Better Homes & Gardens
Homepage > Hidden Valley® Recipes
      Ranch Deviled Eggs — Grand Prize Winner  
         
    INGREDIENTS  
      4 jalapeño peppers*
4 roma tomatoes, halved
8 hard-cooked eggs, peeled and halved
1/2 cup plain Greek yogurt
2 Tbsp. snipped fresh cilantro
1/4 cup thinly sliced green onions
1 1-oz. pkg. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
3 Tbsp. olive oil
4 garlic-stuffed green olives, sliced (optional)
 
  Prep Time: 30 minutes
Chill: Up to 8 hours
       
  DIRECTIONS        
 
  1. Lightly coat a grill pan or griddle with vegetable oil and heat over medium heat. Add whole peppers. Cook for 5 minutes, turning occasionally, until lightly charred. Remove from heat and cool.
  2. Halve the peppers; remove seeds and membranes. Scoop out tomato halves. Set peppers and tomato halves aside.
  3. Remove egg yolks from egg halves and place in a medium bowl. Add 4 egg white halves to the bowl (cover and chill remaining egg white halves up to 3 days for another use). Mash egg yolk mixture with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and olive oil. Spoon or pipe mixture into jalape?o and tomato halves (or spoon into egg white halves, if desired).
  4. Cover and chill up to 8 hours. To serve, top each with an olive slice. Makes 16 appetizers
 
  * Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.  
      Bacon-Ranch Crab Cakes  
         
    INGREDIENTS  
      2 Tbsp. olive oil
1 lb. cooked crabmeat, flaked
1 1/2 cups soft white bread crumbs
1/4 cup mayonnaise
1 Tbsp. Hidden Valley® Fiesta Ranch Dip Mix
2 tsp. Dijon-style mustard
1 tomato, seeded and finely chopped
10 slices bacon, crisp-cooked, drained, and crumbled
1/4 cup Hidden Valley® Original Ranch® Salad Dressing
 
  Prep Time: 25 minutes
Bake Time: 10 minutes
Oven: 450°F
       
  DIRECTIONS        
 
  1. Preheat oven to 450°F. Line a large baking sheet with foil; brush the foil with some of the olive oil. Set sheet and remaining olive oil aside.
  2. In a large bowl stir together the crab, bread crumbs, mayonnaise, dip mix, and mustard. Using a rounded measuring tablespoon, shape mixture into 12 patties. Arrange on prepared baking sheet. Brush tops of patties with remaining olive oil.
  3. Bake for 12 to 15 minutes or until heated through and tops are golden. Let cool on baking sheet for 2 minutes. Remove to a serving platter. Top with tomato and bacon. Drizzle with salad dressing. Makes 12 appetizers
 
      Cheesy Ranch Wafers  
         
    INGREDIENTS  
      1 1/2 cups butter, softened
8 oz. Asiago cheese, finely shredded (2 cups)
1 1/4 cups walnuts, finely chopped
3/4 cup raisins, finely chopped
1/2 tsp. ground white pepper
4 cups all-purpose flour
1 1.0-oz. envelope Hidden Valley® The Original Ranch® Salad Dressing &
    Seasoning Mix
Ground black pepper or cracked black pepper (optional)
Fresh Fruit and/or fig jam (optional)
 
  Prep Time: 35 minutes
Freeze: 1 hour
Bake Time: 10 minutes per batch
Oven: 350°F
       
  DIRECTIONS        
 
  1. In a very large bowl combine butter, cheese, walnuts, raisins and white pepper. Beat with an electric mixer on medium speed until well combined. In a medium bowl stir together flour and seasoning mix. Add to beaten mixture, a little at a time, beating until just combined.
  2. Divide dough into three portions. Shape each portion into a log about 8-inches long. If desired, roll each log in black pepper to lightly coat. Wrap each log in plastic wrap and freeze about 1 hour or until firm enough to slice.
  3. Preheat oven to 350°F. Cut logs into 1/4-inch slices. Place slices 2 inches apart on parchment paper-lined baking sheets. Bake about 10 minutes or until lightly browned. Cool on baking sheet for 2 minutes. Transfer to a wire rack and let cool.
  4. Serve with fresh fruit and/or fig jam. Makes about 7 dozen
 
