Creamy Ranch Crock Pot Chicken & Veggies

Who would have thought that all this thrown in a crock pot would taste so good? And easy? Oh yeah! You can use just about any of your favorite vegetables in this dish, canned or frozen or fresh. Double it if you’re feeding a crowd but we had about 6 servings of this made with the recipe below so it doesn’t make a ton which is good for me. Since we eat everything I make and there are just the two of us, leftovers of the same thing for a more than a couple of days gets real old, real fast. Anyway...for a tasty dish with hardly any effort, make THIS.

Creamy Ranch Crock Pot Chicken & Veggies

2 tablespoons butter ~ melted

3 boneless, skinless chicken breasts ~ cut into bite-sized pieces

3 cups veggies ~ corn, carrots, green beans, celery, etc. (Any of your favorites that equal 3 cups.)

3 - 4 small red potatoes ~ cut into large bite-sized chunks

1 medium onion ~ diced

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 1-ounce packet dry Ranch Dressing mix

6 slices of bacon ~ cooked crisp and crumbled

Salt and pepper, to taste

Add melted butter to the crock pot.

Then add the potatoes, veggies and onions. Add salt and pepper and toss to coat.

Add diced chicken.

In a medium bowl, combine the soup, sour cream, milk and ranch dressing.

Pour over the chicken.

Turn crock pot to high and cook 4 - 5 hours, stirring a couple of times throughout the cooking process.

Sprinkle crumbled bacon on top then serve!

Here we go!

Add the melted butter to the crock 

pot then add the potatoes, veggies 

and onion. Salt and pepper to taste 

then stir to combine.

Add the diced chicken on top.

Then the creamy mixture. Soup, sour cream, milk and ranch dressing mix.

Let it cook on high for 4 - 6 hours, 

giving it a couple of stirs during cooking.

Add some cooked crumbled 

bacon on top and serve!

Bacon Ranch Cheddar Hot Dip

Easy and yummy...yummy and easy. That's what this dip is. Or was. We ate it pretty fast. I like having things like this around for the two of us because IT Guy is a big snacker in the evening and I like to join in the fun while we're watching TV. This doesn't make a ton but would be great a party for everyone to have a small taste. Ha! Yeah...good luck with THAT! But it's super good no matter who you serve it to....or don't serve it too. Find a good hiding place in your fridge for the leftovers!

Bacon Ranch Cheddar Hot Dip




1 12-ounce package bacon ~ diced and cooked crisp
1/2 cup chicken stock
1 0.4-ounce envelope dry Ranch dressing mix
2 8-ounce package cream cheese ~ room temperature
2 cups grated cheddar cheese

Preheat oven to 350 degrees. grease an 8x8 inch baking dish.

In a medium bowl, combine the cream cheese, cooked bacon, chicken stock and the Ranch dressing.

Add 1 1/2 cups of cheese and stir to blend.

Pour mixture into the prepared dish.

Bake for 25 minutes.

Sprinkle the remaining 1/2 cup cheese on top and cook another 5 minutes.

Serve with crackers.

 
Let's make some dip!

 
Stir together the cream cheese, 
ranch dressing mix, chicken stock 
and the cooked bacon.

 
Then stir in 1 1/2 cups of the cheese.

 
Pour into a baking dish 
and bake for 25 minutes.

 
Add the last 1/2 cup of the 
cheese and return to the oven.

 
Serve with crackers, chips or fresh veggies!

Tex-Mex Ranch Potatoes

So, so, SO good! That's what these are! One really nice thing about this dish is you can make a little or a lot. Even though potatoes aren't a traditional side dish with Mexican food, it's great to serve instead of rice or beans. This served 4 people with some leftover or 4 really hungry people could polish off the whole thing with no problem!

Tex-Mex Ranch Potatoes



1 1/2 pounds potatoes ~ cut into bite sized pieces (I used small red potatoes but any kind will work)
1/2 cup Ranch dressing
2 tablespoons taco mix
Salt and pepper to taste
2 cups shredded cheese

Preheat oven to 375 degrees. Spray a 9x13 inch baking pan with cooking spray.

