These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. —Kathleen Gill, Pahrump, Nevada
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole from Katherine Metz, Jacksonville, Florida (with husband Chuck, at right). A crispy cornflake-crumb topping adds a little crunch.
I received this recipe years ago from a friend. It's a delicious new twist to a baked potato.
I recently served these potatoes to visiting relatives from Norway, and they were a big hit. I love to cook and even wrote my own cookbook several years ago.
-LaVerna Mjones, Moorhead, Minnesota
With a yummy cream cheese filling, these rich, delicious potatoes are sure winners. "They look fancy but are not tricky to make," promises Linda Wheeler of Harrisburg, Pennsylvania. "Try doubling the recipe for company."
I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree.
-Bessie Hulett, Shively, Kentucky
Looking for something a little more exciting than boiled pasta to serve with a chicken entree, Greta Igl found inspiration and just-picked flavor in her herb garden. “I love using fresh herbs whenever possible, she says, “and I have plants tucked all around my yard in Menomonee Falls, Wisconsin.”
THIS SIDE DISH is compatible with any meat entree you serve.
One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. —Norma Poole
If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas.
“There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie.
The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers.
Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.