Lombard Family Recipes

I always feel bad saying these are "by" me when I totally stole them from my friend Vanessa. They are so good they will make you want to slap your momma!!! And better yet they are easy breezy!! You have to make these!! Ingredients: 1 box of fudge brownies 1 bag of white chocolate morsels 1 tub of milk chocolate icing 3 peppermint candy canes Directions: Bake brownies according to package directions. As soon as they come out pour the entire bag of white chocolate chips on top of the brownies and let melt (after a few minutes spread white chocolate with spreader to cover brownies and let cool completely). Spread icing on top of white chocolate and then sprinkle with chopped candy canes...is that totally simple or what!?!?

These are an old favorite of the Lombard crew. These are GREAT for Holiday parties or even a brunch!!! WARNING: Soaks in fridge for 24 hrs!!!! Ingredients: 2 pkg Pepperidge Farms Party Rolls (Or ones that look like these. They are the square dinner rolls) 2 sticks of butter 2 TBS Worcestershire 2 TBS mustard 4 TBS brown sugar 2 TBS poppy seed 1-8oz. sliced ham (I cut mine in half for both ham and cheese) 1-8oz. sliced Swiss cheese Directions: Melt butter in sauce pan, add next 5 ingredients, bring to a boil and remove from heat. Put slice of cheese, ham, cheese on each roll. Pour sauce over rolls. Soak in fridge for 1 day. Bake at 350 until cheese melts.

I am a huge Chinese Chicken Salad fan, but they are not always good for you. I found one in the Hungry Girl recipe book that is delicious!! Ingredients: Chopped Romaine Lettuce Shredded Green Cabbage Boneless Skinless Chicken Breast, chopped Mandarin Oranges, drained water chestnuts, drained and chopped (i used my whole) minced scallions Fiber One Bran Cereal (original) Directions: Bake Chicken Breast (I marinated mine in Teriyaki marinade). Or you could boil your chicken, chop it, and saute that with the water chestnuts in lite soy or sweet and sour sauce. Add as much or as little of the other ingredients. Great with Lite Honey Mustard Dressing or an Asian Dressing.

I love making Chili this time of year and I don't know about you, but I always have so much leftover. This is a great way to change it up. My boys loved it. Obviously this is the healthier version from the hungry girl blog, which is what I ate, but for the boys I used real cheese. Either way it is good. Ingredients: 1/3 cup low-fat turkey or veggie chili ( I used my normal chili recipe which has extra lean beef in it.) 1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below) 2 tbsp. shredded fat-free cheddar cheese 1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!) Optional: 2 tbsp. diced onion Directions: Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside. Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you...

I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!! Ingredients : Cake 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan 2 1/4 cups all-purpose flour plus additional for dusting pan 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon salt 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling) 3/4 cup well-shaken buttermilk 1 teaspoon vanilla 1 1/4 cups granulated sugar 3 large eggs Icing 2 Tablespoons plus 2 teaspoons well-shaken buttermilk 1 1/2 cups confectioners sugar Directions : Make the cake Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess. Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk...

My sister and sister in law get recipes from a friend's blog who has a "foodie friday" post every Friday(such a cute idea!). I decided to take a look at her recipes and I found one that was a hit with everyone who tasted it including my kids. Ingredients 1 package frozen cheese ravioli (cheese #1) 1 jar alfredo sauce (cheese #2) 1 cup frozen cut spinach 2 cups of mozzarella cheese (cheese #3) Boil pasta until done. Cook spinach in skillet on stove until thawed. Add your favorite jar of alfredo sauce to spinach. Mix until well blended. Drain pasta and put in bottom of 9x13 dish. Pour sauce mixture on top of pasta. Generously sprinkle cheese on top of pasta. Place in oven(350) until cheese is browned a bit.

Can I just say these are A-M-A-Z-I-N-G!!! They are SO stinkin good and they are good for you!!! Here is the info: (Makes 12 servings) Per Serving(1 Cupcake): 108 Calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein. 2 Cups Moist Yellow Cake Mix(1/2 of 18.25 ounce box) 1 Cup canned pure pumpkin 1/3 Cup fat-free liquid egg substitute 2 Table spoons sugar free maple syrup 2 Teaspoons cinnamon 2 Teaspoons Splenda no calorie sweetner 1/8 Teaspoon salt Ingredients for topping 3 chewy caramel squares 2 teaspoons light vanilla soymilk Preheat the oven 350 Mix all cupcake ingredients in mixing bowl. Add 1/3 cup water(I totally forgot this part and they were still yummy). Whip with wisk or fork for two minutes. Spray 12 cup muffin pan. Fill cups evenly. Cook for 12 minutes until top of cupcakes look gooey but have puffed up. Once cupcakes are coo,l place on plate/dish. Microwave in a bowl caramel squares and soymilk for about 1 1/2 min. Microwave it in 30 sec. incre...