Monterey Ranch Bread

Ok friends, you definitely need to get your fat stretchy pants out for this one.  This is one carb loaded, butter soaked, cheese laden hunk of fabulosity.  I first saw this at Krista's Kitchen and just knew I had to make it mine.

 This was perfect to dress up our ho-hum spaghetti dinner.  Would have been even more perfect if I hadn't charred the bottom of it a little bit...oh well.  

Here's the recipe:

  8 Tablespoons butter, melted
1/2-3/4 teaspoon garlic powder
1 loaf French bread, split in half lengthwise
4 cups Monterey Jack cheese, shredded (or a blend of Colby Jack, Mozzarella, and Cheddar...basically whatever shredded cheese you have in the house)
1-1/2 cups ranch dressing
Fresh parsley for garnish

Melt butter and stir in garlic powder. Brush on bread with a pastry brush. Place bread under the broiler until it's slightly brown and crispy.

Combine cheese and ranch dressing and divide evenly over bread. Place in a 350o degree oven until cheese is melted, about 8-10 minutes.

Sprinkle with parsley once you remove from the oven. Let sit 5 minutes before slicing.

Did you see those way cool cucumbers on my plate?  

 These, I am told, are Armenian cucumbers.  I had never seen them.  Another one of the fruits of my husband's vegetable garden.  I love how it looks like it's been cut with a cookie cutter :)

He's got one out there that's getting humongous!  Here's a pic, but it's already way bigger than this.