These Chicken Fingers are the best make-aheads ~ eat ’em hot or cold ~ eat ’em now or freeze for later, or to ~ make a single serving, dinner for two or for a picnic or party.
We have enjoyed them fresh from the oven with bow-tie noodles tossed with a little butter and parmesan cheese and peas. an Easy Pea-sy, (no pun intended) quickly-made dinner…..and yes they are canned peas, I love canned peas, please don’t judge, lol!
And while you’re making 10 fingers, you may as well make 30. Freeze them for your next picnic, or to toss into a lunch salad.
Enjoy them with Ranch Dressing, Buffalo Sauce, BBQ Sauce or plain ol’ Ketchup.
One recipe is ‘good’ for about 10 chicken fingers, double or triple if needed.
Chicken Fingers
Ingredients
- 2 Tb Butter
- 1/3 C Baking Mix (like Bisquick)
- 1/3 C Grated Parmesan Cheese
- 1 1/2 Tsp Old Bay Seasoning
- 1/8 Tsp Pepper
- Dash of Salt
- 2 Lb Chicken Fingers
- Optional ~ Buffalo Chicken Seasoning/Sauce
Directions
- Pre-heat Oven 425
- Melt butter on a cookie sheet or jelly roll pan lined with foil in oven.
- Place all dry ingredients into a large Zip-Lock bag and toss to combine.
- Place Chicken Fingers into bag a few at a time and toss to coat.
- Remove melted butter (in pan) from oven and lay tossed/coated chicken fingers onto tray into the butter. Repeat until all Chicken Fingers are complete.
- Sprinkle with Buffalo Chicken Seasoning or Sauce if desired.
- Bake for 30 minutes, turning Chicken Fingers half way thru baking time.
- Enjoy and Freeze the extras!
~*~
and a favorite freezer cake
I have learned when I make this cake, make 2. That is two 9 x 13 pans. Some for us, some for family and neighbors and some for freezing.
I’m not sure if I like the icing more than the cake or the cake more than the icing. I thing I know for sure, it will leave you wanting more.
Favorite Freezer Cake
Ingredients
- 1 C plus 2 Tb Butter, softened
- 6 oz Cream Cheese, softened
- 2 1/4 C Sugar
- 6 Large Eggs
- 3/4 Tsp Vanilla
- 2 1/4 C Cake Flour
- 1 C Sugar (for frosting)
- 1/3 C Evaporated Milk (for frosting)
- 1/2 C Butter, cubed (for frosting)
- 1/2 C Semisweet Chocolate Chips (for frosting)
Directions
- Preheat Oven 325
- In bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating after each addition. Add vanilla. Add flour and mix until well blended.
- Pour batter into a lined and greased 9 x 13inch pan.
- Bake at 325 until center is baked well, 30 to 35 minutes.
- Let Cool.
- For Frosting, combine evaporated milk and sugar into saucepan, bring to a boil over medium heat, cover and cook three minutes (do not stir). Then, stir in butter and chocolate chips to melt. Remove from heat and cool slightly. Stir. Spread over the top of the cake.
- Enjoy and Freeze the Leftovers. (Freeze in containers so icing is ‘safe’, lol).
