Mmmm…Bacon Taters



1/4 pound bacon, cut into 1″ pieces

2 medium onions, diced

2 lbs. yukon gold baby taters, halved or quartered

1/2 lb. cheddar cheese, thinly sliced

add butter, salt, and pepper and sliced green onions



Put a liner in a crockpot or spray sides with Pam for easy clean up

Layer the ingredients and dot with butter

Cook on low for 6-8 hours


Recipe can be doubled for company

I would precook bacon a little bit in the microwave, on some paper towels, just to get some of the fat off

May substitute pepperjack or any other cheeses or toppings you might like


Rootbeer Pulled Pork

Louie, my naughty lobster, sneaked into the frame.    He watches everything I do in the kitchen.


  •   3 – 5  pound pork roast
  •   black pepper
  •   salt
  •   2 liter bottle of  root beer soda
  •   Sweet Baby Ray’s BBQ Sauce




 Cooking Instructions 

Put a liner in your crock pot.  (Optional)  Otherwise, spray with PAM to make clean up a breeze.

Take a fork and deeply stab the roast all over (front, back, sides) so it will absorb the juices.  (click on movie at end of blog)

Mix up some black pepper and salt into the palm of your hand and rub it on all sides and ends of Wilbur.

Place the roast in the crock pot and pour in all the root beer soda that will fit.  Turn on the TV and catch up on the latest edition of “Fashion Police.”






Cook on high for 4 hours then reduce the crock pot setting to low and cook another 2 hours.  DO NOT REMOVE THE LID.

Pour the root beer soda out and discard.  Keep the roast in the crock pot.

Cut and remove the string from the pork roast and discard.

With two forks, flake and shred the pork.  It will literally just fall apart.

Add a bottle of Sweet Baby Ray’s BBQ sauce and mix it into the pulled pork.

Pulled Pork movie

 To Serve 

Throw a heaping serving spoon of this schweeeet deliciousness on a hamburger bun to create the best pulled pork sandwiches you’ll ever taste.  This is just too easy to make.  There is nothing to clean up–especially if you use paper plates–and every bit is gobbled up.  Your guests will think you are Houdini in the kitchen.

What I love most is that a main dish like this gives me lots of time to prepare some fancy extras, like a corn and black bean relish and a big bowl of mustard potato salad made with Michigan potatoes and my farm fresh eggs.  For dessert, nothing but chewy gooey chocolate brownies will do!

Remember to stop and smell the flowers!

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