Recipe Thursday - Slow Cooker Bacon Cheese Potatoes

This week's Recipe:

Nothing is better than cheesy potatoes! This is even better because you can cook it in the crockpot! Yay!  We served it as part of our breakfast for dinner meal - but it would be a great side dish for anything!

Slow Cooker Bacon Cheese Potatoes
by Camille from Six Sisters

1/4 pound bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1/2 pound cheddar cheese, shredded
salt and pepper
2 Tablespoons butter
green onions, thinly sliced (optional- but they are so yummy)

I also added green and red bell peppers


Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.). Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter. Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).

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Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Cheesy Potato Fries

This week's Recipe:

I love cheesy fries and these are just over-the-top good! (I didn't get a good photo so this one is from Oh So Delicioso, but I'll try to remember to get one when I make it again).

Cheesy Potato Fries

by Oh So Delicioso

Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk

Toppings:
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions

Cut potatoes into "steak french fries" size.

Place on foiled baking sheet.

Drizzle with olive oil and lightly toss with tongs.

Sprinkle salts and pepper over the potatoes.

Bake 400 for 40 minutes or until fork tender

in separate bowl mix: sour cream, Ranch dressing and milk. Whisk Together

On a separate platter smooth out 3/4 of the sour cream sauce.

Place hot potatoes on sour cream sauce.

Drizzle remaining sour cream sauce on potatoes

Sprinkle toppings.

Place under broiler for a few seconds to re-melt cheese. It's going to be messy and delicious.

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Triple-Decker Mexican Pizzas

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This makes for a quick and fast meal or a perfect snack! We loved these!  We had too big of tortillas to really make this work for triple deckers - but it was still great!


Triple-Decker Mexican Pizzas

by Pennies on a Platter

3 (14.5 oz) cans black beans, drained and rinsed or pinto beans/refried beans
* I think it could be good with taco meat too!
12 small (5- to 6-inch) flour tortillas
1 1/2 cup shredded cheese, or more or less to your preference
3 cups salsa
Salt and pepper, to taste
Sour cream, for serving


Preheat oven to 350 degrees F. Spray the tortillas with cooking spray and bake for 3 minutes, flip, then bake another 3 minutes until crisp. Set aside and keep the oven on.

In a large saucepan, mash the black beans with a potato masher until only some lumps are left. Stir in 3/4 cup of the salsa then season with salt and pepper, to taste. Cook over medium heat until heated through.

To assemble the individual pizzas: Spread a thin layer of the beans on a tortilla, then drizzle with salsa and sprinkle with cheese. Top with another tortilla and repeat the layers ending with cheese. Top with a third tortilla and repeat again ending with cheese. This makes 1 triple-decker pizza. Repeat with the remaining tortillas to make a total of 4 triple-decker pizzas. Bake on a baking sheet for 5-7 minutes, until cheese is melted. Serve with sour cream.

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Recipe Thursday - Pepperoni Roll-ups

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
These would make a great snack, but you can also use it for dinner, which is what we did. If your kids like pizza, this is a great one!

Pepperoni Roll-upsby This Momma Cooks



1 tube (8 ounces) refrigerated Pillsbury crescent rolls

32 slices pepperoni

4 pieces string cheese, cut in half

1/4 teaspoon italian seasoning

1 Tablespoon butter, melted

Marinara or Pizza sauce, for dipping


Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.

Mix together Italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.

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Recipe Thursday - Tortilla Snowflakes

Each Thursday, I am going to be sharing a recipe with you!
I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
These were so fun to do with my kids. We did it over Christmas Break - but it is a fun winter activity and snack anytime!


Tortilla Snowflakes
by Sara from Our Best Bites

flour torillas
melted butter & coarse sugar sprinkles or cinnamon
or Grated Cheese

Preheat oven to 400 degrees. Warm tortillas in microwave until soft and pliable. Fold into quarters or eighths. Use scissors to cut out shapes and then unfold. Place tortillas on foil-lined baking sheet and brush with melted butter and sprinkle with sugar sprinkles or cinnamon (or sprinkle cheese on top). Bake for 10-15 minutes, until golden brown around the edges. Cool until easy to handle and eat up. Eat plain or dip in yogurt, whipped cream, or fruit dip.

