18 Creamy Recipes with Ranch Dressing Extravaganza

Craving that cool, creamy ranch flavor in every bite? You’re in luck! From zesty dips to dreamy pasta salads and cozy casseroles, we’ve rounded up 18 irresistibly creamy recipes that let ranch dressing shine. Whether you’re whipping up a quick weeknight dinner or impressing at your next potluck, these dishes are guaranteed to hit the spot. Ready to dive into ranch heaven? Let’s get mixing!

Grilled Chicken Ranch Salad

This hearty salad combines smoky grilled chicken with cool ranch flavors—perfect for a quick lunch or light dinner that still feels indulgent.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced red onion
• 1/2 cup ranch dressing
• 1/4 cup crushed tortilla strips

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Rub chicken with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Assemble: In a large bowl, toss romaine, cherry tomatoes, cheddar cheese, and red onion. Drizzle with ranch dressing and toss lightly.
3. Serve: Top salad with sliced chicken and crushed tortilla strips.

The smoky-spiced chicken pairs perfectly with the creamy ranch, while the tortilla strips add a fun crunch in every bite.

Tip: For extra flavor, marinate the chicken in 1/4 cup ranch dressing for 30 minutes before grilling.

Ranch Dressing Pasta Salad

This creamy, tangy pasta salad is a crowd-pleaser—perfect for potlucks or a quick lunch with minimal fuss.

Ingredients:

• 12 oz rotini pasta (or your favorite short pasta)
• 1 cup ranch dressing (homemade or store-bought)
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the ranch dressing, sour cream, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add the cooled pasta, cherry tomatoes, cucumber, red onion, and parsley to the bowl. Toss gently until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld.

The creamy ranch dressing clings perfectly to every noodle, while the fresh veggies add a satisfying crunch. It’s a no-fail side dish that always disappears fast!

Tip: For extra richness, stir in 1/2 cup crumbled bacon or shredded cheddar cheese before serving.

Buffalo Cauliflower Bites with Ranch

These crispy, spicy Buffalo Cauliflower Bites are the perfect game-day snack or party appetizer—packed with bold flavor and served with cool, creamy ranch.

Ingredients:

• 1 large head cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 cup ranch dressing, for serving

Instructions:

1. Preheat oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, water, garlic powder, onion powder, and salt until smooth. Toss the cauliflower florets in the batter until evenly coated.
3. Arrange the cauliflower in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
4. Meanwhile, whisk together the hot sauce, melted butter, and honey in a bowl. Once the cauliflower is done, toss it in the sauce until fully coated.
5. Return to the baking sheet and bake for another 5 minutes to set the glaze.
6. Serve immediately with ranch dressing for dipping.

The contrast of spicy, sticky Buffalo sauce and cool ranch makes these bites irresistible—plus, they’re way lighter than wings but just as satisfying!

Tip: For extra crispiness, spritz the battered cauliflower with cooking spray before baking.

Ranch Dressing Dip with Veggie Platter

This creamy, herby ranch dip is the ultimate crowd-pleaser—perfect for dunking crisp, fresh veggies at your next gathering or snack time.

Ingredients:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• Assorted fresh veggies (carrots, celery, bell peppers, cucumbers, etc.), cut into sticks

Instructions:

1. In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, and lemon juice until smooth.
2. Add the garlic powder, onion powder, dried dill, salt, and black pepper, stirring until fully combined.
3. Fold in the chopped chives, then cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Arrange the veggie sticks on a platter and serve chilled with the dip.

The tangy buttermilk and fresh herbs give this ranch dip a bright, crave-worthy kick—way better than store-bought!

Tip: For extra richness, swap the sour cream with Greek yogurt, or add a pinch of smoked paprika for a subtle twist.

