Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Preheat oven to 350\u00b0.
Dip chicken in mixture and melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Bake 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with celery sticks and prepared Hidden Valley Ranch dressing as dip.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Peel and wash about 8 large potatoes. Cut into chunks.
Place in 8-quart pan and cover with water; bring to a boil.
Boil about 20 minutes or until potatoes are fork-tender.
Drain potatoes and stir in 1/2 cup margarine and 1/2 cup milk.
Mash potatoes or use an electric mixer.
Add Hidden Valley Ranch mix.
Makes 4 to 6 servings.
Mix Hidden Valley Ranch with mayonnaise and milk.
Add cream cheese.
Beat well with mixer.
Add Cheddar cheese and blend. Cover and freeze for 30 minutes.
Shape into a ball and roll in toasted almonds.
Combine Hidden Valley Ranch salad dressing mix with dill weed and oil.
Pour over crackers; stir to coat.
Place in a warm 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking. Excellent as an appetizer or snack, even great in soup.
Mix cream cheese, green onions and Hidden Valley dressing mix until blended.
Spread 1/4 of mixture on each tortilla.
Drain vegetables by blotting on paper towel.
Sprinkle equal amounts of vegetables on cream cheese mixture.
Roll tortillas tightly. Refrigerate at least 2 hours.
Cut into 1-inch slices.
Discard ends.
Mix Hidden Valley Ranch mix and sour cream.
Add cream cheese. Beat well.
Add Cheddar cheese and blend.
Cover and freeze for 30 minutes or longer if needed.
Shape into cheese ball and roll in almonds or put in two containers without nuts and use as cracker spread.
Mix crackers and chips together in a garbage bag.
Mix butter flavor oil and Hidden Valley Ranch mix together; pour over crackers and chips.
Mix well.
Store in airtight container.
Pour first 5 ingredients in a large Tupperware bowl (with a lid) or a large brown grocery bag.
Mix in a measuring cup: spices, oil and Hidden Valley Ranch mix.
Pour over cereal mixture and shake (and shake and shake).
Store in airtight container.
side.
Prepare pizza dough mix according to directions on the
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Preheat oven to 350\u00b0.
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Sprinkle with paprika.
continue with directions.
Combine Hidden Valley Ranch and Greek Yogurt; set aside
*One package mix, 1/2 cup mayo and 1/2 cup milk.
Dip washed and dried chicken in melted butter.
Dredge in bowl of dressing mix, the cheese and crumbs.
Bake, uncovered, in well-greased baking dish at 350\u00b0 for 45 minutes or until golden. Serves 4.
Preheat oven to 400\u00b0.
Sprinkle cheese in pie crust.
Whisk eggs until frothy.
Add other ingredients and mix.
Pour over cheese.
Bake at 15 minutes.
Reduce heat to 350\u00b0 and bake an additional 15 to 20 minutes or until center is set.
Preheat oven to 400\u00b0.
Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar.
Arrange on baking pans and sprinkle with paprika.
Bake 25 to 30 minutes. Turn, sprinkle with paprika and bake at 450\u00b0 for 20 to 25 minutes, or until brown.