Hidden Valley Ranch Mix Recipe

Ingredients:
•1/2 cup Dry Buttermilk (found in the baking section of the supermarket)
•1 tbsp Dried Parsley Flakes
•1 tsp Dried Minced Onions
•1 tsp Dill Weed
•1 tsp Garlic Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/2 tsp Salt
•1/2 tsp Sugar (could substitute stevia
•1/4 tsp Pepper

Directions:
1.Combine all ingredients in a blender or food processor and pulse to mix
2.Store in an air-tight container for up to 6 months.

To use:
•When you have a recipe that calls for 1 packet of the dressing mix, simply substitute 2 Tbsp of your mix
•To make dressing, combine 2 Tbsp dressing mix with 1/4 mayonnaise and 1/2 cup milk and stir to combine

found this recipe at:: http://momsneedtoknow.com/hidden-valley-ranch-dressing-mix-copycat-recipe/

Jill's Potatoes

Jill brought these potatoes to last years cookout/campout and there wasn't a bite left!

Diced Yukon Gold Potatoes tossed in EVOO spread in a baking dish and top with
Baked Potato Toppers http://www.concordfoods.com/potato-topping
Cheese
Ranch Dressing

I don't know specifics of how she did this but I think I will bake the diced potatoes until they are nearly done then add all the toppings and return to the oven.

Soft Pretzel Bites

Recipe for Soft Pretzel Bites

*Roll Pillsbury Pizza Dough into balls
*Use a knife to make an x on the top (similar to how you would do peanut butter cookies)
*Bring a pot of water to boil on the stove and add 1/4 cup of baking soda
*Boil for 1 minute
*Place on baking sheet
*Bake at 425 for 15 minutes

Rhonda's Asparagus Casserole

2 cans of asparagus spears
1 stick of butter
1 package Townhouse crackers crushed
½ lb Colby cheese or mild cheddar shredded
1 can of Cream of Mushroom soup
5 hard boiled eggs sliced 1/8”
Salt and pepper

In a (1.5 quart) 8” X 8” X 2”+ casserole dish; mix shredded cheese with cracker crumbs, set aside.Add most of the liquid from the asparagus to the uncooked mushroom soup, stir well, also set aside. Put a layer (1/3) of the cracker crumb/cheese mixture on the bottom of the casserole dish, then place a layer of the asparagus spears (1 can), thenlayer 2½ or 3 of the sliced hard boiled eggs, then melt butter (approx 50 seconds in the microwave) and drizzle half the butter on the eggs, then sprinkle with salt and pepper, then add ½ themushroom soup mixture and spread evenly. Repeat layers. Top with the remainder of the cheese/crumbs. Bake at 350 for 30-35 minutes or until bubbly.

Layer order:
1/3 of the crumbs/cheese mixture
1 can of the Asparagus
2-1/2 or 3 Sliced Eggs
½ Stick Butter
Salt & Pepper
Soup
And repeat
Finally top with the remaining cheese/crumb mixture.

Chi-Chi's Mexican Pizza

We loved Chi-Chi's. Luke says he still craves it. Mexican pizza was a favorite of his.
He found this recipe. I haven't tried it yet, but hope to soon.

http://www.food.com/recipe/chi-chis-mexican-pizza-263498

Sarah's Cloud 9 Pie

Sarah's Cloud 9 Pie
CRUST
1 package golden oreos
1 stick butter (melted)

FILLING
3 cups heavy cream
1/2c sugar
2 eggs
1t vanilla
3T cornstarch
1T butter
1 12oz bag white choc chips
8oz cream cheese

TOPPING
mini golden oreos for garnish

Crust Directions
-crush oreos (I used a food processor)
-mix with butter
-press into ie pan
-refrigerate at least an hour before adding filling

Filling Directions
-combine cream, sugar, eggs, vanilla and cornstarch in a medium sauce pan
-bring to boil over medium heat
-stir (or whisk) constantly
-when it bgins to thicken, add butter and white chocolate chips
-continue cooking & stirring constantly until very thick
- I usually scoop out a spoonful, cool it and see how thick it is
-pour (over caramel)into pie crust
-allow to cool infridge
-top w/ caramel sauce (I used salted caramel)
-then cool whip
-garnish with golden oreos and a dusting of any left over pie crust crumbles

Best Vegetable Soup I Have Ever Made

1 box of Beef Broth
1 Large Can of Crushed Tomatoes
2 heaping teaspoons crushed garlic from a jar
1 Tablespoon Salt
1 bag shredded cabbage (like for coleslaw)
1 can green beans (drained)
1 bag frozen onions
1 bag frozen stew veggies (pearl onions, carrots, celery)
1/2-1 bag frozen lima beans
1/2-1 bag frozen peas
1 bag frozen okra
1 bag frozen corn
Flank Steak
3 Tablespoons Flour

Dumped all the ingredients into the crock pot then laid the steak on top and sprinkled the flour on top.
Set crock pot to cook on low all day.
When I got home I removed the flank steak and cut into pieces and put back in pot.
The crock pot was filled to the brim and every bite had tons of veggies in it!