Place cut potatoes in a medium sized bowl.

In a small bowl, combine the Ranch dressing and taco mix. Add salt and pepper, if desired.

Pour Ranch dressing mixture over potatoes and toss to coat potatoes.

Spread potatoes in the pan and cover with foil.

Cook for 30 minutes then remove foil.

Bake another 15 minutes, or until potatoes are tender.

Sprinkle cheese over potatoes and cook another 10 minutes, or until cheese has melted.

 
Let's go!

 
Mix the ranch dressing and the 
taco seasoning. Add salt and 
pepper if you want.

 
Stir in the cut up potatoes to coat.

 
Spread into a pan to bake.

 
Then top with cheese 
and bake a little bit longer.

 
Serve it up!

Bacon Ranch Dip

When IT Guy and I married, he introduced me to snacking at night. In my family, growing up, dinner was promptly eaten at 5:00 pm...rain or shine. My mom didn't fix very many desserts unless we were having company so if we wanted a little something to eat in the evening, we had a bowl of ice cream or maybe a bowl of cereal. Chips were unheard of. So after I married IT Guy and he broke out the chips one evening and started eating them, I looked at him like he was from Mars. I couldn't believe my eyes and just KNEW the police would show up at our doorstep at any moment and haul him off to the pokey. But he convinced me it was the thing to do...having chips in the evening. I just wish I'd had this dip back then. It's so good and we can't get enough of it. It's better if it sits a few hours in the fridge....over night is better. If you don't want to mess with cooking the bacon, you can always use the pre-cooked bacon bits. This stuff is addicting, I'm telling you!

Bacon Ranch Dip



1 16-ounce container sour cream
2 ounces dry Ranch Dressing Mix
1 12-ounce package bacon ~ cooked crisp and crumbled
1 cup grated cheddar cheese

Mix all ingredients in a bowl and cover. Chill overnight and serve with chips or celery sticks.


 

Here's all you need for this EASY dip.

 

This ain't rocket science. Mix and chill!

 

Serve with chips or veggies!

BLT Ranch Pizza...and grab a $1.00 off coupon!!!

BLT sandwiches...with avocado...are something we've been eating for ages here in the SFFS house. So it just made good sense to put a spin on our old stand-by and turn it into a pizza! Using Mama Mary's Stone Fired Crust made this so easy! Frying up the bacon took just a few minutes then everything went on the pizza and we had dinner in less than 30 minutes. Perfect for those busy holidays that are upon us. This would be great to serve at a holiday party as an appetizer, too. Just cut the pieces into bite-sized portions and you've got a perfect pre-meal snack! Sometimes in December there's no time to cook a full blown meal and don't we all get tired of take-out and fast food? Using Mama Mary's pizza crusts is a great alternative to a drive-thru meal and this BLT Ranch Pizza really does make supper super simple and delicious!

Click HERE to get the coupon.

Click HERE to visit Mama Mary's website for more great recipes and ideas.

Click HERE to "like" Mama Mary's Facebook page.

BLT Ranch Pizza



1 Mama Mary's Stone Fired Pizza Crust
1 cup ranch dressing
1 pound bacon ~ diced and cooked
1 large tomato
2 cups grated Mozzarella cheese
1 cup chopped Romaine lettuce
1 avocado ~ diced (optional)

Preheat oven to 425 degrees.

Spread ranch dressing on top of crust.

Sprinkle with 1 cup of the Mozzarella cheese.

Scatter tomatoes and bacon on top of the cheese.

Sprinkle avocado, if using.

Sprinkle with remaining cheese.

Bake for about 15 minutes until hot and bubbly.

Let's go!

Spread the Ranch dressing on the crust then sprinkle with half the cheese.

Scatter the tomato on top and also the avocado, if using.

