CHEESY BACON RANCH BREAD RECIPES

Name: Bacon Ranch Cheesy Bread
Cook time: 25 min
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 1 cup grated Monterey Jack cheese; 1 cup grated Cheddar cheeseu00A0; 1 tablespoon chopped fresh parsleyu00A0; 8 slices bacon, partially cooked and choppedu00A0; 2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnishu00A0; 1 round artisan or sourdough loafu00A0; 1 stick (8 tablespoons) salted butter, meltedu00A0; 2 tablespoons ranch dressing mixu00A0

BACON RANCH CHEESY BREAD RECIPE | REE DRUMMOND | FOOD …

Bacon Ranch Cheesy Bread Recipe | Ree Drummond | Food … image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix

Steps:

Preheat the oven to 350 degrees F.
Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

CHEESY RANCH CHICKEN PASTA - I AM BAKER

Cheesy Ranch Chicken Pasta - i am baker image

Cheesy Ranch Chicken Pasta is so addictive, you won't be able to have just one plate! Moist shredded chicken is paired with thick-cut crispy pieces of bacon and a creamy and cheesy ranch mixture on a bed of penne noodles for an amazing finish!

Provided by Amanda Rettke

Categories Main Course

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups shredded chicken, (cooked)
1 package dry ranch seasoning mix
8 ounces penne noodles, (uncooked)
3 1/2 cups chicken broth
4 ounces cream cheese, (room temperature)
4 slices thick-cut bacon, (cooked and crumbled)
2 cups cheddar cheese, (shredded)
1 tablespoon fresh parsley, (chopped)

Steps:

In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.
Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
Garnish with parsley and serve.

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