The Ranch Renaissance: My Journey from Childhood Craving to Homemade Creamy Perfection

Today we're diving deep into a topic that's near and dear to my heart (and my taste buds): Ranch Dressing. If you're anything like me, you've probably got a special place in your heart for that creamy, tangy goodness. As a former waiter and bartender, I can confidently say that about 90% of the folks I served salads and pizza to were absolutely head-over-heels for it. So, you're in good company!

My journey with salad dressing started a little differently. Growing up, my mom made our dressing from "scratch," though, to be fair, "scratch" meant a Good Seasons Italian Dressing packet. And let me tell you, to this day, I haven't tasted an Italian dressing that beats Mama's. I'm still not sure what her secret ingredient was, but it was pure magic. I honestly thought all dressing was like that, aside from the Roka Bleu Cheese, which was a hard pass for me, smelling suspiciously like stinky feet.

Then, one fateful day, we had dinner at our neighbor's house and everything changed. They served a salad with this creamy, white dressing that didn't taste like vinegar or, thankfully, stinky feet. It was Wishbone Ranch Dressing, and I was instantly, utterly, completely in love.

From that moment on, I was obsessed. Every trip to Delchamps or Food World became a mission to get that Wishbone dressing. The problem was, I didn't know it was called "Ranch." I just knew it was the "Wishbone" dressing. So, there we'd be, standing in the dressing aisle, and my mom, bless her heart, had already lost her patience with me before we even got into the store (I might have thrown a fit about not getting to ride the coin-operated carousel). Tired of me scrutinizing every white dressing bottle, she threw a bottle of creamy Italian dressing in the shopping cart and headed for checkout. It was not the same, not at all, but I'll admit, it wasn't bad either. Thankfully, my brilliant sister finally cracked the code and figured out what dressing we'd had at the neighbor's house. On our very next trip to Delchamps, we got the real deal, and we were officially hooked. It was the complete opposite of the two types of dressings we'd known and it was glorious.

Over the years, my ranch adventures continued. I’ve tried so many different types that I could actually distinguish the subtle flavor nuances between brands and restaurants. Remember Cracker Barrel's delicious peppercorn ranch? Or Chili's? Pure perfection. Chuy's served up a fantastic buttermilk ranch made from Hidden Valley packets, which is pretty solid. But my absolute, all-time favorite was Golden Corral's ranch.

It took me years, and I mean years, of trial and error, tasting and tweaking, but I finally created a recipe that captures all of my favorite elements of the ranch dressings I’ve loved throughout my life. And today, I’m so excited to finally share it with you! For those of you who aren't big fans of a little kick, feel free to omit the cayenne pepper or hot sauce. But trust me, a little warmth really brings out the flavors.

This isn't just any ranch dressing; it's the kind of ranch dressing even the cows would come home for. Seriously.

Adrian's Homestyle "Cows Come Home" Ranch Dressing Ingredients:

• 1 cup buttermilk

• 1 cup mayo

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/2 teaspoon dried parsley

• 1/4 teaspoon dried dill

• 1 teaspoon dried chives

• Salt to taste

• Coarse ground pepper to taste

• Louisiana hot sauce or ground cayenne pepper to taste (start with a few dashes or a tiny pinch and add more to your liking!)

Instructions:

1. Pour the buttermilk into a mixing bowl.

2. Add all the dry ingredients (garlic powder, onion powder, dried parsley, dried dill, dried chives) to the buttermilk and mix well until everything is combined.

3. Now, blend in the mayo until the mixture is completely smooth and creamy. No lumps allowed!

4. Finally, add salt, pepper, and your hot sauce or cayenne pepper. Start with a little, taste, and then adjust to your liking.

5. This is the hardest part: refrigerate your masterpiece overnight, or at the very least, for 4 hours prior to serving. This chill time is crucial; it allows all those amazing flavors to meld and deepen, making it absolutely irresistible.

6. This homemade ranch will keep beautifully in your refrigerator for up to 2 weeks, though I doubt it'll last that long!

There you have it! My secret recipe for ranch dressing that’s been years in the making. I truly hope you love it as much as I do.

Now, I'd absolutely love to hear from you! What's your favorite type of ranch dressing? Do you have any secret ingredients you add to yours? Drop a comment below and share your ranch wisdom! If you enjoyed this recipe and want to help me continue sharing more kitchen experiments and culinary adventures, consider showing some love – every little bit helps me keep this passion project going! Thanks for stopping by and happy dipping!

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Spaghetti Chronicles: From Depression-Era Dishes to Casserole Bliss

Spaghetti seems to be a classic "Italian-American" dish, despite its Italian roots. I've never understood the draw of this generally bland and uninspiring meal that is found in typical American homes, I'm not talking about the ones that do it right with actual Italian recipes but the ones that do it with few ingredients. I guess the appeal lies in its simplicity: a cheap, three-ingredient, one-pot wonder. Boil pasta, brown meat, add sauce, mix together, and eat. A blessing for the time challenged or those clueless in the kitchen.

