Crazy Cooking Challenge-Dilled Ranch Dressing/Dip Mix

I am so glad that Tina over at Mom’s Crazy Cooking is continuing to host Crazy Cooking Challenge.  I have so much fun with this every month.  If you would like to join in the fun, just click on over to get the details and to see what the challenges are for the next several months.

This month’s challenge is Ranch Dressing /Dip.  I suspect that most cooks have their own special recipe for this, and I am sharing a variation that is one of my favorites.  I wanted to change my basic Ranch Dressing Mix recipe up a bit; so, since I really like dill, I decided to add dried dill to the rest of the ingredients.  I guess I could say it turned out well, I am tempted to eat it by the spoonful.

To vary this when using it as a dip, I sometime add some finely chopped dill pickle, some finely chopped black olives and some finely chopped red pepper just because I like them.

The dry mix ingredients can be kept tightly sealed for a long time if stored in a cool, dry place. Because of the paprika, the dressing/dip is a light pink color and not white like most ranch dressings.

 
Dilled Ranch Dressing/Dip Mix
3 T. dried minced onion
1 T. dried parsley
1 T. dried minced garlic
2 t. paprika
2 t. sugar
1 t. coarsely ground pepper
1 t. tarragon
1 T. dried dill
1 t. salt

Combine all ingredients and mix well.  Store in a tightly covered container in a cool, dry place.  Makes about 7 to 8 tablespoons of mix, enough for 7 to 8 batches of dressing/dip.

To Make Dressing/Dip
1 c. mayonnaise
1/2 c. sour cream
1/4 to 1/2 c. buttermilk or regular milk (add more for dressing, less for dip)
2 T. dill pickle juice
1 T. Dilled Ranch Dressing/Dip Mix

In a small bowl combine mayonnaise, sour cream, buttermilk or milk and the dill pickle juice.  Mix well.  Add dip mix and mix until well combined.  Place in a covered container and chill at least a few hours before serving to allow the flavors to blend.  Makes 1 3/4 to 2 c. dressing or dip.  Serve as a salad dressing or as a dip with crackers, pita chips, or veggies for dippers.  I like to put this on baked potatoes, too.

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Friday Finds

It's time for another Friday Finds, and my picks seem to be all over the place this week so let's get started.

Here are a couple of recipes that I want to try for breakfast.

Cranberry Coconut Granola

White Lights on Wednesday

I like cranberries and coconut so am sure that I will like this granola.  I am adding this to that file of granola recipes that I am going to get around to making sooner or later.

Pumpkin Pancakes

High Heels and Grills

Cooler weather is coming.  I think that these would be just wonderful for a Sunday morning treat.  This was posted by Sarah, the wife of this couple blog.

Here a couple of ideas for lunch that caught my eye.

Curried Chicken Salad

The Kitchen is My Playground

I love the flavor of curry in chicken salad.  I also like that this could be used both as a salad and as a sandwich filling.

 Philly Cheesesteak Sloppy Joes

Fantastical Sharing of Recipes

This wonderful looking sandwich is from Sarah, a regular contributor to Friday Favorite Finds.  Maybe it is the melty cheese running down, but I just want to jump into the computer after this.

A couple of new potato recipes to try:

Bacon Ranch Potato Salad

Pinching Pennies and Salt

Sure do want to try this one before summer gets completely over.  Maybe this weekend.

Easy Cheesy Potatoes

Cozy Home Scenes

This is an interesting recipe which uses canned potatoes although she gives directions to make it with fresh.  It would go well with a meat loaf, I think.

Finally a couple of ideas for new dinner main dishes:

 Beef Strips with Orange Dijon Dipping Sauce

High Heels and Grills

Normally I don't include two recipes from the same blog, but this just looks so good, and I recently got a great deal on some steak that would be perfect for this recipe.  This was posted by Zach, the husband of this couple blog.

Slow Cooker Garlic Ranch Chicken

Cookin' Mimi

As I have said, I need to use my slow cooker more.  This one is pretty much a dump the ingredients in and turn the slow cooker on recipe.  Right down my alley.

Resisting the urge to link up any sweets recipes this week, I am going to hop on over to Finding Joy in My Kitchen and see what others have found to share on Friday Favorite Finds.

As always the photos were taken by and are the property of the owners of the respective blogs represented.

This is also September Crazy Cooking Challenge Day so I will be back later with a Dilled Ranch Dressing recipe.  See you then.

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Ingredient Spotlight-Herbed Potato Frittata

 

The theme for today’s Ingredient Spotlight over at Eat at Home is Eggs 2012.  Now eggs go into lots of things, but this is for recipes that highlight eggs.  I am sharing one of my favorite egg dishes.

