ALMOND CHICKEN BAKE

ALMOND CHICKEN BAKE

Ingredients:

• 2 lbs chicken breast tenderloins
• 3 eggs
• 1 cup almond meal
• 2 tbs chili powder
• 1 tbs Italian seasoning
• 1 tbs garlic powder
• 1 tsp cayenne
• Salt and pepper to taste

Directions:

Preheat oven to 400. Line a 13×9″ baking pan with foil and grease it.

Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 12 minutes each side.

Blue Velvet Cupcakes

Blue Velvet Cupcakes

2 C sugar 
2 sticks butter, at room temperature 
2 eggs 
1 T cocoa powder 
1 T Wilton royal blue gel food coloring 
1 small dab of Wilton violet gel food coloring 
2½ C cake flour 
1 tsp salt 
1 C buttermilk 
1 tsp vanilla extract 
½ tsp baking soda 
1 T vinegar 

Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. 

For the cream cheese frosting, I used my old standby recipe. 

Almond Cream Cheese Frosting

1 8oz. cream cheese, softened
1/2 stick of butter, softened
1/2 tsp. almond extract
1 box powdered sugar

Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes. 

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