Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: ranch

Slightly sweet leftovers

One of the great things about crockpot recipes is that you can cook a decent amount of food all at once and have plenty of leftovers. Remember that Slow Cooker Sesame Chicken I made? I had about half of that left over and I found myself wondering whether to just freeze them to eat later or use them for something else. I took half of it and added some chili beans and taco seasoning for a sweet chicken burrito filling. I combined that with some sharp cheddar cheese, lettuce, fresh tomato, and sour cream. That covered another two meals and they were fantastic!

The last couple of days I’ve been craving some chili. I thought I’d try using what was left of the sesame chicken to make a slightly sweet chili. Using the Taco Soup recipe as a base, I combined the sesame chicken mix into my crockpot with a large can of diced tomatoes, two cans of chili beans, a can of black beans, about a cup of whole kernel corn (from the freezer), a packet of taco seasoning, a packet of Ranch seasoning, and a mix of the following to taste: Tabasco sauce, ground chili pepper, ground white pepper, ground cumin, garlic powder, smoked paprika, sea salt.

It was delicious! I do not have any “starting” images, but here’s the end result:

I served a bowl of the chili topped with a mix of white and mild cheddar cheese and sour cream, with cinnamon rolls which were soaked in vanilla bourbon just before baking. They were very sweet and I found complemented the meal nicely. πŸ™‚

King Ranch Chicken

Recipe Source:


1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese


Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325Β° F. for 40 minutes or until hot and bubbly.

Serves 4.

Western Casserole

Recipe Source: Cookingfor7 /

Prep/Cooking Time: 1ΒΌ hours


1 lb cooked lean ground beef, seasoned with taco seasoning
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can ranch style beans
8 ounces tomato sauce
3/4 cup Minute Rice, uncooked
1 1/2 cups shredded cheddar cheese, divided


If cooking right away, pre-heat oven to 350Β°F.

Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.

Sprinkle with remaining cheese and bake for another 15 minutes.

Nicki’s Notes:

If you are like I am, and prefer not to use “instant” rice products (like Minute Rice), simply cook your rice beforehand until about 3/4 of the way done and then add to casserole and follow the rest of the instructions.

Also, with the seasoning, I use anywhere from 1/2 to a whole packet per pound of beef.

Britt’s Ranch Crackers

Recipe Source: Brittney Burton


1 box Saltine crackers
2 packs dry Ranch dressing mix (the regular dressing mix)
1 cup Canola oil
1-2 tbsp crushed red pepper (optional)


Mix all ingredients in a container with a lid. Close the lid tightly, and toss to coat with the spice mixture. πŸ™‚ Enjoy!

Cajun Flair Grilled Chicken Soup

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes


1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
cayenne pepper


Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.


Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

BLT Pizza

Recipe Source:

Prep/Cooking Time: Prep Time: 20 Min / Cook Time: 15 Min


4 slices bacon
1 (10 ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
2 cups mozzarella cheese, shredded
1 tomato, chopped
2 cups shredded iceberg lettuce
2 tablespoons mayonnaise, or to taste
salt and pepper to taste


Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.

Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.

Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.

Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Nicki’s Note:

I substituted Ranch dressing for the mayo and it was delicious! πŸ™‚

This is great for thin crust, you can slice it up and serve as an appetizer.

Ranch Potato-Topped Chicken Bake

Recipe Source:

Prep/Cooking Time: 50 minutes / 20 mins prep


2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth

1 3/4 cups water
1 cup milk
2 1/4 cups plain instant mashed potatoes (dry)
1 (1 ounce) package dry ranch dip mix
1 egg, slightly beaten


Heat oven to 375.

In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13×9-inch (3 quart) baking dish.

In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.


You can substitute onion or vegetable dip instead of the ranch dip.

Ann Brock’s Taco Soup

Recipe Source:


1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning


Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Buffalo-Wings-Style Cheese-Stuffed Chicken

Recipe Source:


2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil


Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.

Skeleton and Brain Dip

Recipe Source: Kraft Foods website (Halloween section)

Prep/Cooking Time: prep: 20 mins


Lettuce leaves
1 cup Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets


Line small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.

Arrange vegetables in a skeleton shape on platter, using the dip bowl as the head of the skeleton.

Makes 8 servings.

© 2019 Now We're Cookin'

Theme by Anders NorenUp ↑