Name: Faux Chicken Nuggets
Prep time: 30 min
Total time: 30 min
Yield: 2 dozen (1 cup sauce)
Ingredients: 1 loaf (10-3/4 ounces) frozen pound cake, thawed; 1-1/2 cups confectioners' sugar; 2 tablespoons water; 4-1/2 teaspoons light corn syrup; 1 tablespoon butter, softened; 1/4 teaspoon vanilla extract; 2 cups finely chopped salted peanuts; GOLDEN DIPPING SAUCE:; 2 snack-size cups (3-1/2 ounces each) vanilla pudding; 2 teaspoons dark corn syrup; 2 drops yellow food coloring, optional

Here's a recipe for "chicken nuggets" that's poultry-free. It calls for pound cake in place of chicken, rolled in a "batter" of chopped peanuts. Kids will think they're having dinner for dessert. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Faux Chicken Nuggets

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Yield:2 dozen (1 cup sauce)

Prep:30 min

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Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1-1/2 cups confectioners' sugar
2 tablespoons water
4-1/2 teaspoons light corn syrup
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
2 cups finely chopped salted peanuts
golden dipping sauce:

2 snack-size cups (3-1/2 ounces each) vanilla pudding
2 teaspoons dark corn syrup
2 drops yellow food coloring, optional

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Directions

Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.

In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.
In a small bowl, combine the sauce ingredients. Serve with nuggets.

Nutrition Facts

2 each: 342 calories, 18g fat (5g saturated fat), 39mg cholesterol, 231mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 8g protein.