Homemade Ranch Seasoning Dip or Drssing

Homemade  Ranch Seasoning Powder  


1/2  cup buttermilk powder              
1 tablespoon Dried Parsley                                     
1  teaspoon onion flakes        
2 teaspoons onion powder     
2 teaspoons dried  dill         
3/4  teaspoon garlic powder      
1 teaspoon salt   
1/2 teaspoon black pepper                   
2 teaspoons dried chives         

Add plain yogurt for dip or salad dressing

Homemade Buttermilk Ranch Dressing - Huffington Post

Let us make one thing perfectly, perfectly clear: the house-made buttermilk dressing you may have been served at your last family-style, farm-to-table meal, over locally grown baby lettuces and herbs was ranch dressing. Straight up, American-comfort-food, arguably trashy ranch dressing. Please do not take this to mean that we do not like ranch dressing -- actually we don't like it, we love it.
Now that we've called ranch dressing what it is, let's move on to some real talk: you never have to buy a bottle of ranch dressing again. You never have to deal with the disappointment of it being too gloppy, or too sweet, or too salty or engage in the unique intellectual balancing act that occurs when you have to think about why a bottle of ranch dressing is shelf-stable. Why? Because we're about to give you the only ranch dressing recipe you'll ever need.
Once you've got this buttermilk dressing recipe (yep, you really use buttermilk, because it is the best) under your belt, you'll be covering lettuce in it, dipping crudité in it, dressing potato salad with it, etc. forever. Your friends will ask for the recipe. It's up to you whether you want to claim it as your own "secret recipe."
Homemade Buttermilk Ranch Dressing

• 1/2 - 3/4 cup well-shaken buttermilk
• 2-3 tablespoons sour cream
• 1-2 tablespoons mayonnaise
• 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced with a microplane grater
• 1/2 teaspoon dijon mustard
• few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

Combine all ingredients into a mason jar (just trust us on this one). Shake like the Dickens. Forget you ever whisked salad dressing before. Open, taste, season to taste with salt and plenty of fresh black pepper. Seal, and shake again. Instant ranch dressing nirvana.
A few notes: if you can get real buttermilk, it will make this 100 times better. Same goes for Duke's mayonnaise. You'll begin to figure out whether you like this dressing to be runnier and more buttermilk-heavy, or thicker and more like a dip, and adjust the proportions accordingly. We've had amazing success grating lemon zest into this dressing, sprinkling in smoked paprika, etc. It is endlessly customizable. It will keep for a few days in the refrigerator, but be forewarned: the garlic will get more aggressive the longer it sits. 

The Only Ranch Dressing Recipe You Will Ever Need according to The Huffington Post

Mayo Recipe

Even though it is available ready-made in jars, tubs and tubes the flavour doesn’t compare to a homemade mayonnaise. It’s super easy to make and it’s healthier and you can make a lot of other sauces and dressings from there.

Ingredients:

• 1 Egg
• 1 cup of Canola oil {this measure is aproximate}
• 1 tsp of white vinegar
• 1 small garlic clove
• Pinch of salt
• Black Pepper

Directions

First of all, put the egg yolks into a blender, add the garlic, vinegar, salt and pepper. Mix well all of these together. Then, add a continuous thin drop of oil to the egg mixture and mix this in.
As silly as it may sound, the secret to a great mayonnaise is making sure to be pouring the oil in a very, VERY thin but steady stream, keeping the blender going all the time. Don’t worry, it won’t take all day long, because after a few minutes after you’ve added several drops of oil, the mixture will begin to thicken and go very stiff and lumpy. When all the oil has been added {it’s up to you if you add the whole cup or you can stop when the texture is good enough for you}, taste, adjust the flavouring by adding more vinegar, if desired, and season with a little more salt and black pepper to taste.
The homemade mayonnaise can be served at once or kept in the fridge for up to one day.

Easy Homemade Mayo Recipe

Easy Homemade Mayo Recipe

I love mayo on my sandwiches, but I hate the price tag that it carries. Seriously. In my opinion, it is utterly ridiculous to charge upwards of $4.00 per jar for something that is so simple to make! Now? I don’t pay that and whenever I want mayo, I just whip up a batch of this easy homemade mayo instead! It’s incredibly simple and it tastes so much better than what you’ll find on any store shelf! Plus there are no preservatives in it either so it’s better for you! When you make this, you may end up with the typical white color, OR you may end up with more of a yellow color depending on whether you use regular mustard or dry mustard. Either way is fine and it tastes the same. Doesn’t mean you did anything wrong. This recipe will make around 1 and 1/4 cups mayo and serving size is about a tablespoon.

You will Need:

• 1 whole egg
• 1/2 teaspoon dry mustard (you can use regular mustard if you don’t have dry.)
• 1/2 teaspoon salt (can be omitted if you need but it will change the taste slightly)
• 2 tablespoons white vinegar
• 1 cup canola or vegetable oil

Directions:
In a small bowl, combine add egg, dry mustard, vinegar, and 1/4 cup oil. You can also just use your blender if you prefer but I like to do things by hand so I use a small mixing bowl and a handheld stick blender.
Whip on low for 1-2 minutes. You’ll notice your eggs will get frothy. This is normal.
Turn your blender   off, and scrape the sides of your bowl down.
Turn the blender back on and SLOWLY add the remaining 3/4 of oil. When I say slowly, I mean slowly. Add it in as a slow drizzle like you would if you were drizzling chocolate. mmmmmm chocolate…*ahem* sorry, got disctracted.
Continue to add the oil and blend until you have the consistency of mayo.
Easy peasy! It takes less than 10 minutes to whip up and I promise. You will enjoy it immensely! Be sure to refrigerate any leftovers! It will keep for about 2 weeks in the a covered dish in the fridge.

Mayo Recipe

Refrigerated

1

Egg

Condiments

1/2 tsp	Dijon mustard
1 1/2 tbsp	Lemon juice

Baking & Spices

1/2 tsp	Salt
1/2 tsp	Sugar

Oils & Vinegars

1/2 tsp	Apple cider vinegar
3/4 cup	Vegetable or olive oil

Carrot Peanut Butter Dog Treats

 Peanut Butter Dog Treats

•  1 cup of flour (I used all purpose but you can use any)
•  1 cup of wheat flour
• 1 cup of oats (I used instant)
• 1/3 cup peanut butter (optional: chunky peanut butter)
• 1 1/4 cups hot water
• additional flour for rolling

Mix all dry ingredients
Add peanut butter and water

bake at 350 for 30 minutes

Mayo Recipe

Ingredients:

• 2 egg yolks
• 2 tbsp Lemon Juice
• 1 Tsp dry Mustard
• 2 dashes hot sauce
• 1/4 tsp salt
• 1 cup olive oil

Directions:

1. Put all ingredients except for olive oil in bowl
2. Mix with electric mixer on low
3. Slowly add olive oil until no more will blend in. The mayo will look the consistency of pudding.
4. Put back extra olive oil and put the mayo in a jar to store. Enjoy!

Peanut Butter Dog Treats

 Peanut Butter Dog Treats

•  1 cup of flour (I used all purpose but you can use any)
•  1 cup of wheat flour
• 1 cup of oats (I used instant)
• 1/3 cup peanut butter (optional: chunky peanut butter)
• 1 1/4 cups hot water
• additional flour for rolling

1.  Mix all dry ingredients
2.  Add peanut butter and water

Drop by half teaspoon
or 
Roll in to a cord and pinch off about 1" lengths and bake.

bake at 350 for 20 minutes