Bacon Ranch Stuffed Potatoes

These loaded potatoes are a crowd-pleaser, combining crispy bacon, creamy ranch, and melty cheese for the ultimate comfort food bite.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese, divided
• 2 tbsp unsalted butter, softened
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender when squeezed.
2. Let potatoes cool slightly, then slice off the top 1/4 of each. Scoop out the flesh into a bowl, leaving a 1/4-inch shell.
3. Mash the potato flesh with 2 tbsp butter, 1/2 cup sour cream, 1/4 cup ranch dressing, 1/4 tsp garlic powder, and 1/4 tsp salt until smooth. Fold in 3/4 cup cheddar cheese and half the bacon.
4. Spoon the mixture back into the potato shells, topping with remaining 1/4 cup cheese. Return to the oven for 10 minutes until cheese melts.
5. Garnish with remaining bacon and fresh chives before serving.

The secret here? Mixing ranch dressing right into the mashed filling gives these spuds a tangy, herby kick that pairs perfectly with the smoky bacon.

Tip: For extra-crispy skins, brush the outsides with olive oil before the initial bake.

Ranch Dressing Marinated Skewers

These skewers are a crowd-pleaser—packed with tangy ranch flavor and ready to grill in just 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup ranch dressing (store-bought or homemade)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. In a large bowl, whisk together 1/2 cup ranch dressing, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes (or up to 4 hours).
3. Thread the marinated chicken, bell pepper, and red onion onto skewers, alternating pieces.
4. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 4–5 minutes per side, or until the chicken reaches 165°F internally and has light char marks.

The ranch marinade keeps the chicken juicy while adding a herby punch—no extra dipping sauce needed! Serve these skewers straight off the grill for a fuss-free summer meal.

Tip: For extra flavor, brush the skewers with a little extra ranch dressing right before serving.

Ranch Dressing Loaded Nachos

These nachos are a crowd-pleaser with crispy chips, melty cheese, and a creamy ranch twist—perfect for game day or a cozy movie night.

Ingredients:

• 1 (12-oz) bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup sliced black olives
• 1/4 cup finely chopped red onion
• 1/3 cup ranch dressing
• 2 tbsp chopped fresh cilantro
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Spread tortilla chips in an even layer on a large baking sheet.
2. Sprinkle cheddar cheese and Monterey Jack cheese evenly over the chips. Scatter black beans, diced tomatoes, black olives, and red onion on top.
3. Bake for 12–15 minutes until the cheese is fully melted and bubbly.
4. Remove from oven and drizzle ranch dressing over the nachos. Sprinkle with chopped cilantro, garlic powder, and smoked paprika.
5. Serve immediately while warm and gooey.

The cool ranch dressing cuts through the richness of the cheese, while the smoked paprika adds a subtle smoky depth—no boring nachos here!

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end (watch closely to avoid burning).

Ranch Dressing Pizza Twist

This fun mashup combines the creamy tang of ranch with crispy pizza crust—perfect for game day or a weeknight treat!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch circle and transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/2 cup ranch dressing evenly over the surface, leaving a 1-inch border.
3. Sprinkle mozzarella cheese, followed by bacon, red onion, 1 tsp garlic powder, 1/2 tsp dill, and 1/4 tsp black pepper.
4. Bake for 15–18 minutes until crust is golden and cheese is bubbly. Let cool 5 minutes before slicing.

The magic here? The ranch soaks into the crust as it bakes, adding flavor to every bite—no dipping sauce required!

Tip: For extra crunch, sprinkle the edges with grated Parmesan before baking.

Ranch Dressing Chicken Tacos

These creamy, tangy chicken tacos are a weeknight lifesaver—packed with flavor but ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup ranch dressing
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas, warmed
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup crumbled feta cheese
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, toss the chicken with 1/4 cup ranch dressing, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
3. Spread the remaining 1/4 cup ranch dressing onto the warmed tortillas. Top with the cooked chicken, shredded lettuce, diced tomatoes, feta cheese, and cilantro.

The smoky ranch marinade doubles as a sauce, keeping the chicken juicy and the tacos irresistibly creamy without extra prep.

