Hot Dog!

This picture has nothing to do with anything.

I just think it's funny!

Bacon is even good on EV-ERY-THING.

When I read this recipe, I had to give it a lot of thought. It seemed like it would be greasy and gross. However, I'm such a big bacon fan that it finally got my motor runnin'. This is not a last minute thing to throw together, it takes 2 hours to bake. I even liked it leftover/cold out of the frig. Bacon = happy!

BACON CRACKERS

1 pkg club crackers

1# thin sliced bacon, cut slices in half

Grated Parmesan cheese or Parmesan Regiano (sp?) combined.

Lay crackers face up on a cookie sheet. Scoop about 1/2 tsp of grated Parmesan cheese onto each cracker. CAREFULLY wrap each cheese covered cracker in a half slice of bacon. This part takes some coordination, I completely spilled all of the cheese off of my first cracker. Hang in there, it will get easier. Completely cover the cracker from one end to the other, making sure it fits snugly.

Place the bacon wrapped crackers onto a baking sheet that has a cooling rack on it so the grease will drip away from the crackers.

Place in a 250* oven for about 2 hours. :-)

Olive Juice

Does anyone remember a movie that talked about saying OLIVE JUICE? The idea was that from across the room, or just mouthing the words it looks like you are saying I LOVE YOU. I'm not sure why that's relevant, except that this recipe has a lot of olives in it. I've always loved olives. Green, black, sliced, stuffed, marinated, right out of the jar, you name it. This baked bread was pulled out of my hat for the last Husker football game. I think it was from the Pioneer Woman's blog. Tomorrow is a BIG game with Wisconsin, I better put my thinking cap on to find some other yums.

OLIVE CHEESE BREAD

1 loaf French bread

6 oz stuffed green olives

6 oz black olives

2 green onions

1 stick butter, room temp

1/2 cup mayo

3/4 pound Monterrey jack cheese, grated.

Roughly chop both black and green olives. Slice green onions into thin pieces.

Combine butter, mayo, cheese, olives and green onions in a mixing bowl. Stir together until combined, spread onto French bread that has been sliced lengthwise. Bake at 325* for 25 min or until cheese is melted and golden.

This mixture can be refrigerated up to 2 days and used as a dip also!

quickgetsomerecipespostedbeforeseptemberisover

It's a Friday. It's the last day of September. I haven't paid any attention to my blog all month. That can only mean I must be in the throes of the first month of preschool. Argh! Yes, it's true. Getting 42 preschool age children into a routine takes a lot of work. Therefore, when I come home, I've been taking it easy, a little too easy.

Here we go! I'll do this in reverse order. Tonight I have put together a crock pot breakfast that I'm hoping will be wonderful. I've really been enjoying my crock pots lately, this is one of many reasons. I'm going to post the original recipe, but I cut it in half and used my little crock. Much better for just two of us. :-)

Crock Pot Egg Casserole

12 eggs or 2 cartons of egg beaters

1 (32 oz) bag frozen hash browns, any kind

1 lb cooked and cut up bacon, ham or sausage (or mix it up)

1/2 - 1 cup diced onion

12 oz shredded cheddar cheese

1 cup milk

1 cup sour cream

1/2 tsp dry mustard

salt, pepper and anything else you love

Spray a 6 qt crock pot with nonstick spray. Put in 1/2 of the hash browns, meat and onion. Sprinkle with half the cheese; then repeat.

Mix together eggs, milk, sour cream and seasonings. Pour over the top of ingredients layered in crock pot.

Cook on low for 8 hrs.

Can't wait for the morning to eat this.