Baked Creamy Chicken Taquitos

I have said it before, and I will say it again that I LOVE the blog (and cookbooks) Our Best Bites. Any cookbook, recipe blog, website, or other place to collect recipes will have recipes that you like, others you love, and others that you feel are just so-so (and let's be honest, sometimes you may even try a recipe that doesn't suit your taste buds AT ALL). All that being said, I have yet to make a recipe from Our Best Bites that I don't like....and most of them fit into my "LOVE" category. This recipe is no exception. It's delicious!


 (ALL PHOTOGRAPHS AND INSTRUCTIONS ARE FROM OURBESTBITES.COM! My additional comments are in blue)
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it (I usually do around 8 and microwave them for 1 minute).

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip ‘em in salsa, sour cream, guacamole, or this dressing. Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.  (*I do this every time. They freeze very well, and it's an easy way to make a couple here or there for lunch!) 

I like to serve these with Black Beans, Cilantro Lime Rice, and/or corn. We also love to serve it with the Cafe Rio-style dressing. 

They also make a BEEF version that is delicious as well. Looking for the beef version? It's right here!

Crock Pot Cream Cheese Chicken Chili

I found this yummy recipe on Pinterest and it was really good! http://rita-may-recipes.blogspot.com

2 chicken breasts, still frozen
1 can Rotel tomatoes (I didn't have so I used 1 can diced tomatoes and 1 small can of green chilies)
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn, drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
I added some toppings: avocado, green onion and cilantro.
Serves 4

Sweet and Sour Pork Chops

Sweet and Sour Pork Chops

4 boneless pork chops, cut into bite-sized pieces
3 tbs bottled chili sauce
2 tbs soy sauce
2 tbs honey

Turn oven on to broil. Mix chili sauce, soy sauce, and honey in a small bowl. Place a piece of foil on a pan, spray with a little cooking spray. Put diced pork chops onto pan and dump sauce over top. Broil for 7-10 minutes. Serve with rice and veggies.

Simple, cheap, and yummy.

Lon's Chicken

This is a recipe we got from our friend Lon. It is a family favorite and is nice for the summer because you don't have to turn on your oven to make it. I had to recalculate the measurements from a larger recipe that is why some of the measurements are a little strange. 2-3 pkg. Chicken Tenders or Chicken Breast cut into strips
 1 onion diced
 1/2 cup plus 1/8 cup brown sugar
 1 cup plus 2 T. water
 2 1/4 cups catsup
 1/4 t. tabasco sauce
 1/4 cup cornstarch
 Mix cornstarch in water until softened. Mix remaining ingredients together except for chicken. Place sauce in crockpot and add chicken. Cook in crockpot on high for about 3 hours or low about 5 hours until chicken is cooked through. Serve with baked potatoes.

Black Beans

This is delicious and very easy. I like to serve them as a side dish with any mexican style main dish. These are very healthy as well.

2 T Chopped Onion
2 teaspoon Chopped Garlic
1 T Oil
1/2 t Cumin
1 can Black Beans, drained
8 T Tomato Sauce
3 T Cilantro


Cook chopped onion and garlic and cumin in oil until soft. Add other
ingredients and simmer for 10 minutes.

-----

Hearty Beef Soup

This is my version of a soup that my mom used to make when I was growing up. It is fast and easy and you can add or subtract whatever ingredients your family likes. This recipe feeds about 5 people. Double the ingredients if you want to feed a crowd. Serve with some crusty bread and you have a comfort food dinner that is good for you.

Ingredients:
1/2-1 lb. ground beef
1 half onion, diced
3-4 carrots, cut into chunks
2 ribs celery, diced
2-3 potatoes, cut into chunks
1/2 cup frozen peas (if desired)
2 cans beef broth
1 can condensed tomato soup or gluten free substitute (see below)
1 bay leaf
2 teaspoons minced garlic
1/2 t. dried thyme
1 tablespoon parsley
black pepper to taste
Garlic and Onion powder to taste
Noodles, barley or brown rice if desired.

