Cheddar & Bacon Potatoes

Ingredients:

6 red potatoes, cut into fourths

1 cup cheddar cheese, shredded

3 pieces bacon, cut into small pieces

Make It:

Boil potatoes for a couple minutes to soften them. Preheat oven to 375. In a skillet cook bacon over medium heat, until almost crispy, stirring often. Pour potatoes into a casserole dish. Pour bacon and bacon grease over potatoes, stir to coat the potatoes. Bake for 20 minutes, check potatoes and see if they are tender, if they are not cook another 10 minutes. Sprinkle with cheese and place under the broiler for 3 to 5 minutes until cheese is melted. Enjoy!

White Chocolate Chip & Coconut Cookies

Ingredients:

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 stick butter, softened

4 ounces butter flavored crisco

3 eggs

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 bag white chocolate chips

1 cup chopped pecans

2 cups shredded sweetened coconut

Make It:

Preheat oven to 350. In a mixing bowl beat together sugar, butter, shortening, and brown sugar until creamy. Add in eggs one at a time, mixing each one in before adding the next. In a separate bowl sift together flour, salt, and baking soda. With mixer on low, slowly pour in flour mixture, a little at a time. Once all flour is poured in, mix until completely combined. Gently fold in chocolate chips, pecans, and coconut. Drop tablespoons of dough( I use a melon baller)onto an ungreased cookie sheet. Bake for 10 minutes, remove from oven and allow to cool for 5 minutes on cookie sheet, then move cookies to a rack and allow to cool completely. Enjoy!