Nutty Chicken Fingers

One that kids and grown-ups enjoy! I got this recipe from a cute little cook book that my Aunt gave me called Cooking for Kids by Taste of Home. I really like these because the kids like them, adults like them, and most importantly, they are baked not fried!

1/2 Cup finely chopped Pecans
1/3 Cup crushed Cornflakes
1 T dried Parsley flakes
1/8 tsp Garlic Powder (I use a little more)
1/8 tsp Salt
2 T Milk
3/4 pound boneless skinless Chicken breasts, cut into 1-inch strips

In a shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken strips in milk, then roll in Pecan mixture. Place on a cookie sheet or baking pan and bake for 12-15 minutes. I like to cook mine for a little longer, so the outside gets a little crispier. I usually have to make extra of the pecan mixture, since it usually doesn't make enough for the amount of chicken I have.

Blender Salsa-You can't have just one bite!

This is so tasty! I love this salsa and my mouth waters thinking about it. The best part is, is that it is so easy to make! My good friend Kristi Moak gave me this recipe! Love it.


Quick and Easy Salsa

1 can diced tomatoes
1 can stewed tomatoes
1 can Rotel tomatoes(Lime & Cilantro version)
1/2 bunch fresh cilantro
*Onion (Completely optional, not a part of the original recipe, but I have to have onion in my salsa!) I blended in a little bit of yellow onion, and my friend Kristi added green onions after blending. I guess it is all about personal preference.

Open the cans. Do not drain. Rinse and pat dry the cilantro. Combine all the ingredients in a blender. Blend for a few seconds or until the salsa is the consistency you like. No salt is needed. Very easy and yummy.

Bodacious Bar Brownies

These are more like a cake than a fudge. And the cream cheese frosting, is so delicious!!! I have to give credit where credit is due! I got this recipe from Gayle Holdman's recipe book. This probably won't be the last recipe that I give her credit for.

2 cubes butter or margarine
1 C. water
2 T. cocoa

2 lg. eggs

2 C. flour
2 C. sugar
½ tsp. salt

½ C. milk
1 tsp. soda
1 tsp. vanilla

In saucepan, heat the butter, water, and cocoa just until butter is melted, then set aside. Stir together in mixing bowl the flour, sugar, and salt. Beat 2 eggs with a fork and set aside. In measuring cup, place the milk, baking soda, and vanilla. Pour hot cocoa mixture into dry ingredients in mixer. Add milk mixture. Stir well and scrape sides. Add eggs; stir until blended. Pour into greased and floured jellyroll pan.

Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched. Cool completely and frost with Fabulous Frosting

Fabulous Frosting:

½ C. butter, softened
4 to 8 oz cream cheese softened
2 ½ C. powdered sugar
½ tsp. vanilla
1 to 2 T. cocoa (to taste)

In large bowl, cream the cheese and butter until smooth. Gradually beat in sugar and vanilla. Add the cocoa. Beat until of spreading consistency.

Enjoy! Oh, so yummy and great for get togethers!