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.

Homemade Cream of Chicken Soup

(Replaces a 10.5 ounce can of condensed soup)

3 tablespoons butter 
3 tablespoons all-purpose flour
1 cup low sodium chicken stock
Salt and pepper, to taste

Melt butter in a skillet over medium-high heat.

Add flour to the pan and whisk 1-2 minutes to form a roux.

Whisk in chicken stock and bring to a simmer.  Continue cooking 3-4 minutes until thickened.

Season with salt and pepper, to taste.

Remove from heat and use OR stored in an air-tight container in the refrigerator up to 7 days.

BBQ Chicken Baked Tostadas

 4 (6-inch) corn tortillas

1/2 cup barbecue sauce

1 cup cooked shredded chicken

1/2 cup shredded mozzarella cheese

4 tablespoons diced red onion

4 tablespoons diced tomatoes 

4 tablespoons chopped cilantro 

Preheat oven to 400 degrees.  Place tortillas on a baking sheet.  

On each tortilla, spread 1 tablespoon of barbecue sauce then top with 2 tablespoons mozzarella cheese.  

Mix remaining barbecue sauce with chicken and pot 1/4 cup barbecue chicken on each tortilla.

Sprinkle 1 tablespoon of red onion and 1 tablespoon of tomato on top of each tortilla.  

Bake 6-8 minutes and then turn oven to broil on high broil for 1-2 minutes.  Top each tostada with cilantro and serve.

Chewy Bugle Chex Mix

Sauce: 

3 sticks butter

2 cups Karo syrup 

2 cups sugar

Bring to a boil then pour over cereal mixture...

1 regular size box Chex cereal

3 cups bugles

3 cups of pretzels 

1/2 - 3/4 cup cashews (could do more or even leave out entirely)

Homemade Donuts with Maple Glaze

Donuts:
1 cup mashed potatoes
1 1/2 teaspoons salt
1 cup sugar
3 tablespoons yeast
6-7 cups flour
3 eggs, beaten
1/2 cup butter
2 cups milk
1/2 cup warm water

 Over medium heat, Cook butter, sugar and milk until butter is melted.  Let's cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes.   In a large mixing bowl, add lukewarm milk mixture to eggs.  Add salt, mashed potatoes, yeast mixture, and half the flour; mix well.   Add remaining flour; mix well.  Dough should be smooth and elastic; knead for 5 minutes.  Place in greased bowl, cover and let rise, about 1 hour.  Lightly dust countertop with flour.  Roll out and cut with a donut cutter. Let rise again, about 20 minutes.  Put oil in fryer, heat to 375.   Cook donuts in oil,  turning when each side is brown. Remove from oil, and let drain on paper towel.  Dip in a bowl of sugar or glaze while hot.

Glaze:
1 pound powdered sugar
1 teaspoon of maple flavoring
1 tablespoon of butter, softened
1/3 cup warm water

 Mix above ingredients in a medium mixing bowl.  Dip donuts in glaze while hot.  Put on cooling rack with foil underneath to catch excess drips.

Not Grandma's Potato Salad

As you can see by the title, this is not Grandma's recipe. But a few years ago I found one that was similar, and I've tweeked it a little each time I make it. One thing that Grandma does differently: she adds the potatoes while they're still somewhat warm. I think that's because they absorb the flavors a little more. But you have to be careful if you do it that way, because it's even harder to stir them without mashing them.

not Grandma’s Potato Salad

5 pounds red potatoes

1 large onion, chopped

2 1/2 cups mayo

1/4 cup prepared yellow mustard

6 hard-cooked eggs, diced

salt and pepper to taste

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

In a large bowl, mix together the onion, mayo, and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Grandpa Andrus' Chocolate Chip Cookies 🍪

*Terra’s version

2 cups brown sugar, packed
1 cup white sugar
2 sticks of butter
4 eggs
2 teaspoons vanilla
4 3/4 cups flour
1 teaspoon cornstarch
2 teaspoons baking soda
1 1/2 teaspoons salt
1 pkg. (2 cups) chocolate chips

Preheat oven to 350.
Cream the sugars and the butter.
Add eggs one at a time.
Add vanilla.
Mix dry ingredients.
Add dry ingredients to the bowl and mix.
Mix in chocolate chips.
Make dough balls and place on baking sheets.
Bake about 10 minutes, or until golden brown.  Do not over bake.  They tend to get hard later.

Cilantro Lime Chicken

1.5 pounds chicken (about 3 breasts)
1 can black beans, rinsed and drained
1 bag frozen corn
1-2 cups cilantro, chopped
juice from 2 limes
1/2 red onion (approximately 1 cup)
1 tsp. cumin
salt and pepper to taste (can be added later)

Toss in slow cooker, cook on low for about 4-6 hours (will cook longer if chicken is frozen).  Serve as tacos or over tortilla chips topped with sour cream and cheese.