Cathy's Recipe Review of Cheddar Bacon Ranch Potato Salad

***UPDATED 8/5/23***

I recently came across this recipe and thought I would give it a try. It has All my favorite ingredients and it looked easy to make.

Cheddar Bacon Ranch Potato Salad Recipe 

Servings: 6

Prep is 15 minutes    Cook time is 30 minutes   Ready in 45 minutes

Ingredients

2 lbs petite red potatoes, diced into bite-size chunks (about 1-inch)

2/3 cup Hidden Valley® Simply Ranch Dressing

1 cup shredded cheddar cheese (I used medium)

6 slices bacon, cooked and crumbled (about 1/2 cup)

1/3 cup chopped green onions

Salt and pepper (optional)

Instructions

Cook potatoes in boiling water: allow to boil until potatoes are fully tender, about 10 minutes. 

Drain potatoes, and set them aside to cool.

Crisp the bacon. 

Pour cooled potatoes into a large mixing bowl. 

Add in ranch, cheddar, bacon, and green onions, and toss to coat. 

Season as desired.  If I were to take it to a party, I would top it with paprika. 

I found the recipe here -- Cookingclassy.com

My review...

I found this recipe very easy to make. Good potatoes really make a difference. Momma Sassy and I  thought smaller chunks of potatoes worked better. Overall, I would definitely make this scrumptious potato salad again! I hope you try it! 

WOW this is a lot of Potato Salad Recipes #ad
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We'd love to hear from you. Have you ever made a ranch-style potato salad? Let us know in the comments below.

Keep it Sassy, 

Cathy

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Asparagus Facts and Recipes

***UPDATED 4/27/24***

Asparagus is now in season in Virginia. I happen to like asparagus, how about you? My preference is to grill it on our gas grill with some olive oil and salt/pepper. Oh so good!

Here are some fun facts about asparagus. 

1. Asparagus has been cultivated for 2,500 years and for almost 150 years in the United States.
2. It takes three years from seed to harvest.
3. California is among the top 3 states in asparagus production. Other states that produce bunches of asparagus include Washington and Michigan, while others produce very small quantities.
4. Sea salt was the asparagus farmer’s original herbicide.
5. White asparagus and green asparagus come from the same plant. Green asparagus gets its color from sunlight. When the plant breaks through the ground, the sun hits it, turning it green. For white asparagus, sunlight is prevented from touching the plant by piling dirt on top of the stalks so the asparagus matures underground. Once the tip breaks through the surface, the stalk is cut with a special knife beneath the ground.
6. Asparagus treats bee stings and toothaches. According to the Greeks and Romans 2,500 years ago, that is. Green vegetables are always an excellent choice for oral health but the jury is still out on that one.
7. Asparagus makes your urine stink but only some people can actually smell it. Genetic differences occur in olfactory receptors that lead some people to be able to smell these odorous compounds released in urine. Asparagus contains asparagusic acid. When the vegetable is digested, this chemical is broken down into a group of related sulfur-containing and ammonia compounds.
8. Asparagus will reproduce for up to 20 consecutive years! Asparagus is a perennial and will continue to produce yearly but patience is key. It takes about 3 years to grow asparagus before you can harvest it.
9. Asparagus is a vegetable that is high in nutrients. Asparagus has many health benefits as it is high in fiber, folate, vitamins A, C, E, K, and chromium. Whether you're monitoring your sugar levels, asparagus is good news. It is abundant in the amino acid asparagine, which acts as a natural diuretic, and higher urinating allows the body to get rid of extra salts while also releasing fluid.
10. Asparagus can be found in three colors: green, white, and purple.

Did you know these facts about asparagus? It’s amazing how we take our vegetables for granted. 

Now, how about some recipes.

Asparagus Ham Dinner

Click here for the recipe.

Asparagus Soup with Parmesan Shortbread Coins

CREDIT: © DAVID MALOSH

Click here for the recipe.

Asparagus-and-Zucchini Frittata

CREDIT: © JOHN KERNICK

Click here for the recipe.

Savory Waffles with Asparagus, Gruyere, and Onion

Click here for the recipe.

Lemon Asparagus Risotto

Click here for the recipe.

Rosemary Roasted Salmon with Asparagus & Potatoes

Click here for the recipe.

