Recipes you love... Or that you would like to try...

Here is one I'd like to try.. its similar in a way to my twice baked potatoes.. only its boiled (and mashed) instead...


Cheesy Smashed Potatoes Recipe courtesy Rachael Ray

2 to 2 1/4 pounds baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tablespoons chives, chopped or snipped
Salt and black pepper

Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

Feel free to add your own...

Ingredients
* 12 oz. dried pappardelle pasta or egg noodles
* 1 8-oz. carton dairy sour cream
* 1/2 cup chipotle liquid meat marinade
* 2 Tbsp. lime juice
* 1 tsp. chili powder
* 1 tsp. ground cumin
* 1/2 tsp. crushed red pepper
* 1 medium onion, halved and thinly sliced (1/2 cup)
* 1 medium red sweet pepper, seeded and cut into thin bite-size strips
* 1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)*
* 2 Tbsp. olive oil
* 3 large skinless, boneless chicken breast halves, cut into thin bite-size strips (1 to 1-1/4 lb. total)
* 1 Tbsp. snipped fresh cilantro (optional)

Directions
1. In Dutch oven cook pasta according to package directions. Drain and return pasta to pan; keep warm. In bowl combine sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Add remaining oil to skillet. Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink. Remove from skillet. Repeat with remaining chicken, adding additional oil if necessary. Add chicken, vegetables, and sour cream mixture to pasta. Toss to coat. Heat through over low heat. Makes 6 to 8 (1-1/2- to 2-cup) servings.

2. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash hands well with soap and water.

I needed to find a good Alfredo Recipe.. my son Brit loves it..



Ingredients:
4 ounces PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup milk
1/4 cup butter or margarine
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
8 ounces fettuccine, cooked, drained
1/8 teaspoon ground nutmeg

Directions:

1. Mix cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.

2. Toss with hot fettucine. Sprinkle with nutmeg.
Yield: 4 servings

Notes:
Special Extra

Prepare as directed, heating 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips with the sauce before tossing with the pasta.