Easy Cheesy Garlic Bread

1 loaf of French Bread
4 Tablespoons butter, softened (so you can spread it easy-my favorite is Parkay in the tub)
1 1/2 teaspoons Italian Seasoning, divided
2 cups shredded Mozzarella Cheese
1 cup shredded Parmesean cheese (NOT the grated kind)
1/2 to 3/4 teaspoons garlic powder

Preheat oven to 350*. Slice bread in half lengthwise and place the two halves, cut side up, on a baking sheet. Spread butter on cut surfaces. Sprinkle with half of the Italian seasoning . Top with mozzarella cheese and Parmesean cheese. Sprinkle with the garlic powder and remaining Italian seasoning. Bake for 20-25 min or until cheese melts and is browned slightly. Cut crosswise into 1-2 inch pieces and serve warm.

This bread is SO.VERY.GOOD!!! LOVE IT! I get so tired of store bought frozen rolls :(- this is MUCH better!

Crock Pot French Dips with Provolone

Ingredients:

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine (do NOT omit)
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls (I used Asiago Cheese loafs-YUMMY)
Sliced provolone cheese (my FAVORITE brand is Sargento!)

1. Season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. (Mine took 7 hours)
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice/Shred beef and return to slow cooker on low or very low for 30 minutes. (I did this, but I"m not sure it was necessary, you could just shred while it's in the crockpot)
5. Lightly toast the bread with cheese. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Such an easy dinner idea! And SO tasty!! The cheese loafs really made this taste GREAT!!!

Recipe from: bakingbites.com

Garlic Chicken Farfalle

Ingredients:

14.5 oz. farfalle (bowtie) pasta (I used penne and I didn't use the full box-would have been too much pasta!)
1 cup heavy whipping cream
3-4 (boneless, skinless) chicken breasts
1/2 tsp minced garlic,
1 tsp. pepper
1/2 cup butter
3/4 lb. bacon, cooked & crumpled (I used turkey bacon-about 10 pieces)
1/2 c. shredded Parmesan cheese
1 bottle Lawry's mesquite marinade with lime (I couldn't find this exact kind so I used the Lawry's Herb and Garlic with Lemon marinade-it was SO GOOD!)

Directions:

1. Cook the chicken in a crock pot (put it in frozen) with the marinade on low for 6-8 hours. (Mine only took 6 hours)

2. Pull marinated chicken out of the juices, allow to cool slightly, and shred with 2 forks.

3. Cook pasta according to package directions.

4. In small saucepan, melt butter, add garlic, whipping cream, pepper,and parmesan cheese. Whisk together for 3-4 minutes.

5. Place pasta, chicken and bacon in a large bowl, pour sauce over and stir through (toss). Sprinkle a little more parm. cheese on top. YUM!


**This was SO VERY good and easy!!!! Definitely will be making this again!!
**I have NO idea where this recipe came from, just found it in my recipe file and decided to give it a try! SO glad I did :)