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Recipe Thursday - Yellow Squash Casserole

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This recipe got even my kiddos to eat squash. They were a bit nervous about it, but after trying a bite, they both had seconds! It's a very tasty side dish and great way to use up the squash from your garden.
Yellow Squash Casserole
by DeDe Smith

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Seasonings - garlic, onion, season salt


Preheat oven to 400 degrees.

Place squash, onion and garlic in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

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Recipe Thursday - Twice Baked Potatoes + Potato Skins

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
These are so delicious! They make the perfect side dish to any meat. (Try it with next week's Salisbury Steak Recipe!) Plus use the tops as a great Potato Skin hors d'oeuvres!
Twice Baked Potatoes
by DeDe Smith

6 large baking potatoes
8 oz cream cheese, softened
1 cup sour cream
2 tbsp butter
2 tsp onion salt
2 tsp garlic salt
salt & pepper
Grated Cheese
Parsley

Preheat oven to 500 degrees. Microwave potatoes on high for 10 minutes. Bake in oven until tender, about 30 minutes. Cut off top of each potato (See bottom of this post for a great way to use up the tops of these potatoes.)

Scoop Flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with a mixer set at medium speed until smooth and creamy. Add onion, garlic, salt, and pepper.

Spoon potato mixture into potato shells. Sprinkle with cheese. Reduce oven temperature to 350 degrees and bake until cheese melts and potatoes are heated through, about 15 minutes.



Potato Skins:
Leftover Tops from the Potatoes
Olive Oil
Season Salt
Bacon
Cheese

Cut leftover tops into wedges. Coat with oil and season salt. Top with Bacon and Cheese and bake until golden!

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Recipe Thursday - Mexican Layer Dip, Guacamole, & Salsa

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I realize I should have posted these in May instead - but this is a great snack/side dish for summer too! We made all this for our Cinco de Mayo celebration and it turned out really yummy! So give it a try!

Guacamole
by Leigh Ann from Your Homebased Mom
Salsa & Mexican Layer Dip
by Ree from The Pioneer Woman

Salsa
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice


Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


Guacamole
2-3 avocados, depending on size. Peel, pit and mash
Juice of 1 lime
1/2 c diced onion
3 Tbsp cilantro, chopped
2 tomatoes, diced
1 tsp minced garlic
1 pinch cayenne
1 tsp salt


In bowl, use a fork to mash together the avocados. Add in the lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour or serve immediately.


Mexican Layer Dip
1 can Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
¾ cups Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 cup Guacamole
¾ cups Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo
* Instead of Pico De Gallo - I just used some of the Salsa (recipe above)


Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

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Recipe Thursday - Potato Logs

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I was completely craving Potato Logs a few weeks ago. I was in a designing frenzy and up really late. Yea, so I caved on my resolution to eat less and of course not to eat so late too, but I needed to stay awake, so I decided to try and make these myself. So I improvised with what I have on hand - and sorry, I don't have exact measurements for you - you'll just have to figure it out! But I think they turned out great and my weight on the Wii Fit the next day will tell you that I liked them!


Potato Logs
by DeDe Smith

Potatoes, scrubbed with skins on
Olive Oil
Mrs. Dash
Italian Bread Crumbs
Seasoning Salt
Garlic
Grated Cheese
Fry Sauce or Ranch Dressing

Cut potatoes in half - then cut each half into thirds (so that you have six wedges for each potato)

Put Olive oil, Mrs. Dash, Garlic, Seasoning Salt in a ziploc bag - then add potatoes. Mix potatoes in bag - until seasoning is on all potatoes.

Then add bread crumbs to the ziploc bag and again mix well.

Add a bit of olive oil to your cookie sheet Put on Cookie sheet in a single layer. Tip: Buy the non-stick aluminum foil and put it on your cookie sheet before adding the potatoes for a quick cleanup! I promise you will continue purchasing this foil - I love it!

