Cheryl Ok, When I make twice baked potatos it is not a recipe but rather just a combination of a technique and your imagination. I start with large potatoes. I prefer large Idaho bakers that are running about a pound each. If I am cooking something in the oven I put then in the oven to bake, otherwise I nuke them till they are done. I then slice each potato in half longwise, and use a tablespoon to scoop out most of the flesh, leaving the skins about 1/4" thick. Making the filling is basically just like making mashed potatoes only instead of using a hand masher I use an electric mixer and work up to high speed toward the end of the process to fluff it up good. The ingredients in the filling ultimately depend upon what entree I am serving the potatoes with. If I am planning to serve them with beef or pork I generally add milk and butter or margarine just like making mashed potatoes, but if I am serving them with baked chicken I use some of the chicken broth from the chicken. Sometimes I bake fish in milk, butter, onions and corn and I use some of the milk broth from the fish pan. Next I add shredded cheese. Usually its shredded yellow or white cheddar, but if I am making a spicy meal I use shredded Monteray Jack cheese. Most people like bacon bits in them, but I am not big on bacon however I do like to add chopped chives, finely chopped onions, minced garlic and sometimes I even add mexican salsa. (Not all those things at once mind you. I just like to make them a little different each time, It all depends on what I have at hand.) And if your feeling real decadent add some sour cream, but then if that is not on your diet, I have had success with using some yogurt. Now mix all that on high speed to work a lot of air in and fluff it up real good, then spoon that mixture into the potato skins and heap it up real high. If the oven is still hot you can put those on a cookie sheet and set them under the broiler for a few minutes to get a light brown on the tops, but if you nuked the potatoes and your not using the oven, here is a tip I learned from a chef in a big convention center. Use a Propane torch to put a light brown on them, nobody but you will ever know. (The torch also works perfect to put those nice little brown peaks on your maraingue pies). When I use the nuke and the torch I can make them start to finish in about 20minutes. Now generally when I make them I make about 6 or 8 even though its just Jan & I. We each have one with the meal the the rest are wrapped and popped in the freezer where they can be quickly pulled out and nuked later.

I make several of the things listed here, but I also make the following: Chicken & black bean burritos: Preheat oven to 350°. Mix together: - 1 c. cooked chicken, pulled apart - 1 can black beans, drained - 1 c. sweet corn (I use frozen) - canned salsa to moisten everything - about 1/2 t. cumin and 1 t. chili powder Lay out six flour tortillas, and split the chicken/bean mixture equally among them, laying it in a stripe down the middle of each tortilla. Sprinkle shredded cheese on top of the chicken/bean mixture, then roll up and put side-by-side on a cookie sheet. Spread some more salsa and shredded cheese on the tops of the burritos, then bake for about 30 minutes, until hot. My other use for cooked chicken is stir-fry: Cut up about 1 cup chicken in cubes or smallish pieces. Then cut up whatever vegetables you have on hand, raw or cooked, into approximately even-sized pieces. I always use an onion to start, and will often use carrot, celery, broccoli, sweet red peppers, zucchini, whatever. Heat a wok or big frypan over high heat, and add about 2 T. oil. While this is heating, mix up a simple sauce of about 1/2 c. cold water, 1 heaping T. cornstarch, and some ground ginger and soy sauce. I mix it in a Tupperware container with a tight-fitting top so I can shake the mixture. Now, when the oil is hot, start adding vegetables. Start with the onions, cook until soft but not done, then begin adding other vegetables. Add the ones that need to cook longer first, and the ones that don't take long later. Add the chicken near the end, as you just have to heat it. Keep everything moving, using a spoon or spatula. When everything is cooked, turn down the heat to medium-low and add the sauce mixture. Cook for a minute or two, until it's hot and thickened. Serve over rice.

I too like the potato patties and potato salad. Now I like using them in the rolls, could use them in bread too. I love sheperd's pie too. Around here an open faced sandwich with mashed potatoes and gravy is called a Manhattan. Any kind of meat, beef, turkey, or whatever. All sound good to me. Sue

It is easy here in the norther tier of the US in the winter months to feel sessions of depression etc, but since I have had my vit D level checked and found it was low and taking extra it really makes a difference, but then I like cold weather. I love being outside, working on my hobbies, being with some people especially in my women's Bible group, being with my kids, grandkids and now with the 4 great grandkids, and yes, shopping by myself, even if I don't buy anything. Just watching people. In CA I loved to go outside as we had 5 acres in the mountains and in the sping seeing all the new baby quail, and other animals. So quiet so calming And yes, every morning I try to remember to say Hi to Jesus and ask for help for the day. Hope this finds you in a better mood and more postive spirits. Marie