Chicken & Broccoli Alfredo

1/2 of a 16oz pkg linguine pasta

1 cup fresh or frozen broccoli florets

2 Tb butter

1 lb chicken breast, cut into 1 1/2 inch pieces

1 can (10 3/4 oz) cream of mushroom soup

1/2 cup milk

1/2 cup grated parmesan cheese

1/4 tsp ground black pepper

Prepare linguine according to package directions.

Add broccoli during last 4 minutes of cooking time. Drain well.

Heat butter in large skillet over medium-high heat. Add chicken & cook until well browned, stirring often.

Stir soup, milk, cheese, black pepper & linguine/broccoli mixture into skillet.

Cook until mixture is hot & bubbling.

Cookie Cutter Sugar Cookies

1 1/4 cups sugar
1 Tb vanilla
1 cup Butter flavored shortening
2 eggs
1/4 cup light corn syrup

3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mis together first 5 ingrediants. Set aside
Mix together remaining 4 ingrediants. Combine with first 5 ingrediants.
Divide into 2 balls.
Cover with plastic wrap sprayed with cooking spray.
Refridgerat at least 3 hours, works best if left overnight.
Roll out with rolling pin & cut into desired shapes.
Bake at 350 degrees for 7-9 minutes.

Tip: Sprinkle dough with flour as you are rolling it out.

Milk Chocolate Chip Chocolate Cookies

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter (2 sticks)-room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla extract
2 large eggs
1 3/4 cups milk chocolate chips
1/4 cup chocolate baking powder

Preheat oven to 375 degrees
Combine in small bowl- flour, baking soda, & salt.
Beat in large bowl- butter, sugar, brown sugar & vanilla extract.
Add eggs one at a time. Beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips and chocolate baking powder.
Form into balls & place on ungreased cookie sheet.
Bake for 9 to 11 minutes.
Remove after cooling on cookie sheet for 2 minutes.