RANCH SALAD DRESSING

Last year, I tried a lot of salad dressing recipes. I like knowing what is in my dressing, not to mention the big $$ savings. Even though some of the recipes that I tried were "very close", there were no "BINGO!!" moments when it came to my favorite ranch dressing.

I'm pleased to report that I put two recipes together, and came up with a clone recipe for Hidden Valley original ranch dressing (the one from the dry seasoning packet, not the bottled kind).

To prove to you how "identical" the taste is, I served it to our 11 year old grandson who is the mirror image of his Picky-Picky Grandpa, when it comes to picky-ness. As a matter of fact, I think he is even MORE "picky-picky". Grandson gave two thumbs up, went for seconds and described it as "delicious"....Case closed!!

1 cup mayonnaise
1 cup buttermilk
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me.

APPLE - PINEAPPLE COLESLAW

This sweet and crunchy salad is a nice change of pace from traditional coleslaw; the brown sugar gives it a nice mellow taste.

3 cups of chopped green cabbage
2 peeled, cored and shredded apples (your favorite kind)
1 large grated carrot
1/3 cup finely chopped celery
(1) 8 ounce can crushed pineapple (squeezed dry)
1/3 cup mayonnaise
1/3 cup brown sugar (packed)
1 tablespoon fresh lemon juice
Salt & Pepper to taste

Whisk the mayonnaise, brown sugar, lemon juice, salt and pepper and pineapple (that you have squeezed dry) together until well mixed. Pour over chopped veggies and apples and toss to mix. Chill until dinner time.

NOTE: I used golden delicious apples, but any apple will work.

NOTE: I used ¼ teaspoon of salt and a couple healthy pinches of black pepper.

BAJA SAUCE (a great condiment)

This Baja sauce is a great addition to a wide variety of foods: tacos, wraps, burritos, fish tacos, shrimp, etc. Make sure you let it sit in the fridge overnight to let the flavors develop and meld.
¼ of a red bell pepper chopped
1 jalapeno sliced (see note below)
2 tablespoons diced onion

Put the above ingredients in a food processor, and chop until very fine.

Mix 6 teaspoons of the above chopped mixture with:

½ cup mayonnaise
½ cup sour cream
1 tablespoon vinegar
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ground cumin

Mix well and cover. Chill overnight.
NOTE: If you remove the seeds and ribs from the jalapeno, there is very little kick to this sauce. If you like a little more "heat", leave the seeds and ribs in.

NOTE: I've never tried Miracle Whip in this recipe, so I can't comment on that. I used light mayonnaise and light sour cream and it worked very well.

NOTE: This keeps in the fridge for several days.

THOUSAND ISLAND, RANCH AND CATALINA SALAD DRESSING

We like Light House salad dressings but the price has increased recently to nearly $4.50 for a small jar, which is ridiculous. In an effort to save a little money in that department, I have been experimenting with salad dressing recipes. The results have been surprisingly good and the convenience an unexpected plus!!

Thousand Island Salad Dressing

1 cup mayonnaise (low cal is OK)
2 tablespoons ketchup
¼ cup sweet pickle relish
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Whisk everything together and refrigerate at least a couple of hours before using.

Catalina Salad Dressing

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

½ teaspoon onion powder (not onion salt)

½ teaspoon dry mustard powder

½ teaspoon celery seed

½ teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina is the only one that needed a good whisk before using (if it has been in the fridge for a few days).

PINEAPPLE WHIPPED CREAM DRESSING --- AND MY REVIEW OF THE NEW NATURE VALLEY GRANOLA CLUSTERS

When I was a kid, my mother, bless her heart, made (what she called) fruit salad on special occasions. Her idea of fruit salad was a can of drained fruit cocktail with a little Dream Whip stirred in; if it was a very special occasion, she added a banana. When I started cooking, a good fruit salad was one of the things I wanted to learn how to make.

The other day, Judy from Mennonite Girls Can Cook posted a simple little recipe for a fruit salad dressing that is exactly what I've been searching for (they have the greatest recipes over there). A cooked pineapple flavored whipped cream dressing that I just had to try.

1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 eggs
1/4 cup sugar
1 cup whipping cream (+1/4 cup sugar - my tweak)

Beat the eggs until smooth, then stir in sugar and juices. Cook over medium heat until thickened (stirring constantly). Chill

Just before serving, whip the whipping cream until stiff peaks form and fold it into the chilled pineapple mixture. Fold the dressing into the salad or serve on the side.

NOTE: The recipe, as written, is ALMOST on the verge of tart (for our tastes), so I added 1/4 cup of sugar to the whipping cream before I whipped it. The additional sugar produces a dressing that is ALMOST verging on sweet (definitely not too sweet). Here is my suggestion: When the cooked part of the dressing has chilled, taste it...if you like it, don't add any extra sugar and just fold it directly into the whipped cream. If you would like the final dressing to be a little sweeter, add the extra sugar to the whipping cream before you whip it, then fold the two together. Does that make sense?

NOTE: This pineapple whipped cream is super light, fluffy and creamy, it would be great on just about anything (I plan on using it on pound cake). I also have plans for substituting orange juice for the pineapple juice and making an orange flavored whipped cream. TONS of possibilities here!

NATURE VALLEY GRANOLA NUT CLUSTERS

The people at MyBlogSpark.com recently sent me some Nature Valley Granola Nut Clusters, and asked me to review them on my recipe page. They sent me four varieties: Nut Lovers, Roasted Almond, Roasted Cashew and Honey Roasted Peanut. They were all delicious, but I think I enjoyed the almond variety the most...Hubby liked the cashew.

Each bite size "cluster" is 100% natural and lightly sweetened with honey. It would be a PERFECT lunch box snack for office or school, and, in MY case, perfect at my computer desk. They are not messy at all (no crumbs) so they would make an excellent emergency breakfast (in the car) on those days when you are in a rush. They are very satisfying and not full of empty calories like most snacks. They get FIVE stars from me.