Chicken Saltimbocca and Garlic Lemon Butter Sauce

4 boneless, skinless chicken breast halves, cut into strips, lightly pounded to an even thickness
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Directions:
Heat up butter and garlic on stove till garlic is soft.  Grill Chicken in pan just to seal in the juice.  Your chicken should be white all over.  Place on a cookie sheet with parchment paper.  Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella.  Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.

SAUCE

1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Sorry I don't have a picture of the final product.  We gobbled down every single last piece of it before it occurred to me that I should have taken a final picture.  :)

Rosemary and Thyme Rolls

Ingredients

• 1 (.25 ounce) packages active dry yeast
• 1 and 1/4 cups warm water (110 degrees F/45 degrees C)
• 3 drops of doTERRA Thyme Essential Oil and 1 drop of Rosemary
• 1 teaspoons salt
• 1 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tbsp of butter with 1 drop of rosemary mixed in

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add Essential Oils
2. Add salt, oil and 2 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into rolls. Place rolls on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). Brush butter and rosemary mixture over the rolls
6. Bake in preheated oven for 10 minutes. Add a second coat and bake another 5 minutes or until golden. Cool on wire racks. 

Pumpkin Spice Chocolate Chip Cookies with Cinnamon Frosting

Sift together:
2 Cups flour
1/2 tsp. cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Cream together:
1/2 cup shortening
3/4 Cup sugar
1 egg
Other Ingredients
1 cup pumpkin pie filling
half a bag of milk chocolate chips

Add sifted ingredients with creamed mixture and 1 cup of Pumpkin Pie Filling. Stir in chocolate chips.  (I did half the sifted ingredients with 1/2 of pumpkin, mixed it together and then finished with the rest of the sifted ingredients and pie filling.)
Bake 375 for 10-15 min  (11 minutes seemed perfect)

Cinnamon Frosting
1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon

1. Put the butter in the bowl of a stand mixer (or use a regular bowl and a hand mixer) and beat until smooth.
2. Add the confectioners’ sugar, milk, vanilla and cinnamon*.
3. Mix until blended and creamy; make sure to scrape the bowl with a spatula occasionally to get any renegade cinnamon hiding at the bottom.
4. Frost the cookies once they’ve cooled.