Fudge Pecan Pie

1 unbaked 9" pie shell

1 Baker's "Sweet Chocolate" bar

3 Tbs. margarine

1/2 cup sugar

1/2 cup flour

1/4 tsp. salt

1 and 1/4 cups light corn syrup

2 tsp. vanilla

3 eggs, beaten

2/3 cups chopped pecans

1/2 cups pecan halves

Melt chocolate bar and margarine in a double boiler, stirring frequently.

Add sugar, flour, salt, corn syrup, and vanilla. While stirring this mixture, add the eggs one at a time. Fold in chopped pecans and place all of this in the unbaked pie shell. Garnish with pecan halves.

Bake at 350 degrees for 1 hour. cool.

Cajun Chicken Pasta

Ingredients:

2-ish chicken boneless, skinless breasts
2 cups fat free half and half
1 Tbs. corn starch
1 Tbs. margarine
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tsp. cajun seasoning (more or less to taste)
1/8 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. lemon pepper
1/2 tsp. basil
1/2 tsp. oregano
8 oz. (roughly) dry pasta (I would recommend using penne or farfalle.)

1. Cook pasta according to package directions.
2. Cut the chicken into 1/2-inch to 1 inch cubes. Cook thoroughly in a skillet over med high heat.
3. Remove chicken and place to the side. Turn up the heat and add margarine When margarine is melted, add the onion and the red and green peppers. Cook 2-3 minutes (I like it if they just barely start to sear), and add half and half. Bring to a boil and add all spices and the chicken.
4. In a dish on the side, mix cornstarch with either 2 Tbs. of the boiling water from the pasta or with the boiling half and half mixture. Mix thoroughly and add to the pan with the sauce. Boil for 1-2 minutes, stirring constantly, and add the cooked pasta. Stir it up and you're done!

Serves 4-6