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 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.
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.
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.
reek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza
Stir together first 4 ingredients and microwave 2 minutes on High.
Stir into oil mixture and mix well the Hidden Valley Ranch powder.
Pour over pretzels evenly and stir occasionally for 1 hour so pretzels will be seasoned.
Put into container and cover.
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.
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.
continue with directions.
Combine Hidden Valley Ranch and Greek Yogurt; set aside
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.
Wash, cook and cube potatoes.
Mix in another bowl the Hidden Valley Ranch, water and mayonnaise.
Mix well.
Add to potatoes. Toss in celery, eggs and onion.
Chill.
Serves 4 to 6.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil.
Pour over crackers and stir to coat.
Place on a cookie sheet in a warm oven, 250\u00b0, for 15 to 20 minutes.
Stir gently halfway through baking.
Prepare mashed potatoes from scratch or instant mashed potatoes according to package directions, omitting salt.
Stir in Hidden Valley Original Ranch salad dressing mix or Hidden Valley Ranch lite mix and, if desired, add butter or margarine.
Serves 4 to 6.
enerously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP
he shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing
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.
r Vadallia).
mix together Hidden Valley Original Ranch Dressing.
Mayonnaise.
Preheat oven to 350\u00b0.
Mix together dry pack of Hidden Valley Ranch dressing and oil.
Add garlic powder and stir well.
Break into bite size pieces the pretzels.
Add pretzels to mixture. Stir well to coat.
Let sit in mixture for 15 minutes.
Bake at 350\u00b0 for 7 to 8 minutes on cookie sheet.
Turn pretzels with spatula and bake 7 to 8 minutes more.
Mix together in a bowl oil, garlic salt, dill weed, lemon pepper and Hidden Valley Ranch.
Break up pretzels and put in a gallon Ziplock bag.
Pour dressing mixture over pretzels and seal bag.
Marinate for 1 hour, turning in between to coat.
Then, put pretzels on cookie sheet and bake at 250\u00b0 for 30 minutes.
Stir after first 15 minutes.