Zucchini Chicken Nuggets

The addition of mild-tasting zucchini to this kid classic is a welcome surprise. The zucchini lends a slight moistness, without altering the chicken flavor. Served with a spoonful of homemade ranch dressing, this is a quick, easy meal that is sure to please everyone at your family dinner table.

1 1/2 c. zucchini, grated
1 lb. ground chicken
1 egg
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs

Method:
1. In a large bowl, mix together the zucchini, chicken, egg, and onion salt until well combined.
2. Form 1-2 tablespoons of the chicken mixture into small balls, then press flat (until about 1/2 inch thick), and coat in bread crumbs.
3. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick cooking spray over the nuggets.
4. Cook in an oven preheated to 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly.

Funnel Cakes

3 cups All-purpose Flour
¼ cups Sugar
2 teaspoons Baking Powder
½ teaspoons Salt
3 whole Eggs
½ teaspoons Vanilla Extract
2-¼ cups Milk
Powdered Sugar (for Dusting)
Canola Oil, For Frying

1. In a large, deep pan, heat the oil to 350 degrees.
2. Mix dry ingredients then whisk in the eggs, vanilla extract, and milk. Add a dash more milk if need to achieve the proper consistency (the batter should resemble thin pancake batter).
3. Pour 1/2 cup batter through a funnel (while making circular, swirling motions) into the hot oil.
4. Fry for 2 to 3 minutes, flipping halfway through. Drain on a paper towel, coat with powdered sugar, and enjoy!

Finger Paint

3 Tbsp. sugar
1/2 c. corn starch
2 c. cold water
food coloring
4 plastic cups
dish detergent

Mix sugar & corn starch in saucepan. Add water and mix a little more. Cook over medium heat, stirring constantly. Bring to a boil and let thicken for about 5 min. Cool, pour into plastic cups. Add food coloring and a drop of detergent. Mix.