Potato Chip Chicken Fingers

This recipe was so good and so easy.  We have made it since using a different flavors of potato chips and even cheetos - all very tasty!  I great way to use up the broken chips at the bottom of the bag.

For the life of me I can't remember what the other recipe for the other plate of chicken nuggets, but it was also new.

Potato Chip Chicken Fingers

1 whole boneless, skinless chicken breast
5-6 oz potatos chips, plain, barbecue, or sour cream
1 egg
2 T milk

Preheat oven to 400.  Cut the chicken into finger-size pieces.  Fill a large, sealable plastic bag with potato chips, and crush.  In a small bowl, whisk the egg and milk.  Dip the chicken pieces into the egg mixture, then into the bag.  Shake gently to cover.  Place on an ungreased cookie sheet.  Bake for 20 minutes, flipping once.  Serve with bbq sauce for dip.  Serves 4 - I'd say we doubled this recipe for our family.

Cherry Dump Cake

2 (21 oz) cans cherry pie filling
1/2 t almond extract
1 package yellow cake mix
1/2 C butter or margarine melted
Whipped cream or Ice cream for topping

Combine pie filling and extract, then pour into a 9x13 baking dish. Sprinkle cake mix over cherries.  Melt butter and pour evenly over cake mix.   Bake at 350 for 35-40 minutes.  Serve warm with whipped cream or ice cream.  Makes about 12 servings.

It was a tasty treat.  We planned on making it for President's Day but that didn't really work out.

Crab Shape Bread

I'm the leader for the Wolf Den.  I love, love this calling.  It is perfect and I get to be in there with O.  This last week we were learning about the food pyramid and nutrition.  For fun we all shaped crab out of bread dough.  I love this Rhodes dough cook book.  This is one I've never tried before.  We will definitely be trying more shapes from the book.  I like to use my own french bread recipe.  It works perfectly.

Italian Sausage Bean soup and breadsticks

The soup was really tasty - the breadsticks were yucky.  I guess when you have a breadstick recipe you love you should never try a different one.

Italian Sausage Bean Soup

1 1/2 lb bulk Italian sausage
4 medium carrots, thinly sliced
2 celery ribs, chopped
1 small onion chopped
1 garlic clove minced
1 (28 oz) can diced tomatoes - undrained (I used crushed)
1 T Italian seasoning
3 cans (14 1/2 oz each) beef broth
1 can kidney beans - rinsed and drained
1 can great northern beans - rinsed and drained
1/2 C water
1/2 C additional beef broth
1/3 C uncooked elbow macaroni
1 can (8 oz) tomato sauce
1/2 t salt

Crumble sausage in a pot.  Cook until no longer pink, drain.  Add the carrots, celery, onion, and garlic.  Cook and stir for 10 minutes.  Add tomatoes and Italian seasoning, cook 10 minutes longer.

Add the broth, beans, water, additional broth, macaroni, tomato sauce and salt.  Bring to a boil.  Reduce heat, cook, uncovered, until macaroni is tender, about 10 minutes.  Serve with Parmesan or mozzarella cheese.  Makes 16 servings.