WhichCraft

All You Need: 3-4 lbs boneless, skinless chicken breasts  4 large eggs, beaten 2 cups breadcrumbs 2 cups all purpose flour bowls seasoning of choice (about 1/4 cup total) baking sheets oven some sort of storage container freezer What You Do: Preheat oven to 350°. Cut chicken breasts into 1" pieces that are about 1/2" thick. Place cut chicken, flour, beaten eggs, and breadcrumbs in separate bowls and line them up in that order. At the end of your little assembly line, place your baking sheets. (Note: if you have a nonstick baking sheet, great! If not, any baking pan lined with parchment paper will work.)  Divide your seasoning (I use Tony Chachere's Creole Seasoning, but any spice mix or simple salt and pepper would work.) between the chicken, flour, eggs, and breadcrumbs. Mix the seasoning into each bowl completely. Here is a picture of my chicken, and then my assembly line. Using the "wet hand, dry hand" method*, dredge the chicken...

All You Need: For 6 Pancakes: 1/2 cup milk 3 eggs 1/2 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoon butter, melted a bowl and whisk (or a hand blender) an oven a non-stick muffin tin What You Do: Preheat oven to 400°. Combine the milk, eggs, flour, salt, and vanilla in the cup of a hand blender. Pulse until smooth. Very slowly add the melted butter.  Once the mixture is well blended, pour into muffin tin cups (fill about 2/3). Pop in the oven and bake for about 12-15 minutes.  Serve with fresh (or frozen) fruit and whipped cream. Or syrup. Or eat them plain. They're great no matter which way you eat them. The Wordy Bit My daughter loves watching these bake and puff up! I'm trying to figure out a way for them to better maintain their shape once they're out of the oven...they deflate, and it's a little sad. But these are delicious! I'm experimenting with including my Nutrition information on my recipes, so let me know ho...