Crunchy Oven Baked Chicken Toes

1 c. cornflakes, crushed
1 c. plain bread crumbs
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
3 tbsp. veggie oil
1/3 c. flour
2 eggs, beaten
1 1/2 lbs chicken tenders, cut into 20 pieces
1/4 c. honey mustard
1/4 c. bbq sauce

Heat oven to 375. In a large bowl, combine cornflakes, bread crumbs, brown sugar, salt, pepper and allspice. Drizzle th veggie oil evenly over the cornflake mix. Mix well to combine. Place flour and beaten eggs into separate bowls. Dredge the chicken toes in the flour, then the eggs, and then the cornflake mixture. pat to form and even coating. Arrange the chicken toes about 1" apart on a nonstick baking sheet. Place the chicken in the oven and cook until crisp, about 15-20 minutes.
In small bowl mix honey mustard and bbq sauce for dipping.

Toddler Pasta

1 c. acini de pepe (frog eye) pasta
1/3 c. finely diced carrots
1/3 c. finely diced red peppers
1/3 c. frozen baby peas
1/3 c. finely chopped broccoli
1/3 c. whole kernel corn
1 tbsp. olive oil
dash pepper

Cook pasta in lighy salted boiling water for 7 minutes. Add veggies and cook for 5 minutes. Drain. Mix in oil and pepper. Makes 6 toddler size servings.