Sunday, March 30, 2014
Thursday, March 27, 2014
This easy and yummy weeknight pizza is loaded with broccoli, sweet peppers, and mushrooms over an amazing Hidden Valley Ranch Dressing spread, and of course smothered with cheese!
I have been making different versions of this pizza over the years, and I finally feel like I have tweaked it to be one of my favorite pizzas ever. With the amount of ranch-flavored recipes on Mostly Homemade Mom, I don't think it's news to any one of you that I am OBSESSED with ranch dressing, of course Hidden Valley is my favorite.
I'm actually really proud of this one, though. I hit the perfect combination of sweet, crunchy, and colorful veggies. The ranch dressing and cream cheese spread is out of this world, good! And plus, I made my own pizza crust this time. With yeast. I know - aren't you SO proud! I am! I let it rise twice and everything. If you're going for simple and fast, refrigerated pizza crust is the way to go though.
Just take a look at those gorgeous colors - yum! I picked up a bag of baby sweet peppers and both of my kids devoured them. We had extra Hidden Valley Ranch pizza spread, so they munched on veggies and dip while the pizza was cooking. Aw, who am I kidding - so did I!
Veggie Ranch Pizza
1 pizza crust, prebaked as directed on package
8 ounces cream cheese, softened
1/2 cup Hidden Valley Ranch Dressing
1/4 cup sour cream
3 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup fresh broccoli, chopped
1/2 cup fresh bell pepper, sliced thin
1/2 cup mushrooms, sliced thin
Prebake pizza crust as directed on package (or recipe, if homemade) and remove from oven to cool slightly. While cooling, beat together cream cheese, ranch dressing, and sour cream with an electric mixer until smooth. Spread a generous amount over pizza crust (there will be some leftover, perfect for snacking). Sprinkle 1 cup shredded mozzarella, then evenly spread vegetables, and top with remaining mozzarella and parmesan cheese. Place pizza back in the oven for 5-8 minutes, or until cheese is completely melted and crust is brown. Serve immediately.
This pizza is so SO good! It's such a great way to get your kids to eat their veggies, too - yum!
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From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.
Wednesday, March 26, 2014
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Monday, March 24, 2014
Twice baked potato skins filled with parmesan and cheddar, and topped with bacon and Buffalo Ranch dip - amazing!
We have been blessed with one child who really likes spicy food and another who basically cries if it's too spicy. The funniest part is that Wesley, my two year old, is the one who doesn't mind spicy food! Silas definitely takes after me, I'm mild all the way. Of course Paul puts Sriracha on basically everything, so you can assume who Wesley takes after!
I have to say though, when I was pregnant with Silas, I couldn't get enough hot wings! It probably contributed to the ridiculous weight gain with him. Go figure, he was not even 7 lbs when he was born! For some reason, the spiciness just didn't bother me when I was pregnant - I really loved the flavor, and I still do. I just don't like burning my taste buds, that's all. :D
I REALLY love the new Buffalo Ranch Dean's Dip flavor that just came out - it's still spicy but just not burn-your-tastebuds spicy. It's creamy, and I can't even begin to describe how awesome it is with these potato skins! I used to make these when we were first married and I haven't made them in so long. These would be absolutely perfect for a party!
Buffalo Ranch Potato Skins
3 baking potatoes
2 teaspoons salt
2 tablespoons melted butter
1/4 cup grated parmesan cheese
1 cup shredded Monterey jack cheese
1/2 cup real bacon pieces
3 green onions, sliced
Dean's Buffalo Ranch Dip
Wash the potatoes and prick each a few times with a fork. Bake at 425 for 45-50 minutes or until potatoes are tender. Remove from oven. When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise. You will have 12 potato skins. Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use) Brush the outsides and insides of the potatoes skins with the melted butter. Sprinkle salt over the insides along with grated parmesan cheese. Return to the oven and bake for another 5 minutes. Top each skin with shredded cheese and bacon bits. Bake them again about 2-3 minutes or until cheese is completely melted. Allow to cool slightly before serving. Top each with a dollop of Dean's Dip Buffalo Ranch Dip or place dip in a dish for dipping. Serve garnished with green onion slices.
I wish you could reach through the screen and taste this, seriously! Be sure to be on the lookout for Dean's Buffalo Ranch Dip in the dairy dip section of your local supermarket. Follow Dean’s Dip on Facebook and Dean’s Dip Instagram for more recipe ideas, too!