If you are looking for a quick and yummy snack to share with a crowd, then this recipe is perfect for you! It’s perfect for parties or potlucks. I mean, come on, its got bacon, Cheddar cheese, a ton of butter and it’s incredibly easy to make. What’s not to love?! Seriously, this stuff will not be daintily, or prettily, or even politely pulled apart. It will be torn apart and devoured. Hence why so many people have called it ‘crack’ bread. One bite is one too many, and one more is never enough. There’s no better flavor combination on earth than cheddar, bacon, and ranch. Now, I give you this most popular of flavors, in a perfectly pull-able package! Let’s just pretend I gift-wrapped it and put a bow on it too. Ya know, for added effect and all. You’re welcome. Enjoy the rest of your life.
Cheddar Bacon Ranch Pull-Apart Bread
recipe adapted from Dude Foods
1 round loaf Sourdough bread, unsliced
3/4 cup butter, melted
2 Tbsp. ranch dressing mix, dry, do not prepare
1/4 tsp garlic powder
5 strips bacon, cooked and finely chopped
1/2 to 1 cup shredded cheddar cheese, you may need more depending on how cheesy you want it
1. Preheat your oven to 350°.
2. Grab a bread knife and slice from side to side in both directions, leaving about an inch of space between each slice. Make sure that you don’t cut all the way through the bottom of your bread.
3. Stuff the cheese and diced bacon pieces between all the cuts in the bread.
4. Melt the butter, combine it with the ranch dressing mix and garlic powder. Drizzle it over your bread.
5. Wrap the loaf of bread in aluminum foil and cook for 20 minutes or until all your cheese is melted.
Then, once your bread is out of the oven just do as the name suggests and pull it apart and eat it! Enjoy!
I love bread. There’s nothing better than it’s yeasty smell filling up my kitchen. A no knead bread? Even better! All that same great smell and taste, but none of the tedious work. Today I bring you all the delicious taste of jalapeño poppers in a moist and rich beer bread! Seriously, the two combine for a flavor explosion in this simple, yet oh so ooey, gooey bread recipe. Made with obvious staples like beer, jalapenos, bacon & tons of cheese, you’ll beg for it. It’s sure to become a sensation.
Cheesy Bacon Jalapeno Popper Beer Bread
recipe adapted from The Slow Roasted Italian
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup granulated sugar
8 ounces cream cheese, softened
2-3 medium size jalapenos, (seeded, deveined and diced)
12 ounces bacon, cooked crisp and crumbled
1 cup shredded mild cheddar cheese
1 12 ounce bottle of beer
1 tablespoon softened butter or bacon drippings for pan, or cooking spray
1. Preheat oven to 350°.
2. Prepare 9×5 bread pan by greasing with cooking spray, butter, or bacon drippings. Set aside.
3. In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.
4. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.
5. Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.
Any good burger is typically built upon a solid beef patty and an assortment of tasty, traditional toppings. The key to a great burger? Starting it all off with a good bun. This simple recipe makes a dozen fluffy, yet hearty buns that are the perfect foundation for any burger. One of these bad boys, a patty, and their favorite fixins’ and all my guys are decidedly full and satisfied! Even better for me? They’re last minute friendly. I’m a habitual dinner procrastinator. Even if I already know what I’m making, I will almost always wait until the last minute possible to get started. With no rise times needed, even when I’ve waited until the last minute, I still always have just enough time to get a batch of these in the oven.
40 Minute Hamburger Buns
recipe originally from Taste of Home
2 tbsp active dry yeast
1 cup + 2 tbsp warm water (110° to 115°)*
1/3 cup vegetable oil
1/4 cup sugar
1 tsp salt
3-31/2 cups all purpose flour
*The temp of the water is important. If you’re not familiar with baking and proofing yeast, use a candy thermometer to make sure it’s warm enough. If it’s not warm enough the buns won’t rise at all during baking and will become hard and crunchy.
1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 equal pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. If you want a more browned and glossy outside, brush the tops of each with an egg wash.
3. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Being that we have all these boys and seeing as how I am cheap, I try to buy in bulk whenever possible. Notice I said cheap. I’m not even going to try and dress it up and label myself as frugal, thrifty, etc. I’m just cheap. As part of my cost-cutting, we have a membership to Costco and that’s where the majority of our groceries come from. That being said, almost every trip to Costco my kids manage to convince me to buy them lunch, a snack, an ‘I’m going to die right this very minute if I don’t eat’ something from the food court. Their favorite thing to order is the Chicken Bake. So when I came across this recipe for Buffalo Chicken Garbage Bread, I knew they would love it.
I altered the recipe to the satisfaction of my tastes and those of my cheese-aholics. Notice I also changed the name. I could just imagine if I answered their ‘what’s for dinner’ question with something that included ‘garbage’ in its name. So I didn’t.
Buffalo Chicken Bake
2 cups cooked chicken, shredded or diced
1 tsp. olive oil
1 pizza dough (we used homemade and let it defrost in the refrigerator overnight)
8 oz. of shredded mozzarella cheese
8 oz. of shredded cheddar cheese
1/2 cup of buffalo wing sauce, divided
1/4 cup of ranch
1. Pre-heat oven to 425°F. Toss chicken with 1/4 cup of your wing sauce. You can add more or less depending on your desired spiciness. Stir to combine, the ranch dressing and remaining 1/4 cup wing sauce.
2. On a floured surface, or counter top, roll out dough into a long rectangular shape. Spread buffalo ranch sauce evenly across the dough. Add chicken and then top with both cheeses.
3. Pick a side and roll the dough up to form a log. Seal both ends (prevents ‘oozing’ while baking) and place seam side down on a non-stick or greased baking sheet.
4. Bake for 30 minutes. Let sit and ‘rest’ for 5-10 minutes before cutting into slices, then serve!