Brown hamburger with garlic and onion until beef is no longer pink and onion is soft. Add remaining ingredients and bring to a boil. Reduce heat and cover and simmer for about two hours. You could also make this soup in the crock pot. Cook on low heat for 4 hours or until vegetables are tender.

Gluten Free condensed tomato soup:
8 oz. tomato soup
2 T. sugar
1 T. cornstarch
1/2 t. salt
Mix together and use as the recipe directs in place of one can of condensed tomato soup.

Creamy Chicken Tacos

Creamy Chicken Tacos (Crockpot!)
2 pounds chicken breast pieces (can use frozen)  
1 (14.5-ounce) can fire roasted tomatoes 
1 small can green chiles (optional)1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or tortillas

We like to add black beans; but you can also add:: sour cream, avocado slices  
*optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed  

The Directions. 
 
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit). 

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme.
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or tortillas with your favorite toppings.  

You can find the original recipe Here.

Applebee's Oriental Chicken Salad

Oriental Dressing

• 3 tablespoons honey
• 1 1/2 tablespoons rice wine vinegar
• 1/4 cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• 1/8 teaspoon sesame oil

Chicken

• 1 ½ lbs. boneless, skinless chicken breasts
• 1 egg
• 2 T milk
• 1 ¼ cup Corn flakes, crushed
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter, melted

Salad

• 3 cups chopped romaine lettuce
• 1 cup red cabbage (optional)
• 1 cup napa cabbage
• 1/2 carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• 1/3 cup chow mein noodles

Directions

1. Preheat oven to 450 degrees F.

2. Blend together all ingredients for dressing in a small bowl. Put dressing in refrigerator to chill while you prepare the salad.

3. Rinse chicken and pat dry. Cut into 4 or 5 strips. Mix together eggs and milk. In a separate bowl, mix corn flake crumbs, salt, and pepper. Dip chicken into egg mixture then into the crumb mixture coating each piece evenly. Place onto a foil-covered baking pan. Drizzle with melted butter. Bake, uncovered for 15 to 20 minutes.

4. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce.

5. Just before serving, sprinkle almonds over the salad, then the chow mein noodles.

6. Once cooked and slightly cooled, cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing drizzled over it or on the side.

Honey Orange Teriyaki Chicken

We love the Mr. Yoshida's marinade. It makes a great chicken/turkey marinade, wonderful stir-fry...yes. We like it. I have usually purchased it from Costco, so I'm not sure where else carries it for sure...but this is a very simple and easy dinner. My boys had seconds and thirds. A two-year old having thirds is definitely considered success at our house! I served with plain rice, and some steamed veggies. Enjoy!

Honey Orange Teriyaki Chicken

Ingredients:
1 Cup Mr. Yoshida's Original Gourmet Sauce
1 Cup Orange Juice-premium, Not from concentrate (or juice from about 3 oranges)
3 tbs orange zest (optional....but do add it!)
6 Tbs. Honey
1 1/2 lbs chicken-breast, sliced or chicken tenders
1 tbs olive oil
Optional: 1/4 cup slivered or sliced almonds, toasted

Directions:
1. In bowl, mix orange jujice, Yoshida sauce, honey, and 3 tbs zest (optional). Reserve 1 cup.
2. Marinate chicken for 10 minutes. Drain chicken; discard marinade.
3. Lightly brush grill pan with olive oil. Heat to medium.
4. Cook chicken, turning once halfway through cooking time (4-6 minutes) and bursh with 1 cup reserved sauce. Cook for 4-6, until thoroughly cooked. Use remaining sauce at table as a dipping sauce or salad dressing.
5. Optional: top with toasted almonds.


Yum. Seriously. You have to make this. :)

Easy Peasy Flourless Peanut Butter Cookies

These are seriously UH-mazingly Delish! and super easy you aren't even going to believe me!

