Kaydee's Alfredo Sauce

Maybe not the "light" recipe you were looking for but my motto is "all things in moderation." My friend Kaydee made this for a Mother-Daughter dinner we had and it was a big hit. Creamy and smooth, just the way I like it. Lots of times I'll saute some sliced chicken breast seasoned with salt, pepper and garlic to throw on the top.

Alfredo Sauce

Kaydee Jensen

1 qt. heavy whipping cream


1 c. butter

4 T. cream cheese

1 1/2 c. fresh Parmesan cheese, grated

2 tsp. garlic powder

1 (12oz) pkg. Fettuccine noodles ( I use whatever)



Combine cream, butter, and cream cheese; simmer until melted. Add Parmesan cheese and garlic powder. Simmer for 20-30 min on low. Add salt and pepper to taste.

Posted by: Sallie

Hot Fudge Sundaes and another birthday

I don't know about you but it seems like I blinked and already we're half way through March. I can't believe how fast this year is going by.

Speaking of how time flies, my second to youngest daughter just turned six. I don't know how this happened. It seemed like one day I was in a house full of babies, changing diapers, feeding, rushing home so we wouldn't miss the all important nap! Now I'm entering the era of the Taxi Mom. Sports, dance, scouts, birthday parties, piano, etc. but I wouldn't trade it for the world.

I just can't resist sharing a little about each child on their birthday. (Someday I'll print out these blog posts and it will be nice to have a little something for them to look back on since I'm the world's worst scrapbooker! )

Emma is my personality girl. I get so many comments about her. She's definitely the life of the party. Not only is she fun to be around, she has a funny side and is one of the sweetest little girls you'll ever meet. She's always the first to share or help whoever is hurt, especially her little sister. They're such good friends and it's so cute to watch them together. She loves music and is constantly singing to the radio or t.v.

Here are a few of her answers from her Kindergarten birthday interview.

Favorite color: pink

Favorite Food: brownies

Favorite part about school: snack time

What do you want to be when you grow up: A cheerleader

I can't believe she's six and it makes me a little sad because I know she'll be in school full time next year. I always shed a tear or two when my kids start 1st grade because I know I won't see them as much anymore. As much as I love to watch them learn and grow it's always a little bittersweet.

Emma is by far my pickiest eater. I think she lived solely on pb & j sandwiches, quesadillas, and waffles for the first four years of her life. She has branched out a little and we're working on trying new things everyday. For Emma's birthday dessert she picked hot fudge sundaes. Yum! For sure one of my all time favorites I figured since I was getting off so easy I might as well make the hot fudge sauce. I've tried a few recipes but this is one of my favorites. It comes from the famous Ben and Jerry as in the Ice Cream Ben and Jerry's. Chocolatey, silky, decadent, delicious! I like this sauce because it keeps really well in the fridge.

Hot Fudge Sauce

From Ben and Jerry's Homemade Ice Cream and Dessert Book

Ingredients
4 oz. unsweetened chocolate
1/2 cup butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy or whipping cream (for extra decadent, use all cream)

Instructions
In a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until it dissolves. Using a slotted spoon, gradually stir in the sugar (the mixture should be the consistency of wet sand.) Cook over the simmering water, stirring occasionally, for 20 minutes. Gradually stir in the milk and cream. Continue cooking and stirring for one hour, checking the water level in the double boiler and replenishing it when necessary. When the fudge is completely smooth and the sugar is dissolved, the sauce is ready. Makes one generous quart.

Posted by: Sallie

Buttermilk Syrup- Two deliciously different ways

I have this recipe posted on my blog at the bottom of the Caramel Pecan French Toast recipe but it is so delicious it deserves a post all of it's own and I wouldn't want you to miss it.

My Mom first introduced me to this delicious syrup a couple of years ago when we had pumpkin waffles. Pumpkin waffles and buttermilk syrup are a great combination! Any waffles and buttermilk syrup are a great combination! The recipe she gave me produces a golden, buttery, indescribably delicious syrup.

In my food blog browsing I realized there was actually another way to make this syrup. Cooking the syrup for a longer period of time results in a delicious, caramel like syrup.

My husband prefers the second version. If I was forced to choose I think I prefer the first version although they are both so delicious it is too hard to choose.

No matter which version you try I can guarantee you'll be hooked for like.

Golden Buttermilk Syrup

1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately over pancakes or waffles.

Caramel Buttermilk Syrup

3/4 c. buttermilk

1 1/2 c. sugar

1 stick real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.Give it a good stir to mix in the foamy top. Enjoy!

*Either of these are amazing on ice cream or chocolate waffles, or both together!*

Posted by: Sallie

Lasagna Rolls

I had heard about lasagna rolls, but never attempted to make them until now. You basically take the filling that you would make for lasagna and spread it evenly over the cooked noodles and roll them up and bake them. This was delicious and even got the stamp of approval from my 1/2 Italian husband!

Lasagna Rolls

courtesy of Giada De Laurentiis

Ingredients

Bechmael Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese (I used low-fat and it still tasted good)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce (I used Dom DeLuise's recipe posted at the end)
1 cup shredded mozzarella (about 4 ounces)

Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Mammas Marinara Sauce

courtesy of Dom DeLuise

4 tablespoons olive oil

5 garlic cloves, minced

2 28-oz. cans ready-cut peeled tomatoes

1 6-oz. can tomato paste

4 tablespoons sun-dried tomatoes

Salt and Pepper to taste

In a medius sauce pan, heat the olive oil and gently sauté the garlic. Add tomatoes, tomato paste and sun dried tomatoes. Add salt and pepper. Put on medium for 20 to 30 minutes, stirring occasionally. Makes about 2 quarts of sauce.

