Rachelle Bowers

Garlic Chicken

Cheesy Bread Pulls

Candy Bar Apple Salad

Garlic chicken 

2 tsp crushed garlic

¼ cup olive oil

¼ cup dry bread crumbs

¼ cup grated Parmesan cheese

4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F.  Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.  Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear

Cheesy Bread Pulls

½ round or oval sourdough bread loaf

½ package (4oz) Colby Jack Cheese slices

3 slices cooked bacon, crumbled

2 tbsp butter, melted

1 tbsp Zesty Italian Dressing

½ green onion, thinly sliced

1 clove garlic, minced

Heat oven to 350 degrees. Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful not to cut through the bottom of loaf. Turn bread ¼ turn; repeat cuts. Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.  Mix remaining ingredients; drizzle over bread. Wrap bread with foil; place on baking sheet. Bake 25 min. or until heated through, unwrapping bread after 15 min.

Candy Bar Apple Salad

½ cup cold milk

1/3 pkg (¾ oz) instant vanilla pudding mix

1/3 carton (8 oz) frozen whipped topping, thawed

1 large apple, chopped

1 snickers candy bar, cut into ½ inch pieces. 

Whisk milk and pudding in a large bowl for 2 min. let stand 2 min.  Fold in whipped topping. Fold in apples and candy bar. Refrigerate until serving.