Dump Ranch

This recipe came from www.whole-sisters.com/dump-ranch/cookbook-print/882/

The only change I made to it was to add a little dill.  I was quite impressed with how good it was!

Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
  2. Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes

A large handful of fresh herbs of your choice can be used in place of dried parsley.  Our favorites are cilantro, parsley and dill.

If your ranch is too thin:

Make sure you are using full fat canned coconut milk.  If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid.  It may also thicken up just being in the fridge for a few hours.

Make sure you're using an immersion blender for guaranteed success.

Use a small container, like a mason jar or salad dressing container.

HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg!  Yep, that's all it takes to quickly save all those ingredients.

 

 

 

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Instant Pot Chicken Tacos

Fast, Easy and Delicious!

Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Taco Seasoning
Servings: servings
Instructions
  1. Put water in bottom of 6 or 8 quart Instant Pot.
  2. Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
  3. Combine seasoning ingredients and add to chicken.
  4. Close and seal lid. Cook on high pressure for 15-20 minutes.
  5. Let pressure naturally release for 10 minutes after cooking is done.
  6. Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes

I used chicken breasts.  3 of them weighed 2 lbs.  20 minutes seemed about right for that size of breasts, but it was a little on the dry side.

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Creamed Potatoes with Peas

This was always a favorite of mine as we were growing up.  It is kind of like a thick cream of potato soup.  I like to make this for my lunch sometimes.

Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
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Amish Breakfast Casserole

This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese.  We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more.  It was a huge hit!

Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
  2. Preheat oven to 350 degrees if baking now.
  3. In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
  4. Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
  5. At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
  6. Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
  7. This is what was left.
Recipe Notes

The original recipe is from www.centercutcook.com/amish-breakfast-casserole/

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Italian Meatballs

These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese.  You can make Swedish Meatballs  http://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc.  You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking.  You will want to make a larger meatball for making them this way, though.  Meatballs always make a good dish for a potluck or a party!

Italian Meatballs
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Italian Meatballs
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake for 15 minutes.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Swedish Meatballs

This is made using my Italian meatballs http://www.cherylsrecipes.net/recipe/italian-meatballs/ and my Cream of Mushroom Soup http://www.cherylsrecipes.net/recipe/cream-of-mushroom-soup/ .  They are always a big hit at parties!

Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Meatballs
Cream of Mushroom Soup
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
  2. Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  3. Stir in flour until blended.
  4. Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
  5. Add meatballs and warm thoroughly.
  6. Serve with rice or pasta.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Country Fried Steak with White Gravy

Well seasoned and crispy breading on a tenderized round steak (or cubed steak) served with a seasoned white gravy.

Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
  2. Crack the eggs into in a shallow bowl. Beat well.
  3. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
  4. Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
  5. Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Beef Stroganoff Hamburger Helper

This is a great meal when you have had a busy day.  It is much healthier than the box mix that you can buy at the store, but doesn’t take any longer!

Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
  2. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
  3. Combine the seasonings as that finishes cooking.
  4. Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
  5. Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
  6. Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
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Beef Stroganoff

This is delicious!  I have been making this for many years and it is always a favorite!

Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
  2. Add beef and brown well on both sides.
  3. Add mushrooms and saute 5 minutes longer.
  4. Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
  5. Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Cream Cheese Garlic Dip

This is like what you pay extra for to go with your breadsticks when you order pizza, only better!  Super easy and only 4 ingredients!

Cream Cheese Garlic Dip
Print Recipe
Servings Prep Time
1 1/4 cups 5 minutes
Servings Prep Time
1 1/4 cups 5 minutes
Cream Cheese Garlic Dip
Print Recipe
Servings Prep Time
1 1/4 cups 5 minutes
Servings Prep Time
1 1/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients with mixer and refrigerate for 1 hour. Serve with breadsticks or crackers.
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