Baked Chicken Toes

I got this recipe off of the food network. I changed it a little, so if you want the original recipe you can go here. I just had this with mashed potatoes and gravy, but I thought the barbecue sauce looked good. I might try it some time. 1 pound was plenty for my family, and the kids really like it.

Ingredients

• 1 cup corn flakes
• 1 cup plain bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 pound chicken breast tenders, cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 2 eggs, beaten

Turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the corn flakes up with your hands. Mix in bread crumbs, salt, pepper. Drizzle about 3 tablespoons vegetable oil evenly over the mixture, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, then the eggs and then in the corn flake mixture. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

* Can dip in this mixture

• 1/4 cup honey mustard
  
• 1/4 cup barbecue sauce

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

Converted

I tried this today, and really liked it. I think it is my new pancake recipe.

Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Chicken with Herb Sauce

I got this recipe a couple of years ago at an enrichment night. It's way easy, and can be used as a base for several different meals. I find that it serves way more than 4-6 people...I once served it to a group of about 10 adults and several kids without any problems.

Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!

3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy

Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6

Honey Candy

1 cup sugar
1/2 cup half & half
1 cup honey

Bring to a boil in heavy saucepan and to 252 degrees on candy thermometer or if testing in cold water, to a firm ball that can be picked up with fingers. Pour out onto buttered platter and stretch when cool enough to handle. A little butter or Pam sprayed on hands helps to keep from sticking. The more you pull the whiter the candy goes and the prettier it looks.

Do not double the recipe.

In Honor of Jen

My mission companion, Jessica, gave me this recipe and everybody loves it. I got so excited thinking about making it for Jen, because I think she would LOVE it. They are so cute and so yummy! So here it is:

Pizza Rolls
Ingredients:
3 3/4 c flour
1 pkg (2 ¼ tsp) yeast
1 ¼ c milk
¼ c margarine/butter/shortening
2-4 Tbl sugar
½ tsp salt
1 egg
5 oz cream cheese
1 # mozzarella cheese
Pizza toppings (olives, mushrooms, pepperoni)
Directions:
Combine 1.5 cups flour with yeast. Scald milk. Add margarine, sugar, salt, and egg. Then, add yeast mixture. Mix in the rest of the flour and let rise until double. Roll dough into a rectangle, spread on cream cheese, toppings, and top with cheese. Roll up and cut into 2” pieces (like cinnamon rolls). Place on oiled pan. Bake at 375 until golden brown (took about 25 minutes). Makes 12. Dip in ranch or pizza sauce.

Okay.....I'll go first

Mom, dad, Carla, and Steph came over for dinner tonight. I had made this cookie dough a few weeks ago, and just froze the dough after I made them into balls. I just grabbed a dozen and put them in the oven during dinner. They got a good review, so I am sharing the recipe. You can also half it and spread it on a cookie sheet and just cut them into squares like a bar cookie.

NEIMAN - MARCUS $250 COOKIE RECIPE
2 C butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips
1 (8 oz.) grated Hershey bar
3 c. chopped nuts

Blended oatmeal: Measure and blend in blender or food processor to a fine powder.

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, baking powder, baking soda and salt. Add chips, candy and nuts. Roll into balls and place 2 inches apart on ungreased cookie sheet. Bake for 6 minutes at 375 degrees. Makes 112 cookies. Recipe can be halved or quartered and the size made smaller. Possible to get four dozen of a 1 1/2 inch cookie from quartered recipe.

Let's get cooking

I have been meaning to do this for a while. It might be a total waste of cyberspace. But we might also have fun sharing recipes. Feel free to do whatever you want to the sight. Let the cooking BEGIN!!!!