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BLT Pasta Salad
Salad American

BLT Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil; add pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
  3. 3 Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp.
  4. 4 Remove from the pan and drain on paper towels; crumble and set aside.
  5. 5 Combine cooked pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat.
  6. 6 Mix in lettuce. Top with remaining bacon.
  7. 7 Enjoy!

By Kristy Hopkins

No-Mayo Pasta Salad
Salad American

No-Mayo Pasta Salad

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cool, drain, and set aside.
  2. 2 Combine pasta, tomatoes, cucumber, and onion in a large bowl.
  3. 3 Stir ranch dressing and Italian dressing together in a separate bowl; stir into pasta mixture to coat.

By mhassler

Low-Fat Potato Salad
Salad American

Low-Fat Potato Salad

4.1

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
  2. 2 Peel the skin off of the potatoes and cube them.
  3. 3 Combine cubed potatoes, mayonnaise, ranch dressing, onion, celery, and green bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until well chilled.

By Mai Forrester

Grilled Chicken Bacon Ranch Salad
Salad American

Grilled Chicken Bacon Ranch Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Bacon Deviled Eggs
Lunch American

Bacon Deviled Eggs

4.4

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Place eggs into a large saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water. Peel once cold. Halve eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until smooth.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool.
  3. 3 Add chopped bacon and ranch dressing to mashed yolks; mix until well combined. Spoon into egg white halves. Arrange on a tray and refrigerate before serving, at least 30 minutes.

By SHARON1026

Yummy Cheese Fries
Snack American

Yummy Cheese Fries

4.8

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
  3. 3 Spread fries in a single layer on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown and crisp, 15 to 20 minutes.
  5. 5 Remove fries from the oven. Turn on the broiler to high.
  6. 6 Sprinkle fries with Cheddar cheese and crumbled bacon.
  7. 7 Broil under the preheated broiler until cheese melted, 1 to 2 minutes. Serve with ranch dressing.

By Quincie Ingram

Garlic Ranch Chicken
Dinner American

Garlic Ranch Chicken

4.2

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
  2. 2 Preheat grill to medium heat.
  3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Bacon-Wrapped Pickles
Dinner American

Bacon-Wrapped Pickles

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
  3. 3 Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

By France Cevallos

Buffalo Chicken Dip with Sour Cream
Appetizer American

Buffalo Chicken Dip with Sour Cream

4.0

Prep
10 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add chicken; cover and reduce heat to medium. Simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and shred when cool enough to handle.
  2. 2 Combine ranch dressing and sour cream in a saucepan over low heat. Stir and heat until warm, about 5 minutes. Stir in hot sauce and 1/2 cup Cheddar cheese, followed by shredded chicken.
  3. 3 Transfer mixture to an 8-inch round baking dish and top with remaining 1 cup Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.

By carin

Sausage Stuffed Jalapeños
Dinner American

Sausage Stuffed Jalapeños

4.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Place sausage in a skillet over medium heat. Cook and stir until evenly brown; drain.
  4. 4 Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.
  5. 5 Spoon about 1 tablespoon of sausage mixture into each jalapeño half; arrange stuffed halves in baking dishes.
  6. 6 Bake in the preheated oven until bubbly and lightly browned, about 20 minutes. Serve with ranch dressing.

By MERLOT_58

Baked Buffalo Dip with Canned Chicken
Appetizer American

Baked Buffalo Dip with Canned Chicken

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix chicken chunks, cream cheese, Cheddar cheese, Buffalo sauce, and ranch dressing together until well combined. Transfer to a baking dish.
  3. 3 Bake in the preheated oven until bubbly and browned, stirring at least once so the top doesn't burn, 30 to 40 minutes.

By Nick Weaver

Hot Chicken Wing Dip
Appetizer American

Hot Chicken Wing Dip

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a nonstick skillet over medium heat. Add chicken breasts; cook until juices run clear, about 4 minutes per side. Transfer to a cutting board; cool completely. Shred into strands using a fork.
  3. 3 Combine cream cheese, hot pepper sauce, and ranch dressing in a bowl until well blended. Add shredded chicken; mix well. Transfer mixture to a 9x13-inch baking dish; sprinkle Cheddar cheese over top.
  4. 4 Bake in the preheated oven until cheese is bubbling, about 10 minutes.

By Shauna

Bacon Ranch Chicken Skewers
Dinner American

Bacon Ranch Chicken Skewers

4.6

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
  4. 4 Thread one piece of onion about 1 1/2-inches down one skewer.
  5. 5 Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
  6. 6 Thread one piece of onion onto the end of the same skewer.
  7. 7 Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
  8. 8 Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

By John Mitzewich

Ranch, Bacon, and Parmesan Pasta Salad
Lunch American

Ranch, Bacon, and Parmesan Pasta Salad

4.4

Prep
15 min
Cook
Total
165 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water until cool. Transfer to a large bowl; refrigerate until ready to use.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Chop when cool.
  3. 3 Combine dressing, bacon, red onion, carrot, celery, and Parmesan cheese in a large bowl; stir in pasta to coat. Refrigerate to blend flavors, about 2 hours.

By Chef John Politte

Buffalo Chicken Dip
Appetizer American

Buffalo Chicken Dip

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
  3. 3 Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
  4. 4 Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
  5. 5 Serve warm with celery sticks and crackers for dipping.

By NUNPUNCH

Healthier Buffalo Chicken Dip
Appetizer American

Healthier Buffalo Chicken Dip

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes.
  3. 3 Mix in 1/2 of the Cheddar.
  4. 4 Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
  5. 5 Serve with celery sticks and crackers.

By MakeItHealthy

Crispy Buffalo Chicken Wontons
Appetizer American

Crispy Buffalo Chicken Wontons

4.9

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Heat vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon of chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
  3. 3 Lower wontons carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining wontons.

By Crystal

Best and Easiest Chicken Nuggets
Dinner American

Best and Easiest Chicken Nuggets

4.7

Prep
15 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
  2. 2 Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
  3. 3 Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
  4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

By Samantha

Buffalo Chicken Totchos
Dinner American

Buffalo Chicken Totchos

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potato nuggets in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
  4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
  5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
  6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
  8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Spicy Flank Steak
Dinner American

Spicy Flank Steak

4.1

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
  3. 3 Remove steak from marinade; place on the prepared baking sheet.
  4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Keto Buffalo Chicken Omelette
Breakfast American

Keto Buffalo Chicken Omelette

4.0

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine cream cheese, blue cheese, and 1 tablespoon buffalo sauce in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for up to 1 more minute, stirring every 15 seconds, stopping when mixture is creamy and smooth. Set aside to cool for 5 minutes. Mix in cooked chicken and ranch dressing.
  2. 2 Whip eggs in a bowl until light and lemon-colored.
  3. 3 Heat a large skillet over medium-high heat. Spray with cooking spray. Pour in the eggs and cook until slightly set, about 3 minutes. Add chicken mixture and cook until top is set, 1 to 2 more minutes. Fold omelet onto itself and slide onto a plate. Drizzle with buffalo sauce.

By thedailygourmet

Air Fryer Ranch-Breaded Mushrooms
Dinner American

Air Fryer Ranch-Breaded Mushrooms

5.0

Prep
15 min
Cook
7 min
Total
22 min

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

Buffalo Chicken Spaghetti Squash
Dinner American

Buffalo Chicken Spaghetti Squash

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
  2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
  3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent