Tuesday, August 26, 2014

Bacon Roasted Potato Salad

We love Potato Salad, it is a great side that will go with just about anything and it is always a big hit at a Bar B Que, or a cover dish luncheon or supper. I found the inspiration for this recipe on my Linky Party, Full Plate Thursday. In January of 2011, I launched the Thursday Recipe Party where The Greatest Cooks On The Planet Gather every Thursday.One of the Great Cooks that is a regular contributor at the party is Diane at Mamaldiane, she always brings great food and often times inspires me to try a recipe or develop a whole new approach to an old classic. She recently shared a Potato Salad at the party that inspired this recipe that we just love and hope you will enjoy it!

Roasted Potato and Bacon Salad

Bacon Roasted Potato Salad
Miz Helen's Kitchen
Inspired By Diane At Mamaldiane
6 slices bacon, cooked crisp and drained well
2 pounds of small white and red potatoes, skin on, chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
3/4 cup Mayonnaise or Miracle Whip
1 cup sour cream
6 to 8 tablespoons yellow mustard (to taste)
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Add To The Potatoes
2 boiled eggs,chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
1/4 cup sweet pickle relish
1/4 cup dill pickles, chopped fine
1/4 cup parsley, chopped
Cook 6 slices of bacon then drain on paper towels, set aside
Wash and chop potatoes, place on a large baking sheet and toss with salt, pepper and olive oil.
Bake the potatoes in the oven at 400 degrees for 20 to 30 minutes, just until they start to turn brown.
For the sauce, mix the mayonnaise or miracle whip, sour cream, mustard, salt and pepper's. Keep refrigerated until time to use.
Pour the roasted potatoes into a very large mixing bowl.
Add the chopped eggs, chopped celery, chopped onion's, sweet and dill pickles and chopped parsley.
Add the sauce and mix well.
Fold in the crumble bacon.
Adjust the seasons for salt and pepper.
Refrigerate for at least 2 hours before serving, allowing the seasons to set.
Print Recipe

Roast The Potatoes

Potatoes Into A Large Mixing Bowl

Add All The Veggies and Sauce

Add The Bacon


Many thanks to Diane for her great inspiration and to you for stopping by to visit with us today. Hope you enjoyed your visit as we always look forward to our friends stopping by. Hope you have a fantastic week and come back real soon!
Peace and Joy
Miz Helen

Sunday, August 24, 2014

Slow Cooker Bar B Que Pork Roast

I am always on the search for recipes that will save me time and energy, as most of you are as well. When school starts and we begin our fall activities some of our days can get really busy. This is a great Slow Cooker recipe that will have folks asking at the front door, what's cooking that smells so good, when do we eat? This roast is so tender it can be sliced and served on a dinner plate or sliced and chopped to be served on a bun. The flavor is just as good as the smell and the sauce can be served on the side.We really enjoy this Slow Cooker Bar B Q Pork Roast and hope you will enjoy it!

Slow Cooker Bar B Que Pork Roast

Slow Cooker Bar B Que Pork Roast
Miz Helen's Kitchen
3 pound Pork Roast (I use a Boston Butt)
1 tablespoon olive oil
For The Rub
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Creole Seasoning (I use Tony Chachere's)
For The Sauce
1 cup of your favorite Bar B Que Sauce
3/4 cup ketchup
1/3 cup brown sugar
2 tablespoons Worcestershire Sauce
2 tablespoons Red Wine Vinegar
1 teaspoon Creole Seasoning
Mix all the dry rub ingredients and cover the roast on all sides with the rub and let set at room temperature for 10 minutes.
Mix the Bar B Que Sauce with the ketchup, brown sugar,Worcestershire, Vinegar and Creole Seasoning, mix well and set aside.
Turn the Slow Cooker on high so it can begin to heat, we don't want to put the meat into a cold cooker.
In a heavy skillet heat the olive oil and sear the roast on all sides.
Put the roast into the slow cooker and pour the sauce over the roast.
Cook on high for 30 minutes and reduce the heat to low.
Cook on low for 5 hours.
Let the roast set for at least 10 to 15 minutes before slicing.

