The Cheesecake Factory has to be one of my all-time favorite recipe chains and not just for the cheesecake. Their massive menu includes an array of soups, salads, sides and entrees that are to die for. A friend of mine shared a couple of her copy cat recipes for two favorites: Horseradish Mashed Potatoes and Avocado Egg Rolls with Dipping Sauce. Happy eating!

Horseradish Mashed Potatoes 4 C. cubed redskin potatoes 2 heaping T. prepared horseradish 1/2 C. butter, softened 1 tsp. salt (or to taste) 1 C. shredded Gouda cheese

Boil potatoes until soft. Drain off water. Add butter and salt, then whip with a mixer until butter melts. Whip in remaining ingredients and adjust seasoning.

Avocado Egg Rolls Dipping Sauce: 3-4 tsp. white vinegar 1 T. balsamic vinegar 1 tsp. A-1 steak sauce 1/2 C. honey 1/2 C. chopped cashews 2/3 C. fresh cilantro 2 garlic cloves 2 green onions 1 T. granulated sugar 1 tsp. black pepper 1 tsp. ground cumin 1/4 C. olive oil

Stir together vinegars, A-1 and honey in a microwave safe bowl. Microwave for 1 minute. Stir until dissolved. In a blender (or chopper) puree vinegar mixture with cashews, two-thirds cup cilantro, garlic, onions, sugar, pepper and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to serve. Egg rolls: 1 large avocado, peeled 2 T. sun-dried tomatoes (packed in oil), chopped 1 T. minced red onion 1/2 tsp. fresh cilantro, chopped pinch of salt 3 egg roll wrappers 1 egg, beaten

Gently stir together avocado, tomatoes, onion, half tsp. cilantro and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you. Fold the bottom corner up, one-fourth of the way over filling. Brush remaining corners and edges of the wrapper with egg. Roll up from side to side, fold top corer over all and press to seal. Repeat with remaining wrappers. Fry egg rolls inoil for 3-4 minutes or until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with sauce.