do chickens have fingers?

I realized that from what recipes I usually post it may look like we eat nothing but cookies.

In my dream world that would be true, but, alas, it is not real life.

This is a recipe that comes from Cook This, Not That, Kitchen Survival Guide.

I’m a big fan of this book series. I feel like I’m reading a horror novel when I read about restaurant entrees that have about 1500 calories.

This is a recipe for chicken fingers which uses panko (japanese bread crumbs) which I am also becoming a huge fan of because of its wonderful crispiness without being fried.

Healthified Chicken Fingers

1 lb, boneless, skinless chicken tenders (I just slice up chicken breasts)

Salt and Pepper to taste

3 egg whites lightly beaten

2 cups panko

Preheat oven to 450. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. (I used some season-all here.) Dip the chicken tenders into the egg, then toss in the crumbs being sure to coat fully.

Place the breaded chicken pieces on a baking sheet coated with cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken in firm.

mmm, sugar

They may not be the prettiest cookies ever decorated, but they were decorated with love.

And sprinkles.

Lots of sprinkles.

Because there just isn’t enough sweet stuff out there at Easter already, we made some of our favorite cookies yesterday.

My family is actually pretty picky about who likes which cookies, but this is one that everyone loves.

This is just a really good recipe for:

Sugar Cookies

(from Ivory Family Favorites Cookbook)

1 cup butter

1 1/2 cups sugar

2 eggs

3 Tblsp. sour cream

1/2 tsp. almond or lemon extract

1/2 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. salt

3 1/4 cups flour

Cream butter and sugar. Add eggs, sour cream, almond or lemon extract, and vanilla and mix well. Add soda, salt and flour and mix on low just until combined. Roll dough into a ball, wrap in plastic wrap and refrigerate 3-4 hours. Roll out on floured surface and cut into shapes. Bake on ungreased (I grease them) cookie sheets at 375 degrees for 6-8 minutes. (These cookies don’t brown.) Cool on racks, then frost and decorate.

I haven’t found a recipe for frosting that I absolutely love, but this is a good one and makes just about exactly enough for one batch of these cookies:

Frosting

1/3 cup butter, softened but not melted

4 cups powdered sugar (about half a 2 lb. bag)

1/4 cup milk (or more)

1/2 tsp. vanilla

1/2 tsp. almond extract

pinch of salt

In mixing bowl, beat butter slowly with powdered sugar. Add milk and continue beating. Add vanilla, almond extract and salt. If needed, add more milk to make frosting spreadable. Color with food coloring if desired.