In My Kitchen

2 Tbsp Olive oil 1 lb boneless, skinless chicken breast, cut into strips 2 Tbsp lemon juice 1-1/2 c milk 1 package of Creamy Pesto Sauce 1/2 c grated Parmesan cheese 8 oz of your favorite pasta Heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. Stir in Creamy Pesto sauce mix and bring to boil. Stir in cheese. Reduce heat and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta. I don't know how to make the picture show nicely. This one looks like a ball of pasta. Maybe I should have separate it with a fork first before taking a picture. Oh well, I'll do it next time.

These are whole wheat flour. These once are made with unbleached flour. 1 1/2 cup powder sugar 1 cup butter, softened 1 egg 1 tsp vanilla 2 1/2 cup flour 1 tsp baking soda 1 tsp cream tartar Mix powder sugar, egg vanilla and butter. Add flour, baking soda and cream of tartar. Mix until they all stick together. Cover and refrigerate for two hours. Heat oven to 375 degree. Divide dough in half. Roll each half 1/4 inch thick on lightly flour surface. Cut into desire shapes. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool and decorate. Icing 2 cups powder sugar 4 tbsp butter milk Mix all the ingredients together. Add 2 tsp of milk to make it easy to spread over cookies. Paintbrush Mix 1 egg yolk and 1/4 tsp water. Divide mixture among several cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in few drops water.) Paint designs on cookies with small brush then bake as directed.