Slow Cook For 5 Hours

Serve Sliced With Sauce

Serve On A Bun

Add A Bacon Roasted Potato Salad

Find The Recipe For The Bacon Roasted Potato Salad

I am so excited that you could come to the country today and enjoy this great meal with us. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

Saturday, August 23, 2014

Whats For Dinner Next Week 8-24-14

We have been so busy finishing the summer garden and our canning projects, it is hard to believe that we are going into the last week of August. How do you use your left overs in your meal planning? One of the meal planning tips that I use when planning a menu is to plan the left overs and make them really work for you and that is exactly what I am doing this week. I just make enough so that the meat or a side dish can be used in a different way and it becomes a whole new dish. Be sure and let me know how you use your left overs.


Fresh Green Salad

Dilly Bread

Left Over Pie


Green Salad

Buttermilk Biscuits


Left Over Rice Custard


Mexican Salad

Community Fish Fry
I Am Bringing

Full Plate Thursday

Crock Pot Pork Roast with Apple Cider Gravy at Savvy Shopper Central
Roasted Corn with Smoky Lime Butter at Simply Fresh Dinners 
Margeaux's Coleslaw at The Seasoned Mom
Butterfinger Poke Cake at Meatloaf and Melodrama

Hope that you are enjoying every day of the last of summer. Thanks so much for stopping by to spend some time with us today and come back to see us real soon.
Peace and Joy

Wednesday, August 20, 2014

Full Plate Thursday 8-21-14

Full Plate Thursday Where The Greatest Cooks In The World Gather

Hello everyone and welcome to Full Plate Thursday, I am so glad that it is Thursday and we get to sample all your great food. We have had some fantastic summer dishes this summer, every week I look forward to your wonderful culinary creations. We are shucking corn in the outdoor kitchen today so come on back and help us out. I am sharing a great Baked Creamed Skillet Corn made with fresh grilled corn with you today. I love our outdoor kitchen for cleaning the garden vegetables before they go inside. Lets get this party started, I 'm hungry!

This Is How I Filled My Plate Last Week
Portobello Breakfast Cup at Bites of Health
Morning Snack
Maple Coconut Granola at Belle of The Kitchen
Double Tomato Tart with Ricotta and Basil From Everyday to Gourmet 
 Kale Salad with Dates and Walnuts at Mostly Food and Crafts
Citrus Angel Food Cake Topped With Fresh Oranges at A Dash of Sanity 
Afternoon Snack
Mocha Brownies at Three Kids and A Fish
Crock Pot Pork Roast with Apple Cider Gravy at Savvy Shopper Central
Roasted Corn with Smoky Lime Butter at Simply Fresh Dinners 
Margeaux's Coleslaw at The Seasoned Mom
Butterfinger Poke Cake at Meatloaf and Melodrama 
Preserving and Canning
Canned Baked Beans at The Furgal Farm Wife
Blueberry Vanilla Jam Recipe at The It Mom
Late Summer Jam Cherry Melomel at Red Crow Green Crow 
Your Favorite Plate Last Week
Blue Ribbon Chicken Gratin at The Painted Apron 

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Board

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".

If You Are Here For The First Time Please Take The Time To Read
The Party Guidelines at This Link
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, August 19, 2014

Spicy Vanilla Bundt Cake

I just love a great Bundt or Pound Cake that can be garnished with a wonderful fresh fruit. This is a very easy Bundt Cake but has a big surprise of flavor. It is a great cake to have in the freezer and to bring out for company or just for a special treat. For the recipe today I am dressing it up with a special Spicy Skillet Peach that will bring you back for seconds. This is a pairing that we just love and hope you will enjoy it. This is a dessert that says summer is about over and gives you just a hint of fall, but really is a great dessert anytime.

