Thanks for stopping by Recipes From The Heart Of Your Home. Don't forget to check out the Christian resources we have linked to on the left of the page. I am a Christian wife and mother, doing my best to take care of my family and be a good steward of the wonderful blessings God has given us. I enjoy cooking for my family and doing it unto God for His glory. I love to cook from scratch when it's affordable and not too time-consuming and I especially love to bake. Lots of family and friends ask for my recipes so I've decided to put them on a blog so they can get them or anyone else who wants them. I think you can make good quality, good tasting food at a fraction of the ready-made price and it doesn't have to break your budget. Please let me know how these recipes turn out. They're our family's favorites. I'll be updating this blog as often as I can. Enjoy and God bless!


If you like my blog, subscribe on the left side of the page so you get automatic updates via email. Please check out our other website: A-typical Christianity is a blog by my husband and I on the Christian faith, current events, apologetics, and more at http://atypicalchristianity.blogspot.com/ .

Monday, July 12, 2010

Homemade Ranch Dressing Mix - For Dressing or Dip

Ranch Dressing Mix

Hidden Valley Ranch packets used to be my favorite way to make homemade ranch dressing, but it can get expensive. I knew there had to be a way to make your own from common household ingredients. This version has more flavor and a little bit of zest. Great over a grilled chicken salad, or with your favorite fresh veggies. I always have some in the fridge made up and ready to go!

2 tbs. plus 2 tsp. dried minced onion
1 tbs. dried parsley flakes
1 ½ tsp. paprika (I like the dark red smoked kind best, but it will make your ranch a bit red)
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 ½ tsp. garlic powder

In a small bowl, combine the ingredients well. I use a food processor to blend it up better. It can store in an airtight container in a cool, dry place for up to 1 year.

To make ranch dressing:

In a bowl, combine 1 tbs. dry mix with 1 cup mayonnaise. Add 1 cup of buttermilk and mix again; refrigerate. Yield: 2 cups.

Instead of buying fresh buttermilk, you can reconstitute the powdered kind at the store, but it’s not nearly as good as the fresh.

To make ranch dressing dip:

In a bowl, combine 1 tbs. dry mix (I used a bit more for more flavor) and 1 cup sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

Eggplant Parmesan

Eggplant Parmigiana

This has got to be probably the best eggplant parmesan I’ve ever had. We think it’s better than Olive Garden’s, which used to be our favorite. This recipe is very easy and so delicious!

2 eggplants (2 ½ lbs.), cut in ½ inch thick round slices
¼ cup olive oil (no need to really measure this, just use what you need)
3/4 tsp. salt (use as much as you want)
½ tsp. pepper (use as much as you want)

1 26 oz. jar pasta sauce
1 ½ cups mozarrella cheese (you could use more...yum!)
1 cup grated parmesan cheese
italian seasonings, basil, or whatever you like

1) Broil eggplant preferably on a broiler rack, in oven in approximately 2 batches. Layer half of eggplant on broiler rack and brush with oil. Sprinkle with salt and pepper. Broil 4 inches from heat for 6 to 8 minutes per side until lightly browned and tender. Flip eggplant and do the same on the opposite side. Do the same with the second batch of eggplant.

2) Spread ½ cup of pasta sauce in lasagna pan. Line with ½ the eggplant. Spoon on 1 ¼ cup more of sauce, top with 1 cup of mozzarella, remaining eggplant, sauce, and mozzarella. Sprinkle with the parmesan and seasonings. Cover with foil.

4) Bake at 350 degrees for 45 minutes or until bubbly and cheese is browned. Let sit 15 minutes before serving. Enjoy!



This dip is so easy and sooo delicous! Great with crackers, fresh veggies, or as filling for a bread bowl. This is a very popular dip at potlucks.

1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream

Combine all ingredients. Chill 2 hours. Makes approximately 4 cups dip.