Today we are learning about President Lincoln & President Washington in our Weekly Reader. The preschool children are pretty excited after we've talked about them a bit, and then I pull out some pennies and quarters and find their pictures on real money!$$! Then we look at Mt. Rushmore and find them again! What a coincidence that is. :-)
It's really cold again, cookin' weather. We like to have some cheese, crackers and veggies around for snacking while we make dinner. It's a really good day if there happens to be dip in the fridge. There is one particular dip that is a favorite of mine, it's so simple and very few ingredients. I'll jot it down here in a minute.
The other thing I'm going to tell you about is making your own crostini. All you do is take a baguette and slice it in 1/4" thick pieces and bake it in a single layer. You'll want to brush on some olive oil or melted butter with fresh garlic before you bake it at 375* for about 15 min. Go by the color, when it's golden, it's done. These are much better than any cracker you buy. Cool them on a rack and store in a zippie bag.
BACON TOMATO DIP
1 C sour cream
1 C mayo
1 3 oz. package of Oscar Mayer real bacon bits
5-6 sun dried tomatoes - chopped
Combine all the ingredients (only 4!) and refrigerated for a couple of hours before serving. This is great with bread sticks if you don't have crostini on hand.
Sometime the easiest recipes are the best. This dip originally called for bacon that you fried, fresh tomatoes that made it to runny, etc... Just remember to change any recipe to suit you. If you don't like something about it, make it better....make it your own!
1 comment:
How do you people eat this stuff and stay thin?! This dip sounds AMAZING! I'm sure after I try it, it will become its own food group in my mind...
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