Eggplant or Chicken Parmesan

1 lg. eggplant or about 1 1/2 lbs chicken tenders or breasts
1/4 c milk
1/4 tsp garlic salt
1 c Italian bread crumbs (2 c. whole crutons blended or Ritz crackers and add a tsp of Italian seasoning)
1 jar spaghetti sauce
3/4 large red pepper, diced
1-2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preheat broiler.  Cut eggplant 1/4" thick or cut chicken so it's not so fat.  Dip in milk then coat in crumbs mixed with garlic salt.  Place on sprayed cookie sheet.  Broil 5 minutes on each side.

Remove from oven and decrease it to 325.

Spread 1/4 c. sauce on bottom of 9x13" pan.  Top with eggplant/chicken and remaining sauce. Top with peppers and rest of the sauce.   Sprinkle with cheeses.

Bake for 40-60 minutes or until cooked through and cheese is browned.  (Covered, uncover last 10 min.)
Serve over spaghetti or egg noodles.

Pumpkin Chocolate Chip Cookies

(Mel's kitchen cafe)

INGREDIENTS

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup (3.25 ounces) lightly packed brown sugar
• 1/2 cup (4 ounces) oil (see note above)
• 15-ounce can pumpkin (about 2 cups)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above about using whole wheat flour)
• 1 tablespoon pumpkin pie spice (see note above)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6-12 ounces) chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. (or just spray pan)
2. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
5. Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
6. **Bake for 13 minutes. using 1 1/2 Tbs scoop