RANCH DRESSING RECIPE

 

Ingredients:

• ¼ C Black Pepper
• 1 1/2 C Parsley Flakes
• ½ C Garlic Salt
• 2 Tbsp Kosher Salt
• ¼ C Granulated Garlic
• 3/4 C Granulated Onion
• 2 Tbsp Dill Weed
• 2 cups mayonnaise
• 2 cups buttermilk
• 1 1/2 cups sour cream
• 1 teaspoon of lemon juice

How To Make Ranch Dressing Recipe:

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

How can I make ranch dip instead of dressing?
If you’re tired of eating ranch over green salads, it’s great with lots of other foods too! I love to dip french fries, buffalo wings, chicken strips, cucumber slices and other fresh produce in ranch. It’s also delicious on hamburgers!

FRENCH ONION SOUP

 

Ingredients

• 1 can (15-ounce) Chicken Broth
• 1/4 teaspoon Salt
• 1/4 teaspoon freshly ground Black Pepper
• 2 Chicken Bouillon Cubes
• 1/4 cup compressed Velveeta Cheese (either cubed or shredded)
• 1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
• Shredded Cheddar Cheese for garnish

White Sauce Ingredients:

• 3 tablespoons Butter
• 3 tablespoons Flour
• 1/4 teaspoon Salt
• 1 1/2 cups Whole Milk

How To Make French Onion Soup

WHITE SAUCE:
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

SOUP:
In 2-quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese.
White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.

Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

Burger foil packs AKA Hobo

 

Ingredients:

• Hamburger patty seasoned with salt and pepper
• vegetables
• Wrap in tin foil
• Bread, campfire, grill

Methods :

To cook on the grill: Place the packets on the grates, solder side down and let cook for 10 minutes. Flip and continue cooking for an additional 15 minutes.

To cook in the oven: Preheat oven to 400. Lay bags seam-side oven rack down and leave for 10 minutes. Flip and cook for an additional 15 minutes.

Enjoy !

CORN CASSEROLE

 

INGREDIENTS

• 1 (15.25 oz) can corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream (can use light)
• 6 tablespoons salted butter, melted
• 1 to 1 1/2 cups shredded sharp cheddar cheese

How To Mak Corn Casserole

Preheat oven to 350°F.
Grease a 2-quart casserole dish.
In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
Let stand 5 minutes before serving.

How to Clean a Glass Stove in Minutes

 

I’ll be the first to admit that I’m not a big fan of my glass hob. I look forward to the day when I can upgrade to a chef’s kitchen with a gas stove. Until this dream comes true, I’m stuck with the difficult task of cleaning this glass burner, a task I’ve been doing for nine years.

I spent a lot of effort and elbow grease meticulously cleaning this glass cooktop, which frustratingly gets dirty from the simplest meal and is particularly stubborn when it comes to food, grease and stain removal.

However, I recently discovered a revolutionary cleaning trick for my glass hob. This is especially useful now that my toddler has become a toddler which has led him to use the stove more frequently.

The beauty of this method is that it only takes a few minutes, and the result is a cleaner, shinier stove than ever!

You don’t have to worry about measurement. Go ahead and apply the following steps:

1-Start by liberally spreading Dawn dish soap all over the stove.

2- Follow with a little hydrogen peroxide.

On top of that, sprinkle a generous amount of baking soda.

Using brush to mix the ingredients while simultaneously clean stovetop.

Using damp paper towel to wipe up cleaning mixture. Here is! Your stove is as cleane as a whistle. I use the brush on a number of stubborn stains, but it came out effortlessly and I wiped it off.

This method you are done. In mn, you’ll have a sparkling clean glass cooktop. & remember, you don’t need to measure precisely. Just spraying it all on and start scrubbing.

**The main ingredients:

+hydrogen peroxide

+baking soda

Crustless Pizza Bake

 

Ingredients:

For the Pizza Sauce:

• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Pizza Bake:

