Chicken with Provencal Sauce

4 skinless, boneless chicken breast or 9 chicken tenders

1/4 tsp salt

1/2 tsp pepper

1 1/2 TB olive oil

1 garlic clove, minced

1 cup chicken broth

1 1/2 tsp dried Herbs de Provence

1 TB lemon juice

1 TB butter

Heat oil in skillet. Place chicken in skillet and sprinkle with salt and pepper. Cook about 6 minutes on each side or until done. Remove from pan; keep warm. Add garlic to pan. Add broth and herbs; bring to a boil, scraping pan to loosen browned bits. Remove from heat and add lemon and butter. Stir until butter is incorporated. Serve sauce over chicken.

This is so easy, quick and delicious that it may make it on your monthly menu. Plus, it is from Cooking Light.

Pink Lemonade Cupcakes

These were voted the best by our family. Sometimes we don't even get plates ready to give these away to friends for fear of a serious breakdown from one of the boys.

"Why do we always have to give them away"

This is the recipe I played around with the most. I wrote the notes on a little piece of paper which I did not place somewhere special. That is why it took so long to get it posted. I wasn't trying to hold out on the favorite kind, I just had to make it 3 more times to make sure it was just right. I have used limeade, raspberry lemonade, and pink lemonade in these cupcakes.

Pink Lemonade Cupcake

White cake

1/2 cup buttermilk

3 egg whites

1/8 cup water

2 TB oil

1/2 cup pink lemonade, concentrate and thawed

*If you don't have buttermilk, take 1/2 cup reg milk and add 1/2 TB lemon juice. Let sit for about 7 minutes.

Mix all ingredients and fill cupcake liners 3/4 full. Bake 350 for 21-22 minutes.

Frosting

1 cube of butter, room temp.

2 1/2 - 3 cups powdered sugar

2 TB pink lemonade concentrate thawed

a little milk if needed for desired consistencya few drops of red food coloring to make the frosting pink ( If making limeade I just use a little zest from a lime on the top and no food coloring)

Cream butter. Add 2 cups powdered sugar. Add lemonade. Add the last of powdered sugar. Add milk if needed. Add food coloring if you wish.

Deliver to friends at your own risk.

Rootbeer Cupcakes

These were a favorite with the boys and Eric.

1 white cake mix

1 cup of favorite rootbeer

Mix. Divide batter evenly amoung cupcake liners. Bake at 350 degrees for 20-22 minutes. Remove from oven and cool completely.

Rootbeer Buttercream Frosting

1 stick of butter, room temp.

3 3/4 cup powdered sugar

3-4 TB milk

1 tsp rootbeer flavoring

Cream butter. Add powdered sugar. Add 3 TB of milk. Add rootbeer flavoring. Start the speed on slow and gradually increase speed until smooth and creamy. Add the last TB of milk if needed. Frost and poke in straws for a fun look. This recipe from 101 Gourmet Cupcakes.

Pumpkin Cupcakes with Maple Frosting

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

1 1/2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

4 eggs

2 cups pumpkin (this is about 1 can)

1 cup sugar

1 cup brown sugar

1 cup vegtable oil

2 cups chocolate chips

Mix together. Pour evenly into cupcake liners. Bake at 350 degrees for 20-22 minutes.

Maple Frosting

8 ounces cream cheese, room temp.

4 TB unsalted butter, room temp.

1/4 tsp maple flavoring

1/4 tsp vanilla

2 cups powdered sugar

toffee bits

Cream the butter and cream cheese. Add maple and vanilla. Add powdered sugar. Frost cupcakes and sprinkle toffee bits on top.

Get plates ready to give away because these are delicious. One of my fall favorites. This recipe from Ina Garten

Chocolate Pudding Pie

2 pkg (4-serving size) Jell-o chocolate instant pudding

2 1/2 cups milk

1 Oreo pie crust

2 cups thawed Cool Whip

Mix pudding and milk together and beat for about 2 minutes. Pour half of the pudding into crust. Stir 1 cup of Cool Whip into pudding and spread over first layer. To finish, spread 1 cup of Cool Whip to the top. Basically, as easy layered chocolate pudding pie.