Saturday, March 27, 2010

Best Ranch Dressing ever

This recipe is from the Chevy's cookbook. We love it. I've never had it on a salad but it's a good dip for tortilla chips. It's good on chicken wings, mixed with salsa and about everything else I've tried it on. It's from Chevy's so it's slightly mexican.

El Ranch-O Dressing

(makes 2 1/2 cups)

1 c buttermilk

1 tbs freshly squeezed lime juice

1 tbs minced cilantro

1 tsp minced fresh oregano ( i use dried)

1 tbs finely diced yellow onion

2 tsp minced garlic

1/2 tsp salt

2 tsp black pepper

1 1/2 c cold mayonnaise

Combine the buttermilk, lime juice, cilantro, oregano, garlic, salt and pepper, whisking until combined. Add the mayonnaise and whisk until smooth. Cover and refrigerate for 1 hour to develop flavors. The dressing will keep for up to 1 week in airtight container.

Tuesday, March 16, 2010

Chicken Chimis with Green Sauce....

DELICIOUS!  These were so simple to make and tasted like you were eating at a Mexican restaurant!!  Not a very healthy meal, but a great treat.

Chicken Chimichangas with Green Sauce 

1 pound shredded cooked chicken (I bought pre cooked chicken from the store to make it quick and easy!)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) bag shredded monterey Jack cheese
1/2 (1.25 ounce) package taco seasoning
8 (10 inch) flour tortillas
2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
5 large pitted green olives
1 jalapeno pepper, seeded and chopped
1 lime, juiced
vegetable oil
shredded sharp cheddar cheese
1 cup diced green onions
sour cream

  1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

from all recipes

Wednesday, March 3, 2010


This is a recipe that my hubbys side of the family introduced to me early on.  It is SO EASY, tastes delicious and looks great!  Enjoy!

1 box Chocolate Cake Mix
1 (5.9 oz)box Chocolate Instant Jell-O Pudding
1 tub of Cool Whip
Skor bars (crushed) (you can use more, I have found 3 is perfect for me)

Prepare pudding per box instructions and set aside.

Prepare cake mix in 2 8-inch cake pans.  Let cool completely.

Layer in trifle bowl, one cake, then half of pudding, half of cool whip, half of skor bars...then repeat one more time.  

Dig in!!!