of flour mixture; set aside.  In another bowl, combine egg, sugar, zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened.  Fold in nuts.  Bate at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  

Apple bread:  Prepare as above, except substitute 1 1/2 c. finely shredded, peeled apple for the shredded zucchini.

Chocolate Chip Cookies

1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips
1 c. chopped pecans (optional)

Cream the butter, shortening and sugars until light and fluffy.  Beat in eggs and vanilla.  combine the flour, baking soda, and salt; add to the creamed mixture and mix well.  Stir in chocolate chips and nuts.  Drop by tablespoonfuls onto greased baking sheets.  Bake at 350 for 10-12 minutes.  Remove to wire racks to cool.

Creamy Bow Tie Pasta

1 c. uncooked bow tie pasta (Farfalle)
1 1/2 tsp. butter
2 1/4 tsp. olive oil
1 1/2 tsp. flour
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbsp. water
2 Tbsp. shredded Parmesan cheese
1 Tbsp. sour cream

Cook pasta according to package directions.  Meanwhile, in a small saucepan, melt butter.  Stir in the oil, flour, garlic, and seasonings until blended.  Gradually add the milk, broth, and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream.  Drain pasta; toss with sauce.  SERVES TWO.

Paula Deen's Orange Brownies

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

Glaze:
1 c. powdered sugar
1 tsp. grated orange zest
2 Tbsp. fresh orange juice

Preheat oven to 350.  Grease 9x13-inch pan.  In a mixing bowl, whisk together flour, sugar, and salt.  Add butter, eggs, orange extract, and orange zest and beat with mixer until well-blended.  Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.  Remove from oven and pierce top of entire cake with a  skewer or a fork.  FOR GLAZE:  Combine all ingredients in a bowl, stirring until smooth.  Add more juice, if needed to create a pouring consistency.  Pour glaze over cake.  Cook cake and cut into squares.  

Honey Butter

3/4 c. butter, room temperature
1/4 c. honey

Mix with an electric mixer to make light and fluffy.  You can also add cinnamon, vanilla, and/or nutmeg.