Hidden Valley Ranch Croutons Recipes

CRUNCHY RANCH CROUTONS

Steps:

• Cut crust from bread and discard the crust.
• Brush both sides of each slice of bread with olive oil, melted butter or margarine.
• Slice bread into 1/2-inch strips; turn and cut crosswise into 1/2-inch cubes.
• Optional:.
• Place bread cubes in a plastic zipper bag; sprinkle with dry salad dressing mix to act as dry seasoning. Securely seal bag and shake, coating bread cubes with dry salad dressing mix.
• Spread cubes flat on baking sheet. Preheat oven to 325°F Bake for 20 to 30 minutes, or until golden brown. Remove from oven and cool on baking sheet.
• Note: For bigger croutons, use "Texas Toast" style bread and slice into larger 3/4-inch cubes.

FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS

Steps:

• In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
• In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
• Preheat the oven to 325 degrees F.
• In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

HOMEMADE RANCH CROUTONS

Steps:

• Preheat oven to 375°.
• Slice down bread in 1/3 to ½-inch cubes.
• Do not remove crusts!
• Place in a large mixing bowl.
• In a small saucepan over low to medium heat, add olive oil and garlic and saute a minute.
• Add Italian seasoning and dry Ranch dressing mix.
• Stir to combine.
• Remove from heat.
• Drizzle Ranch/olive oil sauce over top of bread cubes and stir well so sauce is evenly distributed.
• Place bread cubes in a single layer on a large cookie sheet.
• Bake at 375° approximately 20 minutes.
• Bread cubes will become crunchy and golden brown.
• Remove from oven and serve on your favorite salad or use for garnish on top of your favorite soup.
• Croutons can be stored on counter in a zip-lock bag for a few days.
• Refrigeration is not recommended.
• Yield: 6 cups croutons.

HIDDEN VALLEY® HARVEST BUTTERNUT SQUASH SOUP WITH RANCH CROUTONS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
• Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
• CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
• When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.