Sweet Potato Casserole

 Casserole Ingredients 

2 Tablespoons cornstarch

1 cup cold milk

1 40-ounce can drained yams

1/4 cup butter or margarine, softened 

2 eggs, beaten

1 1/2 cups sugar

1 dash cinnamon

Topping Ingredients 

1 cup corn flakes, crushed

1/2 cup brown sugar

3/4 cup butter

1 cup sweetened coconut flakes

Preheat oven to 400 degrees.  In a large mixing bowl, dissolve the corn starch in the milk. 

In a separate bowl, mash the ends with a fork. 

Add the yams, butter, eggs, sugar, and cinnamon to the corn starch and milk and mix well.

Pour into a 9 x 13 glass baking dish and bake for 20 minutes.

Meanwhile, makes the topping ingredients over low heat until combined. Set aside until Casserole has completed the 20-minute bake time.

Carefully spread/sprinkle the topping over the casserole and bake for another 15 minutes, or until the topping begins to brown slightly.  Serve warm.

Homemade Chicken Nuggets

It’s been said that these are better than Chick Fil-A’s.
Recipe by Elyse Ellis, courtesy of Camille Walker

2 pounds raw, diced chicken 
salt and pepper 
3 eggs
1 egg white
1 1/4 cups Kodiak Cakes Mix
1 tablespoon cornstarch
Vegetable or canola oil for frying (optional)

Season diced chicken with salt and pepper.  Whisk eggs and egg whites together.  In a separate bowl, mix the cornstarch in with the Kodiak Cakes mix.  Dip chicken into the egg wash.  Then coat it in the dry mix.  Gently place it into a frying pan of hot oil. Fry 2-3 minutes on each side and serve with your favorite dipping sauce. 

If air frying, spray your air fryer lightly with oil and place dredged chicken in the basket, making sure to not overcrowd them.  Set the temperature to 400 and 8 minutes.