This is one of those dishes that Rachael Ray calls a B, L, D.  It can be serve for breakfast, lunch or dinner.  It is a good, basic recipe with which much can be done.  Just use your imagination.  Other cheeses, other seasonings, the addition of chopped cooked veggies, whatever.

This frittata can be a meatless main dish, served as a side dish with meat, or cooked meat can be added to make it a one-dish meal.   Bacon, sausage, ham, ground beef, chicken, and even cooked chopped steak could be added if desired.
 
If the potatoes are cooked ahead of time, this can be on the table in less than 15 minutes.   If I have cooked the potatoes ahead, I cook the red pepper in the butter for about 5 minutes, before adding the other ingredients.

Any leftovers warm nicely in the microwave.  Since hubby does not eat breakfast, I sometimes make this up and use it for a quick and easy breakfast dish that I just have to warm up.

Herbed Potato Frittata
2 cups diced red potato
1/4 c. finely chopped red pepper
1 T butter
1/3 cup sliced green onions
1 garlic clove, minced
1/2 t. paprika, smoked if you have it
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
6 eggs, well beaten
3/4 cup (3 ounces) shredded sharp Cheddar cheese

If potatoes are not already cooked, cube them and cover with water.  Salt lightly.  Bring to a boil and cook until tender, about 10 minutes.  Add red pepper to water after 5 minutes.  Remove from heat, drain, and set aside.  Melt butter in a 10-inch non-stick skillet.  Add green onions and garlic and cook 2 minutes, stirring often.  Add seasonings and cook an additional 2 minutes, stirring.  Add potatoes and stir until they are well coated with seasonings.  Spread potatoes out into an even layer.  Pour the eggs over the potatoes.  Cook, uncovered, over med-low heat until almost set, about 8 to 10 minutes.  If the handle of the skillet is not oven proof, wrap it in foil.  Place skillet under broiler and broil until egg is completely set, about 3 minutes.  Sprinkle with cheese, and broil until cheese melts, about 1 minutes.  Remove from oven.  Cut into 4 to 6 wedges, depending on whether it will be a main dish or a side dish.  Serves 4 as a main dish and 6 as a side dish.  (Or me all by myself for a few days!)

Linking to:  Ingredient Spotlight
Cast Party Wednesday
Wow Me Wednesday-Ginger Snap Crafts
Wow Me Wednesday-Polkadots on Parade
What I Whipped Up Wednesday
Whatever Goes Wednesday
Whole Foods Wednesday
Full Plate Thursday
Tastetastic Thursday
Tasty Thursday
Sweet Treats and Swanky Stuff

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Stuck with You Teacher Gift Idea

I guess I'm still a little stuck on Back to school ideas, and was super excited when I stumbled across a Pin from The Celebration Shoppe.  I tracked it down and it was a guest post by Deanna from Mirabelle Creations.

Using a push pop case filled with white candy, Deanna made a school "glue stick".  Isn't it super cute?  You can see the whole post with directions and free printables HERE.

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Barbecue Pasta and Bean Salad

 

When I did my index for this blog, I found several drafts for posts that I had not posted.  This is one of those drafts.  I made this for a barbecue last year, and the recipe seems to have gotten lost in the shuffle.  I wanted to try a salad with a sort of barbecue dressing.  Since pasta salad seems to be mostly a summer dish, I thought that I should get this one up.

You can, of course, add cooked meat or chicken to make this more of a main dish.  Next time I make it, I think that I will add some cubed cheese.

Barbecue Pasta and Bean Salad
8 oz. rotini or other pasta
1/2 c. chopped red pepper
2 ribs celery, chopped
1/3 c. chopped onion
1 can (15 oz.) pinto, kidney or black beans, drained and rinsed
1/4 c. quartered ripe olives
1 medium dill pickle, chopped
1/2 c. mayonnaise, reg. or low-fat
1/4 c. plus 2 T. barbecue sauce
1 T. cider vinegar
3/4 t. chili powder
1/2 t. cumin
1/4 t. garlic powder
pinch cayenne pepper
1/2 t. hot sauce
salt and pepper to taste

Cook pasta according to package directions.  Drain and rinse with cold water.  Place in a large mixing bowl.  Add red pepper, celery, onion, beans, ripe olive, and dill pickle.  Combine mayonnaise, barbecue sauce, vinegar, chili powder, cumin, garlic powder, cayenne pepper, and hot sauce in a small bowl.  Mix well.  Spoon over pasta mixture and mix in well.  Salt and pepper to taste.  Cover and chill several hours before serving.  This is good with corn chips or the Cheese and Onion Nut Bread.  Makes 4 servings.

