PAULA DEEN RANCH DRESSING RECIPES

Steps:

• Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
• Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
• Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
• Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
• Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
• When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
• Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
• Makes about 16 depending on the size you make them. May also halve recipe.

Steps:

• Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
• Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
• Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
• To serve, place a few corn chips in each bowl and ladle soup over them.
• Top with sour cream, cheese, green onions and jalapeños.