Roasting Vegetables

Roasting Vegetables

Baked Chicken Cutlets

Baked Chicken Cutlets
Serves: 4

4 thinly sliced chicken breast cutlets (3oz each)
1/2 cup of flour
1 egg, lightly beaten (used olive oil instead)
1/2 cup seasoned bread crumbs.

1/2 cup panko bread crumbs.

Salt and pepper
Cooking spray

  Preheat oven to 400°F
  Set up a breading station with 3 shallow bowls. Place flour

in one bowl; olive oil (or egg); and in the final bowl,
combine bread crumbs.

 Season all three bowls with salt and pepper.

  Toss chicken in flour, shake off excess and transfer to olive
oil, and then to bread crumb mixture.

  Brush a baking sheet with olive oil. 

  Place chicken on oiled baking sheet and spray with non
stick spray. Place in oven and cook for 15 to 20 minutes,
turning once until golden and crisp.

Chocolate Mini Cupcakes

Cupcakes

Mini Chocolate Cupcakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp instant coffee powder (optional)
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar

Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.

Apple Cinnamon Sticks

Apple and Cinnamon Sticks

Zucchini Bread

Recipe

Vanilla Allergy Free Cookies

Cookie Recipe

Carrot fries

Yeah Dean ate a carrot!!

Carrot Fries