Chicken Scaloppini (Stacey's version!)

I absolutely LOVE Johnny Carinos! Their chicken scaloppini is my favorite! This is my version of it (which if I do say so myself, it tastes pretty darn close!!) It is not the healthiest with all the butter, so it will be a special occasion meal in our house! We made it gluten free by putting it over mashed potatoes rather than spaghetti! mmmmmmmm! Enjoy!

Lemon Butter:

2 sticks butter

1 Tbsp lemon juice

2 Tbsp white wine

1 tsp garlic (I like fresh)

mix together with hand mixer and set aside!

3 Tbsp Butter

6-8 chicken tenders

1/2 cup roma tomatoes diced

1 cup sliced mushrooms( can do less, we love mushrooms!)

1/2 cup cooked bacon chopped

1/2 cup frozen peas

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz heavy cream ( I did 1 pint to make extra sauce to put over mashed potatoes)

spaghetti noodles or mashed potatoes which is gluten free!(which ever you prefer, both are fabulous!)

Saute chicken in 4 tbsp butter till browned well. Add tomatoes, mushrooms, bacon, and seasonings. Simmer until tomatoes begin to dissolve and chicken is done. Add heavy cream, peas, and let boil. Fold in lemon butter mixture to make sauce, and let thicken up a bit.

Serve over spaghetti or mashed potatoes, and enjoy! mmmmmmmmmmmmm!

Disgustingly Rich Chocolate Brownies

And ridiculously delicious!! These are a quick treat and very yummy! All the chocolate lovers out there will love these brownies.

2 c. sugar

4 eggs

3/4 cup cocoa

1 1/4 cups of flour

1 teaspoon vanilla extract

1 cup of butter

1/4 teaspoon salt

1/2 cup of chopped walnuts (optional, I'm not a fan of nuts in my brownies)

Preheat oven to 350. Grease 9 inch baking pan.

Melt butter over low heat. In mixing bowl, combine cocoa and sugar, then stir in the melted butter. Add eggs and vanilla. Stir. Add flour and salt. Mix until just smooth. Add walnuts. Bake in greased pan for 40-50 minutes, until brownies just begin to pull away from sides of pan. And then, enjoy. I know you will!

Sour Cream Coffee Cake

Yum! Great little breakfast treat. Anytime, really!

1 c. butter
2 c. white sugar
2 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt

Filling:
1/3 c. all-purpose flour
1/2 c. packed brown sugar
2 tbsp. melted butter
1 tsp. ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Pumpkin Chocolate Chip Cookies

To me, it just isn't fall without these cookies! I never think to post these, because they are sooo simple, but maybe somebody will appreciate them!

1 spice cake mix
1-15 oz. can pureed pumpkin
12. oz package chocolate chips (I prefer milk chocolate, but semi-sweet is good too)

Mix the spice cake mix (just the mix-don't make batter), canned pumpkin, and chocolate chips together and scoop onto greased cookie sheets. Bake for 12 minutes at 350 degrees. Enjoy!! It really can't get any easier than this!