As a kid, I dreaded the nights I'd walk into the kitchen and see a boiling pot of pasta and a bottle of ketchup next to the stove. This always meant one thing: I would be eating garlic bread for dinner and essentially going to bed hungry. I'm not exactly sure where my mom picked up her recipe for spaghetti, but I assume it may have come from her mother, a woman not known for her culinary skills. Of course, my mom's recipe included more than just ground beef, pasta, and ketchup; it also had LOTS and LOTS of bell peppers and onions. The sight of ketchup was enough to make me lose my appetite.

This could have been me

While working on this blog, I discovered that ketchup-based pasta dishes date back to the Great Depression. In fact, it's a main ingredient in a dish known as Depression Spaghetti, which was more widespread than I thought. I have a feeling it may have been featured in a swanky magazine like Good Housekeeping or Harper's, possibly as an ad for a ketchup brand disguised as a recipe.

My disdain for spaghetti was solidified at a Cub Scout Camp-o-ree. I walked into the main bathroom and my spaghetti days were over. Some kid had puked and left what appeared to be two pots of spaghetti in the restroom. It must have been a violent ordeal because it was EVERYWHERE, and the smell was a cross between Spaghetti-O's and... well... vomit. I couldn't imagine why there was SO much in the bathroom. It was almost like he came directly from a spaghetti eating contest or that's what he had for breakfast, lunch, and dinner for a few days, perhaps the reason his body rejected it.

Terry loves spaghetti, but we rarely have it. I hate it to the point that I have to clear my mind of everything and hum while I eat it. It took me a long time to overcome my aversion to spaghetti pasta. I mainly poured meat sauce on garlic bread and called it a meal.

Just for shits and giggles, here's a copy of Depression Spaghetti I found online. Brave enough to try it?

Depression Spaghetti

Ingredients:

• 1 medium onion, diced

• 1 lb ground meat, browned with diced onion

• Spaghetti noodles, boiled and drained

• 1/2 stick butter, melted

• 24 oz bottle of ketchup

• 1 tablespoon sugar

• Salt & pepper to taste

Instructions:

1. Boil spaghetti noodles until tender, then drain.

2. Mix with browned meat and onion.

3. Add melted butter, ketchup, sugar, and salt & pepper.

4. Stir well and serve.

If you hate it, don't blame me... I don't eat that stuff. It's a meal for less than five bucks anyway. Now if you're looking for something that's an amazing no-fail meal, follow the recipe below and let me know what you think!

Easy-Bake Spaghetti Casserole

Ingredients:

• 1 (8-ounce) package of spaghetti

• 1 pound of lean ground beef

• 1 (16-ounce) jar of spaghetti sauce

• ½ cup butter, sliced (divided)

• 1 (8-ounce) container of cottage cheese

• 1 (8-ounce) package of cream cheese (softened)

• ¼ cup sour cream

• 1 (8-ounce) package of shredded sharp cheddar cheese

Directions:

1. Preheat and Prep: Start by gathering all your ingredients and preheat your oven to 350°F (175°C).

2. Cook the Spaghetti: Boil a large pot of lightly salted water and cook the spaghetti until it's done but still a bit firm (about 8 to 12 minutes). Drain it.

3. Cook the Beef: While the pasta is cooking, heat up a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks (about 5 to 7 minutes). Drain off the grease, then mix in the spaghetti sauce.

4. Layer it Up: Put half of the butter slices in the bottom of a 9x13-inch casserole dish. Spread half of the spaghetti over the butter. Mix the cottage cheese, cream cheese, and sour cream in a bowl, then spread this mixture over the spaghetti.

5. More Layers: Cover with the rest of the spaghetti and top with the remaining butter slices. Pour the beef and sauce mixture over the top, spreading it out evenly.

6. Bake and Finish: Pop the dish into the preheated oven and bake for 30 minutes. Then, sprinkle the shredded cheddar cheese on top and bake for another 15 minutes, or until the cheese is melted and nicely browned.

7. Enjoy: Serve it up and enjoy your delicious, easy-bake spaghetti casserole!

I hope you found this story entertaining! If you did, I'd love to hear your thoughts and any fun spaghetti stories of your own in the comments. And if you happen to try any of these recipes, a little token of appreciation in the form of a comment or whatever would be most welcome. 😊

Potato Cheese & Corn Chowder: A Winter Comfort Food

Now that winter is in full swing, I thought I'd share my favorite winter comfort food recipe just in time for all those winter storms we may or may not get. No matter what, it's an amazingly easy and delicious recipe.

