Chicken Bacon Ranch Sliders

 

• 12 Hawaiian rolls
• ▢4 ounces cream cheese
• ▢2 tablespoons mayonnaise
• ▢3 tablespoons ranch seasoning mix, (1 packet Hidden Valley Ranch seasoning)
• ▢3 cups shredded chicken
• ▢4 ounces bacon, cooked to crispy
• ▢1 cup cheddar cheese

For the glaze

• ▢2 tablespoons butter
• ▢1/4 teaspoon garlic powder
• ▢1/4 teaspoon salt

Instructions 

• Preheat the oven to 350˚F.
• Create the filling for the sliders by combining the cream cheese, mayonnaise, and ranch seasoning. Stir in the shredded chicken, crispy bacon crumbles, and cheddar cheese.
• Cut the Hawaiian rolls horizontally. Lay the bottom half in a casserole dish. Then spread the chicken mixture evenly over the rolls and lay the rolls top on.
• In a small bow, melt the butter, and mix in the garlic powder and salt. Use a pastry brush to spread it over the top of the Hawaiian rolls.
• Bake for 18-22 minutes or until the top of the rolls are golden brown and the filling is piping hot throughout.

https://easyfamilyrecipes.com/chicken-bacon-ranch-sliders/

Mississippi Pot Roast (slow cooker)

 

• 1 (4 pound) beef chuck (or butt) roast
• ¼ cup butter

• 5 pepperoncini peppers

• 1 (3 Tbs) packet ranch dressing mix

• 1 (Tbs) beef bouillion

• Place all into slow cooker and set on low for 8 hours.

Good as sandwiches and dip into sauce.

DIY: Ranch/Buttermilk Ranch

Ranch Seasoning Mix

2 Tbsp Onion Powder

3 Tbsp Garlic Powder

2 Tbsp Dried Parsley

2 Tbsp Dried Dill

2 Tbsp Dried Chives

2 tsp Kosher Salt

Buttermilk Ranch Dressing Mix

1 C Buttermilk Powder

1 Tbsp Onion Powder

1 ½ Tbsp Garlic Powder

1 Tbsp Dried Parsly

1 Tbsp Dill

2 tsp Dried Chives

1 tsp Kosher Salt

½ tsp Pepper

For dressing Mix:

1 C mayo

¼ C dry mix

½ C sour cream

½ C milk (or swap milk for salsa, for a Mexican flavor)

• 
  

• 
  
• 
  

• 
  

• 
  

• 
  

• 
  

• 
  

• 
  

Ranch Pork Chops (slow cooker)

Dump into freezer bag* or slow cooker 

4-6 pork chops

1 can cream of chicken (or celery or mushroom)

¼ tsp garlic powder

¼ tsp onion powder

pinch each of salt and pepper

*2 cups of water

1-2 chicken bouillon cube

2 Tbs ranch dressing (dry)

4-6 potatoes, diced

4 carrots, diced

Low 8 hours or high 6 hours

*do not add to freezer bag wait until adding to slow cooker

Ranch dip, Low Fat

1 cup non fat plain greek yogurt
2 Tbsp milk (I used 1%)
1 tsp dried parsley
1 tsp dried chives
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp pepper
½ tsp dill weed
¼ tsp paprika

Mix all and refrigerate for at least 20 minutes before use.

Or ¼ cup non fat greek yogurt
1 heaping teaspoon dry ranch dip