After we got back home, I went right back out the door again for a family vacation before school started back for my children. Sort of a last gasp of summer thing.
Now I’m finally back home and school has started up and I’m all ready to get back into my groove!
I looked at my recipes that I’d fixed and photographed—and wouldn’t you know it, they all had bacon in them!
I’ve been on a bacon kick lately. Maybe it’s not the best thing in the world for you, but adding bacon to just about any recipe makes it that much better.
Right before I went out of town, I was at a summer get-together and fixed a dip that everyone was raving over. Best thing? It was whipped up in just a few minutes. It tastes a lot like a BLT—and the tomatoes are still really, really good right now. I used Romas, just because they’re a little less-messy to work with, but you could use regular tomatoes and just scrape out the seeds.
6-8 slices cooked, crumbled bacon
1 (8 oz.) pkg. softened cream cheese
2 tsp. mustard
1/2 tsp. celery salt
2 Roma tomatoes, chopped and seeded.
Combine the softened cream cheese, mustard and celery salt. Stir in the crumbled bacon and chopped tomato. Cover and chill. Serve with crackers. Makes 2 cups.
Easy, tasty, and fun to share. :)
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig