I am continually working on compiling this list of some of our favorite recipes to share with everyone. Zach & I have fun cooking together and trying out new recipes- some that we like and some we find out we don't like. Feel free to send me your favorites too so I can add them to our collection!
HIDDEN VALLEY RANCH POTATOES- (from my mom)
-Red-skinned potatoes (amount can vary, depending on serving size- just enough to fill up baking dish)
-Enough olive oil (or evoo, as Rachael Ray calls it) to lightly coat the potatoes
-Packet of Hidden Valley Ranch Salad Dressing Mix (One packet is sufficient for a 9X13 baking pan; 1/2 packet is sufficient for an 8X8 square baker)
-Chopped parsley (optional, but I think it adds a good flavor)
Cut the potatoes into small wedges and place them in a greased baking pan. Coat them with evoo and then sprinkle with packet of Hidden Valley Ranch dressing mix. For an 8X8 square baker, cook at 375 degrees for about 45 minutes. For a 9X13, cook at 375 for about 1 hour. I find that it's better when you remove from the oven about halfway through the cooking time and stir once, just to make sure the potatoes are coated evenly with evoo and mix. When removed from oven, sprinkle with parsley and enjoy!
BACON CHEDDAR RANCH DIP- (also from my momma)
-1 packet Hidden Valley Ranch dip mix
-1 container, 16 oz. sour cream
-1 cup grated cheddar cheese
-1/4 cup crumbled bacon (I just buy the container of crumbled bacon pieces)
Mix together the sour cream & dip mix. After well blended, add the cheddar cheese & bacon pieces. Chill for 1 hour. Serve with your favorite kind of potato or tortilla chips.
WISCONSIN POTATO CHEESE SOUP- (yep, you guessed it- from Mom)
-2 T. butter or margarine
-1/3 c. chopped celery (Yes Anna, you HAVE to add the celery!) :)
-1/3 c. chopped onion (Since I'm the queen of shortcuts, you can also use onion flakes)
-4 c. diced, peeled potatoes
-3 c. chicken broth
-2 c. milk
-1 1/2 tsp. salt
-1/4 tsp. pepper
-Dash of paprika (optional)
-2 c. (8 oz.) shredded cheddar cheese
-Croutons (for garnishment, optional)
-Fresh chopped parsley (for garnishment, optional)
In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. In batches, puree potatoes in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley. Yields 8 servings. Note: Another great garnishment idea is sprinkling with cheddar cheese, bacon bits and chopped scallions.