Amazing Italian Lemon Butter Chicken

Ingredients

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions

1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

2. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.

3. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Peanut Butter Cookies

INGREDIENTS
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.

Yield: Makes about 2 dozen cookies.

For Peanut Butter Blossoms

1 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

2 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around edges.

3 Remove from cookie sheet to wire rack. Cool completely.

Pineapple Casserole

2 (20 ounce) cans of pineapple tidbits-drain all juice except for 6 tablespoons)
1 cup sugar
6 tablespoons flour, plain
2 cups cheddar cheese (mild) grated
1 stick of butter, melted
Escort crackers (use two of the cellophane packs inside box) crushed or Ritz

1. Mix sugar, flour and the 6 tablespoons of pineapple juice.

2. Stir in drained pineapple and grated cheese. Pour into casserole dish.

3. Top casserole with buttered cracker crumbs.

Bake at 350 degrees for 30-35 minutes.

Fudge

3/4 c. milk
2 sq. Bakers' unsweetened chocolate
2 c. sugar
3 tbsp. butter
2 tbsp. vanilla

1. Melt chocolate in milk over medium heat. When blended, add sugar and bring to boil. Candy is done when you drop a small amount of fudge in cold water and it forms a hard, brittle ball.

2. Fill sink with 3 inches of water and remove pan from stove and set it in water. Add butter and vanilla and stir until well mixed and thick.

3. Pour into buttered pie tin. Place in refrigerator until cold. May also add nuts if desired.

Yeast Rolls

Ingredients

2 cups hot water
1/2 cup margarine
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5 1/2 cups all-purpose flour
2 eggs
Directions

Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.

Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.

Punch down and let rise 30 more minutes or until doubles.

Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

Creamy Broccoli Soup

1/4 cup chopped onion
1 tablespoon butter
1 8 ounce package cream cheese, cubed
1 cup milk
1 chicken bouillon cube
3/4 cup boiling water
1 (10 ounce) packaged chopped broccoli, cooked and drained
1/2 teaspoon salt
dash pepper
silvered almonds, toasted

1. Saute onion in butter.

2. Add cream cheese and milk. Stir over low heat until cream cheese is melted.

3. Dissolve bouillon cube in boiling water. Add to cream cheese mixture.

4. Stir in broccoli, lemon juice and seasonings.

5. Heat thoroughly. Top each serving with toasted almonds.

Cheese Cake-Pecan Pie

1 8 ounce package cream cheese, softened
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 unbaked 9 inch deep-dish pastry shell
1 1/4 cups chopped pecans
3 large eggs, lightly beaten
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla extract

1. Combine cream cheese, egg, sugar, salt and 1 teaspoon vanilla extract; beat on low speed with an electric mixer until smooth.

2. Pour into pastry shell; sprinkle evenly with pecans.

3. Combine 3 eggs, corn syrup, sugar and 1 teaspoon vanilla extract. Pour in pie shell.

Bake on the lowest rack at 350 degrees for 35 minutes or until set.