Tip: For a crunchier twist, swap flour tortillas with charred corn tortillas!

Ranch Dressing Coleslaw

This creamy, tangy coleslaw swaps mayo for ranch dressing, giving it a herby kick that pairs perfectly with summer BBQs or piled onto pulled pork sandwiches.

Ingredients:

• 6 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red onion
• 3/4 cup ranch dressing (store-bought or homemade)
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together shredded cabbage, carrots, and red onion.
2. In a small bowl, whisk ranch dressing, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth.
3. Pour dressing over the cabbage mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld.
4. Give the slaw a final toss before serving. Taste and adjust salt or pepper if needed.

The ranch dressing keeps this slaw extra creamy while the vinegar adds just enough brightness to balance the richness—no soggy cabbage here!

Tip: For extra crunch, add 1/2 cup toasted sunflower seeds or chopped celery right before serving.

Ranch Dressing Deviled Eggs

These creamy, tangy deviled eggs get a crowd-pleasing upgrade with a generous splash of ranch dressing—perfect for potlucks or lazy weekend snacking.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 2 tbsp ranch dressing
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black pepper, to taste
• Paprika and fresh chives, for garnish

Instructions:

1. Slice the eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until fine. Stir in 3 tbsp mayonnaise, 2 tbsp ranch dressing, 1 tsp Dijon mustard, 1/4 tsp garlic powder, and 1/4 tsp onion powder until smooth. Season with salt and black pepper to taste.
3. Spoon or pipe the filling back into the egg whites. Sprinkle lightly with paprika and top with chopped chives.

The ranch dressing adds a herby punch that balances the richness of the yolks—no one will guess how simple these are! Tip: For extra tang, swap half the mayo with Greek yogurt.

Ranch Dressing Potato Wedges

These crispy potato wedges get a tangy, herby kick from homemade ranch dressing—perfect for dunking or drizzling straight from the oven.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tbsp fresh chives, finely chopped

Instructions:

1. Preheat oven to 425°F. Toss potato wedges with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Arrange in a single layer on a baking sheet.
2. Bake for 25–30 minutes, flipping halfway, until wedges are golden and crispy at the edges.
3. Meanwhile, whisk together buttermilk, mayonnaise, remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp salt, 1/8 tsp black pepper, and chives in a small bowl. Chill until ready to serve.
4. Drizzle wedges with ranch or serve it on the side for dipping.

The double dose of ranch seasoning—both on the potatoes and in the dressing—makes every bite irresistibly flavorful.

Tip: For extra crunch, soak the cut potatoes in cold water for 10 minutes before baking to remove excess starch.

Ranch Dressing Garlic Bread

This twist on classic garlic bread swaps butter for creamy ranch dressing, adding a tangy, herby kick that’ll disappear fast at any gathering.

Ingredients:

• 1 (16 oz) loaf French or Italian bread, halved lengthwise
• 1/2 cup ranch dressing (homemade or store-bought)
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with foil.
2. In a bowl, mix ranch dressing, softened butter, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
3. Spread the ranch mixture evenly over both bread halves. Sprinkle with mozzarella cheese.
4. Bake for 12–15 minutes until the cheese melts and edges turn golden. Switch to broil for 1–2 minutes for extra crispiness (watch closely!).
5. Remove from oven, sprinkle with fresh parsley, and slice into 2-inch pieces.

The ranch dressing keeps the bread ultra-moist while the garlic and cheese create a savory, gooey crust—no dry spots here!

Tip: For a smoky twist, add a pinch of smoked paprika to the ranch mixture before spreading.

Ranch Dressing Stuffed Mushrooms

These creamy, tangy stuffed mushrooms are the ultimate crowd-pleaser—perfect for game day or a cozy appetizer night.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1/2 cup ranch dressing (store-bought or homemade)
• 4 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp finely chopped fresh chives
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange mushroom caps hollow-side up.
2. In a bowl, mix ranch dressing, cream cheese, cheddar cheese, chives, garlic powder, smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
3. Spoon the filling into each mushroom cap, mounding slightly. Bake for 18–20 minutes until the mushrooms are tender and the tops are lightly golden.
4. Let cool for 5 minutes before serving—the filling stays luxuriously creamy but firms up just enough to hold its shape.