Spicy Vanilla Bundt Cake

Spicy Vanilla Bundt Cake
Miz Helen's Kitchen
1 White Cake Mix
1 (3.4) ounce box instant vanilla pudding and pie filling
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon vanilla
4 eggs
1 cup water
1/3 cup oil
In a large mixing bowl, mix the cake mix, pudding mix, cinnamon, all spice, vanilla, eggs, water and oil.
Mix for 2 minutes then scrap the sides of the bowl and mix for 2 more minutes.
Spray a 10 inch Bundt Pan with a non stick baking spray.
Pour the batter in the Bundt Pan.
Bake in a preheated oven at 350 degrees for 35 to 40 minutes.
Let cool for 10 minutes and invert on a wire rack to cool for another 15 minutes.
Print Recipe

Pour The Batter Into The Bundt Pan

Bake and Cool On A Rack

Plate and Dust With Powdered Sugar

A Nice Slice Of Cake For Afternoon Tea

Keep It Covered and It Stays Moist

Maybe With A Little Ice Cream

Add A Nice Serving Of Spicy Skillet Peaches

This Is A Fabulous Combination

Thank you so much for stopping by to enjoy this awesome dessert with us today. Food is always better when it is shared with a friend.  Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Sunday, August 17, 2014

Baked Creamed Skillet Corn

We love a great side dish of corn, there are so many different ways to prepare and enjoy the sweet kernels that grow on that cob. Baked Creamed Corn is a dish that can be presented with a casual week night dinner, a holiday dinner, and is a great dish for all those cover dish events.I like to use fresh roasted corn in this dish in the summer but in the winter months, I use frozen or home canned corn. To change the flavor a bit sometimes we will use different flavors of cheese. This is a great dish that we love and used over and over through the years.

Baked Creamed Corn

Baked Creamed Skillet Corn
Miz Helen's Kitchen
Serves 6 to 8
7 cups whole corn kernels
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 medium size yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons thyme leaves
2 tablespoons butter
2 cups heavy cream
8 ounces cream cheese, softened
2 sprigs fresh thyme, for garnish
In a 10 inch cast iron skillet or a large skillet melt the butter.
Add the bell peppers, onion, and garlic, saute until the onions are clear.
Add the salt, pepper, cayenne pepper and thyme leaves, stir until blended.
Add the cream, and stir until bubbles appear, then add the cream cheese and stir until melted.
Fold in the corn.
Adjust the seasons.
Bake in the cast iron skillet or in a 2 quart baking dish at 350 degrees for 30 to 45 minutes until the mix is bubbling up in the center and it is slightly brown around the edge.
Garnish with fresh thyme

Saute The Vegetables

 Add The Cream and The Cheese

 Add The Corn    

Bake In The Oven

Ready To Serve


I sure am happy that you were able to come to the country and spend some time with us today and enjoy your new recipe. Have a fabulous week and come back to see us real soon!
Peace and Joy

Saturday, August 16, 2014

Whats For Dinner Next Week 8-17-14

Do you plan your meals for the following week at the beginning of the week or the last part of the week? I like to sit down and do my meal planning toward the end of the week so I can have access to all the weekend marketing specials. Especially if I am planning on having extra plates to fill those specials always help the budget. We are enjoying the end of the season vegetables right now because they won't be here much longer, we are busy canning and freezing as much as we can so we can enjoy the goodness of summer all winter. Here is our Menu for this week!



Cupcakes with Ice Cream



Garlic Bread

Left Over
Mixed Berry Galette


Oven Fries


From Garden To Table Fresh Collard Greens

Left Over Raspberry Sheet Cake

Full Plate Thursday

I sure am glad that you stopped by today for a little visit, it is always good to spend time with a friend. Be sure and let me know if I can help you with meal planning questions.Have a fantastic week and come back real soon!
Peace and Joy

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