Ingredients
- 1 unsliced loaf of sourdough bread (round is preferable)
- 8-12 oz cheddar cheese, thinly sliced
- 3 oz bag Oscar Meyer Real Bacon bits
- 1/2 cup butter, melted
- 1 Tbsp Ranch dressing mix
- Preheat oven to 350 degrees F.
- Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
- Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix. Pour over bread.
- Wrap the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Beer Dip:
Prep Time: 10 minutes Total Time: 10 minutes Yield: 7 Cups Ingredients
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Ranch French Fries
Create your own simple Fiesta ranch baked french fries to for a healthy yet tasty accompaniment to your favorite grilled meats. Toss the ketchup- you won't need it with these fries! 2 lbs Potatoes, cut into thin sticks 4 T. Olive Oil 3 T. YTG Fiesta Ranch Dip Mix Preheat the oven to 400F Wash & cut the potatoes into thin slices of equal size Dump them all into a large 1 gallon ziploc bag, add 3 t. Olive Oil. Seal the bag and palpate to completely cover each fry with oil. Reopen the bag, dump in the fiesta ranch dip mix. Seal the bag and shake and palpate the bag to distribute the seasoning evenly.Using the remaining Tablespoon of olive oil, grease 2 cookie sheets. Dump the seasoned fries onto the cookie sheets, spread them out so they aren't touching. Bake for 15 minutes at 400, carefully flip the fries so they will brown evenly, and return to the oven for another 15 minutes. |
Easiest Pecan Bars "EVER"
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars