Monday, February 20, 2012

All it's 'Cracked' Up to Be

Last night, we had dinner with friends at one of their homes.  Sunday play dates/dinners are pretty unusual for us but it actually was a nice way to wind down a weekend.  The children played and tired themselves out and we had a nice, somewhat relaxing dinner.  By the time we got home the girls were so worn out they were in bed and sleeping by 7:30pm.  I was responsible for bringing an appetizer and after having been gone since Thursday, I wanted something quick and easy.  The 'pin' I chose was fairly quick and it looked like a lot more effort went into in than it actually did.  I made Crack Bread  (Cheddar Bacon Ranch Pulls) and I'm happy with how it turned out although next time I may make a few modifications such as switching the bread from a sourdough to an Italian loaf.


Pinterest Inspiration:

http://www.plainchicken.com/2011/07/cheddar-bacon-ranch-pulls.html
My Results:

1 unsliced loaf of (round is preferable) sourdough bread *Next time I'm going to try a round Italian*
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix (dry)


1.  We were unable to find a round sourdough bread so we opted for a long sourdough bread instead.


2. Using a sharp bread knife cut the bread both length and width wise.  Be careful not to cut through the bottom crust. I would also cut so there are larger pieces than a bunch of little pulls.



3. Place slices of cheese in between cuts.  A trick for this is to lift up the loaf gently so the slits open. Next time, I will go to the meat/cheese counter and specify thiny sliced cheddar cheese.  I used the prepackaged and the cheese was a little too thick which effected the melting and was a bit more difficult to put in.




4. Sprinkle bacon bits on bread, making sure to get in between cuts.



5. Mix together butter and Ranch dressing mix. Pour over bread.






6. Wrap in foil the entire loaf in foil and place on a baking sheet.

 

7. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted. Since I was taking this to someones house, I waited to bake it until I was there and just stored it in the refrigerator until it was time to go.

1 comment:

Leslie Gilmore said...

Oh my goodness! This looks amazing!! Thanks for sharing!

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