Need to spice up brown bagged lunches? Or maybe you’re looking for something new to do with hard boiled eggs? This Bacon Ranch Egg Salad is just what the home chef ordered. It’s easy, needing only a few ingredients, tastes divine, can be served multiple ways, & is appropriate for a variety or occasions.
Turn a bag of frozen pierogi into the most comforting casserole ever with this cheddar bacon ranch pierogi bake. With smoky bacon, smooth cream cheese and big ranch flavor, this dish pleases the whole family. Perfect for cold winter nights or for game day eats, this cozy casserole will warm you up and help you beat the dead of winter blues.
A complete meal baked on a single pan, this dinner takes the traditional ‘meat & potatoes’ pairing to a whole new level. This Ranch Pork Chop & Potato Sheet Pan Supper is seasoned to perfection with a delicious blend of your favorite Ranch flavors mixed with a little smoky spice.
Whether you’re planning your breakfast, brunch, or dinner menus– this Cheddar Bacon Ranch Quiche will be the unrivaled star of your spread. A flaky, buttery pie crust holds the perfect blend of soft fluffy eggs, sharp cheddar, crisp crumbled bacon, and rich ranch dressing. Each serving is a little slice of Heaven that’s just meant to be shared.
Everybody here goes absolutely ga-ga for the combination of bacon, ranch, and cheese.
They really love our snack supper nights because they usually incorporate some combo of those flavors, like in our cheddar, bacon ranch pull apart bread. But this mama doesn’t always have time for all that, even though it is totally drool-worthy.
So on those busy nights, I opt to forgo the frying of bacon and instead make a variation that’s a spin-off of those favorite flavors, and our good old fashioned garlic bread.
This updated version makes a perfect addition to almost any of our favorite pasta dishes. Add in a salad and we’ve got a quick meal to make any hungry-body happy and dinner that’s ready in a snap.
Cheddar Ranch Bread
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Cheddar Ranch Bread
- 1 full-size loaf of Italian bread sourdough would also work well
- ½ c. butter softened, or butter spread
- 2 tbsp. buttermilk Ranch seasoning mix
- ½ c. shredded cheddar cheese
- freshly chopped or dried dill optional
- Stir together spread and Ranch seasoning until smooth.
- Using a serrated knife, carefully cut the bread in half lengthwise, and spread the seasoned butter out evenly over both cut sides. Sprinkle the cheese over the buttered bread, and sprinkle a little fresh or dried dill over the top if desired.
- Bake at 350 degrees for approximately 10 minutes, or until the cheese is melted and the edges are starting to brown. Serve immediately.
recipe adapted from The Weary Chef
I swear, Pinterest can be my best friend, or my worst enemy. Just depends on the day. I’m always coming across a recipe here, a recipe there that I know, I just know, has to be dinner tonight. And I’m cooking so I get to make what I want, right? But later, usually while I’m pulling out ingredients, that rational part of my brain starts functioning again, and it reminds me that dinner needs to be more. I actually have to make sides and stuff. Not just the 5-star main dish I had my heart set on. Bummer.
Carrots and ranch area a match made in heaven, so I thought ‘these have to be amazing, right?!’ What’s better than having the flavors you love from your favorite dressing in an easy to make side dish that’ll have you wanting to eat your veggies? These are a perfect summer side, well in our opinion, they’re really good anytime of the year. Just five minutes is all you need to make this savory-sweet glaze for cooked carrots.
Ranch Glazed Carrots
recipe adapted from Eat At Home Cooks
1 pound baby carrots
5 tablespoons butter, softened
2 tablespoons light brown sugar
1 envelope (or 2 1/2- 3 tbsp) dry ranch salad dressing & seasoning mix
1. Cook the carrots in 1 cup of boiling water until tender, about 5-6 minutes. Drain the carrots & place them back in the warm pot.
2. Add the butter, brown sugar & dry dressing mix to the carrots and toss to coat.
3. Mix until evenly combined and the carrots are well glazed. Serve warm (but still serves well chilled as leftovers)