Type what you have

Ingredients

• ✓ ranch dressing mix
• new potato
• bacon
• toothpick

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.
3. 3 Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

By hungryallweighs

Ingredients

• ✓ ranch dressing mix
• olive oil
• potato
• onion

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine olive oil and ranch dressing mix in a small bowl; set aside.
3. 3 Place 1 potato onto a cutting board with a wooden spoon on each side. Make cuts across potato down to the spoons, about ¼-inch apart. Repeat with remaining potatoes. Place potatoes in a heat-proof dish; add onion.
4. 4 Spoon oil-ranch mixture evenly over potatoes and onion. Cover the dish tightly with aluminum foil; place on the grate.
5. 5 Cook on the preheated grill until potatoes are golden brown, about 30 minutes, flipping every 10 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ ranch dressing mix
• cauliflower
• buffalo wing sauce
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Combine cauliflower, Buffalo sauce, ranch mix, and oil together in a large bowl.
3. 3 Fold an extra-long sheet of aluminum foil in half to make a double-layer sheet; place cauliflower mixture in the center. Pull two opposite edges of the foil over cauliflower, overlapping each other. Fold the remaining two edges in to create a packet. Don't seal the packet too tightly; leave some room for the steam to expand.
4. 4 Cook on the preheated grill until cauliflower is tender, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing mix
• water
• salad dressing mix
• brown gravy mix
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Ingredients

• ✓ ranch dressing mix
• mayonnaise
• zucchini
• cucumber
• green bell pepper

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ ranch dressing mix
• beef chuck roast
• butter
• pepperoncini pepper
• au jus mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
3. 3 Cook on Low for 8 hours.
4. 4 Serve and enjoy!

By Pokerman11

Ingredients

• ✓ ranch dressing mix
• vegetable oil
• black pepper
• salt
• chicken thigh

Instructions

1. 1 Heat oil in a cast-iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing mix, fresh cracked pepper, and salt onto one side of chicken thighs; flip and repeat on second side.
2. 2 Place thighs, skin-sides down, into skillet; cook without moving to blacken skin, about 12 minutes. Flip thighs and cook until chicken is no longer pink in centers and the juices run clear, about 12 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ ranch dressing mix
• potato
• milk
• oil
• garlic salt

Instructions

1. 1 Soak prepared potatoes in a bowl with milk.
2. 2 Meanwhile, heat oil in a deep fryer to 365 degrees F (185 degrees C).
3. 3 Combine ranch-style dressing mix and garlic salt on a plate or in a bag.
4. 4 Drain potatoes and roll in seasonings to coat; reserve any excess seasonings.
5. 5 Cook potatoes in hot oil in batches so they are not too crowded. Fry until golden brown, about 5 minutes. Drain on paper towels and sprinkle with leftover seasonings.

By TatteredButterfly

Ingredients

• ✓ ranch dressing mix
• russet potato
• cayenne pepper sauce
• olive oil
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, pepper sauce, olive oil, ranch dressing mix, and salt in a large bowl; stir until potatoes are evenly coated.
3. 3 Place 8 wedges in the air fryer basket and cook for 8 minutes. Use tongs to return the wedges to the bowl with the sauce and give them another stir. Return back in the basket and cook for 10 minutes more, shaking halfway through cook time. Repeat with remaining 8 potato wedges.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing mix
• ground beef
• onion
• saltine cracker
• egg

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, onion, crushed crackers, egg, and ranch dressing mix together in a bowl until well combined. Form into eight hamburger patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By DAMIANSMOMMY

Ingredients

• ✓ ranch dressing mix
• chicken breast
• pepperoncini pepper
• pepper juice
• butter
• water

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven.
3. 3 Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
4. 4 Let stand 5 minutes. Shred chicken using two forks.
5. 5 Serve and enjoy!

By Allrecipes Editorial Team

Ingredients

• ✓ ranch dressing mix
• potato
• water
• processed cheese food
• butter
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2. 2 Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
3. 3 In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
4. 4 Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.

By Daphne

Ingredients

• ✓ ranch dressing mix
• chicken drumstick
• olive oil
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Squeeze out excess air, seal the bag, and toss to coat the drumsticks. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
3. 3 Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let chicken rest for 5 to 10 minutes before serving.

