Bacon Hasselback Potatoes

Well this recipe had me at Potatoes, bacon and garlic! These Bacon Hasselback Potatoes were so good, everyone loved them! My husband said that they would serve something like this in a fancy restaurant.

I was looking through my latest issue of the Food Network magazine, when I came across this recipe. I changed it up just slightly, I used Russet potatoes instead of Yukon Gold, and I only made 6 instead of 12. Which gave my potatoes more bacon and garlic butter topping per potato. I’m going to give you the recipe like it was written in the magazine but just know that it is versatile.

The ingredients are:

  • 4 slices thick-cut bacon, each cut crosswise into 9 pieces
  • Kosher salt
  • 12 medium Yukon gold potatoes, peeled
  • 1 stick unsalted butter (I used regular salted butter)
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh parsley (I didn’t have, so I didn’t use)
  • 1 clove garlic. finely chopped
  1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
  2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
  3. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet (I used a round stoneware baking dish); let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
  4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
  5. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper (if needed).

Total time needed to make this is 3 hours so plan ahead!



Dads Fried Rice

I was very lucky growing up to have so many good cooks teach and influence me, and my Dad was definitely one of those people. He is a meat and potatoes kind of guy and made hearty meals like stews and BBQ ribs, and my favorites, chicken and dumplings and definitely his fried rice! Everyone loves his fried rice! There’s never been a recipe, he just showed us how to make it by sight and taste. Now my own family loves when I make my dads fried rice for them. I tried my best to write down a recipe but please taste and adjust as needed. The ingredients are:

  • 1 pound Bacon, chopped
  • 1 cup Onion, chopped
  • 7 cups cooked Rice
  • 4 eggs, beaten
  • 2 green onions, diced
  • Soysauce, to taste
  • Salt and Pepper, to taste

First I fry the bacon and onion until the bacon is crisp (over about medium high heat). Then drain about half of the bacon grease into a glass cup (that way you can add some more if your rice is to dry). Add your cooked rice to the bacon and onions. Mix all together. There should be a little shine on the rice. Cook (fry) for about 5 minutes. Season with salt, pepper, and soy sauce to taste. Remember the soy sauce is going to add saltyness, so start off with a little bit at a time. You could always add more but you can’t take away. Pour the beaten eggs over the rice. Leave alone for about a minute then stir the egg into the rice. Cook until the egg is set. Add the green onion and mix all together. Taste again, add salt, pepper, or soy sauce as needed. Remove from heat and serve. Enjoy! I add a little more diced green onions over the top of my husbands because he likes more than the kids do.

Sheepherder’s Breakfast


Let me start this post by saying I’m not a big breakfast eater. I am 100% content with having a bowl of oatmeal or cereal in the morning, as a matter of fact I prefer it… My husband on the other hand is the complete opposite. Even though he will have the occasional bowl of oatmeal with me he definitely prefers a big hearty hot breakfast. So when I saw this recipe in my Taste of Home’s Contest Winning Annual Recipes 2006 Cookbook I knew this would be something he would love! Potato, Bacon, Egg, and Cheese how can you go wrong, right……Not only did he love it , the kids and I really enjoyed it too.

The ingredients are:

  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 32 oz. frozen shredded hash brown potatoes, thawed
  • 5-6 eggs ( the recipe called for 10 eggs but we didn’t need that many)
  • salt and pepper to taste
  • 2 cups (8 ounces) shredded cheddar cheese, optional
  • Chopped fresh parsley
  1. In a large skillet, cook bacon and onion until bacon is crisp. Drain the drippings, reserving 1/2 cup. Add hash browns and reserved drippings to skillet: mix well.
  2. Cook over medium heat for 10 minutes, turnings when browned. Make 5-6 wells (however many eggs you are using) evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired.
  3. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately.


Bacon wrapped smokies

Hello all! Hopefully everyone had a wonderful Thanksgiving. I know I sure did. Being around my family warms my heart an lifts my spirits……. Now that Thanksgiving has come and gone, we now have Christmas on the horizon. More gatherings and parties coming up.

I wanted to share this recipe for Bacon wrapped smokies. It is the perfect recipe for an appetizer or as an addition to a brunch. I received this recipe from a family friend a few years ago and have made it many, many times since. This recipe is so simple with only 3 ingredients, you can whip it up in a flash. The brown sugar carmelizes on the bacon and sausage and the combination creates a wonderful sweet and salty taste. Everyone loves these bacon wrapped goodies and they are normally the first to disappear off of the buffet table.

This recipe is great for anyone. My Aunt who does not like to cook or to follow recipes called me and told me her neighborhood was getting together for a potluck and did I have any ideas for what she could bring. Knowing my Aunt I knew this would be the perfect recipe for her. She made them with no problem and everyone loved them….

The ingredients are:

  • 1 lb. of bacon
  • large package of smokies
  • Brown sugar (about 1 cup)
  • Toothpicks
  1. Preheat oven to 400 degrees.
  2. Cut your slab of bacon into thirds.
  3. Place a smoky on the piece of bacon and wrap. Secure with the toothpick.
  4. Place on a baking sheet and sprinkle generously with brown sugar.
  5. Bake in oven for 35-45 minutes. The bacon should be golden brown.

I’m sorry if this recipe is vague. This is how it was explained to us and it has turned out great every time. You can adjust as needed. If we are having a large group we double this recipe. Enjoy!