Homemade Ranch Dressing Mix

I cannot tell a lie. This is not my original recipe (original found here), but I'm tired of going to Pinterest, scrolling through my saved recipes to find this one, then following the link for the dressing. So I'm posting it, giving full credit to it's originator.

I love this mix. It's easy to make with ingredients on hand, and stores well. I use it in place of any recipe calling for Ranch dressing mix. I think it's far more flavorful than the old stand-bys (which will remain nameless), and a lot less expensive!

 Homemade Ranch Dressing Mix

2 Tbs. black pepper
2 Tbs. dry minced garlic (I use garlic powder or granulated garlic)
2 Tbs. dry minced onion
2 Tbs. garlic salt
2 Tbs. onion salt (I use onion powder - you may need to adjust salt to taste)
6 Tbs. dried parsley flakes

Mix ingredients together in a pint (or even half-pint) mason jar or ziplock baggie. Makes enough for up to 12 batches of dressing.

Ranch Dressing

1 to 2 Tbs. dry Ranch Dressing Mix
1 cup mayonnaise (regular, not light - definitely NO Miracle Whip)
1/4 cup low-fat sour cream
3/4 cup buttermilk

Whisk together and serve with salad of your choice. This keeps for a couple weeks in the refrigerator. If you need less dressing and don't like to store it (I need less these days with only one baby bear left at home), cut the recipe in half.

Note: you can use all buttermilk instead of adding the sour cream, but the dressing will be runnier.

My Favorite Caesar Dressing + Crouton Bonus

I've been making my own salad dressing for a while now. Occasionally I will buy a bottle or two - for ease - but I usually end up throwing them out long after their expiration date. It's just as easy, and so much yummier, to whip up a little batch of dressing each time you make a salad.

This salad, in particular, is super simple, fast, and requires few ingredients. Perfect.

Even though I'm usually not great at photo-documenting my recipes, for whatever reason (back in Dec. 2014) I took a lot o' pics of this one. Probably because I really, really like this dressing.


Quick and Easy Caesar Dressing

 1/4 cup mayo

 Juice of 1 lemon

 (Always a good idea to strain those pesky seeds out)

 1 garlic clove

Peeled, crushed, and chopped fine (or you can put in through a garlic press. I went about 2 years without one, so had to crush and chop. Good news: I now have a garlic press once again).

1/4 cup grated Parmesan cheese.  (Yes, Kraft Parmesan. I've used freshly grated also, but if you're looking for easy, Kraft comes in supa handy AND still tastes delish.)

Mix it all together and add some freshly ground black pepper. I like quite a bit, but you can adjust to your personal preference.

Note: If you are a stickler for a more authentic Caesar, you can add 2 anchovy fillets, roughly chopped, or a squeeze of anchovy paste.

Chop up your romaine,

then add the dressing to the lettuce and toss.

You can add more black pepper, if desired.

For whatever reason, while I was carefully documenting this recipe, I neglected to snap a pic of the finished salad with croutons tossed in. You can visualize it, right?...


Consolidated recipe:
Quick and Easy Caesar Dressing

1/4 cup mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
1 garlic clove, finely chopped (or pressed)
2 anchovy fillets, roughly chopped (optional - and use the blender method of mixing)

Whisk ingredients together and pour over salad. For a smooth dressing, mix ingredients in a blender.



I love homemade croutons, too. If you're looking for supa {crazy} easy, just use the kind you get at Costco. Homemade, however, are way more amazing, easy to customize, and really simple.


Homemade Croutons

Preheat oven to 400 degrees.

Cut into cubes: French bread, French baguette, Italian bread, Sourdough bread, or plain ol' white bread (day-old preferred, but not necessary).

Drizzle with olive oil (or canola oil... or melted butter...), and toss.

Sprinkle with salt and freshly ground black pepper, toss again.

Other customizable additions: red pepper flakes, Parmesan cheese, dried herbs (basil, oregano, rosemary), garlic powder.

Spread cubes evenly on a sheet pan and bake for about 15 minutes. Toss once or twice during baking.

These croutons are good enough to snack on, and perfect for a Caesar salad.

Mixed Berry Muffins {YUM}

I made a batch of these today. They are some of my favorite muffins. Sometimes I try to make them "healthier" by adding a little whole wheat flour, or reducing the oil and sugar, but today I just made the regular ol' recipe. I figure they aren't too bad anyway, with all those berries - and the fiber from those berries - right? Most times (okay, every time) I use frozen berries - if I'm spending my moo-lah on fresh berries, I usually don't bake them! This particular mix is blackberries, blueberries, and raspberries.

