Wednesday, May 20, 2009

Chip Chicken Nuggets

Tried these for dinner group tonight and they were easy, fun, and yummy. All the boys loved them and I love anything that presents lots of options... Plus, the kids can easily help make them. They stay nice and crunchy in the oven. I found the recipe on Allrecipes.

4 Boneless, skinless Chicken breasts (except I snuck in some thighs for kicks and giggles), cut into 1 inch cubes
1 Egg
2 Tbsp. Milk
Assorted Seasonings to taste, like salt, pepper, onion powder, garlic salt, etc.
2 Cups Crushed Chips (Any flavor! That's where the fun comes in... we tried Lay's Sour Cream and Cheddar and they were fab, but we'll try Doritos next time...)

Preheat oven to 350. Grease a large baking sheet... or cover with foil if you're lazy like me and want to save on clean-up...

Crush Potato chips finely. (My 4 year old did a great job of this by using the chip bag as a punching bag...)

Whisk together milk, egg and seasonings.

Dip Chicken in Milk and Egg mixture and then coat well in crushed potato chip mixture. Spread onto baking sheet.

Bake 10 minutes and then flip over. Bake ten more minutes.

Serve with dipping sauces, like ranch, ketchup, or honey mustard.

A fun twist I saw on Allrecipes... Find some wooden skewers or popsicle sticks and put a couple nuggets on each one, like a chicken nugget lollipop. Makes a great appetizer and is extra fun for the kids.

Tuesday, May 19, 2009

Strawberry Lemon Cupcakes

This was a recipe off of Allrecipes with a few modifications from Emily. They are SOOO good! Emily got me hooked at my baby shower when she made the cutest baby cupcakes using this receipe. Mmmmm good.

1 pkg. white cake mix
1 pkg. Lemon Instant Pudding (4 serving size)
1 c. water
4 egg whites
2 T. oil
1 c. smooshed Strawberries

3 3/4 c. icing sugar
1 pkg. Cream Cheese
1/4 c. butter, softened
2 T. lemon juice (I used pink lemonade concetrate instead)

1. Preheat oven to 350. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Fold in strawberries. Spoon batter evenly into 24 paper-lined muffin cups.

2. Bake 21-24 minutes or until wooden toothpick inserted in ceter comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.

3. Meanwhile, beat sugar, ream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.