Ranch Glazed Carrots

I’m so excited to introduce you to Jaime from Mom’s Test Kitchen! Jaime is the newest contributing writer for Eat at Home. I think you are going to love her recipes! Enjoy her first recipe for an easy side dish and give her a warm welcome!

No need for dipping sauce on the side, get the flavors you love in this easy to make Ranch Glazed Carrots side dish!

Ranch Glazed Carrots | www.eatathomecooks.com

Our family eats a lot of meatless meals. It’s a great way to stretch our grocery budget, plus we just like to eat what I call ‘veggie plates’. Just like you would get in a restaurant, I make up two or three different vegetable dishes and some sort of bread & we pile our plates full of yummy vegetables.

Easy Ranch Glazed Carrots | EatAtHomeCooks.com

These Ranch Glazed Carrots are one of the vegetables I served up for our last veggie plate dinner. They tasted absolutely delicious, took about 10 minutes to prepare and since I was able to get the carrots on sale, cost just about $2 for the whole recipe! All of that pretty much makes a recipe a winner in my book!

Simple Ranch Glazed Carrots | www.eatathomecooks.com

Ranch Glazed Carrots

Serves: serves 4

Ingredients
  • 1 pound baby carrots
  • 5 tablespoons butter, softened
  • 3 tablespoons light brown sugar
  • 1 envelope (1 ounce) dry ranch salad dressing & seasoning mix
Instructions
  1. Cook the carrots in 1 cup of boiling water until tender, about 5-6 minutes. Drain the carrots & place them back in the warm pot.
  2. Add the butter, brown sugar & dry dressing mix to the carrots and toss to coat.
  3. Mix until evenly combined and the carrots are well glazed. Serve warm (but still serves well chilled as leftovers)

If you enjoyed this Ranch Glazed Carrots recipe, you might also like these Easy Mashed Sweet Potatoes, Honey Glazed Carrots in the Slow Cooker or Parmesan Crusted Carrots!

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‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad
Ingredients
  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)
Instructions
  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.

Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

Ranch Veggie Salad

My mom served this at Christmas time.  It was so good, I made it again the next week.

It’s also super simple.  Chop veggies.  Stir in Marzetti’s ranch dip.  The end.

This salad holds up in the fridge really well for several days.  Even the tomatoes stay perky instead of doing that limp, soggy thing that cut tomatoes can do.

Here’s the recipe, but feel free to vary it for what you like and have available.  [Read more…]

Smoked Sausage, Cabbage and Oat Soup

A while back I shared how excited I was to find Quaker Steel Cut Oats at the grocery store.  They are significantly less expensive than the other brand I’ve seen and I like to use them for oatmeal in the slow cooker.

I never imagined I would use them in soup.

But then The Sweets Life linked up a recipe for Scotch Oatmeal Soup for Ingredient Spotlight: Cabbage.  I knew I had to try it.  The oats are kind of like barley.  They add heartiness to the soup.

I modified The Sweets Life recipe a little bit.  Hers doesn’t have any meat in it and I knew I’d get much further serving a soup full of cabbage to my family if I included some meat.  I was right.  They all ate the soup and liked it.

Here’s what you’ll need to make a pot:  [Read more…]

Cheese Soup and Pretzel Rolls

Eating Cheese Soup and Sister Schubert’s Soft Pretzel Rolls made me feel like I was in Canada.

Not the real Canada.  The Disney version in EPCOT.  They have a restaurant there called Le Cellier that serves cheese soup and pretzel bread.  So yummy!

This recipe is not exactly like the Disney soup, but it is very good and easy to make.  And the Pretzel Rolls are super easy.  Just pop them in the oven to warm for a few minutes.

My kids were so excited to have the rolls again.  They’d been asking me to serve them since we’d had Reuben Sliders on Pretzel Rolls a few weeks ago.  The rolls are crusty on the outside, but the inside is soft and tender.  The flavor is like soft pretzels.  They’re a perfect compliment to any soup, but I think they go especially well with cheese soup.

Here’s what you’ll need for the soup:  [Read more…]

Zucchini Carrot Cake with Cream Cheese Frosting

A neighbor gifted me with a giant zucchini the other day.  My first inclination was to make zucchini bread, but then I ran across this recipe in one of my Amish cookbooks.

I’m pretty sure that the 3 cups of veggies in this cake off set the naughtiness of the cream cheese frosting.

The only change I made to the recipe was to bake it in a jelly roll pan instead of a 9×13 size.  I would also like to say that I did shred the carrots and zucchini the way the Amish would.  I don’t have a food processor, but I want one.  I want much.

Here’s what you’ll need:  [Read more…]

Cheesy Rice and Meatball Skillet Dish

Remember all the 88 meatballs I made and froze?  Some of them were destined for this dish.

This is based on a recipe in an old church cookbook.  I made it according to the recipe the first time (unusual for me to follow a recipe exactly!), which means I used the Velveeta it called for.  Much as we like Velveeta, it was too gooey and sticky for us.

A week later, I gave the recipe a make-over.  I swapped out the Velveeta for Italian blend cheese and added garlic and Italian seasonings.  It’s still a quick stove-top meal, but with much better flavor.

Here’s what you’ll need: [Read more…]

Creamy Potato Soup

Potato soup is one of my favorite meals.  I have 3 different versions already (Ham and Potato Chowder, Baked Potato Soup and my humble Potato Soup).

This Creamy Potato Soup is a souped up version of the humble potato soup.  (Yes, I just used the word soup 3 times in the same sentence.)

It’s creamy (hence, the name), comforting and warm.  And it uses common ingredients that you probably already have in your pantry.  Here’s what you’ll need: [Read more…]

Ingredient Spotlight: Orange Veggies (Carrots, Sweet Potatoes etc)

We’ve got to get our veggies in today, because I’ve got some serious sweet treat recipes to share with you later this week.

Instead of focusing just on one veggie, I decided we’d do a color.  Orange is perfectly sunshiney to brighten the winter gray.  When I scheduled this Ingredient Spotlight, I forgot all about pumpkin, but feel free to add pumpkin recipes too, if you like.  Pumpkin had it’s own Ingredient Spotlight a few months ago, but we can show it off again this week.

Here are a few of my recipes that use orange veggies: [Read more…]

Ham and Pineapple Fried Rice

My ears perked up when I heard someone mention a fried rice dish that involved ham and pineapple.  Any recipe that involves cubed ham gets my attention right now, since I have so much in the freezer.

My family likes the ham/pineapple combo in recipes, but I admit that this sounded a little strange.  But I was wrong.  The fried rice was full of flavor and we licked the platter clean.  No leftovers to fight over.

I based the recipe on Vietnam Fried Rice, but I used pineapple juice in addition to the soy sauce to season and flavor the dish.  Here’s what you’ll need: [Read more…]

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