Bacon-Ranch Cheese Ball

A bacon-ranch cheese ball is the tastiest combination of all things we really love: creamy cheese, salty bacon, and tangy ranch dressing mix. It truly tastes like your favorite Cobb salad, just minus all the vegetables! Each bite is filled with lots of the buttermilk-garlic ranch flavor and lots of little chewy-crispy bacon bits to enjoy. Give the cheese ball time to chill in the fridge if you can, before adding the pecans. This way, the flavors will deepen. Adding the pecans right before serving will keep them crunchy. Serve with crackers, celery and carrot sticks, and radishes.
Ingredients:
8 oz. cream cheese, softened
2 1/2 Tbsp. ranch dressing mix
3 Tbsp. finely chopped scallions
4 oz. extra-sharp cheddar cheese, finely shredded
5 bacon slices, cooked and crumbled
3/4 cup finely chopped toasted pecans

Directions
Place cream cheese in a medium bowl; stir with a silicone spatula until smooth. Add dressing mix and stir until well combined. Add green onions, cheddar, and bacon; stir until thoroughly combined.

With damp hands, roll mixture into a ball.

Place pecans in a shallow bowl; roll cheese ball in pecans, turning to coat evenly.

Crockpot Ranch Porkchops

Crockpot Ranch Porkshops

Ingredients:

1 package of boneless pork chops

1 can of Cream of Chicken soup

1 packet dry Ranch dressing mix

Directions:

In a crockpot, layer porkchops and chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

It works great for chicken too!!!

Mississippi Pot Roast ~ Instant Pot

Mississippi Pot Roast

Ingredients:
3-4 pound Chuck Roast
½ tablespoon Oil
½ tablespoon Salt
½ tablespoon Pepper
1 large Onion (Diced)
1 cup Beef Broth
4 tablespoon Butter
1 packet Ranch Dressing Mix
1 packet Au Jus Gravy Mix
5-6 Pepperoncini Peppers and ¼ cup of it's juice

Directions:
Turn on the Instant Pot and set it to "sauté" mode (30 minutes should give you enough time to brown the meat and cook the onions). Put the oil into the inner pot of the Instant Pot. Next, add the salt and pepper to each side of the chuck roast. When the instant pot reads "hot" on the display screen, place the chuck roast into the inner pot. Cook on each side for about 3 minutes until golden brown. (Skip this step if you prefer not to brown your meat. But be sure to add 2-3 extra minutes to the pressure cook time.)

Remove the roast from the Instant Pot. Add onion; cook and stir about 2 minutes, or until onion is tender. Next, add in beef broth and deglaze by scraping the bottom of the pot. Then, layer the ingredients in by adding the chuck roast; followed by ranch dressing mix powder, au jus gravy mix, butter, and pepperoncini pepper and its juice.

Place the lid on and make sure the knob is set to "sealing". Press "manual" (older model) or "pressure cook" (newer model) and set it to cook on High Pressure for 60-70 minutes. (60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. For example, 3 lbs = 60 minutes, 4 lbs = 70 minutes). Once it is done cooking, let the pressure naturally release until the pin drops down and the lid can be opened.

Notes

Tips for making the best Instant Pot Mississippi Pot Roast:
Look for a chuck roast that is well marbled
It’s easy to over-salt this dish since the ranch packet and au jus packet already contain sodium. Use unsalted butter and low sodium beef broth. You can always add more salt at the end, if needed.
Sear the meat on all sides to ensure it stays juicy and tender. This step isn’t necessary if you’re short on time. It’ll still be very flavorful using the “dump and start” method. If you’re doing the dump and start method, be sure to add a few minutes to the pressure cook time.

When deglazing the pot, make sure you scrape off all the bits stuck to the bottom. This will avoid the “burn” error message.

60 minutes for 3 pounds of chuck roast. Add an extra 10 minutes of cook time for every pound. (3 lbs = 60 minutes, 4 lbs = 70 minutes)

Let the Instant Pot naturally release once it’s done cooking. This will make the meat more tender.
Thicken up the gravy: Make a cornstarch slurry by adding 1 tablespoon of cornstarch and an equal amount of cold liquid in a small bowl. Stir until a smooth paste forms and then add this mixture into the Mississippi Pot Roast. Use more cornstarch if needed by using a 1 to 1 ratio of cornstarch and water.

Dry Seasonings And Mixes

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Snibbles

                                            Snibbles

Ingredients:
1 16oz bag oyster crackers,
1 pkg. Hidden Valley original ranch dressing mix,
3/4 cup vegetable oil, ( suggested, use canola), 

1 tablespoon Dill weed 

1/2 tsp garlic powder.

*

Directions:
In large bowl, combine dressing mix, dill weed andgarlic powder. Add crackers, blend thoroughly. Pour oil over mixture, stir lots. Allow crackers to sit overnight in a covered container, stirring every once in awhile.