Lime Tortilla Chicken Strips by CK
2 chicken breasts
1/2 cup flour
2 eggs lightly beaten
2 cups tortilla chip crumbs
1 teaspoon salt
zest from 2 limes
1 teaspoon chili powder
Cut the chicken breasts into 1.5-inch wide strips.
Place in three separate shallow bowls the flour, the eggs, and in the third bowl, combine the tortilla chip crumbs, salt, lime zest and chili powder.
Working in batches of 2-3 strips, first roll in the flour. Tap gently to remove excess.
Dredge in the egg, then in the tortilla mixture. Place on a plate.
Freeze for 3-4 hours, then transfer the chicken strips into a large plastic bag.
To bake from frozen:Pre-heat oven to 375°F. Line a baking sheet with parchment paper.
When oven is heated, arrange the chicken strips on the baking sheet, leaving a few inches between each one.
Bake for 10 minutes, flip, then bake for another 15 minutes.
Serve immediately.
To bake fresh:Bake for 10 minutes per side.

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting by GKT
3 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
2 c. sugar
4 eggs
1 c. buttermilk or cream
2 tsp. vanilla extract
Preheat oven to 350. Grease and flour 9×13 baking or bundt pan. Sift together flour,
baking powder, baking soda and salt, set aside. Cream together butter, sugar; mix in
eggs and vanilla. Blend in buttermilk alternately with flour mixture into creamed
mixture. Pour in prepared pan and bake for about an hour. Remove from oven and
let cool.

Butter Cream Frosting
1 c. butter, softened
1/2 c. milk or cream
2 tsp. vanilla extract
5 c. powdered sugar
Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time;
blend well until desired consistency.
Variation: Use 1/2 cup butter and 1/2 cup shortening in place of 1 cup of butter.