ranch seasoning Archives - The Midnight Baker

Ranch Oyster Crackers

Judith Hannemann — Wed, 20 Mar 2019 00:00:30 +0000

Ranch oyster crackers are so easy to make and even easier to eat!

Addictive!

I can’t think of a better way to describe these yummy ranch oyster crackers.

You take one handful promising yourself that is all you will eat. Then you take another. And another. And another…

That’s how it goes with these. Again I am always amazed at something so easy and made with things you probably have on the shelf already, is just so darned GOOD.

Oyster crackers are perfectly sized for this recipe. However, any “mini” crackers would probably work well. Maybe even regular (unsalted tops due to the seasoning) saltines would suffice. They’d probably break apart, but with this it would hardly matter.

Easy To Make

You only need 5 minutes or less to prep this awesome snack.

It has ingredients most of us already have in our pantries. The only thing you may not have is lemon pepper seasoning–and that’s an optional ingredient anyway. I do encourage you to use it because it imparts a very pleasant “bite” to the flavor. I also recommend an unsalted variety if you plan to buy some because the commercial ranch seasoning is pretty salty. If you’re watching your salt intake or prefer to control the seasoning in your foods, you might like my recipe for low-sodium ranch seasoning because you can completely control the salt.

All you do is mix all the coating ingredients in a bowl then toss the crackers. Now that’s pretty easy!

Little Cleanup

One of the best things about these ranch oyster crackers is there’s not much to clean up after you’ve made them.

If you use my tip about using parchment on the baking sheet, you won’t have to clean it. All you’ll have is a bowl and a couple of measuring utensils!

The Recipe

Print Recipe Add to Recipe Box

Ranch Oyster Crackers

Ranch oyster crackers are so easy to make and even easier to eat!

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: American

Keyword: homemade crackers, oyster crackers

Servings: 4

Calories: 380kcal

Author: Judith Hannemann

Ingredients

5 cups oyster crackers

Coating

1 oz dry ranch dressing/seasoning mix (1 envelope)
1 tsp dried dill
1/2 tsp lemon pepper seasoning optional but very nice
2 tsp garlic powder
1/4 cup vegetable oil

Instructions

Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper; set aside.
Mix all coating ingredients in a large bowl. Add the oyster crackers and toss until all of them are coated.
Spread crackers on the prepared baking sheet.
Bake 10 minutes; gently stir the crackers. Bake for an additional 10 minutes.

Nutrition

The post Ranch Oyster Crackers appeared first on The Midnight Baker.

Slow Cooker Ranch Pot Roast

Judith Hannemann — Sat, 22 Apr 2017 23:00:37 +0000

It doesn’t get much better than this slow cooker ranch flavored pot roast!

Pot Roast: An American Classic

Whenever the topic of a classic American dinner comes up, my very first thought is pot roast.

There are as many different recipes for this classic as there are people you ask. When it comes to pot roast, there certainly is variety!

Some cooks make pot roast the same way every time they make it. Some have a favorite recipe and a couple of alternates. And some will use a different recipe each time they make it. I fall into that middle category as I have my favorite go-to recipe, but there are times I will think out of the box and go for something different.

Ranch Pot Roast: Seasoning Adds Subtle Flavor

Ranch seasoning is the perfect flavoring for this pot roast because it adds a very subtle savoriness to the meat and the pan juices.

To add even more flavor, the rub also contains Italian dressing mix.

I now make my own ranch seasoning/dressing mix and also Italian dressing mix. Of course you can use the store-bought variety as a substitute, but bear in mind those mixes contain quite a bit of salt. That could result in a gravy that is too salty. This is the reason I use my own mixes because I either reduce the salt in them or leave it out entirely. It can always be added later.

You can find links those recipes either in the paragraph above or in the recipe ingredient list.

Beef Cuts To Use

You can use your favorite roast cut in this recipe.

I prefer chuck, because it has a wonderful flavor and is suited best for slow cooking and braising. However, there was a super sale on bottom round, so that’s what I used when I made this recipe. Rump is also a good cut to use since it has great flavor.