1 C creamy peanutbutter
1 C sugar(you could use 1/2 c white and 1/2 cup brown, but I just used white)
1 egg
1 tsp baking soda
Chocolate chips or kisses(optional)

Preheat oven to 350. Mix first 4 ingredients . Roll into small balls and place on non-stick cookie sheet. Smash down with fork. At this time place your chocolate chips or kisses on top. Bake for 10 min. Let cool and be careful since it doesn't have flour or many other things to keep them together. I didn't have a problem with them NOT sticking together. When I took them out of the over I immediately swirled around the chocolate chips so it was all over the cookies. I also made some without chocolate and they were just as good! Make sure you have a cup of milk nearby and have a fetish with peanutbutter like I do or they wont be as enjoyable!

Chipotle Chocolate Chili

I know what you are thinking, "chocolate chili?" I thought it too. But, since I wanted to try something different I wanted to give this recipe a whirl. This isn't your common chili. It has a spicy smokey kick but a tiny hint of sweetness. Don't worry, it doesn't taste like chocolate! It's different, but it was delicious!

Chipotle Chocolate Chili (Our Best Bites)

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter) I didn't have any, so I omitted.

Light sour cream

Chopped green onions
avocado

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat about 1 TB of olive oil in a pot and saute the onions, minced bell pepper, and garlic. Add ground turkey and after it is cooked through add brown sugar, salt, pepper, chili powder, unsweetened cocoa powder, chipotle sauce, beef broth, tomatoes, and beans.

**If you can't tolerate spicy I would use half a can of the chipotle sauce. I think the best way to get the sauce off the chipotle peppers is to pour a little beef broth in the can with the chipotle peppers, stir it around and pour it out. Repeat to get more sauce out if you want.

Let all the ingredients simmer for 30-40 minutes, uncovered. When it has reached your desired thickness add the red wine vinegar and the chopped chocolate, if using. You can add more vinegar to cut the sweetness. Add your toppings and enjoy!

Mexican-style Tilapia

So, I would like to preface this by saying I am not a big fan of tilapia usually. But I made my mother-in-law's recipe while we were out of town and it was delicious and best of all it is super easy! A yummy way to eat fish that is cheap! Hope you like it.

Prep: 5 min. Cook: 30 min at 350.

Ingredients:

Tilapia loins
salsa, desired spiciness
Hint of Lime tortilla chips*
cheese

*If you don't have Hint of Lime chips you can sprinkle the tilapia with lime juice and use regular tortilla chips.

Preheat your oven at 350.
Line a baking sheet with foil and spray with non-stick cooking spray.
Lay your tilapia on the cooking sheet and cover with a thin layer of salsa (about a 1/4 inch thick on top).
Then crush your tortilla chips until they are in small pieces and put on top of the fish.
Sprinkle the cheese on top, enough to cover the chips and put in the oven. That's it!

Honey-And-Apple Ribs

Honey-and-Apple Ribs (adopted from Better Homes and Gardens)

3 lbs boneless pork ribs

½ cup chopped onion

2 cloves garlic, minced

1 Tbs. cooking oil

¾ cup bottled chili sauce

½ cup apple juice, apple cider, white grape juice

¼ cup honey

2 Tbs. Worcestershire sauce

½ Tsp dry mustard

Place ribs in crockpot and cook on high 4 hours or low 8 hours (no need to add water or anything. Pork ribs are fatty enough to produce juice to cook in).
For the Sauce: In a saucepan cook garlic and onion in oil until tender. Add remaining ingredients. Bring to boil then simmer for 15-20 minutes. Remove ribs from crockpot (drain juice in the crockpot), place in a serving bowl and pour sauce over top. I usually pour 1/2 the sauce on the ribs, and serve the remaining sauce on the side. Serve with rice, mashed or baked potatoes. Delicious!

Strawberry Salad

This is a family favorite during the summer months.

It is one of those kinds of recipes you can throw in any of your favorites, and add as much or a little as you like, but this is how I like it.

Salad greens-- spinach and spring mix

Fresh Strawberries or a combinations of frutis such as fresh pears, raspberries, pomegranate seeds, manaderine oranges, apples. Raspberries and Strawberries are really good together. You can also use dried cranberries if fresh fruit is not in season.

