#3801 - Ranch Pizza Strips

(by Shirley McNevich)

1 can Pillsbury refrigerated pizza crust
1/3 cup ranch dressing
2 cups shredded cooked chicken breasts
1/3 cup crumbled cooked bacon
1/2 cup chopped green onions
2 1/2 cups shredded cheddar/monterey jack cheese blend

Grease a cookie sheet and unroll the pizza dough on to the cookie sheet, pressing it into a thin rectangular layer. Spread the ranch dressing over the crust. Spread the chicken pieces evenly over the dressing. Sprinkle the crumbled bacon and 1/4 cup of the green onions evenly over the top. Sprinkle the shredded cheese evenly all over the top. Bake at 400 degrees 10-14 minutes or until crust is browned and cheese is melted and bubbling. Remove from oven and sprinkle remaining green onions over the top. Cut the pizza in half lengthwise, then cut each pizza half into 1 1/2" strips.

#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

#3377 - Beer Ranch Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup ranch dressing
2 cups shredded cheddar cheese
1/2 cup beer
4 green onions (chopped)
good quality crackers OR vegetables

In a bowl add both packs of softened cream cheese--beat with a spoon until smooth. Add ranch dressing--stir until blended. Add shredded cheddar cheese, beer and chopped green onions--stir well. Cover and refrigerate overnight. Serve with good quality crackers or vegetables.

#2040 - Ranch Chicken Salad

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips

In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.

#880 - Bacon and Cheese Baked Potatoes

(by Shirley McNevich)

3/4 cup Kraft ranch dressing
1 bag Sargento's shredded five cheese blend cheese
1/2 cup real bacon bits (or make and crumble your own)
2lb. red potatoes (washed, scrubbed and cut into quarters--DO NOT PEEL)
1 -2 TBSP chopped fresh parsley
salt and pepper to your taste

In a large bowl add ranch dressing, 1/2 cup of the shredded cheese and the bacon bits--stir. Add parsley--stir. Add quartered potatoes--toss to coat. Grease a 9 x 13 cake pan/baking pan. Spread potato mixture into the baking pan--salt and pepper to your taste and then cover with foil. Bake at 350 degrees for 30 minutes--remove foil, stir potatoes, put foil back on and return to oven. Bake 15 more minutes, then remove foil completely and bake 15-20 minutes more uncovered or until potatoes are done. Sprinkle with extra cheese on the tops if you wish.

#695 - Ham and Pea Salad

(by Shirley McNevich)

16oz. frozen peas (thawed and drained)
1/2lb. cooked ham (cut into bite sized pieces)
1 cup shredded cheddar cheese
1/2 to 1 cup finely chopped onions
1/3 to 1/2 cup ranch salad dressing

In a bowl add peas, chopped ham, cheese, onions. Pour dressing on top and toss to coat. Refrigerate a few hours before serving. Keep refrigerated.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#404 - Spaghetti Salad

(by Shirley McNevich)

22 oz. raw spaghetti
1 cup chopped celery
1 - 4.5oz. can small shrimp, drained
1 chopped onion
1 cup frozen green peas
1 - 16oz. bottle ranch salad dressing

Break raw spaghetti in half and cook in a pot of boiling salted water until cooked to your preference. Drain and cool under cold water. In a large bowl, combine the cooked pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve.

#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.

#263 - Potato and Egg Casserole

(by Shirley McNevich)

1/2 stick butter
16oz. Ore Ida hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.

#262 - Tuna Ranch Casserole

(by Shirley McNevich)

8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper

Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.