Creamy Chicken & Asparagus Pasta

CREDIT: FRED HARDY

Click here for the recipe.

Panko Roasted Asparagus

CREDIT: ANDY LYONS

Click here for the recipe.

Spring Green Smoothies

CREDIT: JASON DONNELLY

Click here for the recipe.

Cheesy garlic roasted asparagus

Credit Cafe Delites

Click here for the recipe.

We hope you enjoyed the fun facts and asparagus recipes. Do you like to make dishes with asparagus? Please share and comment below.

Stay Sassy,

Kelly

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Thanksgiving Side Dish Recipes

Thanksgiving is around the corner and what better time to try new side dishes for your holiday dinner. If your family is like most, they like to have the same dishes every year. I guess if it works don't fix it, right? Maybe this year you can sneak in a new side dish and it may become one of the favorites.

Here are several side dish recipes you may want to try this year.

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Cranberry sauce is a must on my table and I usually buy the canned sauce but maybe this year I will make this no-fuss recipe.

Slow Cooker Cranberry Sauce

Ingredients 8 servings

• 1 pkg (12 oz.) fresh or frozen cranberries
• 2/3 cup sugar
• 1 seedless orange, peeled and sectioned
• 2 bay leaves
• 1 Cinnamon stick

Instructions

1. Place all ingredients in 4-quart slow cooker. Cover.
2. Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.
3. Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

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This next recipe looks like it's going to be another one on our table this year, who doesn't like loaded baked potatoes and this is in a casserole.

Loaded Baked Potato Casserole

Ingredients 8 Servings

• 6 slices bacon, cut 1/2" thick
• 2 1/4 lb. russet potatoes (about 4), scrubbed clean and cut into 1" chunks
• Kosher salt and freshly ground black pepper
• 6 oz. cream cheese, at room temp
• 2 cups shredded cheddar cheese
• 2/3 cup sour cream
• 2 scallions, white and light green parts only, thinly sliced
• nonstick cooking spray

Instructions

1. Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
2. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. 
3. Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes. 
4. Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
5. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

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Stuffing is absolutely a must on the Thanksgiving table. Here is one that received rave reviews.

Raisin-Studded Apple Stuffing

Ingredients Yields 18 cups

• 1 cup raisins
• 1-1/2 cups orange juice, divided
• 2 cups chopped celery
• 1 large onion, chopped
• 1 cup butter, cubed, divided
• 1 pound bulk Italian sausage
• 1 package (14 ounces) crushed herb-seasoned stuffing
• 4 medium tart apples, peeled and chopped
• 1 cup chopped pecans
• 2 cups chicken broth
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper

Instructions

1. In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). 
2. In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl.
3.  In the same skillet, cook sausage over medium heat until no longer pink; drain. 
4. Add the sausage, stuffing, apples, pecans, remaining orange juice, and reserved raisins to the celery mixture. 
5. In a saucepan, melt the remaining butter; add broth, thyme, and pepper. Pour over the stuffing mixture; mix well. 
6. Place in 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour.
7. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

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My father-in-law loves creamed corn and so do I. Give this slow-cooker creamed corn casserole a try this year.

Slow-Cooker Creamed Corn with Bacon

Ingredients 20 Servings

• 10 cups frozen corn (about 50 ounces), thawed
• 3 packages (8 ounces each) cream cheese, cubed
• 1/2 cup 2% milk
• 1/2 cup heavy whipping cream
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 4 bacon strips, cooked and crumbled
• Chopped green onions

Instructions

1. In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. 
2. Stir just before serving. 
3. Sprinkle with bacon and green onions.

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Three bean salad is so yummy. I buy it in the can and I'd eat it right out of the can if no one was looking ;) Here is a different spin on the salad.

Balsamic Three-Bean Salad

Ingredients 12 Servings

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 1/2 cup balsamic vinaigrette
• 1/4 cup sugar
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 4 fresh basil leaves, torn

Instructions

1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.

2. In a large bowl, whisk vinaigrette, sugar, garlic, and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, for at least 4 hours. Stir in basil just before serving.

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I hope these recipes give you some inspiration to try a new dish this year.

Do you have a family favorite? Please comment and let us know.

Stay safe & sassy!

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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