Recipe of the Week: Spicy BBQ Ranch Burgers


  • 1 pound ground beef
  • 1 packet Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
  • 4 slices cheddar cheese
  • 1 sliced tomato
  • lettuce
  • 8 slices bacon, cooked
  • 4 hamburger buns, lightly toasted
  • 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce


  1. Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
  2. While the grill heats, gently mix ground beef and spicy ranch seasoning mix in a large mixing bowl. Form beef mixture into four 1/4-pound burger patties.
  3. Grill the burgers for approximately 4 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. During the last minute of cooking, baste both sides of the burgers with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and top each burger with a slice of cheese.
  4. To assemble the burgers, place lettuce and tomato slices on the bottom bun, top with a burger patty bacon. Brush additional BBQ sauce on the inside of the top bun then place on the burger.

Recipe of the Week: Cheesy Bacon Ranch French Bread Pizza


  • 1 loaf (about 12.5 ounces) French Bread or Sourdough Bread
  • 2/3 cup Hidden Valley® Simply Ranch Classic Ranch dressing
  • 1/2 cup pizza sauce
  • 4 cups shredded cheese (cheddar or mozzarella or a mix)
  • 6 slices cooked bacon, crumbled
  • 2 green onions, sliced small, optional


  1. Preheat oven to 400°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
  2. Slice loaf of bread horizontally. Place two halves face up on the cookie sheet.
  3. Stir together ranch dressing and pizza sauce in a small bowl. Coat each bread half with sauce.
  4. Sprinkle with cheese, then bacon, then onions.
  5. Bake for 10-12 minutes, or until cheese is melted.
  6. Serve immediately. May be stored in an airtight container for up to 2 days, but best the day it’s made.

Recipe of the Week: Sriracha Chicken Bacon Ranch Pizza


Pizza Dough

  • 250 g Strong White Bread Flour
  • 1 tsp Salt
  • 1/2 7 g sachet Fast Action Yeast
  • 1 tsp Golden Caster Sugar
  • 170 ml warm water

Pizza Sauce

  • 3 tbsp Olive Oil
  • 1 Onion – Chopped
  • 3 Cloves Garlic – Crushed
  • 1 Tin Chopped Tomatoes
  • 3 tbsp Tomato Puree
  • 1/2 tsp Chilli Powder
  • 1 tsp Dried Oregano


  • 100 g Cooked Chicken torn into pieces
  • 2-3 tbsp Sriracha add more if you like it spicy
  • 150 g Mozzarella sliced
  • 4 slices Bacon cooked and chopped
  • Ranch Dressing for drizzling


  1. Make the dough. Mix the flour, yeast and salt together in a large bowl. Mix together the sugar and warm water then make a well in the centre of the dry ingredients. Pour the sugar and water into the well. Gradually mix the wet and dry ingredients together and then turn out onto a floured work surface. Knead for 10 minutes. Flour the outside of the ball of dough then place in an oiled bowl. At this stage you can either prove for about 15 minutes somewhere warm or put it into the fridge until you’re ready to use.

  2. Preheat the oven to 200° C. Make the sauce. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it’s almost dry. Mix in the tomato puree, chilli powder and oregano and leave to cook a little more until it has a thick consistency. Tip out onto a plate and allow to cool.

  3. Divide the dough into two pieces and roll out until about 5mm thick then place on baking trays. Mix the chicken with the sriracha in a bowl then split between the pizza bases followed by the bacon and mozzarella. Place in the oven and bake for 15 minutes. Drizzle with ranch dressing and serve.

Recipe of the Week: Cheddar Bacon Ranch Baked Pork Chops


  • Ranch Dressing (bottled, not the dry seasoning in the packet)
  • 3 Cups Bread Crumbs
  • 1 Small Package Dry Italian Dressing Mix
  • 1/2 cup Tbsp. Grated Cheddar Cheese
  • 3 Tbsp. Hormel Bacon Bits
  • 4-6 Pork Chops(bone in or out, no science to it)


  1. Preheat oven to 375.
  2. Lightly grease your baking dish.
  3. Mix your Italian Dressing Mix (the powdered kind, if you have, if not, no worries), mix it with your bread crumbs, grated cheese and bacon bits. Mix it, mix it good!
  4. This is going to get a bit messy….Dredge (a.k.a “slather”) your Pork Chops in the Ranch dressing (remember, it’s the bottled or prepared Ranch, not the powdered).  Now, shake off the excess Ranch. Shake it like you mean it, too much Ranch will make it a little soggy in the end. Guck.
  5. Place your Chops on a greased cookie sheet. (Go ahead and sprinkle on some left over bacon cheddar dry mix if your little heart desires).
  6. Poke into your preheated oven, set your timer for 25-30 minutes. Take them out.  Let them set for a few minutes, then, check them!

Recipe of the Week: “Cracked Out” Chicken Tater Tot Casserole


  • 3 cups
  • chopped cooked chicken
  • 16 oz sour cream
  • 1 can Cream of Chicken soup
  • 1 (1oz) package Ranch dressing mix
  • 1 (3oz) bag real bacon pieces (Oscar Meyer)
  • 2 cups shredded cheddar cheese
  • 2 lb bag frozen tater tots


  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  2. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
  3. Bake for 40-45 minutes, until bubbly.

Recipe of the Week: Cheddar Bacon Ranch Melt


  • 1 tablespoon sour cream
  • 1½ teaspoon dry ranch dressing
  • 2 slices bacon, crushed
  • 1 chicken breast, cooked and cubed
  • 1 oz shredded extra sharp cheddar cheese
  • 1 slice of extra cheddar cheese
  • 2 slices Daves Killer Bread


  1. Preparation: Heat medium size skillet over low heat.
  2. In a small bowl, combine sour cream and ranch dressing. Add bacon, chicken and cheese. Spread equal amounts of butter between both sides of bread. Place one buttered slice of bread down into warm pan, layer with sliced cheers and mixture. Place second slice of bread buttered side facing up. Turn heat to medium and cook until bread is browned and crispy, about 2-4 minutes. Flip sandwich and cook until second slice of bread is just slight browned, then place bowl on top sandwich for an additional minute or so to melt cheese. Serve immediately.