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• In a small mixing bowl, add the yogurt, mayo, garlic granules, onion powder, salt, pepper, dill, parsley, chives and lemon juice. Whisk until all the ingredients come together creating a smooth texture.
• Add two teaspoons of milk and whisk. If a thinner dressing is desired, add another teaspoon or two of milk.
• Rest the dressing in the fridge for at least 30 minutes so the flavors have time to marry. If using dried herbs, give the dressing at least one hour so the herbs have time to fully hydrate.
• Store the dressing in a lidded container in the fridge for up to a week. Stir or shake before using as it tends to separate.

• Combine mayo, chili powder, Worschestershire, Tabasco, salt, & paprika in 1 qt bowl
• Stir in the other ingredients and mix well
• Fold in sour cream
• Chill

• Rinse and cook wild rice to package instructions; set aside.
• Spread cubed french bread in a single layer on a baking sheet.
• Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
• Preheat oven to 325° F.
• Melt butter in a large skillet over medium heat.
• Add onion and garlic; cook and stir for 3 minutes.
• Add mushrooms; cook for 3 more minutes stirring occasionally.
• Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
• Stir in broth.
• Add pecans and toasted bread cubes; toss lightly.
• Transfer to very large casserole dish; cover with lid or foil.
• Bake for 40 minutes or until hot.

• Place juice and cranberries in a small saucepan; bring to a boil.
• Cook until reduced to 1/4 cup (about 5 minutes).
• Combine cranberry mixture, oil, and remaining ingredients in a small bowl; stir well with a whisk.

• Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 – 10 minutes.
• Let cranberries cool slightly and then transfer to a blender.  Puree (being careful to make sure the top doesn’t pop off if they are still warm) the mixture until fairly smooth – there will still be pieces of bright red skin.  Add the mustard and orange juice and lightly mix.
• Transfer the mixture to a medium bowl.  Slowly, slowly add the oil while continuously whisking until all oil has been incorporated and the mixture is emulsified.
• Use immediately or store in the refrigerator.

* Use any sort of orange-flavored citrus you have on hand. For this most recent batch I used tangerine juice and it was great!

• Combine all ingredients into a jar with a lid. 
• Put lid on jar and shake to combine. 

• Whisk together all ingredients in a small bowl.

• Gradually blend milk into mayonnaise.
• Mix in cheese, vinegar and Worcestershire sauce. Chill.
• Serve on tossed salad greens.

• Combine the vinegar and salt and mix until salt is thoroughly dissolved.
• Add all other ingredients and mix well. Refrigerate in a tightly covered container.
• Always mix well before using.

• In a bowl whisk together the mustard, vinegar and salt; add the oils in a small stream, while whisking, until vinaigrette is emulsified.
• Stir in the tarragon.

• Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
• Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
• With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.
• With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
• The mayonnaise is now ready to be used.
• Store in the refrigerator for up to 4 days.

• Place orange juice, vinegar, zest, brown sugar and cumin in blender.
• Blend for a few seconds.
• While motor is running, slowly add oil in small thread until mixture is emulsified. (Or, stir rapidly with a fork or whisk.)
• Season to taste with salt and pepper.

• Stir all ingredients, add milk as needed to thin.
• Taste and adjust salt, either by adding more cheese or more salt.
• Refrigerate for about an hour before serving.

• Combine all ingredients into a mason jar
• Shake like the Dickens. Forget you ever whisked salad dressing before.
• Open, taste, season to taste with salt and plenty of fresh black pepper.
• Seal, and shake again. Instant ranch dressing nirvana.

• Preheat oven to 375° F (190° C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.