Tina's Favorite Mixed Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/2 cup vegetable oil (I use canola or light olive oil)
2 large eggs
1-1/3 cup fresh (or frozen) berries, such as blueberries, raspberries, blackberries, huckleberries, or sliced strawberries - or a combination

Position rack in the center of the oven and preheat to 400 degrees. I use dark pans, so I bake at 375.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine. In another med. bowl whisk the milk, oil and eggs. Pour into dry mixture and stir with a spoon just until blended. Fold in berries. Spoon equal amounts of the batter into paper-lined muffin cups, filling them about 3/4 full (this batch size usually makes about 15 muffins unless I overfill a bit, then it makes 12).

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. (Because I use frozen berries, I bake closer to the 20 minute time-frame). Cool in pan for 5 minutes (or not - because I use paper liners, I usually take them out right away). Remove from pan and serve warm, or cool on a wire rack.

Side note: These are my very favorite paper liners. Absolutely all-time favorite. I get them at Target, and stock up frequently because I'm afraid they'll suddenly stop carrying them. Get some.

Brown Sugar Caramel Sauce

We really don't eat that much ice cream around here, although it used to be quite a different story when everyone was home. And during my pregnancy years. When I was pregnant with #3, I ate a quarter gallon of ice cream almost every day during that summer.

When we DO eat ice cream, I like to embellish it a bit. And caramel is my #1 ice cream topping of choice (Leatherby's Grandma Grace's Creamery Sundae with caramel sauce frequents my dreams). This recipe comes pretty darn close to Leatherbys', and is super simple to make. Can't beat that with a stick.

Brown Sugar Caramel Sauce
(for ice cream, waffles, pancakes, or anything else that calls for caramel deliciousness)
Original recipe found here.

1/2 cup butter
1/4 tsp. salt
1 cup (packed) brown sugar
2/3 cup heavy cream
2 - 4 tsp. vanilla extract (optional)

In a small saucepan melt butter with salt. Add the brown sugar, then whisk until combined and thickened (about 2 minutes over medium heat). Whisk in whipping cream until thoroughly blended (another 2 minutes over medium heat). Mix in vanilla, if using. Note: this sauce will thicken as it cools.

Easy. Peasy. And oh-so-good.

Peanut Butter Sauce {for Ice Cream}

I'm trying to catch up on putting some of my favorite recipes here, not only to share with... whoever (friends and family mostly), but for my own benefit of easy accessibility. I used to want to make a family recipe cookbook... now it just seems simpler and more logical to post the recipes here.

My Online Family Cookbook.

A while back I hunted down a recipe for Peanut Butter Sauce {for ice cream}. I used to live near Leatherby's, a family creamery that had the most delicious ice cream creations, one of which was Traci's Peanut Butter Cup. Hot fudge and peanut butter sauce over vanilla ice cream. YUM. I had a hankering to recreate it.

So I found this recipe, modified it slightly, and have enjoyed making it ever since. If you are a peanut butter lover, this is truly AWESOME SAUCE. (I'm so, so glad there are currently no peanut allergies in my immediate family!)

Peanut Butter Sauce for Ice Cream
(might be good for waffles and pancakes, too!)

1 cup heavy cream (you can use half and half)
1/3 cup sugar
1/2 cup light corn syrup (like Karo)
4 Tbs. butter
1 cup creamy peanut butter

Combine all ingredients except peanut butter in a saucepan over medium heat, stirring constantly until sugar is dissolved. Remove from heat and add peanut butter. Stir well. Can serve warm or room temp over ice cream.

Note: The original recipe calls to cool the cooked mixture completely before adding the peanut butter, making the sauce have a grainy texture the author wanted to recreate. I've tried both ways, and like the smoother texture (and less wait time) of adding the peanut butter to the warm mixture. Either way, it's YUM!

Best Ever Soft Caramels (aka Mrs. Allen's Candy)

I'm transferring this post from my family blog (circa 2010) here for easier look-up and access... for myself (wink) and my family. Britt texted me just the other day to get the recipe and it took me a while to find it on the blog (and Pinterest). No more.

I'll be making my first batch of these today. I can't wait.


(12.07.10)
I was trying to find the only picture I recall of my Grandma G. making Christmas candy. I can see the picture clearly in my mind... she's wearing purple, and holding a pan of some kind of sweet homemade confection. But this hasn't been my lucky picture-finding-morning (still haven't run across it), and as usual, I don't have much time.

In my search, however, I ran across this picture (circa 1985):

This is a picture of my Aunt Carol's family at the funeral of her husband (Uncle Dick). Grandma G. is on the bottom right, next to Aunt Carol (middle). I am only left to assume that the sweet elderly lady on the left is my Aunt Carol's mother.

What does all that have to do with making Christmas candy? From my recollection, I believe that my Aunt Carol's mother is the famed "Mrs. Allen." In the Goldsberry family, we have been making Mrs. Allen's Candy at Christmastime for as long as I can remember. When I would ask who Mrs. Allen was (we were making HER candy, after all), I would be told that she was Aunt Carol's mom. (Note: this has been confirmed by my cousin.)

I still use the copy of the recipe I made back in high school for a Home Ec class, meticulously typed on a typewriter, laminated years later for preservation.

In the spirit of giving, I thought I would share this family favorite.


MRS. ALLEN'S CANDY
(you can call it Best Ever Soft Caramels, if you'd like)

1 (1 lb) pkg brown sugar (2-1/3 cups packed)
Scant cup light corn syrup ("Scant" meaning slightly under 1 cup)
1 can Eagle brand sweetened condensed milk
2 cubes margarine (I use butter)... 2 cubes = 2 sticks = 1 cup = 1/2 lb. (I'll clear that up right now)

Mix and cook in a large, heavy-bottomed pan on medium-high heat until comes to a boil. Turn to low and cook for 12-1/2 minutes, stirring all the time. Pour on buttered pan (9x13) over broken walnuts (walnuts are optional - I love them, but most of my family prefers no nuts). Cool and turn out and cut. We wrap these in waxed paper and keep them in the freezer (That helpful hint is on the back of my original recipe.)

NOTE: This recipe is NOT rocket science. Sometimes my candy turns out a little soft, sometimes a little on the harder side. I once boiled it for the 12-1/2 minutes on med/high heat, which I wouldn't recommend. I've learned that the dark, anodized aluminum pans tend to keep the heat in, so I don't use them when I make this candy because it turns out too hard. It's important to keep the heat low(ish) for the 12-1/2 minutes, however, on my stove, the low is too low, and the candy turns out a little too soft (sounds like the story of the three bears). I've tried using a candy thermometer so it could be more of an exact science (just right), but have since thrown exactness to the wind and make it in the spirit it was originally intended - ease... and delight at the perfect batch (which is about 95% of the time - the odds are in your favor).

Enjoy!

Cranberry-Orange Bread

This recipe originally came from here. I, however, did not have Chobani yogurt on hand, so I used Dannon Oikos 0% Fat Plain. Shhhhh.... don't tell.

I could eat this bread all day. Not too sweet, the crunch of nuts, and tanginess of fresh cranberries... yum-o!

The recipe calls for 3/4 c. orange juice. I decided to use some {oldish} cuties (clementines) that were starting to dry up a bit. I'm all for using what you have and trying not to waste. I knew nobody was going to eat those cuties (they hadn't been the yummiest from the get-go, which was disappointing), and figured baking with them was the perfect economical solution. You certainly could use delicious fresh, flavorful oranges, or even orange juice made from concentrate.

I used only the peel from a couple of the better looking cuties (clementines), then supplemented with McCormick dried orange peel.

I just have to say that I was baking at the perfect time of day. I love it when the sunlight shines into the kitchen, and loved how it was reflecting off of my bowl as I was mixing and snapping a few pics.

As I was grabbing a loaf pan, this little baby caught my eye. Remember the old Corningware? With the blue flowers? I inherited this {vintage} dish from my Grandma G, so I fondly thought of her as I baked.

(Can you see Jack lounging in the sunlight by the glass door? He was loving it, too.)

MY FAVORITE CRANBERRY BREAD

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup plain Greek yogurt
1 cup sugar
1 large egg
3/4 cup orange juice
1 Tbs. orange zest (or dried orange peel... or a combination)
1-1/2 cups fresh whole cranberries
1/2 cup walnuts, roughly chopped

Whisk together flour, baking powder, baking soda, salt, and orange zest. Set aside.

In a large bowl, whisk together yogurt, sugar, egg, and orange juice. Stir in the flour mixture, then gently stir in cranberries and walnuts.

Put into a greased loaf pan and bake at 350 degrees until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool 10 minutes, then remove from pan to cool. Slice and serve.

Sooooo yummy.