Bake on 375 for 45-60 minutes. Top with Grated Cheese if desired.

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Recipe Thursday - Rice-A-Roni, Veggies & Stuffing

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Did you know that putting a few side dishes together can actually make up a nice meal? I made this one up a couple of weeks ago when I just wanted to put something together fast!

Rice-A-Roni Veggies and Stuffing
by DeDe Smith

1 box of Chicken Rice-A-Roni
1 box of Stovetop Stuffing
1 can of chicken (or some cooked boneless, skinless chicken breasts)
Broccoli or other vegetables

Prepare your Rice-A-Roni according to the directions on the box.

Add your chicken to it. I happened to have a can of chicken in my food storage, so I actually just fried that up with the rice-a-roni.

Prepare your stuffing according to package directions.

Heat up your vegetables. I actually had a package of that broccoli with a cheddar cheese sauce in the freezer and that was perfect.

Put it together on a plate and serve!

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Recipe Thursday - Cheesy Chips

Each Thursday, I am going to be sharing a recipe with you!
I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is my kids favorite snack!


Cheesy Chips
by DeDe Smith

Tortilla Chips
Cheese (we like to use the shredded Mexican-blend that has different cheeses)
Salsa

Other options:
Make a yummy bean dip with just refried beans, spanish rice, sour cream and cheese


For an easy snack, place chips on a plate - pile with cheese and put it in the microwave for 45 seconds. Serve it with salsa!

Or make a great bean dip by putting refried beans, spanish rice, sour cream, and cheese into a bowl and microwave until bubbly!

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Recipe Thursday - Deli Rolls

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is the perfect summer meal because there is no cooking/baking involved and its so much better than a regular sandwich! I made mine with Ham, Cheddar Jack Cheese, and lettuce with a Ranch dipping sauce. Plus I served this with Reser's potato salad and it was fabulous!

Deli Rolls
by Janis from Dinner Time Ideas

Flour tortillas
lettuce
tomatoes (optional)
bell peppers (optional)
Cheese
Deli meat of your choice. Turkey, ham, chicken, roast beef.....
Cream cheese

Spread cream cheese over entire tortilla. layer cheese, meat and any vegetables on the 2/3 of the tortilla. Leave the last 1/3 free. As you roll the ingredients will shift a little and you don't want alot of bulk at the end. If you make these ahead of time, you can wrap in saran wrap or foil and refridgerate until ready to serve. Then you can slice them in wheels. If you are making them last minute, just slice them in wheels keeping the seam side down so they stay rolled up and closed.

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Recipe Thursday - Chicken & Vegetable Pies

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
A fun twist on regular Chicken Pot Pie! Instead of the one big pie - why not make some little pies to munch on - so fun!


Chicken & Vegetable Pies
by DeDe Smith

2 Boneless, Skinless Chicken Breasts
Cream of Chicken Soup
Pie Crust Dough or Biscuit Dough (store-bought crust or Bisquick is great)
Mixed Veggies (I used corn, peas, and carrots)
Cream of Potato Soup
Chicken Gravy Mix

Place your Chicken Breasts in a casserole dish with the Cream of Chicken Soup. Season your chicken and cook in the oven for about 45-60 minutes. (I actually only had baby carrots and so I sliced them up and cooked them in the oven with the Chicken!) After the chicken was cooked - cut it up into small chunks.

In a mixing bowl, add the chicken (with the Cream of Chicken sauce from the oven), veggies, cream of potato soup and gravy mix. Mix it all together.

Take your pie crust or biscuit dough and roll it out and then cut circles out of the dough (I used a large glass cup). I tried this a couple of ways. I used both kinds - biscuit and store-bought pie crust and they both turn out great - I think I preferred the pie crust!

Take each circle and place a small amount of the filling on each piece. You can either top it with another circle or just make mini-pies by just folding each circle in half. Seal it shut by using a fork to create the edges around the pie.

Bake until done - usually about 15-20 minutes.

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