Monday, March 19, 2007

Skinny Bitches

A couple of the ladies at work are obsessed with dieting, exercise and everything they put in their mouths.
One carries a slide rule of calories contained in every dish at every fast food and restaurant chain in America.
The most gullible one (the one I wrote about earlier who said women were too emotional to be president of the US) was standing with me up at the receptionist's desk the other day.
I said I liked to melt a stick of butter in a skillet, then fry my bacon in it, eat the bacon and reserve the "bacon butter" for pancakes, toast and corn on the cob. She believed me!
I need more recipes like bacon butter so I can continue to mess with her head.
Your entry?

6 comments:

lazydog said...

Just tell her you made one of these for yourself for dinner last night.

HOT BACON CHEESE SPREAD
(this is from a Kraft Halloween cookbook)

Prep time: 15 min
Baking time: 1 hour

1 loaf (16 ounces) round bread
12 slices bacon, crisply cooked, crumbled
1 8 oz pkg Kraft shredded Colby/Monterey Jack cheese
1 cup Kraft grated Parmesan cheese
1 cup Kraft mayonaise
1 small onion, finely chopped
1 clove garlic, minced

- Cook bacon.
- Prep bread: Cut lengthwise slice from the top of the loaf (do this carefully it is your "lid" for the bread bowl and you'll need it later). Remove center leaving 1 inch thick shell. Cut removed bread into bite-size pieces. Set aside for later.
- Mix all ingredients in small bowl. Spoon into hollowed bread shell. Cover shell with top of bread; place on cookie sheet.
- Bake at 350 degrees for 1 hour. Serve with bread pieces or crackers. Makes 3 1/2 cups.
- To re-heat, microwave filled bread shell with top on high 1 to 2 minutes until thoroughly heated, stirring once.

Notes:
Bacon - Leaner, thick cut bacon is better. Starting at the end, I slice the entire slab of slices into small strips and then cook. Breaks apart into small pieces when cooking, easier than crumbling I think.
Cheeses - Any of the pre-shredded combos will do, even the taco spice one, or shred your own. Of course, any brand will do.
Garlic - You can't really taste it, next time I'm using 2 or 3 cloves.
***This dip is very SALTY, and you definitely notice it more when you aren't drinking. If you aren't serving this for a party, I would really work on reducing the salt by using low salt bacon and less salty cheeses. Don't use salty breads or crackers.

Karen Zipdrive said...

LazyDog, you really get my sense of humor. Just reading that recipe gave me a greasy face and swollen ankles. FABULOUS!

MJ said...

Hot Artichoke Dip
a.k.a.
Cardiac in a Casserole

In a large mixing bowl blend equal parts shredded gruyere, parmesan, mozzarella and mayonnaise, and then an extra scoop (or a flop as I call it) of mayonnaise for good measure.

Add as much as you want of minced garlic and artichoke hearts, I like lots of both.

Sometimes I throw in jalapeƱos for kicks.

Put into baking dish, bake at 350 until the top is brownish and bubbly.

Serve hot with sliced baguette or fried pita chips. Mmmm Mmm.

This stuff is so good - and so fattening. I'm fairly certain that throwing in a little bacon couldn't it hurt either.

Karen Zipdrive said...

Hey, MJ, artichokes are vegetables, so your recipe is an inspiration for us all to get in our daily ration of veggies. Excellent!

For a non-salty snack, I have to recommend batter fried Peanut M&Ms, served hot and tasty from the Fry Daddy and coated in powdered sugar before serving.
yUM!

Karen Zipdrive said...

In the spirit of this topic, yesterday I ducked out of the office at 2:30, went to a Super Target and brought back six assorted pints of Haagen Dasz for an impromptu ice cream social at the office.
The skinny girls protested that the ice cream was too much of a temptation.
I said, "Ahh, go ahead and have some--you can throw it up later."

Lulu Maude said...

How about Elvis's favorite: grilled peanut butter and banana sandwiches?

Ooze City!