Had a wonderful dinner with the Varriuers last night and had to share my recipe.

4 chicken cutlets
4 tsp olive oil
8 oz fresh mushrooms
2 tsp minced garlic
1/4 cup dry white wine
1/2 cup chicken broth
1/2 tsp lemon juice
2 tbsp capers with juice

Season chicken with salt and pepper on both sides; add 2 tbsp olive oil in large saute pan over medium heat.  And chicken after briefly warming oil and cook until nicely browned, about two minutes per side.  Remove chicken to a plate and cover.

In the same pan, ad remaining olive oil and add mushrooms and garlic  Saute and stir frequently for about 5-6 minutes.  Add liquids then heat to bubbling.  At this point, if you want you can add lemon slices along with the juice. Add capers and continue to cook until sauce becomes a glaze, about 2 min.  Add chicken to the sauce and heat.

You can serve on a bed of fresh cooked spinach or topped with fresh arugula.

We had ours with Doug's newest recipe of Green bean casserole.  Which wonderful.

Enjoy! 

This recipe sounds yummy.....can you help convert this? Thanks Umpa

Impossible Pumpkin Pie Cupcakes
DON'T LOSE THIS! "Share" or Tag yourself so it is on your
timeline for when you want to make it.

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

 
Good Afternoon, Umpa!!!

Had a wonderful time at dinner last night with you and Doug. Thank you so much for the invite and the wonderful company.

Here is the recipe for the artichoke dip for you and all in the forum to enjoy!!

1-14 oz. can artichokes
8 oz pepper jack cheese, shredded
small jar of diced pimento
3/4 cup mayonaise
1/4 cup grated parmesan cheese

Preheat oven 350 degrees

Chop artichokes into small pieces and place in bowl.  Add the remaining ingredients and mix together.  Place in oven safe casserole dish and bake uncovered for 30 minutes.
Serve with lavash crackers or your favorite veggies.

Be sure to cool a bit as it is very hot.  I always have to warn my husband not to dive in so quickly as he always burns his mouth!!! LOL.

Enjoy!