My mother-in-law was partial to eye of round for both roast beef and pot roast. I always thought that was a tad extravagant, but Mom’s pot roast had excellent flavor and had little fat in the juices at the end of cooking. So if you’re watching your fat, this is a fine roast to use and if you have to serve it the same day you make it. My “secret” is making any pot roast the day before so I can refrigerate the pan juices and remove the congealed fat easily. And to me, pot roast tastes better the next day so it’s a win-win.

The Recipe

Print Recipe Add to Recipe Box

Slow Cooker Ranch Pot Roast

It doesn’t get much better than this slow cooker ranch flavored pot roast!

Prep Time5

Cook Time10

Total Time15

Course: beef, Comfort Foods, Slow Cooker

Cuisine: American

Keyword: easy pot roast recipes, pot roast, ranch, slow cooker beef

Servings: 6 -8

Calories: 442kcal

Author: Judith Hannemann

Ingredients

1 beef roast 3-5 lbs--chuck, bottom round, rump or whatever you use
3 tbsp homemade ranch seasoning mix -OR- 1 envelope store bought
2 tbsp homemade Italian dressing mix -OR- 1 envelope store bought i.e. Good Seasons
1 envelope brown gravy mix
2 cups carrots optional
6 medium potatoes cut in half (optional)
1/2 cup water

Instructions

In a small bowl, mix the ranch seasoning, Italian dressing mix and brown gravy mix.
Pat roast dry then rub the seasoning mixture over the entire roast.
Place in a 5-7 quart slow cooker and pour the water around the roast.
Add the carrots and potatoes, if using.
Cover and cook on low 7-10 hours, high 4-7 hours. !!TIMES ARE APPROXIMATE AND DEPEND ON THE SHAPE/THICKNESS OF THE ROAST!!
To thicken gravy, mix 2 tbs flour with 3 tbs water for EACH cup of pan juice. Place the pan juices in a small saucepan and heat to boiling. Add the flour/water mixture and stir until thick. Bring to a boil, then reduce heat to simmer and cook for about 5 minutes

Notes

Use the dressing mixes DRY. Do not make up like a salad dressing.

Nutrition

*Adapted from Hidden Valley

The post Slow Cooker Ranch Pot Roast appeared first on The Midnight Baker.

Cheddar Ranch Meatloaf

Judith Hannemann — Tue, 18 Apr 2017 23:00:25 +0000

If you love ranch and cheddar, then this is your meatloaf!

Cheddar Ranch Meatloaf Equals Comfort Food

Meatloaf is one of those perennial comfort foods.

Even the thought of it brings back memories of wonderful family dinners from most folks’ childhood. It’s also one of the most popular items on old-time diner menus.

So you really can’t go wrong with serving meatloaf for dinner!

Infinite Variations On A Theme

Meatloaf is one of those things where you can have almost infinite variations.

Ask ten people how they make meatloaf and you’ll have ten different recipes! It’s much like pot roast in that respect.

Off the top of my head, I’d say most folks use ketchup or BBQ sauce as an ingredient in their meatloaf. I’ve done that a couple of times myself, but believe it or not, I’m not a great lover of meatloaf. Therefore, I look for more unusual seasonings.

A number of years ago, what I thought was a terrible mistake yielded one of my best-loved meals: Maple Meatloaf. And yes, it has a very unusual secret ingredient, and that was a total mistake too!

I wanted to give this meatloaf a ranch flavor because that’s a flavor I appreciate.

This Is A “Guy Pleaser”

If you’re stumped on what to feed a group of guys, you can’t go wrong with meatloaf!

Most Fridays, I cook a hot lunch for a friend and the two fellows who work for him. These three guys are also food critics for my newest recipes, so they were the first to try this.

The final word was this cheddar ranch meatloaf was delicious and there wasn’t a crumb left. That says a lot because the loaf I made would have easily served 6-8 people.

I also found this great tasting too–and remember, meatloaf isn’t one of my most favorite meals either.

