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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Bacon Ranch Pasta Salad

I love pasta salads, especially recipes that make a huge serving so you can have leftovers in the fridge for a few days to eat with your lunch and dinner. This Bacon Ranch Pasta Salad is particularly tasty as it uses a dry ranch mix in the dressing. It is full of lots of tasty raw vegetables and a hint of cheese and bacon.

My only change for next time would be to prepare the raw carrots differently. When diced, they were a bit too hard to bite into. I think next time I would shred them, or if I wanted to keep them diced, perhaps blanch them so they aren't quite so hard to eat. I'll leave that decision up to you. Enjoy!

Bacon Ranch Pasta Salad
Makes about 12 servings
  • 1 1/2 cups sour cream
  • 1/2 cup mayonnaise
  • 1 packet ranch dressing mix, plus extra to taste, if desired
  • 16 oz rotini pasta
  • 2 large carrots, diced small (I recommend shredding them)
  • 1 1/2 - 2 cups raw broccoli
  • 1 cup ham, small cubes
  • 1 cup cheddar cheese, small cubes
  • 1/2 yellow bell pepper, diced small
  • 1/2 red bell pepper, diced small
  1. Combine the sour cream, mayonnaise, and ranch dressing mix. Set aside.
  2. Cook the pasta according to the package directions. Drain and rinse with cold water. Drizzle with a bit of olive oil or vegetable oil so it doesn’t stick.
  3. Chop the veggies, ham, and cheese into bite sized pieces. Combine with the pasta and the dressing and stir well. Refrigerate for at least an hour before serving.
Recipe adapted from 4 Sons 'R' Us.


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Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

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