REAL Ranch Dressing

Are you like me? Did you always just assume that it was impossible to make your own – completely from scratch – homemade ranch salad dressing?

I mean, who does that? Right?

You know – with any level of success.

Sure – we all know folks who make “their own Ranch” – but the taste? Um, yeah… Not so yummy.

Are you a Ranch snob like me?

You don’t want it watery or super milky, or overwhelmed by one spice or another? But every recipe you try comes out – well – gross.

For a while I was buying the packet of mix on the shelf – yes, it was expensive, but it beat the barfy stuff on most shelves nowadays that have that overwhelming chemical-y smell and taste. But dang – it nearly killed me to fork out $2 to $3 for that little envelope of spices to mix up the Ranch I wanted.

I mean – cause if we’re gonna be honest here – I’m a cheap-o at heart.

And a bit of a food snob, too.

I can admit it.

I want good food.

Affordably.

So sue me.

And maybe the whole Ranch conundrum wouldn’t have been such a big deal if I didn’t have this rip-roaring addiction to it going on. I was using the packet of dry mix to make salad dressing AND dip – weekly. And that added up to WAY too much pocket change.

So – me being me – I started experimenting.

Does your experimenting start here, too?

Okay – it’s true!

I have a love affair going on with the bulk foods section of a couple of my local grocery stores. What I can’t find at WinCo I can for sure find at New Season’s – gosh, I love that they’re just a stone’s throw from one another!

I can also admit there were some results on the road to yumminess that certainly deserved to be forgotten.

However, what really matters is that we have a winner, ladies and gentlemen – and it’s FABULOUS, and AFFORDABLE, and EASY to do. Well, and good for you, too.

Pepper Ranch Salad Dressing Mix (ßclick on hyperlink to download PDF of recipe)

Ingredients
2 Tablespoons Black Pepper, Finely Ground
2 Tablespoons Black Pepper, Coarsely Ground
1.5 cups Dried Parsley Flakes
1/2 cup Garlic Salt
2 Tablespoons Kosher Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion
2 Tablespoons Dill Weed
2 Tablespoons Celery Salt
  1. Add all ingredients to a Quart Sized canning jar. Shake until thoroughly mixed together. Store in airtight container.

Yield: about 4 cups of dry mix.

Ingredients
1 cup Mayonnaise
1 cup Bulgarian buttermilk
1 cup Sour Cream
1 Tablespoon Dry Pepper Ranch Dressing Mix
  1. To make dressing, combine mayonnaise, buttermilk, sour cream and 1 Tablespoon of mix. Whisk together until completely incorporated.
  2. Refrigerate dressing for several hours – until chilled through.

Yield: 3 cups dressing.

Notes:

To alter this to make a dip, simply omit the buttermilk.

Want a spicier dressing? Add some chipotle chili pepper powder, or add a few shakes of Tobasco sauce.

For an amazing dip? Add a cup of diced celery and a cup of diced onion and allow to sit overnight in the fridge before serving.

Here’s the blow-by-blow in photos:

A fairly decent representation of the ingredients and equipment needed.

The coarse and fine ground pepper:

The parsley goes in next:

Now the garlic salt:

Kosher salt:

Granulated garlic:

Granulated onion. Okay – if you’re paying attention to the colors here, you’ll see I actually snuck in the celery salt before the granulated onion.

And lastly – the dill weed:

As you can see – that’s a REALLY full jar. There ain’t no way you’re gonna get that to mix up by shaking this jar, so this is where I take the entire contents and dump it into a larger jar – just for mixing purposes:

Don’t be afraid to spend a little time making sure this gets good and mixed up. Also, if you find that you feel the need to throw in some dehydrated celery flakes (:ahem: – you do find the need to do that sometimes, right? I’m not the only one, right?) now would be the time.

Then, once everything is all mixed up – transfer back into your Quart sized canning jar. Voila! Even if it was overflowing and wouldn’t all fit before you mixed it up – it will once you get it all mixed up and transfer it back. Magic!

