Today for lunch we had: Honey-Glazed Chicken, macaroni and cheese with wine, zipper cream peas, vegetable melange, Cheddar Bay Biscuits, sweet tea with lemon, and CLAUSSEN Pickles. This afternoon I made three different kinds of cookies--oatmeal raisin, Butterscotch Pecan Slices, and "Cordially Yours" Chocolate Chip Bars. I've baked two kinds the oatmeal raisin and the chocolate chip bars, but the butterscotch kind have to be kept in the refrigerator for two hours before baking.

Happy Sunday! Enjoy!HONEY GLAZED CHICKEN

1/2-3/4 cup flour (I used self-rising)
garlic powder
onion powder
parsley flakes
poultry seasoning
a touch of Old Bay Seasoning
2 lbs. boneless, skinless chicken breasts
1/2 cup melted butter or margarine, divided
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup lemon juice
2 T. soy sauce
1-1 1/2 tsps. Oriental Five Spice or curry powder

In a bowl or plastic bag, combine flour, onion powder, garlic powder, parsley flakes, poultry seasoning, and Old Bay Seasoning. Mix well. Add chicken breast pieces and dredge or shake to coat. Pour 4 T. butter into a 13X9" pan. Place chicken in pan. Bake, uncovered, at 350 degrees for 20 minutes. Remove the pan from the oven and turn the chicken over. Combine brown sugar, honey, leon juice, soy sauce, five spice powder, or curry powder, and remaining butter. Pour over chicken. Bake 25-30 minutes longer or until chicken is tender. Baste the chicken several times with the sauce. Yield: 4-6 servings.LOW-FAT VEGETABLE MELANGE

1 red bell pepper, green bell pepper, and yellow bell pepper, seeded and cut into strips
1 head of cauliflower, cleaned and cut into florets
1 bunch of broccoli, cleaned and cut into florets
1 can beef bouillon
1 pinch of sugar
Salt and pepper to taste

In a large pot, place all of the vegetables. Add the beef bouillon. If more liquid is needed, add 1/4-1/2 cup of water. Add the sugar, salt, and pepper. Steam the vegetables until they are crisp/tender. Yield: 4-6 servings.VANISHING OATMEAL RIASIN COOKIES

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats
1 cup raisins

Heat oven to 350. Beat together the butter and the sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen."CORDIALLY YOURS" Chocolate Chip Bars

3/4 cup Butter Flavor Crisco
2 eggs
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 1/2 tsps. vanilla
1 tsp. almond extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 can (21 oz.) cherry pie filling
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
Confectioners' sugar

Heat oven to 350. Grease a 15 1/2X 10 1/2" pan. Combine Crisco, eggs, granulated sugar, brown sugar, vanilla, and almond extract in a large bowl. Beat at medium speed until well blended. Combine flour, baking soda, and cinnamon. Mix into creamed mixture at low speed until just blended. Stir in pie filling and chocolate chips. Spread in pan.
Bake at 350 degree oven for 25 minutes, or until lightly browned and top springs back when lightly pressed. Cool in pan on cooling rack. Sprinkle with confectioners' sguar. Cut into 2 1/2" bars.BUTTERSCOTCH PECAN SLICES

6 T. butter or margarine, softened
2/3 cup brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup finely chopped pecans

In a mixing bowl cream the butter and brown sugar. Beat in egg and vanilla. Combine flour, baking powder, and salt; gradually add to the creamed mixture. Stir in pecans. Shape into two 7" rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4" slices. Place 2 incehs apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown. YIELD: 4 dozen.

Enjoy!