Crunchy Chicken Fingers

This recipe is from my friend Aubrey. She's an awesome cook and has some great recipes!

Crunchy Chicken Fingers
1 c. corn flakes
1 c. breadcrumbs
2 T. brown sugar
1 t. salt
.5 t pepper
.5 t. allspice
3 T. olive oil
1.5 lb. chicken breast, cut into 2" strips
1/3 c. flour
2 eggs, beaten

1. Preheat oven to 375*.
2. Crunch corn flakes in pie pan or other shallow dish. Mix in crumbs, sugar, salt, pepper, and allspice; drizzle oil over dry mix and blend well.
3. Dip chicken in flour, eggs, and then crunchy breading mix.
4. Arrange chicken on non-stick cookie sheet and bake for 15 minutes, or until crisp and brown.

We usually have Dr. Pepper BBQ sauce, buffalo sauce, and ranch dressing to dip in. Sometimes we use honey mustard sauce and sweet & sour sauce as well.

Nauvoo Potatoes

I never understood why people call them "funeral potatoes". Did people really serve this dish so much at funerals that it adopted that bleak name? We call them Nauvoo Potatoes, and this is my mom's recipe.

Nauvoo Potatoes
6-7 potatoes, par-baked and chilled
1/4 c chopped onion
1 c chopped celery (opt)
2 T butter
1- 10.75 oz can cream of mushroom soup
1 c [light] sour cream
1 c Cheddar cheese, grated
1 c crushed corn flakes mixed with 1/4 c melted butter

1. Preheat oven to 350*.
2. Grate potatoes and spread on bottom of greased 9x13 pan.
3. Saute onions (and celery if you want a little crunch in the casserole) in butter until soft; add soup, sour cream, and cheese.
4. Take off heat and stir well; pour over potatoes and mix lightly.
5. Top with crushed corn flakes and bake for 30 minutes.