Creamy And Cheesy Ranch Dressing Recipes

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CREAM CHEESE RANCH POTATOES

This is an absolutely divine spin on standard mashed potatoes. Everyone who has tried them has asked me for the recipe. Makes a great addition to any type of meat main dish, and works well for leftovers.

Provided by JAMIESGIRL

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 5



Cream Cheese Ranch Potatoes image

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
  • In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 42.1 g, Cholesterol 74 mg, Fat 27.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 17.2 g, Sodium 434.4 mg, Sugar 1.7 g

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
½ cup butter, softened

INSTANT POT CREAMY RANCH CHICKEN PASTA

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Instant Pot Creamy Ranch Chicken Pasta image

Steps:

  • Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
  • Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
  • Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
  • Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

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