• 1 pound ground beef (or ground turkey or sausage)
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced black olives
• 1/2 cup sliced pepperoni (choose a low-carb brand if desired)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat Your Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch (23×23 cm) baking dish.
2. Prepare the Pizza Sauce:
In a small bowl, mix together the tomato sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Set aside.
3. Brown the Ground Beef:
In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain any excess fat.
4. Add Vegetables:
Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the browned beef. Sauté for 3-4 minutes until the vegetables begin to soften.
5. Layer the Bake:
Spread half of the prepared pizza sauce in the bottom of the greased baking dish.
Place the beef and vegetable mixture on top of the sauce.
Sprinkle half of the shredded mozzarella cheese over the beef mixture.
Add half of the sliced black olives and half of the sliced pepperoni.
Pour the remaining pizza sauce over the top.
Add the remaining mozzarella cheese, sliced olives, and sliced pepperoni.
6. Finish with Parmesan:
Sprinkle the grated Parmesan cheese over the top of the bake. If you like a bit of heat, add the red pepper flakes as well.
7. Bake:
Transfer the baking dish to the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and slightly golden.
8. Garnish and Serve:
Remove the Crustless Pizza Bake from the oven and let it cool for a few minutes before slicing. If desired, garnish with fresh basil leaves for a burst of color and flavor.
9. Enjoy:
Serve your Crustless Pizza Bake hot and enjoy all the familiar pizza flavors without the carbs!
Tips and Variations:
Customizing Your Crustless Pizza Bake
Tips:
Be creative with your choice of toppings. Mushrooms, sliced bell peppers, and even spinach are great additions.
If you’re vegetarian, skip the ground meat and load up on veggies for a meatless version.
Variations:
For a spicy kick, consider adding diced jalapeños or a sprinkle of crushed red pepper flakes.
Customize the sauce to your liking by adding a dash of hot sauce or extra garlic for more flavor.
Customization:
The beauty of this Crustless Pizza Bake is that you can tailor it to your preferences just like you would with a traditional pizza. Whether you’re following a low-carb diet or simply want a quicker way to enjoy pizza night, this recipe is versatile and delicious.
Storage:
Store any leftover Crustless Pizza Bake in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until heated through.

Cook’s Note:

This dish is not only great for a family dinner but also for gatherings and parties. It’s a crowd-pleaser that appeals to both carb-conscious and pizza-loving guests. Enjoy the taste of pizza without the guilt!
If you’re meal prepping or looking for easy leftovers, this Crustless Pizza Bake can be reheated for a quick and satisfying lunch or dinner throughout the week. It reheats well in the microwave or oven.
Don’t hesitate to get creative with your favorite pizza toppings. Whether you love classic combinations like mushrooms and green peppers or prefer unique additions like artichoke hearts and feta cheese, this recipe can accommodate your preferences.
For a gluten-free version, make sure to use gluten-free pepperoni or sausage, and double-check that your tomato sauce is gluten-free as well. Most shredded cheeses are naturally gluten-free, but always read the label to be sure.
To enhance the pizza flavor, sprinkle some Italian seasoning or additional dried herbs over the top before baking. It’s a simple touch that can elevate the taste.
Fresh basil leaves make a lovely garnish, adding a touch of brightness and freshness to the dish. If you have basil on hand, give it a try.
Remember that the red pepper flakes are optional but can provide a delightful kick of heat. Adjust the amount to your spice preference.
This Crustless Pizza Bake is a fantastic option for those following a low-carb or ketogenic diet. It’s satisfying and packed with flavor without the extra carbohydrates from traditional pizza crust.
Whether you’re looking for a quick weeknight dinner or a satisfying dish for a casual gathering, this recipe is a versatile and enjoyable way to enjoy the flavors of pizza without the carbs. Plus, it’s a hit with both kids and adults alike. Enjoy your low-carb pizza experience!

OMELET BISCUITS

 

Ingredients

• 1/4 C. diced deli ham
• 5 slices of bacon, cooked and crumbled
• 2 eggs
• 2 green onions, chopped whites, and greens
• 1 C. Colby cheese, shredded
• 1/2 T. butter
• Additional flour

How To Make Omelet Biscuits

Using my biscuit recipe make it up to the point just before adding in the milk, set aside.
In a small skillet, melt the butter and toss in the onions and sauté for a minute or two to soften, add in the 2 eggs and gently stir around to begin scrambling.
Remove the eggs when they just begin to set from the heat. To the biscuit mixture add in the bacon, ham, eggs & onions and toss with a fork to combine it all together in the biscuit mixture. Add in the cheese and again, combine well.
Slowly begin adding in the buttermilk and using the fork pull it all together to form a soft (it will be somewhat sticky) dough. Grease an iron skillet or baking sheet and preheat the oven to 425 degrees.
Using well-floured hands pinch off a portion of the biscuit dough and roll in your hands and then place in the pan and lightly flatten the top.
Continue with remaining dough. Bake for 15-17 minutes, moving from a bottom rack of the oven to top when the bottom has begun to brown. Remove and rub the tops of the biscuits with butter.