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.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
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.
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.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Preheat oven to 350\u00b0.
In large bowl, combine shortening and sugar.
Add eggs; mix well and set aside.
In medium bowl, stir together flour, oats, baking powder, baking soda, salad dressing mix and nuts.
Add dry ingredients alternately with buttermilk to egg mixture.
Stir until just combined.
Spoon batter into greased or paper-lined muffin pans, filling each cup two-thirds full. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes.
Makes 12 muffins.
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 cream cheese and Hidden Valley Ranch powder together. Blend in chopped green onion and Cheddar cheese.
Spread mixture over tortilla.
Sprinkle equal amounts of pimentos, black olives and green chiles over tortilla.
Combine dressing mix, lemon pepper, dill weed, garlic powder and salad oil.
Pour over crackers.
Stir in bowl or shake in bag until coated.
Place in warm oven for 15 to 20 minutes.
Mix softened cream cheese, onion, peppers and celery with Valley Ranch powder.
Spread mixture on tortillas and roll up jelly roll fashion tightly.
Chill in refrigerator for a few hours.
Cut off ends of each roll and discard.
Slice tortillas into desired size slices and place on serving tray.
Sprinkle with paprika to make pretty.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss.
Add 1 package at a time.
Cook in casserole dish in preheated 375\u00b0 oven for 30 minutes, stirring every 10 minutes.
Serves 8.
ogether ranch seasoning mix, salt, Accent, onion powder, and garlic powder.
On
Slice up onions and satuee them in butter until dark and carmalized.
Set aside and allow to cool for 3 minutes.
While onions are cooler remove turkey from wrapping and put in a large bowl.
Add either 2 whole eggs or 4 egg whites. Add ranch powder. Add Pepper.
Mix and then add in onions when cool and mix again.
Will be gooey, cook on foil then freeze or freeze them raw and cook later.
I cook these on foil at 425 in the oven until brown. Maybe 10 minutes or so max in a convection oven.
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.
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.
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.
Put veggies and cheese into a large bowl.
Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies.
Mix well and chill.
In blender, mix cottage cheese and Ranch powder dressing. Spoon into serving bowl and refrigerate until well chilled.
Place in center of serving platter surrounded by veggies.
Delicious. You don't have to tell them what it's made from.
Jerry hates cottage cheese, but he loves this dip.