Green onions-sliced

candied pecans or almonds--put a little sugar and maybe about half a cup and about 2 or 3 tablespoons butter in a pan. Cook until carmelike and add nuts. Stir until nuts are well coated and then turn out onto waxed paper to cool.

Cheese crumbles-- I like reduced fat blue cheese crumbles but you could use whatever kind you like best.

Mix together above ingredients. Add dressing just before serving.

Dressing--Equal parts white vinegar, oil and sugar. Add together and mix well. Add dressising to salad just before serving as not to wilt the lettuce.

Dr. Pepper Ribs

I found the recipe here but I did somethings differently, so here is what I did, including options for grill, oven, and crock pot:

Dr Pepper Ribs

Rub: (I halved the rub, and still had a ton left-over. I stuck the left-over in a bottle in my pantry and just labeled it so it would be ready for the next time).
1/4 cup salt
1/4 cup black pepper (I might only use 1/8 if you don't like them super peppery, because they are super peppery!)
1/4 cup brown sugar
4 teaspoons of mustard powder
1/4 teaspoon of cayenne

1/2 tsp dried jalapeno (that's what I had) or chipotle chili pepper (made from smoked dried jalapenos – you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Coat the ribs with the rub (I coated medium light. This is DEFINITELY on the peppery side.), wrap in plastic and place in the refrigerator for at least four hours.

Make the glaze, and set aside: place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/8 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 teaspoon dried jalapeno pepper

5 drops liquid smoke

Two racks of ribs (I used boneless pork-ribs, they're my FAVORITE...and easier/cleaner to eat. You can buy these in smaller quantities, and are usually much cheaper too. *If you are just making this for 4-5 people, I would definitely HALF the sauce and the rub!).
1/4 cup Dr Pepper

GRILL: Heat oven to 350 degrees. Bring ribs to room temperature (I put in the microwave for 1 minute to make them a little warmer). Put 1/4 cup (roughly) Dr. pepper in the bottom of your pan, and place ribs in pan. Bake covered for 45 minutes to 1 hour. (If you want your ribs even more tender, cook for 1.5-2 hours on 300). Take ribs out and spread glaze over, then barbecue on grill, turning and glazing frequently. Serve with left-over glaze.

OVEN: (without the BBQ): Turn oven onto 300. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes. Divide and serve!

CROCK POT: After rubbed-ribs have sat in refrigerator overnight, place them in your crock pot and cook on high 3 hours or low for 5-6. Drain juice, but leave ribs in crock pot. Add 1/2 of glaze and let cook additional 1-2 hours on high for 2-3 hours on low. Cook to desired tenderness. When ribs are done (if not too tender), you can place them on the grill or under the broiler for a few minutes and cook on each side (continue to glaze as desired). Serve with additional "glaze"/sauce as desired.

Pulled Pork Rub

This was a such a good and easy pulled pork recipe. It had such a good flavor because it wasn't just BBQ sauce. I didn't follow her recipe exactly because her instructions tell you to put the rub on the roast and then refrigerate for a day (I'm sure it would taste amazing, but I just don't think that far in advance usually). I just sprinkled the spices on the roast and cooked on high until it was done. Give it a try, we loved it!

From ahintofhoney.com

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper (I didn't have this)
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt) (I used a regular roast without a bone)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

Blue Cheese Topped Steak

STEAKS WITH BLUE CHEESE TOPPING
4 10-12 oz beef steaks (boneless rib-eyes...I used bacon wrapped sirloin filets)
1 clove of garlic pushed through a garlic press (I just used garlic powder and sprinkled it on the steaks like the salt and pepper
1 tbsp chopped parsley
1/2 tsp sea salt ground
1/4 tsp freshly ground black pepper
1/2 tsp white pepper
4 tbsp cream cheese softened
4 tbsp blue cheese crumbles
1 green onion finely chopped (I used a few)

Make the cheese topping. Combine the cream cheese, blue cheese, green onion, and 1/2 tsp white pepper.
Rub each steak on both sides with garlic, salt, and pepper. Arrange the steaks on the rack of a broiler pan 2-3 inches from the heat source. Broil 10-12 minutes for medium rare or more to the degree of doneness you like. Remember though that the more you cook them the less tender and juicy they are.
Top each steak with an equal amount cheese topping. Broil 1-2 minutes until the topping starts to melt. Sprinkle with parsley. Next time your grocery store has your favorite cut of steak on sale, get some and try this recipe.