Tip: For extra crunch, sprinkle with panko breadcrumbs before baking!

Ranch Dressing Chicken Wraps

These creamy, tangy ranch chicken wraps are a lunchtime hero—packed with flavor and ready in just 20 minutes!

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup ranch dressing
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 2 cups shredded romaine lettuce
• 1/2 cup diced tomatoes

Instructions:

1. In a bowl, mix the shredded chicken, ranch dressing, cheddar cheese, chives, garlic powder, and black pepper until well combined.
2. Warm the tortillas in a dry skillet over medium heat for 10 seconds per side (or microwave wrapped in a damp paper towel for 15 seconds).
3. Divide the chicken mixture evenly among the tortillas, spreading it down the center. Top each with 1/2 cup lettuce and 2 tbsp diced tomatoes.
4. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.

The cool crunch of lettuce and tomatoes against the creamy ranch chicken makes every bite irresistible—perfect for picnics or meal prep!

Tip: For extra zing, stir 1 tsp of hot sauce into the chicken mixture before assembling.

Ranch Dressing Broccoli Salad

This crunchy, creamy broccoli salad is a crowd-pleaser with its tangy ranch dressing and just the right amount of sweetness—perfect for potlucks or a quick side dish!

Ingredients:

• 4 cups fresh broccoli florets (cut into bite-sized pieces)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1/3 cup cooked and crumbled bacon (about 4 slices)
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. In a large bowl, combine the broccoli florets, shredded cheddar cheese, diced red onion, crumbled bacon, and sunflower seeds.
2. In a separate small bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld.

The contrast of crisp broccoli, salty bacon, and creamy ranch dressing makes this salad irresistible—plus, it gets even better as it chills!

Tip: For extra crunch, stir in an extra handful of sunflower seeds just before serving.

Ranch Dressing Corn on the Cob

This twist on classic grilled corn slathers it in creamy ranch dressing and a sprinkle of zesty spices—perfect for backyard BBQs or weeknight sides.

Ingredients:

• 4 ears of corn, husks removed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat grill to medium-high (about 400°F). Grill corn, turning occasionally, for 10–12 minutes until lightly charred.
2. Meanwhile, whisk together mayonnaise, sour cream, lemon juice, garlic powder, onion powder, dried dill, salt, and black pepper in a small bowl.
3. Brush grilled corn generously with the ranch dressing mixture, then sprinkle with fresh chives.

The tangy ranch clings to every nook of the corn, while the smoky grill marks add a crave-worthy contrast. No one will miss the butter!

Tip: For extra kick, add a pinch of cayenne to the ranch mix.

Ranch Dressing Baked Chicken

This crispy, herby chicken is a weeknight hero—just a few pantry staples and a creamy ranch marinade make it irresistibly juicy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup ranch dressing (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup ranch dressing with 1 tsp garlic powder, 1 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken breasts evenly with the mixture.
3. In another bowl, combine 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs. Press each chicken breast into the mixture, coating both sides.
4. Drizzle 1 tbsp olive oil over the chicken. Bake for 25 minutes until golden and the internal temperature reaches 165°F.

The ranch keeps the chicken super moist while the panko-Parmesan crust adds a satisfying crunch—no frying required!

Tip: For extra flavor, swap panko for crushed Ritz crackers mixed with a pinch of smoked paprika.

Conclusion

From cozy casseroles to zesty dips, these 18 creamy ranch-infused recipes are sure to delight! Whether you’re meal prepping or hosting a gathering, there’s something here for every occasion. Try them out, then let us know which one’s your favorite in the comments—and don’t forget to share the love by pinning this roundup for later. Happy cooking!