🏆MEMBERS BRENDA & EVELYN REQUESTED THESE MEALS | Bacon Chicken Ranch | Home-Style Meatloaf

I recently asked A Country Life members to tell me what to make and film from cookbook volume 2. Brenda and Evelyn requested these meals and I know you will love them, too.

BACON CHICKEN RANCH pg. 26 volume 2
I'm posting the recipe as it is written in the cookbook, but feel free to follow along with how I made it in this video.
3 lbs. boneless skinless chicken breasts
2 (8 oz.) pkg. cream cheese
2 pkg. dry ranch dressing mix
6 slices bacon, cooked and crumbled
1 1\2 c. shredded sharp cheddar and mozzarella mixture
6 rolls or buns (or serve on lettuce if you like)
Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker. In a medium sized bowl combine the cream cheese, ranch, and bacon and spread over the chicken in the slow cooker. Cook on low for about 6 hours or high for 4 hours. Watch closely so they don't overcook. Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well. If the sauce seems a little thick add a few splashes of chicken broth or water. Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely, only takes about 45 seconds. Making it in the slow cooker is definitely more hands off, but I liked making it with cooked chicken this time.

BLT PASTA SALAD pg. 8 volume 2
1 pound bowtie pasta, cooked al dente, rinsed and cooled
1 c. zesty Italian salad dressing
1\2 c. creamy ranch dressing
1 pound bacon, baked until crisp, chopped
handful of cherry tomatoes, halved
7-10 Romaine leaves, washed, dried and torn in pieces
1\3 c. red onion, diced
salt and pepper to taste
In a large bowl combine salad components. In small bowl stir together dressings. Pour over salad; add salt and pepper to taste.

SOFT SANDWICH BUNS pg. 37 volume 2
1 1\4 c. milk
1 egg
2 T. butter
scant 1\4 c. sugar
3\4 tsp. salt
3 3\4 c. bread flour, fluffed
1 1\4 tsp. yeast
Make dough in bread machine. Roll to 3\4 inch thick, cut with biscuit cutter if you want them perfectly shaped, otherwise shape with your hands and place on large, greased cookie sheet. Let rise for up to 1 hour. Bake at 350 degrees for 10-15 minutes. Makes 18 smallish buns. Feel free to make less if you want a large "bakery" sized bun.

HOME-STYLE MEATLOAF
1 envelope onion soup mix (or make your own like I did)
2 pounds ground beef or venison
2 eggs
1\4 c. water
2\3 c. ketchup
3\4 c. bread crumbs
Mix together the slurry, everything, but the meat. Crumble meat over and stir until well combined. Place into greased 9x5 loaf pan. Top with plenty of added ketchup if you like and then bake at 350 degrees for at least 1 hour; mine always takes longer. Allow to rest for 10 minutes before slicing and serving.

Favorite recipes are in my 2 cookbooks (150 recipes in each) and I'm always coming up with new things we really like, like the broccoli and cauliflower soup. I can see eating that every Friday during Lent. See below for most of the recipes. https://www.acountry-life.com/shop

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Hi friends! I'm Jennifer, a fifty-something wife and mother of 7 children ages 9 - 25. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.

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