Source: www.justapinch.com – by Colleen Sowa
Colleen from La Crosse, WI says: These appetizers are always a favorite! My daughter is making this for her graduation party the end of March 2011. These are pretty and fun! Oh… and they taste really good too!
||1 Hr 15 Min
||50 (more if you like)
– 1 lb bacon, fried and crumbled small
– 1/3 c green onions, finely minced
– 1/3 c fresh parsley, finely minced
– 1/2 c sour cream
– 1/2 pkg hidden valley ranch dressing mix
– 1/2 c mayonnaise
– 50 cherry tomatoes, tops cut off, insides scooped out
1. Combine all filling ingredients.
2. Prepare cherry tomatoes, by washing, drying, slicing the tops off and scooping out the centers to prepare room for filling.
3. Put filling in each cherry tomatoe (over filling them). Put lids back on top on an angle.
4. Refrigerate until ready to serve.
Filed under Appetizer, Bacon
Credit: Istock/Joe Potato
Why bake your bacon, you ask? Two reasons. First, it cooks more evenly than on the stovetop, and, by using the oven, you free up space to cook more fabulous main dishes like eggs in a hole or omelettes.
Plus, I tend to be a cook who watches my food very closely, and this allows me to feel safer about leaving my bacon unattended without worrying that I’m going to burn it. Some of you out there are probably aghast at the idea of preparing bacon in the oven, but I dare you to try it and let me know what you think.
Click here to see Lazy Sunday Brunch Recipes.
Preheat the oven to 350 degrees. Lay the bacon strips on a foil-lined baking sheet. Bake in the oven for 13-15 minutes, depending on your desired level of crispiness, turning over once halfway.
Remove from the oven and lay on a paper-towel lined plate to drain any excess oil.