Ingredients/Directions for Chicken Tacos:
Soft corn tortillas (gluten free)
3 chicken breasts, cut into strips
1 pkg Mudd Creek Fiesta Blend Spice/Rub
1 TBSP olive oil
* Coat chicken in oil and spice mix. Cover and refrigerate for 30 minutes. After 30 minutes, cook chicken over medium heat in a large skillet until chicken is thoroughly cooked (about 15-20 minutes).
Ingredients/Direction for Mango Slaw:
1 8oz Jar Mudd Creek Mango Tango Fruit Spread
1/2 medium red onion, sliced thinly
2 cups Mann's broccoli slaw mix
1 TBSP cilantro
1 tsp lime Juice
3/4 tsp apple cider vinegar
1/2 tsp salt
*Combine slaw ingredients into a bowl and stir until well mixed.
*Scoop chicken into a corn tortilla and top with mango slaw.
Optional: top with your favorite vegan sour cream.
1 pkg Mudd Creek Chocolate/Red Velvet cake mix
3/4 cup vanilla almond milk
3/4 tsp cider vinegar
1/2 cup vanilla almond yogurt
1/4 + 1/8 cup gluten-free vegetable shortening
1/2 tsp peppermint extract
Preheat oven 350. Insert paper liners into muffin tin. Sift dry ingredients in a bowl, set aside. Combine milk and vinegar, set aside. Beat shortening, eggs and vanilla until fluffy. Add flour mixture to wet ingredients alternating with milk mixture until smooth. Fill cupcake liners 3/4 full. Bake 20 minutes or until toothpick comes out clean. Let cool completely.
1/2 cup gluten-free vegetable shortening
1/2 cup gluten-free, dairy-free margarine (used Earth Balance)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons peppermint extract
1/4 cup vanilla almond milk
Green food coloring (start with 6 drops and increase from there to get desired color)
Cocoa powder (for dusting) - Optional
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the peppermint, almond milk, and food coloring. Beat for another 5 to 7 minutes until fluffy. Once cupcakes have cooled, frost and dust with cocoa powder.