Homemade Chipotle Ranch Dressing

Do you know what really gives you a GREAT taco salad?  Adding some Chipotle Ranch Dressing.  

Normally if I have a salad I will put some ranch dressing on it.  But, when you add some of this dressing on your taco salad, or any salad for that matter, it becomes AMAZING!  Love it! This recipe is super easy to make too.

I got this recipe and picture from Anna's Bananas:  

http://annas-bananas.com/in-search-of-the-perfect-chipotle-dressing/

 Chipotle Ranch Dressing
1 cup mayonnaise (I used Smart Balance… I guess that makes me feel healthier)*
1/2-1 cup milk
1-2 chipotle peppers in adobo sauce
Ranch dressing mix
Salt, to taste
Juice from one lime
*To make this even healthier, use Greek yogurt.
Put all of the ingredients in a blender or food processor, and let the magic happen. You can adjust the quantity of peppers for spiciness, and the salt/ranch dressing mix for taste. You can add more or less milk to adjust creaminess. This is perfect with a delicious taco salad!

MY NOTE:  You can also just put a bottle of ranch dressing and the peppers in your food processor and mix up that way.

Let me know your thoughts on this once you have tried it.

Quick Tips!

Today I am not going to share any recipes only some good shortcut ideas to help you with week nights.

I have gathered these from many different people just by asking what works best for them.

•  I will buy big packs of hamburger and either freeze them in 1 lb. packages or you can fry the burger and then put them into baggies and freeze.  When you are ready to make supper take a package out, put it in the microwave for a few minutes and you are ready to go.  This really does help when you are trying to get supper whipped up in a hurry.

• Another thing I do is I make these meatloaf muffins.  Really it’s just burger mixed with pepperoni (chopped up), cheese, seasonings, and some pizza sauce.  I roll them into balls and put them in muffin tins.  I then bake them for about 45 minutes to an hour to make sure they are done all the way.  My husband absolutely loves them! 
• To save on time with these also, I will whip up a huge batch of them, put them on a baking sheet before baking and I will put them in the freezer for an hour or two.  Once they are frozen then I will put them in a zip-lock bag and toss them in the freezer for future use.  This really saves time also because all I have to do is take them out and put them in the muffin tin and bake.  You can also do this as a smaller meal if you want.  If it’s just you only take out a few and bake those.  Very quick and perfect!
• I buy groceries at Aldi's because you can get the same amount of food there for about 50% of the price. 
  o   I can restock my whole kitchen with an overflowing cart for about $200.  If I were to try and do that at Wal-Mart or any grocery store it would be more like $500. 
  o   I buy a lot of different stuff.  Sure you can't get EVERYTHING there but you can get a good majority of it there. 
  I buy stuff that I can freeze or the stuff that will be good sitting in the cupboard.  I will buy the rice, boxed potatoes and stuffing.  I know a lot of people don't like them but they are quick and easy.  Goes great with steaks or burgers!  :) 
  
  
  Below is a list of the Freezables, The Cupboard food, and just normal food:
  o   Freezable:
  §  All meats (careful of the bologna though!)
  §  All cheeses (Shredded & String)
  §  Cream Cheese
  §  Frozen Fruit (of course)
  §  Frozen Pies
  
  
  o   Cupboard:
  §  Rice
  §  Boxed Potatoes
  §  Stuffing
  §  Boxed meals (like hamburger helper style)
  §  Chips
  §  Salad Dressings
  §  Cereal
  §  Cake mix
  o   Things not to Freeze but good price:
  §  Butter
  §  Yogurt
  
  
  So, I have slowly started to try out some of the meats there.  The sandwich meat is good but be careful which ones you buy.  I got a package once and it smelled horrible!  It had that red lining around the edge of the bologna.  I will pick up a couple different kinds then when my husband runs out I will just take the next package out and go get more. 
  ·       I buy all of my chicken and pork there.  No issues.  I will buy the ground beef but it is very greasy.  We use to get the organic kind that does not compare to any ground beef you can get at a store.  AMAZING!  Barely any grease with the organic. 
  §  I already buy their shredded cheese because you get more to a bag then you would at a normal store.  I buy about 5 or 6 packages of this as we go through cheese like nothing!
  ·        I also get the string cheese there because my husband prefers it from Aldi’s than a normal grocery store. 
  ·       I won’t buy the sliced cheese at Aldi’s because my husband is addicted to the Bongard’s cheese.  It is very good but it is very expensive! 
  ·       I was looking up if you could freeze cream cheese and it looks like you can but the consistency won’t be the exact same.  That is okay with me because I am usually mixing it with something.  So I buy the cream cheese and toss it in the freezer until I need it.

