Chocolate Pecan Bars
Tasty and so very easy....

Crust:
1 1/2 cups unbleached all-purpose flour
1/2 cup (1 stick) softened butter
1/4 cup of packed brown sugar

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 Tbls. butter, melted
1 tsp. vanilla extract
1 3/4 cups (11.5 oz. pkg.) Nestle Toll House
semisweet chocolate chunks 1 1/2 cups coarsely chopped pecans

Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.

Crust: Beat flour, butter and brown sugar in a small mixer bowl until crumbly. Press into pan. Bake for 12-15 minutes or until lightly browned.

Filling: Beat eggs, corn syrup, granulated sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in chocolate chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

1/4 cup light brown sugar
1 Tbls. chili powder
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1 lb. skinless, boneless chicken breast
2 tsp. olive oil
1 cup thinly sliced onion
1 cup fat-free, less-sodium chicken broth
1 Tbls. balsamic vinegar
4 sandwich buns

Cucumbers:
1/4 cup cider vinegar
2 Tbls. light brown sugar
1/4 tsp. salt
1 cucumber, peeled and sliced

To prepare chicken, combine first 6 ingredients. Rub surface of chicken with brown sugar mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan. Add onion to pan; cook 2 minutes or until tender, stirring constantly.

Return chicken to pan; add broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat. Remove chicken from pan; shred with 2 forks. Return chicken to pan. Bring to a boil; reduce heat and simmer uncovered, 15 minutes or until liquid evaporates. Stir in balsamic vinegar.

To prepare cucumbers, combine cider vinegar and next 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Remove cucumber from bag; discard marinade. Spoon 1 cup chicken mixture onto bottom half of each bun. Top each with 1/4 cup cucumber mixture and top half of bun. Makes 4 sandwiches.

2 Tbls. olive oil
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
2 lbs. small red potatoes, quartered
Cooking spray
2 Tbls. chopped fresh parsley
2 Tbls. chopped fresh chives
2 Tbls. chopped fresh dill
3 Tbls. white wine vinegar
1 1/2 Tbls. Dijon-type mustard
1 garlic clove, finely minced

Preheat oven to 400° F. Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring occasionally. Combine the herbs and remaining ingredients, stirring with a whisk. Drizzle this, tossing gently to combine. Makes 6 cups.