4 lbs Idaho Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Sargento Cheddar Cheese -Shredded & Divided
4 oz Shurfine Cream Cheese -Cubed
1 Cup Shurfine Sour Cream
½ Cup Milk
½ Cup Butter-Melted
1 lb Oscar Mayer Bacon –Cooked & Crumbled -Divided
¼ Cup Green Onions –Thinly Sliced
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
Preheat oven to 350 degrees. Lightly grease a 13x9 pan with cooking spray. Bring a large pot of water to a boil with the potatoes and a generous amount of salt. Cook potatoes until fork tender. Drain potatoes and place directly back into hot pot.
Mash potatoes with the butter and milk until lump free. Then stir in the cream cheese, sour cream, half of the cheddar, half of the bacon, garlic powder, salt and pepper.
Transfer the potato mixture to the prepared 13x9 pan, pressing into an even layer. Bake for 25 minutes, top with remaining cheese, bacon and green onions. Bake for an additional 5 to 10 minutes.
6 Bone-In Pork Chops
2 Tablespoons Butter
2 Teaspoons Salt
1 ½ Teaspoon Rubbed Sage
1 Teaspoon Garlic Powder
½ Teaspoon Black Pepper
2 Beef or Chicken Bouillon Cubes
1 Cup Water
1 Tablespoon Cornstarch
Season the pork chops with the salt, sage, garlic powder and pepper. Melt butter in a deep skillet over medium-high heat. Brown the pork chops in the butter for 3 minutes per side.
Meanwhile, add water to a sauce pan over high heat. Stir in bouillon cubes until dissolved.
Add the water bouillon mix to the pork chop skillet. Reduce the skillet heat to low and cover. Simmer pork chops for 40-45 minutes.
Transfer the pork chops from the skillet to a serving platter. Remove about a ¼ of cooking liquid and put it in a small bowl, whisk in the cornstarch. Whisk the liquid and cornstarch mixture back into the cooking liquid in the skillet. Turn heat to medium and whisk until the liquid thickens to gravy. Pour the gravy over the pork chops.
2 lbs Boneless Chicken Tenders-Cut into inch pieces
2 Teaspoons Garlic Powder
¼ Teaspoon Crushed Red Pepper Flakes
1 Jar Ragu Traditional Sauce
1 Pkg Sargento Shredded Mozzarella Cheese-Divided
½ Cup Grated Parmesan Cheese-Divided
¼ Cup Fresh Basil-Chopped into Ribbons
1 Bag Garlic & Cheese Croutons
Salt and Pepper Taste
Preheat oven to 375 degrees.
Spray a 13x9 glass pan with cooking spray. Arrange chicken on the bottom of the pan. Season the chicken with the garlic powder, crushed red pepper flakes, salt and pepper.
Pour the jar of sauce evenly over the chicken, sprinkle with basil, then top half the mozzarella cheese, half the parmesan cheese and the entire bag of croutons. Finally sprinkle the croutons with the remaining mozzarella and parmesan.
Bake for 35 minutes or until golden brown and bubbly. Serve with your favorite pasta.