Monday, April 20, 2009

Oven Ranch Chicken

Wow! It's been awhile since I've posted. Thanks to my sister for covering for me. Life just seems to be getting busier all the time. Our family went camping in Arches National Park this last weekend. We had a wonderful time. We had some good meals too! Next time we go camping we'll remember to take pictures of our food. My boys were great explorers. Our big hike was to Delicate Arch. It was tough, but they all made it. It was a beautiful sight that I don't think I'll ever get tired of. It amazes me more each time that I see it. Now, on to the food! This is one of our favorites! I haven't made if for a while but will be making it much more now that I know my boys will gobble it right up (including my pickiest eater). It came from one of those recipe books you see while you're waiting at the checkstand. It's super easy and has so much flavor. Enjoy!

Oven Ranch Chicken
1/3 cup plain bread crumbs
1 pkg. Ranch dressing mix (buttermilk)
1/3 cup sour cream
4 chicken breasts (I used chicken tenders)

Mix bread crumbs & dressing mix. Coat chicken with sour cream & dip in bread crumb mixture. Place on baking sheet & bake uncovered at 350 for 30-35 minutes

Serve with: corn on the cob, red potatoes, broccoli & cheese.

Monday, April 13, 2009


I hope everyone had a fun Easter! I'm sure you are all sick of eggs and candy by now. We are definitely sugar-ed out at our house. Here is a great way to use up all of those hard-boiled easter eggs that you dyed for easter. I have grown up eating this yummy dish, but introducing it to my husband has not been accepted... yet! He just can't put it all together. This recipe comes from my Grandma & Grandpa. Growing up whenever I would sleep over at their house, they would often serve Eggs Golden Rod for breakfast. Grandpa would always tell us that the grated yolk part would make us grow hair on our chest. I remember really believing him for some time. Because we don't make this dish very often, it is a real treat when we do. I will be making it this afternoon with some very colorful dyed Easter Eggs. I will try it out on my kids this time. I've got to start breaking them into it now! My will take a while! It is a very filling meal, and could definitely be served for dinner. I usually make it for lunch when I'm just cooking for myself and my kids. It's delicious for breakfast with a glass of Orange Juice! Give it a try!

Eggs Golden Rod
5 hard boiled eggs, peeled
4 Tbsp butter
1/4 cup flour
2 cups milk
Salt & Pepper to season
White Sauce: Melt butter in medium saucepan at medium heat. Add flour and whisk until combined. Add milk and whisk until thick & bubbling.
Cut egg white in half and pop out the yoke. Dice egg white into small bite-sized pieces and add to white sauce. Grate egg yokes and combine in bowl.
Toast your bread and break up into bite-size pieces. (For a large serving I would do 2 pieces of toast.) Spoon white sauce with egg whites over broken pieces of toast. Sprinkle with grated egg yolk. Season with salt & pepper to your liking. Enjoy!!!
Thanks Grandma & Grandpa for a great tradition!

Monday, April 6, 2009

Easter Candy Shopping!

I don't know about any of you, but I will be going Easter Candy shopping this week. We will have 3 family Easter Egg hunts this weekend. For our first hunt we decorate and dye hard boiled eggs. We all just love this tradition. (I will be back next week with a family favorite dish to use up some of those hard boiled easter eggs!) Our second hunt we all bring enough candy/bubbles/playdoh...whatever for the kids who are hunting, then hide them in bunches so that each person gets the same amount of loot. Our third hunt we stuff candy in the plastic eggs with one special Money Egg for the lucky hunter. By the end of our Easter Weekend we are fully stocked with candy for the next few months!

I wanted to share what is on my list for candy this year! These Jelly Beans are amazing!!! Whoever started changing up the old fashioned jelly beans are awesome. I have never been a fan of the old jelly bean taste, but when starburst and lifesaver came out with jelly beans, I was immediately changed. Now I am in love this year! Sweet Tarts has come out with Jelly Beans and they are Mmmm....good!!! They are so sweet and chewy, and full of the yummy flavor of the sweet tarts candy. They are a great new twist to the Jelly Bean. Give them a try!

These Reese's White Chocolate Peanut Butter Eggs were introduced to me by my husband when we got married. These are his favorite. We love the Reese's Eggs, and Trees. They have more peanut butter than chocolate, and that is what we love. The White Chocolate eggs are delicious. Give them a try!

My last one is nothing new...I'm sure all of you love the classic Milk Chocolate Eggs! We just love peanut butter at our house, so the Easter bunny usually leaves us a great assortment of Reese's Eggs! We always have Reese's Eggs lying around for at least the next week! They go really fast!
Happy Easter Candy Shopping!!!

Thursday, April 2, 2009

Cheesy Baked Mexi-Rigatoni from Picky Palate

My picture of this fabulous dish does not give it justice. Maybe just hop on over to Picky Palate for a much more appetizing picture! I have loved every recipe that I have tried from Jenny at Picky Palate. She is very creative and invents amazing recipes. Her desserts are always winners at my house! Check her out at . This is one of my favorite casseroles. It is so full of flavor with a little bit of spice. We love it at our house. It is a great way to use up some hamburger meat for us. I am always looking for yummy dishes with hamburger, one because it is a cheaper meat, and 2 because my family will eat it. I love the fire roasted tomatoes in this. They are so tasty and juicy. I used Cheddar Cheese because I didn't have the mexican blend. The other thing I love about this recipe is that there are always leftovers...and they are the leftovers that always gets gobbled up and don't sit in your fridge.

Cheesy Baked Mexi-Rigatoni
From Jenny at

1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

I hope there aren't too many more cold wintery spring days left, but anyhow...before you breakout the BBQ and get grilling, try out this hearty mexican casserole. It is sure to please your family and warm them right up!