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Graveyard Mummies



– 1 1/2 cups chicken tenders – 1 (1-oz.) packet dry ranch dressing and seasoning mix – 1 1/2 cups flour – 1 tablespoon baking powder – 1/2 teaspoon salt – 1/4 teaspoon baking soda – 1/4 cup cold butter, cut into cubes – 3/4 cup sour cream – Small candy eyes or dried cranberries, cut into small pieces
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Prep time: 30 minutes

Cook time: 25 to 30 minutes

Preheat oven to 400°F. Place chicken and seasoning in a medium bowl and toss well to coat. Stir together flour, baking powder, salt and baking soda in a large bowl. Cut in butter until it’s the size of peas. Stir in sour cream to form a soft dough. Knead several times on a lightly floured board then press into a 1/2-inch thick disc. Cut into 1/2-inch strips then roll each strip on a lightly floured board until 1/4-inch wide. Wrap dough pieces around chicken leaving a little space between. Line a baking sheet with foil and lightly butter. Press candy eyes into mummies. Tent with foil and bake for 25 to 30 minutes or until chicken is cooked through.

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