Chocolate Zucchini Bread*

1 1/2 cup (about 1/2 pound) fresh grated zucchini
1 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips

1. Preheat oven to 350 degrees and grease a 9 x 4 loaf pan.
2. In a medium bowl sift together the four, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.
3. In a bown of an electric mixture fitted with a paddle attachment, mix the oil, sugars, eggs, and vanilla together until well combined. Add the dry ingredients in two additions, mixing between each until the batter is just combined. Fold in the chocolate chips.
4. Pour the batter into the greased loaf pan and bake for about 1 hour, or until a toothpick inserted into the middle comes out clean. Let the bread rest for about 10 minutes in the pan, then turn it out and cool completely on a cooling rack.

Toll House Pie*

From Nestle
Makes one nine-inch pie

1 unbaked 9-inch pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
whipped cream and vanilla ice cream

Preheat the oven to 325 degrees F. Make the pie shell.

In the bowl of an electric mixer beat the eggs on high until light and fluffy. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts.

Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean. Cool on a wire rack and serve warm with whipped cream and ice cream.

Snickerdoodles*

Makes 2 dozen cookies

1/2 cup butter, softened
1/3 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp Cream of tartar
1 1/2 tsp baking soda
1/2 tsp salt

Cream the butter, shortening and sugar together until smooth. Add eggs one at a time. In a separate bowl mix all the dry ingredients and then add it to the wet mixture, mixing until just combined. Roll into balls and roll in a mixture of sugar and cinnamon.

Place on a greased cookie sheet and bake at 400 degrees for 7 minutes.

Picante-Glaze Chicken Wings*

12 chicken wings (about 2 pounds)
1 jar (16 ounces) Picante sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seed, toasted (optional)

1. Heat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
2. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
3. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
4. Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.

Fettucine wih Sweet Pepper-Cayenne Sauce

12 ounces dry fettucine pasta
1 large red bell peppers, julienned
3 cloves garlic, minced
1/42 tsp cayenne pepper
1 cup reduced fat sour cream
1/2 cup chicken broth
3/4 cup grated Parmesean cheese
salt and pepper to taste

add onion with peppers
finish sauce before adding sour cream

1. Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8-10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil (or about 1 T of olive oil) in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 mintues.
3. Stir in  broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. Next stir in the sour cream
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Spinach Stuffed Chicken Breast

4 skinless, boneless chicken breasts
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) packaged frozen chopped spinach, thawed and drained
1 egg
lemon juice
olive oil
oregano
crushed garlic
4 slices of bacon

1. In a medium bowl, mix spinach, feta cheese, garlic, and an egg until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through.
3. Cover chicken with a mixture of lemon juice, olive oil, oregano, and garlic.
4. Spoon spinach mixture into chicken breasts. Wrap each with a pience of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
5. Bake at 375 degrres F for 1 hour, or until chicken is no longer pink. (Heat oven to 400 degrees and cook for 15 minutes covered, 20 minutes uncovered and broil the last 5 minutes)

Parmesean Chicken

1 egg

1/2 cup bread crumbs

1/4 cup parmesean cheese

2 tsp basil

Mix crumbs, cheese and basil. Beat egg. Dip chicken into egg and cover. Dip in bread crumb mixture. Cook at 350 degrees until thermometer says 165.