Linking to:  Tuesday Talent Show
Tempt My Tummy Tuesday
Tuesday Time Out
Totally Tasty Tuesday
Tuesdays at the Table
Tasteful Tuesday
Terrific Tuesday
Show Me What You Got Tuesday
Take a Look Tuesday
Get Your Craft On Tuesday

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Sweet and Sour Meat Loaf

It is another Monday, and I want to say “Thank You” to all who come by and take the time to read this blog.  It is truly appreciated, and I hope what you find here is useful to you.

I had to work an extra night last week, so decided to make a meat loaf for hubby to warm up for dinner.  This is a new recipe that has been in my computer files forever.

Using different mustards in this will give the sauce a slightly different flavor each time.

I make my meat loaves free form in a 7x11-inch pan so that a sauce topping can be  used.  I did not get a chance to take a photo before the meatloaf had been sliced so the pic is not a particularly good one.  What is there about meat that it just doesn’t photograph very well?

Sweet and Sour Meat Loaf
1 1/2 lbs. lean ground beef
1 c. dry bread crumbs
1 t.  salt
1 t. poultry seasoning
1/4  t. pepper
2  eggs, slightly beaten
1/2 c. finely chopped onion or 2 T. instant chopped dried onion
1 can (15 oz.) tomato sauce -- divided
1 T. Worcestershire sauce
3 T. brown sugar
2 T. rice or wine vinegar
2 t. prepared mustard

Mix together beef, bread crumbs, salt, poultry seasoning, pepper and eggs. Add onion, half of the tomato sauce and the Worcestershire sauce.  Form into a loaf shape and place in a baking pan.  I use a 7x11-inch glass one.  Bake at 350 degrees for 50 minutes. In saucepan, combine sugar, vinegar, mustard and remaining tomato sauce. Bring to a boil. Pour over meat loaf and bake 10 minutes more.  Serves 6 to 8.

Linking to:  Hunk of Meat Monday
Recipe Sharing Monday
Melt in Your Mouth Monday
Must Try Monday
Mangia Monday
Made by You Monday
Making Monday Marvelous

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Frozen Chocolate Coconut Almond Joy

Here is another sweet recipe for a Saturday.  When I received my Foodie Penpal package this month, I received a package of these cookies.

I did not even know that coconut Oreos were available.  Well, I ate a few, and they were very good.  So good I decided that I wanted to make a dessert with some of them.  Chocolate and almonds always go well with coconut so I created this.

 

I used the cookies to make the bottom crust, then added a layer of cream cheese, powdered sugar, whipped topping and coconut.  I topped this layer with sliced almonds and then put chocolate no-machine ice cream on the top.  Tried this on hubby, and he approved.

Although this is a very easy recipe, there is chilling time involved, and it must be made ahead.

You won’t need the entire package of the cookies, so feel free to eat the excess.

Frozen Chocolate Coconut Almond Joy
1 pkg. Coconut Oreos (make 1 3/4 c. cookie crumbs)
1/4 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat)
1 c. powdered sugar, sifted
2 c. frozen whipped topping, thawed
1 to 2 t. coconut extract (optional, but I use it)
3/4 c. sweetened flaked coconut, toasted in oven until moisture has evaporated (watch carefully)
3/4 c. sliced almonds
2 c. whipping cream
1 can (14 oz.) sweetened condensed milk (can be fat free and you can make your own.
2 to 3 T. cocoa, depending on how chocolatey you like your ice cream

Combine crushed cookies and melted butter until well blended.  Press into the bottom of a 9x13-inch pan.  Chill 30 minutes.  Combine softened cream cheese and powdered sugar until well blended.  Fold in whipped topping.  Stir in coconut extract and coconut.  Spread cream cheese mixture on top of chilled cookie crust.  Sprinkle sliced almonds over the cream cheese mixture.  Press almonds into cream cheese mixture carefully with your hand.  Chill at least 30 minutes.  Whip cream with an electric mixer until stiff peaks form.  In another bowl combine sweetened condensed milk and cocoa until well blended.  Fold whipped cream into condensed milk mixture.  Spread whipped cream mixture over cream cheese mixture.  Cover and place in freezer at least 6 hours before serving.  This is very rich and will serve at least 12 to 15 people.  Enjoy.

Linking to Weekend Potluck
Sweets for a Saturday
Strut Your Stuff Saturday
Weekend Bloggy Reading
I'm Lovin' It Party
Busy Monday

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