I toyed around with the recipe in the old Better Homes and Gardens recipe book and found ways to improve upon it, developing my own version of chowder. My version is pretty much foolproof. In the BH&G recipe, the milk is one of the first ingredients added, and unfortunately, 99% of the time, I burned or scalded the milk, which ruined the entire batch. My version saves that step until it's safe to go into the mix.

Ingredients:
7 medium potatoes, cut into 1/2-inch chunks
32 oz chicken broth
1 cup milk
2 cups sharp cheddar cheese
1 16 oz can whole kernel corn
1/3 cup all-purpose flour
1/2 tbsp minced garlic
1/2 tsp salt
1/2 tsp black pepper

Instructions:

• Boil the potatoes until tender. Drain.
• Reserve 1 cup of potatoes and return the remaining to the saucepan. Mash the reserved potatoes, then return them to the saucepan.
• Stir in the broth, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 3 minutes.
• In a small bowl, whisk the milk and flour together until smooth, then add to the saucepan, stirring constantly.
• Stir until the mixture thickens, then add the cheese and corn. Stir until the cheese melts.

Bacon and chopped scallions make great additions as garnish.

This is comfort food, not for a calorie-counting day for sure. Enjoy!

Heavenly Ham's ACTUAL Classic Ham Salad Recipe

The logo of the former Heavenly Ham

Years ago, I shared the actual Turkey Salad recipe from the now-defunct ham store chain, Heavenly Ham. Since then, I've received requests for other recipes from the chain. I have had to substitute a few ingredients as the originals were proprietary to Heavenly Ham and didn't transfer when Honey Baked bought them.

One of the easiest and most beloved recipes from Heavenly Ham was their Ham Salad. Contrary to popular belief, it only contained three ingredients, making it incredibly simple to recreate. Here’s a recipe that’s as close to the original Heavenly Ham's Ham Salad as you can get today.

A box lunch similar to what you'd get from Heavenly Ham back in the day.

Ingredients:

• 1 lb Spiral Sliced Ham or any thicker cut (honey smoked is a must; brand doesn’t matter)

• 1/2 cup Special Sauce (see below)

• 2 stalks of green onion

Instructions:

1. Place all ingredients into a food processor.

2. Chop until mixed but not too fine.

3. Enjoy on your favorite bread with a slice of Havarti cheese, a slather of mayo, and special sauce.

Heavenly Ham's Special Sauce was nothing more than equal parts of Heavenly Ham's That Mustard and Mayonnaise. That Mustard was one of the proprietary items that is no longer made so I had to clone my own version which comes as close as you will get.

Heavenly Ham's Special Sauce

Ingredients:

• Equal parts of Mayonnaise and Heavenly Ham's That Mustard

Heavenly Ham That Mustard Clone:

• 1/2 cup Spicy Brown Mustard

• 2 tbsp Honey

• 2 tbsp Mayonnaise

• Dash of Red Ground Cayenne Pepper

Defunct Heavenly Ham's Legendary Turkey Salad Recipe

Back in 1997, I had the pleasure of working for Heavenly Ham, which was the chief competitor to Honey Baked Ham at the time. When I left the company, I had the recipes for their Tuna Salad, Pasta Salad, Ham Salad, Chicken Salad, and Turkey Salad burned in my memory. The turkey salad was ALWAYS my favorite throughout my time working for Heavenly Ham. Now that they are no longer in business and have been bought out by Honey Baked Ham, many of their products are no longer produced. While Honey Baked Ham does offer a turkey salad, it is not THE turkey salad. It's a shame because the turkey salad at Heavenly Ham was unbelievably good and far better in my opinion. Although many people don't care for its appearance or assume its ingredients sound unappetizing, don't let the mayo content scare you off. Once mixed, its calorie count is no different than spreading a little on bread. Given the fact that turkey is a low-calorie and low-fat food, it balances out nicely.

Turkey Salad Recipe

Ingredients:

• 16 oz package of Smoked Turkey Breast (lunch meat slices)

• 1 9oz jar Major Grey Chutney (located in the ketchup aisle; like the photos above)

• 1 1/2 cups of Mayo (NOT Miracle Whip or Mayo Dressing)

• 2 to 3 Scallion Stalks

• 1/2 tbsp Black Pepper

Instructions:

1. Empty the jar of chutney and scallions into a food processor or Cuisinart and puree. Use a spatula to pour the mixture into a mixing bowl. Don't worry about rinsing the processor between steps; it all gets mixed together anyway.

2. Chop the turkey in the food processor (almost to a ground texture) and pour it into the mixing bowl.

3. Add the mayo and black pepper, mix well, and refrigerate until ready to serve.

This turkey salad is especially tasty on sandwiches made with croissants, lettuce, Havarti cheese slices, and tomato. It also makes a great alternative protein in salads or served with crackers.