Cheesy Bacon Roasted Potatoes

I have an addiction. To potatoes. Specifically Dickey's Baked Potato Casserole. I have been working on my own copycat version, and I am almost happy with it. But one day I didn't feel like mashed potatoes, I wanted roasted potatoes. Enter these Cheesy Bacon Roasted Potatoes. They are packed with the same flavors of  the potato casserole, minus the mashing, maybe a little butter, and probably sour cream and even cream cheese to top it off (super healthy, I know). I think I have a new addiction. To these potatoes. Let me introduce you to them.

Cheesy Bacon Roasted Potatoes
*Recipe by Crazy Daisy

3-5 lbs potatoes, red or yukon, rinsed and cut into 1-inch chunks, enough to spread over the surface of the pan (sometimes it takes all 5 pounds, sometimes not)
1 package bacon chopped into 1/2-inch slices
1/2 onion, chopped
5 cloves garlic, minced or grated
3 Tablespoons olive oil
1 teaspoon pepper
1/2 teaspoon kosher salt
10 green onions, sliced
1/2 to 1 cup shredded cheese, use as much as you'd like ( I like Cheddar, or Colby Jack)

*Note - You may want to add more salt after tasting the potatoes are finished. You never know how much salt the bacon is going to add, so I start with less knowing I can always add more.

Preheat oven to 450. Cover a Texas sheet cake pan with foil and spray with cooking spray. Spread potatoes evenly in pan. Sprinkle bacon, onion, and grated garlic evenly over the top of the potatoes. Drizzle with olive oil. Sprinkle with pepper and salt. Use a wooden spoon, or your hands, to mix everything together until well coated. Make sure everything is spread out evenly when you are finished. Place pan in oven and cook for 15 minutes. Stir. Cook another fifteen minutes. Stir again. Meanwhile, slice green onions. If the potatoes look like they are starting to brown, sprinkle onions over potatoes and cook for another fifteen minutes. If everything is not browned and crispy to your liking, cook for another 10-15 minutes or until done. Make sure to keep stirring between cooking intervals. This keeps everything browning evenly. I try to put the green onions on for the last 10-15 minutes only, this way they are sort of crisp tender and don't loose their flavor. When your potatoes are finished, take them out of the oven and sprinkle with cheese. Let the cheese melt and serve. Enjoy!

What are your favorite kind of potatoes?

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Strawberry Banana Delight

I was reviewing my Recipe Box, and discovered that somehow this recipe had been left out. What a shame! It is delightful, and one of our Easter favorites and therefore warrants reposting! I didn't want any of you to miss out on this one.  This salad, is always on my Grandmother's Easter table. In fact, in my mind, Easter isn't Easter without it. I guess it's almost like Easter in a spoon for me. How could you go wrong serving strawberries and bananas, swimming in real sweetened whipped cream? Yeah, I know.... it's more like a dessert in disguise than a salad; but if you want to argue with Grandma Daisy, than you go right ahead and try. I think I will just sit back and enjoy my excuse to eat dessert for dinner. Sounds pretty good, don't you think?

Strawberry Banana Salad

2 (16 oz.) cartons of strawberries

3 bananas

1 cup heavy whipping cream

1/4 cup sugar

1 tsp. vanilla

Wash and slice strawberries. I line a collindar with paper towels and place the sliced strawberries on top to soak up any extra water. Can't let that whipped cream get watery can we?

Peel and slice bananas.

In a mixing bowl, beat whipping cream, sugar, and vanilla until soft peaks form.

Place strawberries and bananas into a serving bowl. Pour whipped cream on top and gently fold.

Serve or cover and refrigerate until serving. However, this isn't a recipe that keeps well (usually there isn't any left anyways), so you will want to serve it pretty quickly.

A little note - I like more strawberries than bananas, but change the fruit to suit your taste. Also, mine was a little heavy on the cream, so there is extra room for another banana or a few more strawberries if you want to stretch it out a little more. But, I'm telling you, it's pretty yummo just the way it is.

Now you know what's on our Easter table! What's on yours?

Pink Cinnamon Applesauce

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It's harvest time - and apples are at their peak. To celebrate the season, I thought I might share one of my favorite recipes. Just like Grandma makes.... applesauce that's good enough to eat for dessert. It's flavored with Red Hot cinnamon candy - just a few! It's amazing what a few little red candies can do! So yummy!

Pink Cinnamon Applesauce
* Recipe by Crazy Daisy
8-10 medium apples
1 cup water
*1/2 cup sugar
1/8 cup Red Hot cinnamon candy

*Note - Due the fact that apple size and number may vary, I always add half of the sugar (1/4 cup) first and go from there. Sometimes, half is plenty and sometimes I need the full amount. Same goes for the Red Hots - if you like more cinnamon taste - add more. 

Wash, peel, and slice apples. I slice them pretty thin so that they cook and mash a little easier. Place them in a  5 qt. saucepan, add water and cook over medium-low heat covered for 20 minutes or until tender. Mash apples with a  potato masher. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Stir occasionally. If applesauce hasn't reached desired consistency, simmer over low heat, mashing and stirring occasionally, until sauce is finished. Store in refrigerator.

If you like the idea of this applesauce, but would rather not make it homemade or just don't have time, simply buy a large jar of applesauce, pour it into your saucepan, stir in your candy, and heat until dissolved. Remember, a little of these candies go a very long ways, so start small and add as needed. I won't tell that you cheated if you don't.

And, what's more, it makes a really fun gift. Kind of a different twist on the classic teacher's apple, or homemade Christmas gift. I pour it into a mason jar tied with a ribbon...

What a fabulous gift! Just make sure to tell your friends to keep it refrigerated as it hasn't been properly canned for storing in the pantry.

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Black Beans and Rice

If you have spent much time around here, you know that I have a thing for all things sweet; however, I promise desserts are not the only dishes to grace my table. I thought it was about time to get some other types of recipes posted -  maybe attempt to balance my recipe box out just a little bit (not to worry, something sweet will post soon, I just can't help myself). This is a great dish to add to any meal - but I love to serve it with summer-time grilling recipes, which made it a good place to start - since we are all firing up our grills!

Black Beans and Rice

1 (14 oz.) can non-condensed chicken broth or chicken bouillon made equal

1/2 cup coconut

1 tablespoon butter

1 cup uncooked long grain rice

1 (15 oz.) can black beans

1/2 cup sliced green onion

In medium saucepan, combine broth, coconut, and butter and bring to a boil. Stir in rice and reduce heat. Cover and simmer 15 minutes. Stir in beans and onions, cover and cook for five minutes or until liquid is absorbed.  

*Note - Minute Maid Rice can be used. When the coconut, butter, and broth come to a boil, add rice, beans, and onions cover and turn off heat for five minutes. If water is not absorbed, remove cover and cook over medium heat just until extra water is absorbed. Stir once in a while to make sure bottom doesn't burn. - OR simply drain excess water and serve.

Soooooo very yummy and perfect with dishes like this

I thought you might enjoy a sneak peak of what's coming up next!

I am sharing with


Balancing Beauty and Bedlam
Tempt My Tummy Tuesday