Here’s the super amazing part. It only takes 1 Tablespoon of this mix to make 3 cups of Ranch salad dressing. Here’s what you need:

You pretty much can’t convince me that any buttermilk other than the Bulgarian Buttermilk is worth using. It’s cultured, it’s thick, it’s wonderful to work with, it tastes better, and when you use it for cooking and baking – just a better result. LOVE the stuff.

I’m also snobby about the sour cream – there should be one ingredient: sour cream. Got it?

Now – if I had more eggs available right now and more time, it would be homemade mayo – but I don’t, so this is gonna have to do.

Do you have a 4 cup glass measuring cup? I use mine probably every single day. It’s a wonderful thing to have on hand – especially when you’re mixing up salad dressings and dips!

I always start by pouring the buttermilk in the cup first.

Next, add the mayo – by putting the liquid in first, you’ll know when you’ve got the right measurement, when the liquid displacement gets to the next cup measure. Cool, huh?

Then, add the sour cream. 3 cups measure total – 1 each of buttermilk, mayo, and sour cream.

Now add 1 Tablespoon of the Ranch Mix:

I use a wire whisk and start mixing.

It’ll take just a few minutes and then you’ll have a lovely, smooth, thick, wonderful Ranch salad dressing!

Ta da!

This will keep in the refrigerator for a week or two. You know – if it doesn’t get slurped up before then.

To make this into a dip – simply omit the buttermilk.

SO easy.

SO yummy.

SO worth the time.

This Quart sized canning jar worth of mix will keep for months. I make salad dressing and dip weekly – and my last batch lasted just shy of 6 months… (Oh, and I throw a little in my Taco Soup, and Potato Salad, and a few other things!)

So whatcha waiting for? Go make some ranch dressing mix – you won’t regret it!

What the world needs now…

Ever have one of those days when you realize at the end of it that you need to find a tangible way to say “Thanks” to people?

You know – for…

  • Their patience
  • Their kindness
  • Their longsuffering
  • Their willingness to go out of their way for you
  • Their incredible restraint at not laughing you out of the room when you do something incredibly stupid???

Yeah.

I’ve had a few of those days lately. I guess it’s probably stuff that goes with the territory of life in a new job.

My first thought of a way to say thanks was chocolate chip cookies. But that seemed so – well – predictable.

Muffins, on the other hand – chocolate chip muffins – now THOSE are what the world needs now!

My favorite ways to deal with stressful days?

Play with the baby chicks.

And, of course:

Bake.

And so I made some muffins.

Why keep the goodness to myself? Need some therapy? Pull out the muffin tins and chocolate chips. You’re gonna be glad you did.

Chocolate Chip Muffins (çClick hyperlink to open up pdf of the recipe)

Ingredients
1/2 cup Butter, at room temperature
1/2 cup Granulated sugar
3/4 cup Brown sugar
2 large Eggs
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2/3 cups Bulgarian buttermilk
1/2 teaspoon Kosher salt
2 cups All-purpose flour
2 teaspoons Baking powder
1 1/2 cups Milk chocolate chips

Preheat oven to 375° F

  1. In bowl of stand mixer, beat butter and sugars together until light and fluffy.
  2. Add eggs one at a time, beating after each addition. Add extracts. Beat until light and fluffy.
  3. Combine flour, baking powder, and salt. Add 1/2 of the flour mixture to the creamed butter mixture. Mix until just incorporated.
  4. Add 1/2 of the Bulgarian buttermilk, mixing until just incorporated. Scrape down the bowl to ensure that even mixing takes place.
  5. Add the remaining 1/2 of the flour mixture, mixing until just incorporated; then add the remaining buttermilk, mixing until thoroughly incorporated. Scrape the bowl and mix briefly.
  6. Add chocolate chips, mixing until thoroughly incorporated.
  7. Fill paper-lined muffin tins until approximately 3/4ths full.
  8. Bake at 375° F for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  9. Allow muffins to cool for about 15 to 20 minutes in the tins before removing to a rack to cool completely.
  10. Yield: About 14 muffins.

Notes:

Optional: Add ½ cup of chopped walnuts or pecans.

Substitute milk chocolate chips for ½ semi-sweet chips and ½ white chocolate chips.

You may sprinkle the top of the batter with raw sugar before baking to give a crunchy top.