Lombard Family Recipes

This is something a little different then what we normally put on here. I made it tonight for the first time it was really good and easy. 4 skinless boneless chicken breast halves Salt and ground black pepper 8 oz. mushrooms, halved 1 Tbl. spoon olive or cooking oil 1 lemon 3 cups fresh broccoli florets 1 10 oz. container refrigerated light alfredo pasta sauce Cracked black pepper (I didn't have this so I left it out) 1. Season chicken with salt and ground black pepper. I large skillet brown chicken and mushrooms for 4 minutes in hot oil, turning chicken halfway through. 2. Meanwhile, shred 2 teaspoons of lemon peel; set aside. Slice lemon. Add broccoli florets and lemon slices to skillet. Cover, cook about 8 minutes or until chicken is no longer pink. 3. Place chicken and vegetables on plate. Add Alfredo sauce to skillet, scraping up brown bits from bottom of pan; heat through. Serve sauce on chicken. Sprinkle with lemon peel and cracked black pepper. Makes 4 servings Nut...

My mom took my son and nephew(Both 2yo) out for a special treat. Before they left she let them help her make these delicious cookies. They loved helping her. It wasn't messy for them at all and they loved helping(and eating) with the cookies. They are bite size which makes for a way less messy event. Anyways, I highly recommend making these! FYI! You will need a mini muffin pan for these cookies. 1 package of Peanut butter cookie dough(16.5-oz) 1 bag of miniature peanut butter cups 1 bag of mini reg. choc. M&Ms Preheat oven to 350. Shape cookie dough into 24 (1-inch) balls, and place in cups of lighlty greased miniature muffin pan. Bake 15-18 minutes or until edges are lightly browned. Remove from oven, and press 1 miniature peanut butter cup candy into each cookie. Sprinkle cookies with mini m&ms. Makes 2 dozen. Prep: 20 min. Bake: 15 min.