Homemade Ranch Dressing – Easy To Make

I love ranch dressing and this Homemade Ranch Dressing recipe is so easy and tastes much better than the bottled stuff!


I usually have all the ingredients on hand, so it’s easy to whip it up when I need a dressing.

It tastes better when you chill it overnight. The flavors have a chance to mingle and it firms up nicely!

Love this stuff on raw broccoli, mushrooms, and celery.

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Homemade Ranch Dressing
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins

Homemade Ranch Dressing is really worth the effort. Much better than store bought.

Course: Salad
Cuisine: American
Keyword: Homemade Ranch Dressing
Servings: 8
Calories: 235 kcal
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill weed
  1. Place all the ingredients in a blender or food processor, blitz on high speed for 2 minutes. The mixture will look runny, but it will thicken as it chills.
Recipe Notes

Store in an airtight container in refrigerator for up to two weeks.

Enjoy this Homemade Ranch Dressing!

Up Next: 

Chunky Homemade Blue Cheese Salad Dressing

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Recipe based on one by Mirj
Photo by CountryLady

Jo Mama’s World Famous Spaghetti

I’ve been searching for a good sauce for a long time and I think I finally found one. Jo Mama’s World Famous Spaghetti! It has a good consistency and holds its own on spaghetti without running.

Jo Mama's World Famous Spaghetti

I like the flavor that the sausage gives to this recipe.

It makes a nice change from ground beef flavor. Very easy to make also.

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Jo Mama's World Famous Spaghetti
  • 2 lbs Italian sausage casings removed (mild or hot)
  • 1 small onion chopped (optional)
  • 3 -4 garlic cloves minced
  • 1 28 ounce can diced tomatoes
  • 2 6 ounce cans tomato paste
  • 2 15 ounce cans tomato sauce
  • 2 cups water for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine a good Cabernet!
  • 1 lb thin spaghetti
  • Parmesan cheese
  1. In large, heavy stockpot, brown the Italian sausage, breaking it up as you stir. Add the onions and continue to cook, stirring occasionally until the onions are softened.
  2. Add the garlic, tomatoes, tomato paste, tomato sauce and water. Add the basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.
  3. Stir in the red wine.
  4. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  5. Cook the spaghetti according to package directions.
  6. Spoon the sauce over the drained spaghetti noodles and sprinkle with Parmesan cheese.

Recipe based on one by Sharlene~W
Photo by lazyme

Easy, Delicious and Cheap Ground Beef Stroganoff

This ground beef stroganoff is not only delicious but also extremely easy to pull together. When I serve it to friends they think it took me all day to make.

ground beef stroganoff

I don’t know where the recipe comes from but my Cuz says it’s hers!

I don’t know about that but I do know that it’s easy, delicious and cheap. That’s the holy triumvirate of recipes, if you ask me.

It’s definitely one of my staples and I make it at least once a month or so.

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Easy, Delicious and Cheap Ground Beef Stroganoff
  • 1 lb ground beef
  • 1/2 cup onion
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can condensed cream of mushroom soup
  • 1 cup sour cream
  • egg noodles cooked
  1. Brown the ground beef in large skillet. Add the onions and cook until onions are translucent. Drain the grease.
  2. Stir in the condensed soup, the garlic powder, salt, and pepper. Allow to simmer until everything is heated through.
  3. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  4. Serve over cooked egg noodles.

Recipe based on one by Chibi
Photo by SashasMommy

Chili’s Copycat Honey Mustard Dressing

This is a copycat of Chili’s Honey Mustard Dressing. It’s my understanding that at Chili’s it’s served with their Chicken Crispers.

Even though it may be intended for the crispers it’s also a great salad dressing. Give it a try and you might come up with other uses for it.

Here is a link to the Chicken Crispers recipe to go along with the dressing.

Chili’s Copycat Chicken Crispers

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Chili's Copycat Honey Mustard Dressing
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins

This Honey Mustard Dressing goes great with Chili's Chicken Crispers.

Course: Sauce
Cuisine: American
Keyword: Chili's Copycat Honey Mustard Dressing
Servings: 4
Calories: 195 kcal
  • 2/3 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Grey Poupon Dijon Mustard
  • 1 teaspoon white vinegar
  • 1 pinch paprika
  • 1 pinch salt
  1. Combine all ingredients in a medium bowl and whisk until combined.


Up Next:

Popeye’s Copycat Fried Chicken and Delta Sauce

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Recipe based on one by Gingerbear
Photo by Msjones12

Slow Cooker Meatballs and Marinara

This Slow Cooker Meatballs and Marinara is an easy slow cooker recipe for a great hot meal at the end of the day.

Slow Cooker Meatballs and Marinara

I’ve been told that my heritage is Scottish/Irish but I believe there has to be some Italian in there somewhere because I love Italian food so much!

Spaghetti and meatballs are an entree that I serve often with just a side salad and some crusty Italian bread.

This slow cooker version is my go-to recipe for meatballs. I use a store bought Marinara sauce that I enhance just a bit.

You can get good meat balls in an Italian restaurant but why pay those prices when you can make the exact same dish in the comfort of your own kitchen?

One thing to note-this is more or less a Basic recipe that can be added to, or modified according to the tastes of those you are cooking for.

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Slow Cooker Meatballs and Marinara


1 1/2 pounds ground beef
3/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree


In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

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Mushroom Beef Gravy

Delicious Mushroom Beef Gravy! After you cook a Roast Beef, Steak, Filet Mignon or Beef Tenderloin you need that extra something to finish it off. This is it!

Rich, thick and absolutely delicious! And I wouldn’t say that if I didn’t mean it!

Mom’s BEST Roast Beef Gravy

This from scratch gravy is made with marsala wine, garlic, mushrooms and beef stock and tastes delicious. It comes together quickly and can be made ahead.

So, whether you’re making a Steak, Roast Beef or Beef tenderloin Filet Mignon for Valentine’s Day, Christmas, New Year’s, Father’s Day or any special occasion, this is one thing you’d want on the menu.

It also goes well with rice, pork, meat loaf and even burgers!

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Mushroom Beef Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Easy to make and tastes great. Perfect compliment for any beef meal you're serving! 

Course: Side Dish
Cuisine: American
Keyword: Mushroom Beef Gravy
Servings: 4
Calories: 120 kcal
  • 4 cups mushrooms – rough chopped-measure after chopping
  • 1/3 cup shallots – minced – If you don’t have a shallot use an onion
  • 1 tsp. garlic – minced
  • 3/4 cup Marsala wine
  • 16 ounces beef broth – I used low sodium canned
  • 2 1/2 Tbs. all purpose flour
  • 3 Tbs. unsalted butter – one is for the pan and two to finish the gravy
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  1. Heat a heavy pan over medium heat. Add a swirl of the olive oil and 1 tablespoon of the butter.
  2. Add the shallots. Season with salt and pepper. Cook for about 2 minutes or until the shallots soften. Stir occasionally.
  3. Add the mushrooms. Season with salt and pepper. Toss to coat in the oil and butter. Cook for 5-7 minutes or until the mushrooms soften and darken a bit and the liquid released begins to cook off. Stir occasionally.
  4. Add the garlic. Stir. Cook for no more than 30 seconds, just until fragrant. Don’t let it brown.
  5. Add the wine. Mix through. Cook until the wine reduces by about half. It should take about 3-5 minutes. Stir occasionally.
  6. Combine the flour and the beef broth and mix thoroughly to combine. Be sure there are no lumps of flour.
  7. Pour the beef broth mixture over the mushrooms. Stir to combine. Bring to boil. Reduce the heat slightly and cook for 10-15 minutes or until it thickens. Stir occasionally.
  8. Add the remaining two tablespoons of unsalted butter. Stir through to combine.
  9. Taste and season with salt and pepper as desired.
  10. Serve over your favorite meat, mashed potatoes, rice, etc. I like mine over filet Mignon, steak or roast beef and mashed potatoes. ENJOY!!

This is part of a holiday meal by Diane Kometa from Dishin’ With Di. Below are links to the other dishes.

Pan Seared and Roasted Filet Mignon
Caesar Salad
Homemade Croutons
Roasted Asparagus
Garlic Mashed Potatoes
Homemade Chocolate Pudding

Tips and Tidbits About This Mushroom Beef Gravy

Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not over blend. Pour back into pot and reheat.

Instant mashed potato flakes will work as a thickener for gravy and produces no lumps.

Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any “skin” from forming on gravy as it sits.

Liquid gravy browner can be added to gravy to improve color.

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Cuz’s Biscuits and Sausage Gravy Recipe

Biscuits and Sausage Gravy Recipe

This biscuits and sausage gravy recipe is from my cousin Sandra. She spices up the sausage gravy with extra seasonings. She also adds yeast and sugar to her biscuit recipe. She says it’s better.

The biscuits are very good but they’re not typical southern biscuits and she’s a southern girl. I dunno’ what went wrong with her!! LOL.

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Sandra’s Yeast Biscuits Recipe


2 packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
5 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
2 tablespoons butter, melted


Preheat your oven to 450 degrees F.

Dissolve the yeast in warm water and let it stand 5 minutes. Stir in the buttermilk and set aside.

In a large bowl combine the flour, sugar, baking powder, soda and salt. Cut in the shortening with pastry blender until it looks like coarse meal. Stir in the yeast-buttermilk mixture and mix well.

Turn out onto a lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.

Bake in a preheated oven for 8 to 10 minutes, until golden. Remove from the oven and brush the tops with melted butter.

Sandra’s Sausage Gravy


1 pound sage flavored ground breakfast sausage
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash Worcestershire sauce
1 dash hot pepper sauce

Gravy Directions

Crumble the sausage in a skillet and cook over medium-low heat. Add the onion, cook until tender and then drain leaving about 1 tablespoon of fat.

Stir in the flour a little at a time and simmer for about 6 minutes or until bubbly and golden. Stir in the milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

Sandra and I get together every once in a while just especially for scrambled eggs and her biscuits and sausage gravy recipe.

Best BBQ Sauce Recipes

Best BBQ Sauce Recipes

Add this recipe to your list of best bbq sauce recipes. It’s hot and sweet and is delicious on just about anything. The base ingredient is tomato and the surprise ingredient is coke-a-cola.

It will make BBQ ribs sing. One caution is don’t use diet cola. It will give a bitter taste to the bbq sauce.

Best BBQ Sauce


1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce


In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend.

Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

Be sure to cook slowly and have patience. It will thicken up as it cooks.

With this BBQ sauce recipe you can become king of the backyard BBQ’ers in your neighborhood. Be prepared for pats on the back.

Apple BBQ Sauce Recipe

This apple BBQ sauce recipe uses applesauce. You can substitute apple butter for apple butter BBQ sauce. Both give a nice thick texture to the sauce and coat the meat for a sweet and spicy flavor.

Apple BBQ Sauce Recipe

If you’ve been buying BBQ sauce from the grocery you’ll notice immediately after tasting this BBQ sauce recipe that there is no chemical taste.

This is a pretty doggone good sauce but in my opinion.

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Apple BBQ Sauce Recipe
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Apple sauce and ketchup based sauce flavored with brown sugar. The sweetness of the sugar is cut somewhat with lemon juice. A good basic sauce. 
Course: Sauce
Cuisine: Barbecue
Servings: 4
Calories: 165 kcal
  • 1 cup applesauce or apple butter
  • 1/2 cup ketchup
  • 2 cups unpacked brown sugar
  • 6 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  1. In a saucepan over medium heat, mix the applesauce or apple butter, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring the mixture to a boil. Remove the bbq sauce from the heat and cool completely.

This bbq sauce is sweet and not very spicy. If that’s what you like then you’re in luck. If not cut back on the brown sugar and add hot sauce to your taste.

Use the bbq sauce to baste the meat of your choice on the grill. If you’ve got leftover pork roast this sauce will make it into delicious pulled pork sandwiches. Just shred the pork roast and sauce it up in the crock-pot for an hour or two. Delicious!

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