Easy Fettuccine Alfredo
1 ( 8 ounce) package Cream cheese, cubed
1 cup 100% Grated or shredded Parmesan Cheese
½ cup of butter or margarine
½ cup milk
8 ounces fettuccine, cooked and drained
Remove cooked noodles and using the same pot.
Stir cream cheese, Parmesan Cheese, butter and milk in large saucepan on low heat until smooth.
Add fettuccine, toss lightly. Serve with additional Parmesan cheese if desired. Try serving with Italian bread and a salad tossed with Balsamic Vinaigrette.
PIZZA ROLL-UPS
1 pkg. crescent rolls
1 sm. onion; grated
8 oz. grated Mozzarella cheese
1 stick pepperoni
1 (8 oz.) can tomato sauce
1 tsp. oregano
Cook in a 375 degree oven.
4 servings.
Mix together pepperoni, cheese, onion, tomato sauce and oregano. Make rectangles out of crescent rolls, pressing perforations together to close. Place mixture on short end and roll up, pressing ends together firmly. Bake 10 to 12 minutes or until golden brown. When done cut in half and serve.
PIZZA SAUCE
1 (8 oz.) tomato sauce
1 1/2 tsp. Italian herbs
1/4 tsp. garlic powder
1/2 tsp. salt
Dash of pepper
1 tbsp. dried parsley flakes
Recipe: Lidia's Marinara Sauce
Marinara Sauce
- makes about 1 quart, enough to dress 6 servings of pasta -
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.
Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.
Ingredients
1/4 cup extra virgin olive oil
8 garlic cloves, peeled
3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
Procedure
1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
2. Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.
3. Stir in the basil about 5 minutes before sauce is finished. Taste sauce, and season with salt and red pepper if necessary.
Toffee Graham Cracker Bars
Easy bars with graham crackers, pecans, and other ingredients.
INGREDIENTS:
- 20 graham crackers (individual squares), regular or chocolate
- 1 1/2 sticks butter (6 ounces)
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
PREPARATION:
Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally.
Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.
Mini Cinnamon Rolls
2 cans refrigerated crescent rolls
1/2 c. butter, softened
1/4 c. sugar
1 tsp. cinnamon
1/4 c. raisins, optional
GLAZE:
1 c. powdered sugar
2 tbsp. milk, orange or apple juice
Separate rolls into rectangles, press perforations. Spread with butter. Combine sugar and cinnamon. Sprinkle over rectangles. Sprinkle raisins, roll up each rectangle. Cut each roll into 5 slices. Place slices cut size down in ungreased DEEP DISH BAKER. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Glaze warm rolls.
One Pot Mac and Cheese
4 to 6 servings
1 pound rotini or elbow pasta
¼ cup (1/2 stick)butter
½ cup all-purpose flour
4 cups (1 quart) milk
6 cups (24 ounces) shredded sharp Cheddar Cheese
½ teaspoon dry mustard (optional)
1 teaspoon salt
1 teaspoon black pepper
- In a large pot, cook the pasta according to the package directions; drain and set aside in the colander.
- In the same pot, melt the butter over medium heat, and stir in the flour. Gradually stir in the milk, and cook for 3 to 5 minutes or until thickened, stirring frequently.
- Add the cheese, dry mustard, salt, and pepper, and stir for 3 to 5 minutes, or until the cheese is melted. Add the pasta and cook for 2 to 3 minutes or until heated through, stirring constantly.
- Serve immediately.
Hanky Pankies
1 lb of ground sausage
1 lb of ground beef
1 lb of Velveeta cheese cubed
1 small loaf of rye bread—slices are about the size of crackers
Brown sausages and beef, drain fat, return to pan. Add cheese and cook on med-low. Spread bread on baking sheet, spoon meat/cheese mixture on to bread. Broil in oven until tops are slightly brown.
Multi Purpose Baking Mix
You can make up to twelve times this recipe, but store each batch in a separate bag in the fridge (for up to a week) or in the freezer (for up to 6 months). Frozen mix should sit at room temperature until the butter in pliable, about 5 minutes. (Recipe makes about 4 ½ cups)
3 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon baking soda
1 tsp salt (small grain)
12 Tablespoons cold unsalted butter cut in small pieces.
In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to over mix.)
Scones
1 recipe of multi-purpose baking Mix
1 Tablespoon grated lemon zest or orange zest
1 cup fresh blueberries or cranberries, or ½ cup dried fruit like cranberries, apricots or a combo of fruit and nuts.
1 large egg
1 ¼ cups buttermilk; more for brushing
3 Tablespoons sugar; more for sprinkling
Heat the oven to 375◦F. In a bowl, combine the Baking Mix with the zest and the chosen berries or whatever. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture in just combines. It should be loose, but if it doesn't hold together at all, add more buttermilk 1 Tablespoon at a time.
Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you.
With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with sugar. Bake on an ungreased baking sheet until golden brown about 25 5o 30 minutes.