by sunshine on August 13, 2012
We had a potluck dinner for our Sunday School class after church this past Sunday night. I saw someone post a picture of Ranch Potatoes on Instagram a few days ago and thought this would be the perfect time to give them a try. They did not disappoint. The entire 5lb batch was gone! I really like them and will definitely be making these a lot. They are so easy and have great flavor.
Roasted Ranch Potatoes
Ingredients
- 2 lbs small red potatoes, quartered
- 1 packet (.4 oz) dry ranch seasoning mix
- olive oil
- 1/2 tsp salt
Directions
Preheat oven to 425. Quarter your small red potatoes and place in a large mixing bowl. Drizzle with olive oil and stir to coat potatoes. Add ranch packet and salt and stir. Place in a lightly greased baking dish. Bake at 425 for 25-30 minutes or until potatoes are golden brown.
by sunshine on June 26, 2012
Oh yeah, all of you remember these don’t you! They always remind me of Bill Cosby. I just finished making a batch of these for my daughter and she LOVED them (which I knew she would!). I hadn’t thought of these in years but was trying to come up with different popsicles to make for her this summer and then I thought, “Pudding Pops!”
I love that you can easily change them up by using any flavor pudding. What are some of your favorite popsicle recipes?
Jell-O Pudding Pops
Ingredients
1 – small box (3.9 oz) Jell-O Instant Pudding (any flavor…chocolate is our favorite)
2 – cups cold milk
1 cup thawed Cool Whip Whipped Topping
Make the pudding according to packet directions then fold in cool whip. Spoon in to popsicle molds (or plastic cups with popsicle sticks) and place in freezer. Freeze for at least 4 hours before serving.
* If using paper/plastic cups place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull popsicle sticks.)
