I’ve never been a fan of mashed potatoes until I went to my husband’s parents’ house for Christmas Eve dinner for the first time. They were either too mushy, lumpy or tasteless. These potatoes have a smooth texture, thanks to the cream cheese. The onions, both fresh and fried, give this recipe a superb flavor.

My mother-in-law acquired this recipe years ago at a church function sometime back in the ’60s. These mashed potatoes have graced her Thanksgiving and Christmas table ever since.

Ingredients

2 cups mashed potatoes
8 oz. cream cheese, room temperature
1 small onion, chopped
2 eggs
2 T. flour
Salt and pepper to taste
1 6 oz. can French’s French Fried Onions

Directions

1. Preheat oven to 300º.
2. Add everything but the last ingredient in a large bowl. Beat until fluffy.
3. Place potato mixture into a Pyrex dish. Top with the fried onions.
4. Bake uncovered for 1 hour, or until set. When it is finished, the onions will be dark, dry and cracked around the edges.

Serves 4

1. Allrecipes.com: This is my all-time favorite recipe site because you’ll find recipes from all over the world, ranging from “down home American” to exotic gourmet. I spent several hours copying and pasting Southwestern and Mexican food recipes onto my computer.

2. Epicurious: You’ll find plenty of recipes here, as well as menu planners, restaurant guides, cookbooks, videos for cooking techniques, etc. It’s got something for everyone.

3. RecipeSource: I liked the way this site is divided into regions. It’s not as fancy looking as Epicurious, but you’ll find plenty of mouth-watering recipes here, too.

4. 101 Cookbooks: Created by Heidi Swanson in early 2003 to post recipes from her 100+ cookbook collection. Since then 101 Cookbooks has evolved to include recipes that Heidi has received from friends and during her travels. Well worth the look.

5. Chronicles of a Curious Cook: This blog is great for cooks who are on a shoestring budget and want to eat good food. I enjoy this lady’s conversational style.

Originally I was going to buy Italian sausage for this recipe, but my store didn’t have any. So I decided to try the chicken pesto to see how my dish would turn out. My family loved it. The next time I make this, I’m going to see if I can find some sweet basil Italian sausage because the combination of pesto and the sun-dried tomatoes was a bit strong for me.

Ingredients

1.5 lbs Fettucine
2 jars Alfredo sauce
1/2 cup Sun-dried tomato spread
2 pkgs. Chicken pesto sausage, sliced
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano

Directions

1. Heat 1 tablespoon of olive oil in a large, deep pan.
2. Add sausage and garlic. Cook until heated through.
3. In a medium bowl, mix Alfredo sauce, tomato spread and spices until blended thoroughly.
4. Add sauce to sausage. Heat until it begins to boil. Then set the burner on low, cover and simmer for 20 minutes.
5. Cook the pasta, and then toss into sauce. Serve immediately.

Serves approximately 12 people