This day didn't start out so good, I woke up with the same headache I went to bed with last night. Spent the better part of the day laying around and reading a book. By late afternoon, I finally felt like doing something. I have several projects that I have wanted to try and decided to start by convincing James to help me with making some refrigerator dough to make cinnamon rolls and various things this coming week. Then decided to make some Cool Ranch Doritos. I came across a recipe for them recently on this blog
http://myfoodstoragecookbook.com/2012/03/24/homemade-cool-ranch-doritos/ I decided not to start with making my own corn tortillas, as my shoulder still doesn't like rolling out things with a rolling pin. I cheated and went to the Mexican grocery and bought a bag of 60 for $1.99. While I'm sure I could have made them for less, the pain just wasn't worth it. I also revised the recipe a bit as I didn't want to buy the white cheddar Mac N Cheese. I considered my options and decided that the white cheddar popcorn topping would work. So here is my revised recipe. I'd take a picture of the results and post, but unfortunately, they were eaten as fast as I could take them out of the oven and coat them. I don't think they even had a chance to cool off. So, maybe they should be called warm ranch doritos.
Here's my recipe:
Cool Ranch Doritos
I took a stack of tortillas not quite a third of the bag and sprayed the top of each with cooking spray and stacked them in a pile. I cut them into 6 pieces. I spread them on a cookie sheet and baked about 13 minutes in a 350 degree oven. Watching for them to turn just slightly golden. It's a fine line. If you cook them too long they are overcooked, but if you don't wait until they are getting golden, then they will be a bit chewy in the middles. When they came out of the oven, I put them in a bowl and put more tortillas on the cookies sheet to bake. That gave them about 5 minutes to cool a bit. I then sprayed the chips just slightly with cooking spray and put into a ziplock bag with about 2 tsp of seasoning mix.
Seasoning Mix
4 tsp Ranch dressing mix
4 tsp white cheddar popcorn topping
1/2 tsp salt
1/2 tsp garlic salt
1 tsp onion powder
I shook them in the seasoning and poured back out into the bowl. I just did one cookie sheet at a time and most of mine didn't even make it to the cool stage. Definitely a hit in our house. The first batch I didn't spray with cooking spray before I coated them and they only had a very little of the seasoning stick. Definitely worked better with a little cooking spray to help coat them. I didn't use all the seasoning mix, so I'll just store it for the next batch.
While I'm posting I'll put my mom's refrigerator roll dough here too. This dough is awesome and it comes from Better Homes and Gardens cookbook from the 1960s. I put this together in my Kitchen Aid mixer with the dough hook. It makes good rolls, or cinnamon rolls or just a loaf of bread.
Refrigerator Rolls
2 pkg. yeast
1 cup warm water
1 tsp sugar
2 c. milk scalded
2/3 cup shortening melted
¾ c. sugar
4 tsp salt
2 eggs beaten
10-11 c. flour
Mix together 1st three ingredients and let set
about 10 minutes and rise. Scald milk and add shortening, sugar and salt and eggs. Mix in flour until the dough has an elastic consistency and forms a ball. Let set for 10 minutes. Punch
down and place in refrigerator. Use to make rolls or loaves. Can store in refrigerator up to a week. When you use, shape into desired shape and place in pan. Let rise until double and bake at 350 for approximately 23-30 minutes, until golden brown on top.