Sprinkle with the cooked bacon.

Then the remaining cheese.

Bake it up then scatter with some lettuce. Slice and serve!

Taco Eggrolls with Chipotle Ranch Dipping Sauce

I love using eggroll wrappers for different things. These little tacos turned out so good! A little of the southwest all wrapped up in something a little far east! These are great for dinner but can be used as an appetizer, too! This recipe only makes a dozen or so but adjust your ingredients to make more or less. Easy-peasy!

Taco Eggrolls with Chipotle 
Ranch Dipping Sauce




Chipotle Ranch Sauce
1/2 cup light Ranch dressing
3 Chipotle Sauce (found in the Mexican food aisle near the canned Chipotle peppers)

In a small bowl, combine the ranch dressing and the chipotle sauce. Set aside.


Eggrolls
1 pound ground beef
1 4-ounce can diced green chilies
3 tablespoons taco seasoning
1 cup shredded cheese
12 -15 eggroll wrappers
oil for frying

In a large skillet, heat the oil over medium heat.

In a medium bowl, combine the ground beef, chilies and taco seasoning. Mix to combine. 

Place 2 -3 tablespoons of the meat filling on an eggroll wrapper. Top with 2 tablespoons of the cheese.

Brush the edges of the wrapper with water. 

Fold up the bottom around the filling. Then fold in the sides and secure the top. Set aside until all wrappers are filled.

Fry for about 3 minutes on each side until meat is done and wrapper is golden brown.

Serve with Chipotle Ranch dipping sauce, salsa and guacamole.

 
The stuff!

 
Combine the Chipotle sauce and ranch. 
Set aside.

 
Mix the ground beef with the green 
chiles and the taco seasoning.

 
Lay out some of the ground beef 
mixture on an eggroll wrapper. 
Add some cheese.

 
Moisten the edges the start wrapping. 
First the bottom.

 
Then tuck in the sides.

 
Then the top...all nice and snug.

 
Fry 'em up!

 
Like this!

 
Serve with your choice of dips. Enjoy!

Cheesy Bacon Ranch Hashbrown Casserole

Holy Cow!! Does your family like cheese? And Bacon? And Ranch dressing? And potatoes? Then are you in for a treat! This is SOOOO great! What a fantastic side dish! The leftovers are wonderful, too! Serve this to go with just about any main dish. Have you gotten the idea yet? It's really good!!

Cheesy Bacon Ranch 
Hashbrown Casserole



1 2-lb bag cubed hashbrowns
1-1/4 teaspoons chili powder
3/4 teaspoon salt 1/4 teaspoon ground black pepper
1/2 cup butter, melted
2 cups grated cheese
1 pound bacon ~ Diced and cooked crisp
1 cup bottled Ranch dressing
Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish.

Place the hashbrowns in the baking dish.

Mix the chili powder, salt, and pepper together in a small bowl with the melted butter.

Pour mixture over the hashbrowns and toss to combine.

Cover dish with aluminum foil, and bake 30 minutes.

Stir and bake an additional 30 minutes or until potatoes are tender.

Remove from oven and remove foil.

Drizzle the Ranch Dressing over the top of the hashbrowns.

Sprinkle with cheese and bacon.

Continue cooking uncovered for 10 minutes, or until cheese is melted and bubbly.

 

The ingredients.

 

Spread the hashbrowns into a greased 9x13 pan.

 

Mix the melted butter and the spices together.

 

Pour over the hashbrowns.

 

Stir to combine. Don't worry if not 

all the hashbrowns are covered.

 

Cook covered for 30 minutes then stir. 

Cook for 30 more minutes.

 

Dice and cook your bacon.

 

Drizzle the ranch dressing over the 

cooked hashbrowns and stir to combine.

 

Then sprinkle with the cooked 

bacon and the cheese.

 

Return to the oven for a few more minutes 

until the cheese is melted and bubbly.


 

SOOOO yummy!