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. 😊