Homemade Clif Bars

Homemade Cliff Bars (no bake!)

There is plenty of room for variation here, so let your mind and taste buds run wild. I have a few variation ideas to get you started. And yes, you can definitely double this recipe and press into a 13×9-inch pan instead of an 8-inch pan.

Homemade Cliff Bars (no bake!)

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Serves: 12

Ingredients

• Homemade Cliff Bars (no bake!)
• There is plenty of room for variation here, so let your mind and tastebuds run wild. I have a few variation ideas to get you started. And yes, you can definitely double this recipe and press into a 13×9-inch pan insteads of an 8-inch pan.
• 1 and ¼ cups crisp rice cereal (e.g., I like Erwhon Crisp Brown, but Rice Krispies are fine)
• 1 cup uncooked quick-cooking oats
• 2 tablespoons ground flaxseed (flaxseed meal)1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
• ¼ cup finely chopped nuts or seeds (pepitas are great)
• ⅓ cup honey, maple syrup or brown rice syrup
• ½ cup nut or seed butter of your choice (e.g., peanut butter, almond butter, sunflower seed butter)
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon ground cinnamon

Instructions

1. Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
2. Combine the syrup and nut butter in a small saucepan over medium heat, stirring until melted and well-blended (alternatively microwave in small microwave-safe bowl 30-60 seconds until melted). Stir in vanilla until blended.
3. Pour nut butter mixture over cereal mixture, stirring until coated (use a wooden spoon at first, then get your hands in it. It will be sticky, but this way you can really coat everything. Just scrape off your hands when you’re done).
4. Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper (really tamp it down).
5. Cool in pan on a wire rack, then chill at least 30 minutes to help it set.
6. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).

 

Variations
Will You Cherry Me?: Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, a bit pricey–but worth it!), and add ¼ teaspoon almond extract.

Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or cacao nibs, or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.

Pepita-Cranberry:Use chopped cranberries for the dried fruit and raw pepitas for the nuts/seeds. Use either honey or brown rice syrup.

Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.

 
I love this recipe.  I try to keep these on hand.  This last time I made a double batch and we ended up freezing two at a time together and I grab one when I leave the house in the morning and by the time I am ready to eat them they are thawed out.  They help keeping you full until your next meal.  I usually eat one at break time and one at the end of the day so I don’t end up eating something I am going to regret.

Sweet Treat!

I got this recipe from a website last nigjt amd it sounds awesome!  http://www.tsrecipes.com/caramel-smore-brownies/

Caramel S’more Brownies

* *Yield:* 16 Servings

Here is a recipe that sounds amazingly sweet and delicious! Sounds pretty easy to make. Let me know if you try it and how it turned out!

INGREDIENTS

* 6 sheets whole graham crackers "broken in half - 12 squares, divided" * 1 box Truffle Fudge Brownie Mix

* 2 eggs

* 1/2 cup (1 stick) butter "melted"

* 1 1/3 cups mini marshmallows "divided"

* Creamy Caramel Sauce "for garnish"

INSTRUCTIONS

Preheat oven to 350°.

Spray an 8 x 8 baking pan with nonstick cooking spray. Place graham cracker halves into the bottom in a single layer, breaking to fit as needed (reserving leftover crackers).

Combine brownie mix with eggs, melted butter and 1/3 cup marshmallows; spread over graham cracker layer.

Bake 28-30 minutes, and remove from oven. Preheat broiler. Break remaining graham crackers into small pieces; sprinkle over brownies and top with 1 cup marshmallows. Broil for 30-90 seconds or until marshmallows are lightly toasted – watching carefully to avoid burning.

Cool at least 1 hour. Drizzle with warmed Creamy Caramel Sauce before slicing.

TIPS & HINTS
• For easier slicing, run your knife under hot water.
• If you love extra gooeyness, break a chocolate candy bar over the warm brownies with the graham crackers and marshmallows.
• Have a kitchen torch? Instead of using your broiler, slice individual brownies and then use your torch to toast the marshmallows. It’s a little more fuss, but it means you can customize every serving for those who love golden brown toastiness (most people) or who strangely love their marshmallows burnt to a crisp (ahem … like me). Plus, you’ll get plenty of oohs and ahhs from the crowd if you’re entertaining!