The Recipe

Print Recipe Add to Recipe Box

Cheddar Ranch Meatloaf

If you love ranch and cheddar, then this is your meatloaf!

Prep Time5

Cook Time1

Total Time1 5

Course: beef, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: cheddar cheese, easy meatloaf recipe, ranch seasoning mix

Servings: 6 -8

Calories: 481kcal

Author: Judith Hannemann

Ingredients

2 lbs lean ground beef
1 envelope ranch seasoning/dressing mix -OR- 1/4 cup homemade ranch seasoning
2 tbsp au jus gravy mix
1 1/2 cups soft bread crumbs
1 cup shredded sharp cheddar
3 eggs
1 tbsp dried onion flakes -OR- 2 tbs finely minced fresh onion
2 tbsp cream or evaporated milk
3-4 slices American cheese optional

Instructions

Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl.
Shape into a loaf and place on a large baking sheet lined with parchment.
Bake for 60 minutes or until center of loaf registers 160 degrees F on a meat thermometer.
Garnish with cheese slices if desired.

Nutrition

The post Cheddar Ranch Meatloaf appeared first on The Midnight Baker.

Slow Cooker Creamy Ranch Chicken

Judith Hannemann — Tue, 31 May 2016 23:00:53 +0000

Tender chicken in a creamy ranch gravy is a big dish of comfort! Set it and forget in in your slow cooker!

Here’s a meal that comes with absolutely zero fuss. It’s a real “dump and go” preparation so nothing could be easier.

I made this with boneless skinless chicken thighs. They were on sale last week in one of my local stores for a ridiculously low price, right along with boneless skinless breast. So, I stocked up because I just treated myself to a brand-spanking-new upright freezer and couldn’t pass up the opportunity to fill it.

Thighs work much better with slow cooking, at least for me. The texture remains pretty much OK where I find that boneless skinless breast gets dry and stringy with long cook times. This recipe will work with breast portions, but I’d caution to watch it carefully and serve it right when it’s done–and figure on 3-5 hours at most to cook this with boneless skinless breast. Thighs also produce, at least to me, a better flavor with low, slow cooking.

The convenience ingredient here is cream of chicken soup. I usually use the lower sodium variety when I’m adding store-bought seasoning mixes to avoid the end product being too salty. Here I did use a commercial packet of ranch dressing mix. You can make your own–I do and I use this ranch seasoning recipe. When I make my own, I cut the called-for salt in half. Just happens that I have a ton of store-bought ranch seasoning and I want to use it up, but I prefer Missy’s recipe that I linked to in this paragraph. It tastes better and I think you’ll agree!

I served this over jasmine rice and it was delicious. It also reheats easily if you have leftovers.

Print Recipe Add to Recipe Box

Slow Cooker Creamy Ranch Chicken

Tender chicken in a creamy ranch gravy is a big dish of comfort! Set it and forget in in your slow cooker!

Prep Time5

Cook Time8

Total Time8 5

Course: Chicken, Comfort Foods, Slow Cooker

Cuisine: American

Keyword: air fryer chicken wings, ranch, slow cooker chicken

Servings: 4 -6

Calories: 436kcal

Author: Judith Hannemann

Ingredients

2 lbs boneless skinless chicken thighs or breast
10.75 oz cream of chicken soup (low sodium preferred)
1 envelope dry ranch dressing/seasoning mix -OR- 1/4 cup homemade ranch seaoning
1/2 cup water
1/4 cup finely diced sweet red bell pepper
4 oz cream cheese cut in small cubes
3 tbsp grated Parmesan cheese

Instructions

Mix soup and ranch seasoning in the crock of a 5-7 quart slow cooker.
Gradually add the water, stirring so it doesn't get lumpy.
Stir in the red pepper.
Add the chicken, cover and cook on low 6-8 hours, high 3-5 hours.
About 1/2 hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.
Cover and continue cooking for about 30 minutes.
Stir well so the cream cheese is well blended into sauce.

Nutrition

The post Slow Cooker Creamy Ranch Chicken appeared first on The Midnight Baker.