Posted By: Julia

Classic Pasta Sauces

My mother-in-law Cora is an amazing cook, I keep telling her she should open a restaurant. She is Filipino, but her cooking doesn't stop there. She can cook everything from authentic Chinese dishes to awesome Italian. Here are her 3 go-to recipes for pasta sauces. I've had them all and they are delicious!

Cora’s Alfredo Sauce
1 quart Heavy Cream
10 Eggs
3 cubes Butter
½ lb. Bacon, cooked & chopped
½ cup Parmesan Cheese

Mix all ingredients in medium saucepan until heated through. Garnish with chopped parsley.

Cora’s Marinara Sauce
2 cans Whole Tomatoes, blended in blender
1 small can Tomato Paste
4 Cloves Garlic, chopped
1 tsp. Oregano
5 leaves Fresh Basil
1 tbsp. Brown Sugar
Salt & Pepper to Taste

Mix all ingredients in medium saucepan until boiling.

Cora’s Pasta Bolognese Sauce
2 cans Whole Tomatoes, blended in blender
1 small can Tomato Paste
5 leaves Fresh Basil
1 tbsp. Brown Sugar
1 Green Pepper, chopped
3 Carrots, chopped
3 Celery Stalks, chopped
3 lb. Lean Ground Beef
Garlic Cloves, chopped
1 Onion, chopped

Brown beef, strain. Mix beef and remaining ingredients in medium saucepan until boiling.

Easy Blender Salsa

I originally got this recipe from Sara Layton but found out the girl who created it is none other than Prudence Pennywise. I actually used to work with her back in my working days and she is such a great person. She has won quite a few cooking contests and is so creative. She has a great website that is focused on good food on a budget. This salsa is so yummy and easy and if you're like me and don't like big chunks in your salsa it's perfect. You can blend it to your liking.


Super Fast Blender Salsa

Estimated Cost: $$1.50
1 clove garlic, chopped
1/4 white onion, chopped
1 (14 ounce) can diced tomatoes with jalapenos, undrained
1/2 cup cilantro leaves, with some tender stems
juice of 1 lime
salt, to taste


Combine ingredients in the blender in the order listed. Puree until smooth, or leave a little chunky, if desired.

*the way Sara gave the recipe to me it also calls for a can of diced tomates with green chilies. I have always made it that way.*

Homemade Ranch

I've made the Hidden Valley Ranch from the packet recipe before but I liked this much better. It was from the same website as the Pan Pizza's --Day to Day with Holly J. It is pretty spicy so I would try it with half the cayenne first and then add more if you like it. I ended up doubling the recipe but only using the original amount of cayenne pepper because I tasted it and knew it was too spicy for my kids. It was great with the pizza.

Homemade Ranch Dressing


1 tsp dry Hidden Valley Buttermilk recipe ranch Salad Dressing Mix
1 C Helman's Mayonnaise
1/2 C Buttermilk
1/4 tsp coarse grind Black Pepper
1/8 tsp Paprika
1/8 tsp Garlic Powder
1/8 tsp Cayenne Pepper
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill for at least 30 minutes before serving.

Homemade Pizza Sauce

This is seriously so easy I can't believe it. I saw it on Real Mom Kitchen. She has great recipes and most have minimal ingredients and can be made quickly. Now that I've had homemade sauce I'll never go back. This takes 5 minutes tops! It's a great dipping sauce for breadsticks too.
Sorry, there's no picture. I'll snap one next time.

Pizza Sauce

1 (14 1/2 oz) can tomatoes (I used use diced)
1 (6 oz.) can tomato paste
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1 Tbsp sugar
Place all ingredients in a blender and pulse until reaches desired consistency.

The Inn at Temple Square's Raspberry Honey butter

Another great recipe from the Lion House Cookbook. I love rolls with jam or butter and honey. This was a new treat and super yummy.

1 lb. unsalted butter
8 oz. honey
8 oz. raspberry preserves
1 tsp. vanilla

Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.

I don't like seeds so I used Knott's Berry Farms seedless jam.

Strawberry Freezer Jam

I first tasted this at my friend Andrea's house. When I found out how easy it was to make, I started making it all the time . It is on the package of sure-jell pectin. My kids don't want to eat store bought now jam now.


Strawberry Freezer Jam


2 cups crushed strawberries (I puree mine in blender or food processor because we don't like chunks)


If you like chunks use your food processor or blender on pulse to finely chop the strawberries.



4 cups sugar



1 box sure jell pectin




3/4 cup water






1. Prepare fruit as desired in blender or food processor



2. Measure exact amounts of fruit into large bowl



3. Add exact amount of sugar into berries. Mix well and let stand 10 minutes.



4. Stir one box pectin and 3/4 c water in small saucepan. Bring to a boil on high heat, stirring constantly. Remove from heat.



5. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.



6. Pour into prepared containers leaving 1/2 in. space at top for expansion during freezing.



7. Let stand at room temperature 24 hours until set.