Weekly Recipes For Your Inbox!

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Sep 062014

Cheesey Bacon Potato Slices Update

First of all, let me apologize to anyone who couldn’t access our site yesterday. Apparently there was a glitch with our server but the problem has now been solved! I wanted to get this in yesterday but as I explained, we were down for most of the day. I then thought about getting our seeds started for our fall garden and again I was foiled as it was sooooo hot, you couldn’t even breathe outside. With our site back on track today, I thought I would do my seeding thing in the morning and get this out this afternoon however, Mother Nature decided otherwise as we had heavy storms all morning and another 6 inches of rain has graced our property, YUK!

Go ahead...Try one!

Go ahead…Try one! They would really be good for game day as well!

So with all that behind us, let me continue…. I talked earlier this week about doing potato recipes to herald in Potato Month and this week I made our Philly Meatloaf and with having left-overs the next evening decided to take our Cheesy Bacon Potato Slices and doctor them up to compliment the meatloaf with the following recipe: Your gonna love it!

Cheesey Bacon Potato Slices Update
  • 4 medium baking potatoes
  • Melted butter
  • 1 medium sweet onion, diced
  • ½ medium bell pepper, diced
  • 2 cups Asiago cheese, grated
  • 8 strips of bacon
  1. Scrub potatoes and cut into ½ inch slices.
  2. Dip potatoes into melted butter and place on a cookie sheet; bake for 30 minutes in a 400 degree oven, turning after 15 minutes.
  3. While potatoes are baking, cook bacon until crisp and drain on paper towels.
  4. Pour off the bacon drippings, leaving a light coat in frying pan and saute the onions and peppers until softened.
  5. When potatoes are done cooking, top with the grated cheese, onions, peppers and bacon that has been crumbled.
  6. Return potatoes to oven to melt cheese and serve.


And they went so well with the meatloaf!

And they went so well with the meatloaf!


I hope you enjoy this and the rest of the weekend. Tomorrow is our first day of Sunday football, HURRAY! See ya next week and I promise to lay off the potato recipes!!!

Oh! Kenny said he has a picture WITH the ketchup….If you want to see it?



Aug 202014

Steak And Egg Sandwich

A couple of days ago, I read on Yahoo somewhere, that sandwich wraps were on the outs and good old sandwiches on bread were making a comeback and the author of the article was quite happy! By the time I got back to the computer the article was nowhere to be found, at least not where I had seen it and I was disappointed because I wanted to read the whole thing. That’s what prompted me to share this tasty, quick sandwich that we put together the other night. I was thinking of a steak sandwich with sauteed onions and peppers and husband was leaning towards an egg sandwich so we decided to partner them up to satisfy both of our hunger pangs! Now I don’t want you to be too upset with me, as I do keep Steak-umms in the freezer for a quick sandwich and yes I know they’re not the healthiest thing to eat but we still enjoy them once in awhile! The only thing that surprised me that evening was that Kenny didn’t slap a slab of cheese on top of his. Oh wait, hold the press, he didn’t help that night so it was up to me and I forgot, oops. Next time though, I will put some on his and leave mine plain as usual. Plain Jane, yep that’s what I’ve been called more than once as mayo is not usually an option on my sandwiches although I like it, no ketchup on my burgers and no mustard on my hot dogs! I mean why cover up the taste of a good burger or hot dog with lots of extra stuff? I’m really not that bad as I do like some things on those two items, just not all the time!

Did ya notice? Kenny didn't cover it with catchup!

Did ya notice? Kenny didn’t cover it with ketchup!


Steak And Egg Sandwich
  • 1 Steak-umm per sandwich
  • Desired amount of peppers and onions sliced
  • 1-2 eggs, depending on how hungry and how big the bread is that you're using
  • Oops, cheese slice of your choice
  • 2 slices Italian bread, sliced about ¾-inch thick each
  • Butter
  1. Saute peppers and onions in a small amount of olive oil to desired crispness (well for husband and still crunchy for me).
  2. Cook Steak-umms per package instructions, keep warm (steaks might come out a little oily so blot with paper towels.
  3. Scramble egg or eggs to your taste (eggs can be cooked any way you like them) and when cooked, top with cheese to melt.
  4. Brush one side of of bread slices with a small amount of butter and fry on buttered side until golden brown.
  5. Top unbuttered side with egg, steak and top with onions and peppers; top with other slice of toasted bread and eat while they're hot!


Hope you enjoy our simple little sandwich………….

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