Bev's Recipe Collection

• 1/2 C flour or 1/3 C tapioca starch
• 2 eggs
• 2 1/2 pounds chicken tenders
• 2/3 C grated Parmesan cheese
• 2/3 C bread crumbs
• 2 1/2 T butter or coconut oil
• 2 tomatoes, seeded and chopped
• 1 1/2 T dried basil
• 5 garlic cloves
• 2 T olive oil
• 1 t salt
• 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes (convection). Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

• 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
• 3/4 cup whole wheat flour (could try almond flour)
• 1/4 cup ground flaxseed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1/2 cup raisins
• 1/4 cup finely chopped walnuts
• 2 Tbs sucanat (or brown sugar)
• 1 tsp cinnamon

Directions:

1. Stir together the oats, flour, flaxseed, baking powder, and salt.
2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
3. In a separate bowl combine the coconut oil mixture and applesauce.
4. Mix in the flour mixture; stir in the raisins.
5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

• 3-4 salted matzo squares (I used 3 1/2)
• 2 Tbs coconut oil
• 1/4 cup honey
• 1/2 tsp vanilla
• 1/2 cup semi-sweet mini chocolate chips, divided
• 1/4 cup roasted peanuts

Directions:

1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
7. Place in the freezer or refrigerator until the chocolate is hardened.
8. Break in pieces and store in the refrigerator.

From Blog of Joy