      Chipotle-Ranch Stuffed Mushrooms  
         
    INGREDIENTS  
      24 large fresh mushrooms (1 1/2 to 2 inches in diameter)
3 Tbsp. olive oil
1 small onion, finely chopped (1/3 cup)
3/4 cup frozen corn kernels, thawed and drained
1 8-oz. pkg. cream cheese, softened
1/4 cup dairy sour cream
1 1.0-oz. envelope Hidden Valley® The Original Ranch® Salad Dressing &
    Seasoning Mix
1 to 2 canned chipotle peppers in adobo sauce, finely chopped
 
  Start-to-Finish: 45 minutes
Oven: 425°F
       
  DIRECTIONS        
 
  1. Preheat oven to 425°F. Clean mushrooms, remove stems and set stems aside. In a large skillet, cook the mushroom caps (half at a time, if necessary) in 2 tablespoons hot oil for 5 minutes, turning once. Drain mushroom caps and set aside.
  2. Finely chop mushroom stems. In the large skillet cook the onions and chopped mushrooms in the remaining 1 tablespoon oil over medium heat about 5 minutes or until tender. Add 1/2 cup of the corn kernels and cook for 1 minute more. Stir in the cream cheese, sour cream, salad dressing mix and chipotle peppers. Cook and stir just until cream cheese is melted and smooth.
  3. Place mushrooms, stem sides up, in a 3-quart rectangular baking dish. Fill with cream cheese mixture. Sprinkle tops of filled mushrooms with remaining 1/4 cup corn.
  4. Bake, uncovered, for 10 to 15 minutes or until heated through. Makes 24 mushrooms
 
      Mexican Chorizo Cheesecake  
         
    INGREDIENTS  
      Nonstick cooking spray
3 8-oz. pkgs. cream cheese, softened
1 1-oz. pkg. Hidden Valley® The Original Ranch® Salad Dressing &
    Seasoning Mix
1/2 cup light mayonnaise or salad dressing
2 eggs
3/4 cup finely chopped cooked, smoked chorizo sausage
Bottled salsa
Shredded Monterey jack cheese with jalapeño peppers
Sweet pepper strips and/or tortilla chips
 
  Prep Time: 25 minutes
Bake Time: 30 minutes
Oven: 350°F
       
  DIRECTIONS        
 
  1. Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add salad dressing mix, mayonnaise, and eggs and beat until smooth. Stir in chorizo. Spoon mixture into prepared pan, spreading to edges of pan. Place springform pan in a shallow baking pan.
  2. Bake 30 to 35 minutes or until center is nearly set when gently shaken. Cool on a wire rack for 15 minutes. Run a knife around the edge of the pan; remove sides of pan. Serve warm or cool completely and chill. Top with salsa and cheese and serve with sweet pepper strips and/or tortilla chips. Makes 16 to 20 servings
 
      Mini-Grilled Cheese Ranch Bites with Bacon and Avocado Aioli  
         
    INGREDIENTS  
      1 medium avocado, halved, seeded, and peeled
1 Tbsp. lime juice
3 tsp. Hidden Valley® The Original Ranch® Salad Dressing &
    Seasoning Mix
1 clove garlic, minced
1/4 cup butter
8 slices firm-textured white bread
4 slices cheddar cheese
4 slices bacon, crisp-cooked, and crumbled
1 small tomato, sliced
 
  Start-to-Finish: 25 minutes        
  DIRECTIONS        
 
  1. In a medium bowl combine avocado, lime juice, 1 teaspoon salad dressing mix and garlic. Mash with a potato masher or a fork until mixture is combined. Set aside.
  2. In a small bowl combine the butter and the remaining salad dressing mix. Spread one side of each slice of bread with the butter mixture; place, buttered side down, on waxed paper. Layer the cheese, bacon crumbles and tomato slices on half of the slices. Spread 1 tablespoon avocado mixture on each of the remaining bread slices; place on top of tomatoes, spread side down.
  3. Cook sandwiches in a very large skillet or griddle over medium heat for 5 to 7 minutes or until bread is golden brown, turning once. Cut in half on the diagonal. Pass any remaining avocado mixture. Makes 8 servings