Baked Chicken Fingers

When chicken breasts are on sale make baked chicken fingers in a snap. Enjoy some fresh from the oven and place the remainder in the freezer. No need to purchase fried chicken or chicken nuggets from the store. These are great sliced on salads and lunch for the little ones with some dipping sauce on the side.

2 lbs of boneless, chicken breasts (skinless)
Sauce: 1/4 cup of milk and 1/4 cup of bottled ranch dressing
*I reduce the fat content by using skim milk and fat free ranch dressing
Coating: cup of seasoned bread crumbs
*Adjust sauce mixture and coating depending on amount of chicken you are preparing and use plain or seasoned bread crumbs depending on your preference. Also, add a little paprika if you like!

Mix the milk and ranch dressing together well with a whisk.
Cut the chicken in strips or nuggets.
Place the chicken in sauce and coat well.
Place chicken in the bread crumbs.
Place coated chicken on a spray-treated baking sheet and bake at 375 degrees for approximately 15-20 minutes, turning once.
Remove from oven and enjoy or cool on baking sheets to follow freezer directions below.

Freezing directions:
Allow cooked chicken to cool on the baking tray then place tray with cooked chicken in the freezer and freeze until firm.
Place the frozen strips/nuggets in freezer bag.
You just reheat frozen chicken on a baking sheet at 400 degrees for 5-10 minutes (until hot).

Monster Cookies

This recipe came home in a cookbook Caroline's class made. The mom who submitted this recipe was right - they are addictive!!

1 (1 lb. 1.5 oz) bag Betty Crocker Chocolate Chip Cookie Mix
1 (1 lb. 1.5 oz) bag Betty Crocker Peanut Butter Cookie Mix
1 1/2 Cup Quick Cooking Oats
1 Cup Butter
3 Eggs
2 Cups M&Ms

Preheat oven to 375. In large bowl stir all ingredients except M&Ms until soft dough forms. Stir in M&Ms.

On ungreased cookie sheet place about 1/4 Cup of dough *** I use a small cookie scoop because I do not want monster sized cookies ***.

Bake 12-13 minutes or until golden brown.

Summer Treats!

I'm sure most moms pull these things out each summer, but if not, here is a good and healthy idea for summer treats for you and your little ones.

Go to Target or Wal-Mart and buy some plastic ice-pop molds. I bought mine last year at Target for about $1. Get creative with the recipes you make for your family. My mom used to pour orange juice into the molds when we were growing up. Recently, I made this recipe and my kids LOVED it:

sugar free vanilla pudding mix

2 Cups milk

crushed oreos

I mixed them all together and it made cookies and cream pops. They were very yummy!

This morning, I took a thawed bag of frozen fruit and put it in the blender until it was a liquid.

You can use anything.....Crystal Light, Kool-aid, Grape Juice...get creative and healthy! My kids usually get one after their afternoon naps, when we can all sit down and enjoy one together. Just remember to run the molds under warm water for a few seconds before popping them out (this makes them break apart effortlessly)!

Fresh Strawberry Muffins

It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later!

1/2 cup softened butter

3/4 cup sugar

1 egg

2 cups of flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon vanilla

1 1/2 cups chopped strawberries

Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.

Spoon batter in muffin pans.

Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Buster Bars

When the weather gets warmer it is fun to have a yummy treat in the freezer. This is a breeze to prepare, a crowd pleaser, slices easily so can be served spur of the moment and a great summer after meal treat which can be prepared the night before hosting a get together.

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:
Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut in squares and serve (approximately 15 servings)

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I opt not to use peanuts, but if you and your family like them they would be a great addition. This can also be divided in two 8 x 8 pans so would make a great food gift when taking a meal to a friend or neighbor.

Cranberry Chicken

We had this for dinner this evening and I must admit that I had forgotten how yummy it is!

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mixer together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

French Toast Casserole

This yummy casserole is perfect for when company comes to town. I am making this for tomorrow morning, since my sister and her family are coming today for the weekend. This needs to be prepared the night before so the egg mixture can fully be absorbed by the bread. Each time I make this, it is a huge hit and there are never left overs! In fact, the last piece is eyed by everyone to see who gets to take it:)

1/2 C Melted Butter

2 T. Light Corn Syrrup

3/4 C Light Brown Sugar

8 Eggs

1 Cup Milk

1 T Vanilla Extract

1 T Cinnamon

French Bread

Syrrup

-Melt butter and combine with corn syrrup and brown sugar. Spread on bottom of 9x13 dish.

-Mix eggs, milk, vanilla and cinnamon.

-Slice bread in 1-inch slices and layer on top of butter mixture.

-Pour egg mixture on top and refrigerate over night. Bake at 350 for 45 minutes. When finished baking, pour syrrup over top and sprinkle with powdered sugar and chopped pecans if desired.