By Jesska77

Ingredients

• ✓ ranch dressing mix
• ground turkey
• egg
• garlic
• worcestershire sauce
• seasoned salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Knead together turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3. 3 Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By BIGJRULES

Ingredients

• ✓ ranch dressing mix
• beef broth
• beef chuck roast
• butter
• pepperoncini pepper
• pepperoncini juice
• onion soup mix

Instructions

1. 1 Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
2. 2 Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By CRC

Ingredients

• ✓ ranch dressing mix
• cooking spray
• all-purpose flour
• buffalo sauce
• egg
• panko bread crumb
• green bean

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and grease with nonstick spray.
2. 2 Place flour in a shallow bowl. Whisk 1/2 cup Buffalo sauce and eggs together in a small mixing bowl. Combine bread crumbs and ranch mix in a third bowl.
3. 3 Dredge green beans in flour, dip in the egg mixture, then coat with the bread crumbs. Set out on the prepared baking sheet.
4. 4 Roast in the preheated oven until golden brown, about 12 minutes. Serve immediately with remaining Buffalo sauce for dipping.

By Nelena Brown

Ingredients

• ✓ ranch dressing mix
• ground beef
• cheddar cheese
• fried onion
• sazon seasoning
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C).
2. 2 Mix ground beef, Cheddar cheese, French-fried onions, ranch mix, sazon seasoning, salt, and pepper together in a medium bowl. Shape into two equal hamburger patties.
3. 3 Air fry until internal thermometer is at least 160 degrees F (70 degrees C), about 6 minutes.

By thedailygourmet

Ingredients

• ✓ ranch dressing mix
• olive oil
• rice wine vinegar
• black pepper
• potato
• carrot
• sweet onion
• kosher salt

Instructions

1. 1 Whisk olive oil, ranch dressing mix, vinegar, and black pepper together in a small bowl and pour into a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Transfer vegetables and marinade to the prepared baking dish.
4. 4 Bake in the preheated oven until vegetables are tender, about 1 hour, stirring a few times. Turn on the broiler and broil until vegetables crisped, for the last 5 minutes. Season with salt before serving.

By Betka

Ingredients

• ✓ ranch dressing mix
• crescent roll dough
• cream cheese
• sour cream
• mayonnaise-style salad dressing
• bell pepper
• broccoli
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange crescent roll triangles in the shape of a Christmas tree on prepared baking sheet. Pierce dough with a fork.
3. 3 Bake in the preheated oven until golden brown and slightly crisp, 10 to 12 minutes. Let cool while making the topping.
4. 4 Mix cream cheese, sour cream, salad dressing, and dressing mix together.
5. 5 Spread mixture over the cooled crescent tree. Top with bell pepper, broccoli, and Cheddar cheese. Chill for at least 1 hour.

By JENHA

Ingredients

• ✓ ranch dressing mix
• macaroni and cheese dinner mix
• milk
• margarine
• cheddar cheese
• cheese-flavored cracker
• egg
• cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain macaroni without rinsing and return to the pot. Add 1/4 cup milk, margarine, and cheese sauce packet; mix until well combined.
2. 2 Add Cheddar cheese and remaining 1/2 cup milk to the mac and cheese and stir until Cheddar is melted. Transfer to a bowl with a lid and refrigerate for 2 hours.
3. 3 Line a baking sheet with parchment paper. Use an ice cream scoop to form 1 1/2-inch balls out of the cold mac and cheese. Set balls on the prepared baking sheet and freeze for 1 hour.
4. 4 Pulse cheese crackers in the bowl of a food processor and until they turn into fine crumbs. Transfer crumbs to a bowl and stir in ranch dressing mix. Place beaten eggs in a separate bowl.
5. 5 Preheat air fryer to 360 degrees F (180 degrees C). Spray the basket of the air fryer with cooking spray.
6. 6 Dip mac and cheese balls first in egg and then in the cracker mixture to coat. Place in the air fryer basket, adding as many balls as your basket allows without touching, working in batches, if needed. Spray tops of the balls with cooking spray.
7. 7 Cook in the preheated air fryer for 10 minutes. Spray the tops of the balls again with cooking spray and cook 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing mix
• milk
• all-purpose flour
• garlic and onion seasoning
• ranch dressing
• panko bread crumb
• portobello mushroom
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet

Ingredients

• ✓ ranch dressing mix
• chicken breast
• bacon
• green bell pepper
• alfredo sauce
• milk
• garlic
• penne pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange chicken breasts on the baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Dice chicken and place in a bowl; add ranch mix and stir until coated. Set aside.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces; set aside.
6. 6 Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add diced chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
7. 7 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
8. 8 Pour 1/2 of the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cups mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon.
9. 9 Bake in the preheated oven until casserole bubbles and cheese is lightly browned, about 30 minutes.

By Luke M

Ingredients

• ✓ ranch dressing mix
• chicken breast
• salt
• black pepper
• olive oil
• carrot
• celery
• buffalo wing sauce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
3. 3 Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing mix
• bacon
• chicken thigh
• salt
• black pepper
• chicken broth
• cream cheese
• spinach

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
2. 2 Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
3. 3 Return bacon to the pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
5. 5 Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.

By My Hot Southern Mess

Ingredients

• ✓ ranch dressing mix
• mayonnaise
• chicken breast
• olive oil
• red potato
• carrot
• salt
• black pepper
• bread crumb

Instructions

1. 1 Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
3. 3 Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
4. 4 Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

By Tyler Heikes

Ingredients

• ✓ ranch dressing mix
• cracker
• bread crumb
• parmesan cheese
• salt
• black pepper
• egg
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking dish.
2. 2 Mix crushed crackers, bread crumbs, Parmesan cheese, ranch dressing, salt, and pepper in a resealable 1-quart storage bag.
3. 3 Dip a chicken breast into the beaten eggs. Lift up so excess egg drips back in the bowl. Add chicken to the bag with the breading and shake until completely covered. Place in the prepared baking dish. Dredge remaining chicken breasts. Top each breast with a pat of butter.
4. 4 Bake in the preheated oven until chicken is golden brown on the outside and no longer pink on the inside, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Heather

Ingredients

• ✓ ranch dressing mix
• onion
• pork chop
• cream of onion soup
• cream of mushroom soup
• water
• onion soup mix
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Spread 1/2 of the onion slices in the bottom of the slow cooker. Arrange 5 pork chops on top. Repeat layering with remaining onion and pork chops.
3. 3 Pour both condensed soups and water over pork chops and onion. Sprinkle dressing and soup mixes over top, then season with salt and pepper.
4. 4 Cover and cook on Low for 4 1/2 to 5 hours or High for 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By don t

Ingredients

• ✓ ranch dressing mix
• crescent roll
• cream cheese
• mayonnaise
• broccoli
• tomato
• green bell pepper
• cauliflower
• carrot
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll out crescent roll dough onto a 9x13-inch baking sheet, and pinch together edges to form the pizza crust.
4. 4 Bake crust in the preheated oven for 12 minutes. Once finished cooking, remove crust from the oven and let cool for about 15 minutes without removing it from the baking sheet.
5. 5 Combine cream cheese, mayonnaise, and dry Ranch dressing mix in a small mixing bowl. Spread the mixture over the cooled crust.
6. 6 Arrange broccoli, tomatoes, bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer.
7. 7 Chill for 1 hour, slice, and serve.

By JANMARIE

Ingredients

• ✓ ranch dressing mix
• cooking spray
• farfalle pasta
• butter
• cream cheese
• milk
• monterey jack cheese
• bacon
• chicken breast
• cheddar jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack; cook until melted and sauce thickened, 5 to 10 minutes. Crumble in 6 strips bacon; stir to combine.
4. 4 Combine pasta and chicken together in a large bowl. Pour in sauce and mix until well combined; transfer to prepared baking dish. Sprinkle on Cheddar Jack; crumble remaining 2 strips bacon on top.
5. 5 Bake in the preheated oven until cheese melted, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ ranch dressing mix
• ✓ ranch dressing mix
• rotini pasta
• bacon
• chicken breast
• butter
• flour
• milk
• pasta water
• cream cheese
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, saving 1/2 cup of pasta water.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
3. 3 Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
4. 4 Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
5. 5 Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
6. 6 Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.

By thedailygourmet