Saturday, June 23, 2018

Cheesy Bacon Ranch Potatoes

Slow Cooker Cheesy Bacon Ranch Potatoes

Prep time
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A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!
Serves: 6
  • 4 Medium sized potatoes or 6-8 small yellow potatoes
  • 1 large onion, thinly sliced
  • ½ pound bacon, 1 pound makes it that much better 🙂
  • 2½ cups shredded cheddar cheese
  • 1 package dry ranch seasoning packet
  • 2 T butter
  • ½ cup sliced green onions
  1. Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
  2. Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.  You may want to cook on high for a few hours and then change to low.
  3. Spray the inside of the foil with cooking spray and layer half of the potatoes (diced with peeling on) along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup, top with butter. 
  4. Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker.  (Many said this recipe took 6 hours to finish and potatoes were still a little crunchy) top with remaining ½ cup cheese and let melt on the top.
  5. Garnish with fresh green onions if desired.

Wednesday, June 6, 2018

Parmesan Asparagus

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A quick an easy side that is full of delicious parmesan garlic flavor with a hint of lemon. This is a side that you will make again and again!
Serves: 4-6
  • 1 pound asparagus
  • 2 Tablespoons olive oil
  • 2 Garlic Cloves, minced
  • 3 Tablespoons Parmesan
  • Juice of one lemon
  • salt and pepper to taste
  1. Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.
  2. Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the garlic, parmesan and lemon juice. Add more if desired. Serve immediately.

Saturday, February 24, 2018


6 eggs, separated
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
1-1/2 cups fresh or frozen blueberries

1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.

 Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Saturday, February 17, 2018

Potato Soup from Farm Bureau

8-10 potatoes
2 cans cream of celery soup
10 oz. Monterey Jack cheese, shredded
3 cans chicken broth
1 can cream of onion soup
Green onions, chopped
Bacon bits

Peel and cut potatoes and cook in 3 cans of chicken broth. Add 2 cans cream of celery soup and stir. Add cream of onion soup, half and half, and then add cheese. Stir until well blended and cheese has melted and blended in. Garnish with bacon bits and chopped green onions.

Deniese Swindoll
DeSoto County

Tuesday, February 6, 2018

Easy Hamburger Soup


  • 1 lb lean ground beef
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 2 medium potatoes , peeled and diced
  • 3 1/2 cups beef broth
  • 1 can (28 oz) diced tomatoes with juice
  • 1 can condensed tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 3 cups mixed vegetables , fresh or frozen


  1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Wednesday, January 31, 2018

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Tuesday, January 30, 2018

Crazy Rotel Dip


1 pound ground beef
1 packet store-bought taco seasoning
2 cans of Rotel tomatoes
2 pounds of Velveeta Cheese
1 can chili hot beans


Brown the ground beef and drain, then add the seasoning packet and stir well.  Puree one can of Rotel tomatoes and then add both cans to the skillet.  Dice the Velveeta and add it.  Melt and then add the drained beans.  Serve with Las Delicias chips.

Source: Commercial Appeal, Ryan Trimm