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When an old recipe calls for “large” size Cool Whip, they are referring to a 12-oz. tub. This was before they made the 16-oz. So a “small” size is the 8-oz., “medium” size is 12-oz. and “large” is now 16-oz. size.
 
 
 

When measuring “sticky” stuff, like peanut butter, honey or butter, lightly spray the inside of the measuring cup or measuring spoon with cooking spray, like Pam. Cleanup is easier, removing all of your ingredient will be easier and you’re ready to measure the next sticky ingredient!

 

 

 

To keep fruit from turning brown after cutting, without using lemon juice, pour a little 7-up (or any lemon-lime soda) over it and toss to coat. It leaves a lighter taste on your fruit than lemon juice.

With food prices going up every day, we’re always looking for ways to serve delicious meals and at the same time, stay within our budget! Chicken is always a good option because it’s so versatile.

Chicken tenderloins are especially versatile and here is a delicious recipe that only needs maybe a green vegetable, good salad and crescent rolls or soft buttery rolls to go with it. Our recipe for Honey-Mustard is delicious, but you might opt for a Bar-B-Q sauce or Ranch Dressing.
Bon Appetite Y’all!

Chicken Fingers

with Honey Mustard Dipping Sauce

 

1 cup sour cream

¼ cup whole milk

16 chicken tenderloins, about 1½ lbs. (or: 4 boneless, skinless

     chicken breast halves, cut into ½ inch strips)

¼ cup flour

1 tsp. paprika

½ tsp. salt

½ tsp. garlic powder

½ cup saltine cracker crumbs

½ cup seasoned dry bread crumbs (Panko or Progresso Italian Style)

 

Mix the sour cream and milk together and set aside. With a whisk, stir the flour, paprika, salt and garlic powder together, mixing well; stir in cracker crumbs and bread crumbs. Spray tongs with cooking spray and dip the chicken strips into the sour cream/milk mixture, shaking off excess. Coat the chicken strips in crumb mixture and place on lightly greased baking sheet. If you don’t spray the tongs with cooking spray, the crumb mixture will stick to the tongs! It will take all of the crumb mixture. Bake in 400 degree oven for about 16 minutes until golden brown, turning them over after 8 minutes to brown on both sides and make crispy. Makes 6 to 8 servings,

Serve with Honey Mustard Sauce or Ranch Dressing

 

Optional: You can use 4 boneless, skinless chicken breast halves, cut into ½ inch strips. One of these halves will yield 4 chicken “fingers”. But, buying chicken tenders is easier, and they are more tender than some of the whole breasts you can buy today.! They come about 8 to 10 per package. 

 

Honey Mustard Dipping Sauce

1/3 cup Dijon mustard

3 Tbsp. honey

Mix well.  Makes 1/2 cup

You might want to double this if everyone likes Honey-Mustard

 

Recipe Archives
 
April, 2014