#329 – Chicken Bacon Ranch Stuffed Bread & Peanut Butter Lasagna

Chicken Bacon Ranch Stuffed Bread

• 1 (16-inch) loaf Italian bread
• 1 (8 oz.) package chive and onion cream cheese, softened
• 1 cup ranch salad dressing
• 1 1/2 tsp. garlic salt
• 1 tsp. onion powder
• 3 cups rotisserie chicken, roughly chopped
• 6 slices bacon, cooked and crumbled
• 3 medium green onions, finely chopped
• 3 cups shredded Colby-jack cheese, divided
• 1 Tbsp. melted butter

Preheat oven to 350 degrees. In a medium bowl, beat together the cream cheese, ranch dressing, garlic salt, and onion powder until smooth. Stir in the chopped chicken, bacon, green onions, and 1 cup of the cheese by hand until well combined. Slice the bread half-length wise and hollow out some of the bread from the center of each piece to make room for the filling. Sprinkle 1 cup of cheese on the bottom half of the bread. Spread the filling mixture evenly over the cheese, then top with remaining cheese. Place the top half of the bread over the filling and press gently to seal. Brush the bread on all sides with melted butter and wrap with foil. Place the foil wrapped-loaf on a baking sheet and bake for 30-40 minutes until bread is heated through and the cheese is melted. Open the foil for the last 5 minutes to allow the bread to crisp up.

Peanut Butter Lasagna

• 20 chocolate cream-filled sandwich cookies, divided
• 2 Tbsp. butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar, divided
• 1 carton (16 oz.) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup milk
• 1 package (3.9 oz.) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter; press into an ungreased 9-inch. Square dish. In a large bowl, beat the cream cheese, peanut butter and 1 cup of powdered sugar until smooth. Fold in half the whipped topping; spread over crust. Sprinkle with peanut butter cups. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low speed for 2 minutes. Let the mixture stand for 2 minutes or until soft-set. Fold in the remaining whipped topping. Spread over peanut butter cups. Crush the remaining cookies, sprinkle over the top. Cover and chill for at least 3 hours.