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.

Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

1 1/4 c ketchup
dash of crushed red pepper
1/2 c honey mustard
1 T (apple) cider vinegar
1 c sugar
1/4 t hot sauce
1 t minced garlic
3 T Worcestershire sauce
2 t garlic salt
1/2 c lemon juice
1 t garlic powder
dash of liquid smoke
1 t basil
1 c Dr. Pepper
1 t black pepper
1 c flour (opt)

1. Mix all ingredients in a blender or with a mixer. 2. If you want it to be thinner (more like a marinade), omit flour. If you want it to be thicker (like a BBQ sauce), add the flour.

Cinnamon Pull-Apart Rolls

Cinnamon Pull-Apart Rolls

3.5 c flour
.5 c cornstarch
1 T baking powder
1.25 t salt
2 T sugar
2 c (1 pt) heavy cream or whipping cream
1.5 c sugar
Coating:
butter, melted
cinnamon/sugar mixture for rolling

1. Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier.
2. Whisk together the flour, baking powder, salt, and sugar. Add cream, then toss and stir the mixture till the dough comes together. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
3. Place the cinnamon sugar in a small, shallow bowl or pan; or in a ziploc bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in butter, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan in a single layer; they'll be touching one another, which is just fine.
4a. Cover the pan with plastic, and place in the freezer overnight, or for up to a week. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350*. The buns don't need to thaw. Bake for 65-70 minutes; tent them with aluminum foil after 45 minutes.
OR
4b. If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes at 350*, till the buns in the center are cooked through (use toothpick test).
5. Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
1 lb. cubed beef steak
1 (10.75 oz.) can cream of golden mushroom soup
1/2 cup chopped onion
1 Tbsp. Worcestershire sauce
1/4 cup water
1 bag egg noodles
4 oz. cream cheese

1. Combine meat, soup, onion, Worcestershire sauce, and water in slow cooker.
2. Cook on low for 8 hours or high for 5 hours.
3. Cook noodles just before stroganoff is done.
4. Stir cream cheese into stroganoff just before serving over noodles.

Finished product, with cream cheese.

Crunchy Chicken Enchilada Casserole

Crunchy Chicken Enchilada Casserole
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can cream of mushroom soup
1 sm. can green chilies
1/4 c chopped onion
garlic salt to taste
crushed red pepper to taste
salt and pepper to taste
2 c shredded Cheddar cheese
1 bag tortilla chips, crushed

1. Preheat oven to 350*
2. Line the bottom of a 9x13 pan with chicken.
3. Combine soups, chilies, onion, and seasonings; spread evenly over chicken.
4. Sprinkle cheese over sauce mixture; sprinkle chips over cheese.
5. Bake for 1 hour.

**In this picture, I had put the chips on the bottom,
but it wasn't as crunchy as it would have been
if they were on the top.**

Classic Stir Fry

Classic Stir Fry

1-2 Tbsp. canola or vegetable oil
2 boneless, skinless chicken breasts
.5 red pepper, cut in strips
.5 orange pepper, cut in strips
.5 yellow pepper, cut in strips
.5-1 cup carrots, chopped
1.5-2 cups broccoli, chopped
1 sm. can sliced water chestnuts
.25 cup soy sauce
.25 cup roasted, salted sunflower seeds

1. Coat a skillet with oil and cook chicken over medium heat.
2. Add vegetables and soy sauce when chicken is just about cooked all the way through.
3. Toss in seeds just before serving.
4. Serve over rice.

Corn in the Oven

Corn on the Cob (in the oven)

4 ears of fresh corn

1. Preheat oven to 350*.
2. Place corn, still in husks, directly on oven rack.
3. Bake for 30 minutes.