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Ingredients

• ✓ buttermilk ranch dressing
• bread crumb
• panko bread crumb
• parmesan cheese
• seasoning salt
• black pepper
• garlic powder
• ranch dressing
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
3. 3 Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Misa Yarmie

Ingredients

• ✓ buttermilk ranch dressing
• potato flake
• wheat cracker
• all-purpose flour
• butter-flavored granules
• salt
• black pepper
• butter flavored shortening
• green tomato
• egg
• sour cream
• hot pepper sauce

Instructions

1. 1 Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until crackers are finely crushed, then transfer mixture to a bowl.
2. 2 Melt butter-flavored shortening in a skillet over medium-high heat. Dip tomato slices one at a time into eggs, then cracker mixture. Pan-fry tomatoes in shortening until golden brown on both sides, 7 to 10 minutes.
3. 3 Mix ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve fried tomatoes topped with sauce.

By Barbara

Ingredients

• ✓ buttermilk ranch dressing
• russet potato
• bacon
• cajun seasoning blend
• garlic powder

Instructions

1. 1 Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
2. 2 Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
3. 3 Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
4. 4 Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
5. 5 Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.

By Larney

Ingredients

• ✓ buttermilk ranch dressing
• buttermilk
• salt
• black pepper
• dill pickle
• cornmeal
• all-purpose flour
• seafood seasoning
• cajun seasoning
• oil

Instructions

1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Ingredients

• ✓ buttermilk ranch dressing
• cucumber
• milk
• horseradish
• wasabi powder
• salt
• cayenne pepper
• vegetable broth
• green bean
• egg
• milk
• all-purpose flour
• bread crumb
• salt
• black pepper
• garlic powder
• onion powder
• vegetable oil

Instructions

1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot