Store-bought ranch packets are convenient, but homemade ranch seasoning gives you a fresher, more balanced flavor and control over the salt. Tangy buttermilk powder is blended with garlic, onion, dill, parsley, and chives, while mustard powder and a little tarragon fill out the flavor without overpowering the familiar ranch taste.

The whole seasoning mix takes only a few minutes to prepare and is useful far beyond salad dressing. Keep it ready for seasoning chicken, roasted potatoes, vegetables, dips, popcorn, or any recipe that calls for a packet of ranch seasoning. Once you have a jar on hand, you may find yourself reaching for it more often than expected.

Ingredients

• ⅓ cup powdered buttermilk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried parsley
• 1½ teaspoons dried dill
• 1 to 1½ teaspoons dried chives
• 1 teaspoon fine sea salt
• ½ teaspoon granulated sugar
• ½ teaspoon dried tarragon, optional
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon mustard powder

Instructions

1. Combine the seasonings: Add the buttermilk powder, garlic powder, onion powder, dried herbs, salt, sugar, black pepper, and mustard powder to a medium bowl.
2. Whisk thoroughly: Mix until the herbs are evenly distributed, pressing any small lumps of buttermilk powder against the side of the bowl to break them apart.
3. Transfer to a jar: Spoon the ranch seasoning into a clean, completely dry jar and close it tightly. Shake the jar before each use and store it according to the directions on the buttermilk powder package.

Where to Buy Buttermilk Powder

Look in the baking aisle near powdered milk, evaporated milk, and other shelf-stable dairy products. It may be labeled buttermilk powder, dry buttermilk powder, or cultured buttermilk blend.

Walmart currently carries Saco Cultured Buttermilk Blend, while Hoosier Hill Farm Buttermilk Powder is available through Amazon. Saco also provides Amazon and Instacart buying options on its official website. Be careful not to purchase ordinary powdered milk or buttermilk pancake mix, as neither is the same ingredient.

Tips for the Best Homemade Ranch Seasoning

• Break up any lumps: Buttermilk powder tends to clump. Press the lumps against the bowl with your whisk or sift the powder before adding the remaining ingredients.
• Adjust the chives: Use 1 teaspoon for a milder blend or the full 1½ teaspoons for a stronger herb flavor.
• Don’t overdo the tarragon: Half a teaspoon adds depth without making the seasoning taste strongly of licorice. You can leave it out, but the ranch will taste slightly less rounded.
• Shake before measuring: The powdered ingredients settle beneath the herbs during storage, so stir or shake the jar before each use.
• Give dips and dressings time: After mixing the seasoning with sour cream, mayonnaise, or buttermilk, refrigerate it for at least 30 minutes. This softens the dried herbs and brings the flavors together.

Ways to Use Ranch Seasoning

Use this homemade ranch seasoning on chicken, roasted potatoes, French fries, vegetables, burgers, popcorn, or crackers. It can also be stirred into sour cream for a quick dip or used anywhere a recipe calls for dry ranch seasoning.

How to Store It

Transfer the seasoning to a clean, completely dry jar with a tight-fitting lid. Never measure it with a damp spoon or hold the open jar over a steaming pan, as moisture can make the powder clump and spoil more quickly.

Storage instructions vary between brands. Saco Cultured Buttermilk Blend is labeled for refrigeration after opening, while Hoosier Hill Farm recommends keeping its powder in a cool, dry place without refrigeration. Follow the directions printed on the buttermilk powder you purchase. Use the seasoning by the earliest best-by date among its ingredients.

Whiskey apple bacon jam brings crisp bacon, tender Fuji apples, slow-cooked onion, and maple syrup together in one rich, sticky spread. Apple cider vinegar keeps the sweetness balanced, while whiskey and a small amount of espresso powder add a deeper, slightly roasted finish without making the jam taste like coffee.

Spoon it over burgers, serve it with cheese and crackers, tuck it into a grilled cheese, or spread it on warm biscuits. It’s sweet, savory, a little smoky, and packed with small pieces of bacon and apple in every bite.

Ingredients

• 1 pound thick-cut bacon, diced
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 2 small Fuji apples, peeled and diced (about 2 cups)
• 2 teaspoons minced garlic
• ½ cup packed brown sugar
• ¼ cup pure maple syrup
• 3 tablespoons apple cider vinegar
• 1 teaspoon chili powder
• ½ teaspoon instant espresso powder
• 3 tablespoons whiskey

Instructions

1. Crisp the bacon: Add the diced bacon to a medium saucepan and cook over medium heat, stirring occasionally, until browned and crisp. Transfer it to a paper towel-lined plate.
2. Soften the onion: Leave about 4 tablespoons of bacon drippings in the pan and carefully discard the rest. Reduce the heat to medium-low, add the onion, and cook for 8–10 minutes, until soft and beginning to turn golden.
3. Cook the apples: Stir in the diced apples and cook for 4–5 minutes. They should begin to soften while still holding their shape.
4. Add the aromatics: Stir in the garlic and chili powder. Cook for about 30 seconds, just until the garlic becomes fragrant.
5. Deglaze with whiskey: Remove the pan from the heat before pouring in the whiskey. Return it to the burner and simmer for 1–2 minutes, scraping the browned bits from the bottom of the pan.
6. Build the jam: Add the brown sugar, maple syrup, apple cider vinegar, espresso powder, and cooked bacon. Stir until the sugar and espresso powder have dissolved, then bring everything to a gentle simmer.
7. Reduce until thick: Lower the heat and simmer uncovered for 10–12 minutes, stirring often. The jam is ready when it looks dark and glossy and a spoon drawn across the pan leaves a path that slowly fills back in.
8. Cool and serve: Remove the pan from the heat and let the bacon jam rest for 10 minutes. It will thicken further as it cools. Serve warm or at room temperature, or gently reheat it after refrigeration.

Don’t lose this whiskey apple bacon jam recipe—save the image below to your Pinterest board so you’ll have it ready for your next burger, cheese board, or weekend breakfast.

Tips for the Best Bacon Jam

• Cut everything small and evenly: Small pieces of bacon, onion, and apple make the finished jam easier to spread and ensure every spoonful has a little of each ingredient.
• Measure the bacon drippings: Keep about 4 tablespoons in the pan. Too much can leave the jam greasy once it cools.
• Keep the heat gentle: After adding the sugar and maple syrup, use low heat and stir frequently. The mixture can scorch quickly as it thickens.
• Don’t overcook the apples: They should become tender but retain some texture. Cooking them until mushy will make the jam feel more like applesauce.
• Go easy on the espresso: Stick with ½ teaspoon. That amount adds depth without leaving an obvious coffee flavor.
• Watch the consistency: Take the jam off the heat while it still looks slightly looser than you want. It will become noticeably thicker as it cools.

Storage and Reheating

Allow the whiskey apple bacon jam to cool, then transfer it to an airtight container and refrigerate for up to 7 days. The bacon fat will firm up when chilled, so warm only the amount you need in a small saucepan over low heat or microwave it in short intervals until spreadable.

For longer storage, freeze the cooled jam in small portions for up to 2 months. Thaw it overnight in the refrigerator before reheating. Because this recipe contains bacon and onion, it should not be stored at room temperature or preserved using a standard water-bath canning method.

There’s something especially satisfying about turning a handful of everyday vegetables into a pasta sauce that tastes far richer than you’d expect. For this one-pan zucchini tomato pasta, zucchini, Roma tomatoes, garlic, butter, and olive oil cook until soft enough to mash into a thick, rustic sauce. The pasta then cooks right in the same pan, soaking up all that savory tomato flavor as the sauce clings to every strand.

Smoky paprika, oregano, and a little heat keep it from tasting plain, while fresh spinach and Parmesan bring everything together at the end. It’s cozy, full of flavor, and easy enough for a weeknight—plus, there’s only one pan to clean.

Ingredients

Pasta and Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium zucchini, halved lengthwise
• 3 Roma tomatoes, halved
• 4 garlic cloves, peeled and left whole
• 2 tablespoons tomato paste
• 12 ounces tagliatelle, about 8 nests
• 2 to 2½ cups water or vegetable broth
• 4 cups fresh spinach, roughly chopped

Seasoning Mix

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon fine salt

For Serving

• Freshly grated Parmesan
• Extra red pepper flakes, optional

Instructions

1. Soften the vegetables. Heat the olive oil and butter in a large, deep skillet over medium heat. Once the butter melts, add the zucchini and tomatoes cut-side down, along with the whole garlic cloves.
2. Cook until very soft. Cover the skillet and cook for 10–12 minutes, turning the zucchini once halfway through. The vegetables should be soft enough to crush easily and the tomatoes should release plenty of juice.
3. Mash the sauce. Remove the lid and mash the zucchini, tomatoes, and garlic directly in the pan using a potato masher or the back of a wooden spoon. Continue until you have a thick, slightly chunky sauce.
4. Build the flavor. Stir in the tomato paste, smoked paprika, oregano, red pepper flakes, onion powder, and salt. Cook for 1 minute, stirring constantly, so the tomato paste darkens slightly and the spices become fragrant.
5. Add the pasta. Place the tagliatelle nests in the sauce and pour in 2 cups of water or broth. Bring to a gentle simmer, then cover and cook for 8–10 minutes.
6. Stir as it cooks. Uncover the pan every 2 minutes and gently separate the pasta strands with tongs. This keeps the pasta from sticking and helps it cook evenly in the sauce.
7. Adjust the liquid. Continue cooking until the pasta is al dente and the sauce clings to the strands. Add the remaining ½ cup of water or broth a little at a time only when the pan looks dry before the pasta is ready.
8. Add the spinach. Fold in the chopped spinach and cook for about 1 minute, until just wilted. Taste and add more salt or red pepper flakes if needed.
9. Serve. Divide the pasta between bowls and finish with freshly grated Parmesan and extra red pepper flakes.

Tips for the Best Zucchini Tomato Pasta

• Let the vegetables get completely soft. The zucchini, tomatoes, and garlic need to crush easily before you mash them. If they still feel firm after 12 minutes, cover the pan and give them another 2–3 minutes.
• Keep the heat at medium. Butter adds plenty of flavor, but it can brown too quickly over high heat. A steady medium heat softens the vegetables without scorching the bottom of the pan.
• Use a wide, deep skillet. The pasta needs enough room to soften and spread out as it cooks. A cramped pan makes the strands more likely to stick together.
• Start with only 2 cups of liquid. Zucchini and tomatoes release moisture as they cook, so adding the full amount at once can leave the sauce watery. Pour in more only when the pasta needs it.
• Separate the pasta early. Once the tagliatelle begins to soften, gently pull the strands apart with tongs. Repeat this every couple of minutes so the nests cook evenly.
• Do not let the pan boil too hard. A gentle simmer gives the pasta time to absorb the sauce without the liquid evaporating before the noodles are tender.
• Remember that the sauce thickens as it sits. Take the pan off the heat while the sauce still looks slightly loose. It will continue to thicken and cling to the pasta before serving.
• Taste before adding extra salt. Parmesan and broth can both be salty, so wait until the pasta is finished before adjusting the seasoning.