Forever Beloved

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Homemade Ranch Dressing

If I had to narrow down one condiment that my entire family is obsessed with, this is it.  Homemade ranch dressing.  Actually, as a family we judge restaurants on how good their ranch dressing is.  That is how obsessive we are about it.

We aren’t wine snobs, we’re ranch snobs!

This ranch dressing tastes better than anything store-bought, I can assure you of that.  Before I began making my own ranch, the most popular store brand was my go to.  And now, I can’t even begin to think of eating any other ranch except this one.

The common thing to do is eat it on salads, of course.  But for ranch freaks like us, it goes much further than just a lettuce topper.  We dip everything in it from carrot sticks, to homemade chicken tenders, to pizza to my personal favorite, Doritos!  Everything just tastes better dipped in ranch, can I get an Amen?

I know y’all came here to read the recipe, so I’ll get on with it.

Print Recipe
 Homemade Ranch Dressing
Super flavorful, perfectly tangy, extra creamy homemade ranch dressing that is so good you'll never go back to store-bought again!
Course Condiments
Prep Time 10 minutes
Servings
cups
Ingredients
Course Condiments
Prep Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. In a medium mixing bowl, whisk together the heavy cream, buttermilk, mayonnaise and sour cream. Whisk this very well until combined, all the lumps are gone and it's extra creamy.
  2. Add in all the remaining spices and mix this well to combine. Transfer to an air-tight container and refrigerate. I promise you, homemade ranch just won't taste good until you allow it to chill.
  3. If it is too thick add milk or buttermilk one tablespoon at a time until it's to your desired consistency. Though if you follow the recipe exactly, it should be the perfect consistency for either pouring or dipping.
  4. Because this recipe contains heavy cream, mayo, sour cream and buttermilk, it definitely needs to stay chilled. And it will keep in the fridge for about seven days...if you can keep from eating it all before then, that is! I can assure you it never lasts that long in this house.
Recipe Notes

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Slow Cooker Bacon Cheeseburger Soup

Slow Cooker Bacon Cheeseburger Soup

Is there anything more comforting on a cold winter day than soup?  When it’s cold all I want to do is curl up on my couch snuggled under a blanket, watch Little House On The Prairie and have a warm bowl of soup!  This slow cooker bacon cheeseburger soup fits right into my cold day plans!

This soup is a creamy take on America’s favorite, the cheeseburger.  It is absolutely delicious, easy to make, comforting, creamy and it has bacon. Did I mention that it has bacon? Oh, well it is packed with bacon. It is such a hearty soup that the entire family will love!  Pair it with a homemade bread bowl and even the pickiest eater won’t be able to resist it.

Print Recipe
 Slow Cooker Bacon Cheeseburger Soup
A delicious creamy soup that will remind you of a bacon cheeseburger!
Course Main Dish
Prep Time 20 minutes
Cook Time 4-5 hours
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 4-5 hours
Servings
Ingredients
Instructions
  1. First, grease the inside of your slow cooker. Trust me, it makes cleanup so much easier.
  2. Peel and dice the potatoes, place them in the bottom of slow cooker. You could also use a bag of cubed, frozen hash browns if you hate peeling potatoes or to save on time.
  3. In a large skillet brown the ground beef and onion together. Drain the grease. Layer the cooked ground beef and onion mixture over top of the potatoes. Add the freshly minced garlic on top.
  4. In a medium sized bowl, whisk together the chicken broth, chicken bouillon, MSG and cream of mushroom soup. Pour this over the ingredients already in your slow cooker. If you feel you need more liquid, add a bit of water. Cook on low for 4–5 hours, occasionally stirring, until potatoes are cooked through and break apart easily. Careful not to cook too long or they’ll turn to mush. Keep a close eye on the liquid level, adding more if needed.
  5. In a skillet brown the bacon. Drain it on a paper towel and then crumble it into pieces. Add the bacon, Velveeta cheese, cream cheese and shredded cheddar cheese into the soup. Mix it well to incorporate it all together.
  6. Cook this on low an additional 30 minutes until you see the cheese is fully melted. Ladle into bowls and enjoy!
Recipe Notes

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