I found this recipe HERE. We had some friends over, so I made extra. We LOVED this, and also thought it would be amazing on hamburgers :)

Baked Potato Casserole

This is my version of a recipe I got from my grandma. It had a few too many calories for my liking (not that this is too much better!!) Baked Potato Cassrole 6 -8 Yukon Gold potatoes cut in chunks, cooked until tender Water (this is replacing the milk you would use in regular mashed potatoes) + 2 tsp chicken bullion 4 oz low-fat Cream Cheese, softened 1/2 c Sour cream (can also substitute fat-free greek yogurt) 1 bunch Green Onions, Chopped 5-6 slices of bacon, cooked (I used turkey bacon) 2 c Sharp Cheddar Cheese, Grated 1/2 t pepper 3 tbs Butter, melted Cook bacon and cut fine. Set aside. Cook potatoes on stove until tender. Mash (you can leave some chunks if desired). Add water, chicken bullion, cream cheese, sour cream, and 3 tbs butter. Stir in green onions, bacon, and 1 cup cheese. Place in baking dish. May dot with additional butter if desired (I skipped this part), and sprinkle with remaining cheese. Bake in 9X13 pan 45 min at 350'. May also warm in crockpot for 2-3 hours.

Raspberry-Balsamic Glazed Chicken

Raspberry-Balsamic Glazed Chicken
1 tsp vegetable oil
Cooking spray
1/2 cup chopped red onion
1/2 tsp dried thyme
1/2 tsp salt divided
4 chicken breast halves
1/3 cup seedless raspberry preserves
2 tbs balsamic vinegar
1/4 tsp pepper


Heat oil in a large nonstick skilled coated with cooking spray over medium-high heat until hot. Add onion; sautee 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet; sautee 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken. Makes 4 servings.

I served it with rice. It's simple and quick...and yummy too. Can't beat that!

A Side Dish! It's POTATOES!!

I realized that I mostly post main dishes or desserts....but we can't just have a main dish without something to serve it with, right? And if our "main dish" is something simple or semi-boring (like hamburgers, or grilled chicken) it is nice to excite your dinner by adding a yummy side-dish. So, here are a few of our favorites:

Roasted Parmesan Potatoes
4 medium potatoes, peeled (can use red potatoes, or any kind you like)
1 tbs vegetable oil
3 tbs grated Parmesan cheese
2 tsp dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/8 tsp cayenne pepper

Preheat oven to 450 degrees. Line baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2 inch cubes. Place potatoes in medium bowl and toss with oil (or in a zip lock bag). Combine remaining ingredients in a small bowl. Add herb/cheese mix to potatoes and toss to coat potatoes evenly. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.

Microwave Cheesy Potatoes
4 cups potatoes, thinly sliced
1/2 small onion, finely chopped
2 tbs butter
3 tbs cornstarch
2 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1 to 1 1/2 cups grated cheese (Cheddar, Colby or Monterrey jack)
1/2 cup sour cream, optional

Mix milk and cornstarch until smooth. Add remaining ingredients except cheese. Put in 2 qt glass microwave dish. Cook 15-20 minutes on high in microwave, stirring every 5-7 minutes. Add cheese, and sour cream if desired, and let stand 3-5 minutes to allow cheese to melt.

Scalloped Potatoes
6 potatoes, peeled and cut into disks
1/2 onion, diced
1 can cream of mushroom soup
shredded cheese, to taste

Place potatoes and onion in pot of water with a pinch of salt. Boil until barely tender, but not done. Mix potatoes with soup and desired amount of cheese. Microwave until bubbly.