Chicken Fettucini Alfredo

8 oz. fettucini noddles
1/4 c. butter
1 c. whipping cream
3/4 c. Parmesan cheese, grated
1/2 tsp. salt
Pepper

Cook noodles according to package directions. melt butter until melted. Stir in cream, Parmesan cheese and salt. Heat, stirring occasionally until smooth (sauce will be thin). Drain noodles, toss with cream mixture until evenly coated (mixture thickens in a few minutes). Serve with Parmesan cheese and pepper.

Add Chicken, Scallops, crab etc. all are great with this simple but awesome sauce! My husband loves this! I make it with Chicken and Mushrooms. You can double the ingredients for more sauce. The sauce gets really thick so is not good for leftovers.

Lasagna

Our first Christmas dinner as Husband and wife!



I use the lasagna noodles that are already for the oven...you don't need to boil them first. I think they are called oven ready lasagna noodles...

2lbs hamburger,
garlic powder to taste
1 1/2 Jars spaghetti sauce--I usually use the garlic and onion or mushroom kind. Preggo
small chopped onion
ricotta cheese--part skim
large container or 1 1/2-2 blocks cream cheese
and a mixture of shredded cheese--like cheddar and Colby jack
shredded Parmesan cheese For top of Lasagna


I brown the hamburger with chopped onion, and garlic powder. Add the Spaghetti sauce to the meat and put aside.

I then put a layer of noodles on on the bottom of the pan, then a row of hamburger. I take spoon fulls of the ricotta cheese and cream cheese and drop them on the hamburger..(like cookie dough) flatten the drops a bit--usually filling the layer with every other cheese. Then top that layer with the mixture of shredded cheese.
place a row of noddles over that and start again. Top the last layer with the Parmesan cheese.

Cover and cook for about 45 minutes. Leaving it uncovered for the last 10 to 15 minutes. Add fresh mushrooms on the layers if you want as well.

The cream cheese is really what makes this. Kevin is not a huge fan of cream cheese but this is his favorite thing I make. Don't go over board with the cream cheese however.




Review: I have been making this for years and it continues to be one of both My Husband and I's favorite dish.

Pot Roast

2.5 -4 pounds beef roast
1 packet Montreal seasoning
1 packet dry onion soup mix
2 cup water
3 carrots, chopped
1 onion, Halved
5 potatoes, peeled and cubed


DIRECTIONS
Take the chuck roast and season with Montreal seasoning. Let marinade in fridge for about 15 minutes. . Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the onion halves on bottom of dish, soup mix, water, carrots, potatoes. Placing the potatoes on top of half the roast and the carrots on he other half. This helps the potatoes not take on a carrot flavour.
Cover and cook on low setting for 8 to 10 hours.

I used a 3 lb roast and cooked it for 8 hours

Reviews: My Husband and I both thought this was Delicious and super easy to make!! The meat was so tender you didn't need a knife to cut it. The house smelled yummy all day. I took some of the juices from the slow cooker and thickened it with cornstarch to make a gravy.

It's Xmas baking time!!!!

So this weekend we had a huge snow/ice storm so I was forced to bake all weekend!! I jammed to Christmas music, had the tree lit and just baked....I got a lot done, but I still have a few other things to do! I need to make my moms cut out and spritz cookies yet. Below are all the things I baked this weekend.

Chewy Caramel Bars

I have to credit my Husband for this picture! I was suprised to see these on my camera. He gets into this blog thing.

3/4 cup butter, melted
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts

Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar,
and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate
chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars

Review: I'm not a huge fan of oatmeal, but I loved this! The caramels made this so chewy and gooey!! Would make these over and over again. Dh loved them as well and not a big fan of oatmeal.

Chocolate Chip Brickle Bars

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts

Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.

review: YUMMY YUMMY YUMMY!! These were the one thing I baked this weekend I wasn't sure my Husband would like. They were his favorite! When I tried them I couldn't believe how good they were! You should keep them chilled however. They get a little sticky otherwise. Don't pile them on top of eachother.

Rice Krispies Peanut Butter Bars

1 10.5-ounce bag of miniature marshmallows
1/2 stick margarine
6 cups Rice Krispies
2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stnand for 10 minutes. Cut into squares.

I Did something wrong with this. They were a bit to hard. I Think I didn't use enough marshmallows though.......The taste is awesome with the peanut butter flavor. But they were a bit hard.

Peanut Butter Heath Bar Blondies

for the bars:
1-1/2 cups unsalted butter, softened
1-1/2 cups creamy peanut butter
2-1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour*

for the topping:
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath bars or chocolate covered toffee bars (about 1
cup)
1/2 cup finely chopped unsalted peanuts

Preheat oven to 325 F (160 C). Grease and flour a 18 x 12 x 1-inch jelly roll pan. In a large bowl, beat together the butter and the peanut butter
until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well
incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature To prepare the topping: In a small saucepan over medium heat, melt the peanut butter
chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving. Cut into 24 bars.

Review:

I haven't gotten to try this yet! I am sure they are going to be awesome though! I love peanut butter and Health! So what could be better?

Chocolate Peanut Butter Cup Cookies

For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda

For the garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if
desired for appearance, but do not touch the
peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.

Review: My husband loves these. They are a chocolate and peanut butter lovers dream. A good take on the standard peanut butter cup cookie.

Snicker cookies

1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)

Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.


Chocolate Glaze

1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon

Review: This are sooo yummy right out of the oven! Great the next day to! I would warm them up a few seconds though to get that gooey taste of the cookie. Great cookie for anyone!

Peppermint cookies

1 cup firmly packed light brown sugar
3/4 Butter Flavor* Crisco Stick or 3/4 cup Butter Flavor CRISCO all-vegetable shortening
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup crushed peppermint candy canes or peppermint candies**


Heat oven to 375F.
Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
Bake 1 baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely.

Review: These are a cookie that say Christmas to me! My husband said they made his tongue tingle. I added more peppermint then the recipe called for.

Pistachio Pudding cake

This is my favorite dessert! My mom made it all the time for the holidays! I finally got the recipe from her and I was so excited to make it! You have to chill it overnight so I ate it for Breakfast! I can't tell you how good this is!


1 1/4 cups flour
1/2 cup butter soft
1/2 cup shelled pecans
8 ounce pkg cream cheese soft
1 cup powdered sugar
12 ounces whipped topping thawed
3 instant pistachio pudding
4 1/2 cups milk

Heat oven to 350 grease 9 x 13 pan in a bowl mix flour and butter until crumbly and pat down in pan bake 10 to 15 min until lightly brown. Cool
Combine cream cheese, powdered sugar until creamy fold in 1/2 whipped topping spread over crust.
Combine pudding mix and milk together good and pour over cream cheese. Spread remaining whipped topping over the top. refrigerate overnight.

Andes Mint cookies

Andes Mint Cookies
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Review: A cookie you would probably only eat around Christmas. Rich, minty, yummy!! I'm not a huge fan of pecans but I put them on there so the cookie wouldn't look boring. I think They might be really good with some white chocolate drizzled over them

Chocolate Mint Brownies

If you can't find mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.

Makes about 60
For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar

For the filling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

For the topping:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter

To make the base:
Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.

To make the filling:
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.

To make the topping:
Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over
filling. Chill before cutting. Store in the
refrigerator.

Review: Both my husband and I like these. They are really rich though. Would be better served with some Vanilla Ice cream! They are very minty! Reminds me of christmas!

Spaghetti

Yummy!! I love simple easy spaghetti--with yes I am sorry store bought sauce! I tried making spaghetti once with homemade sauce and the sauce wasn't that great! I probably did something wrong though. However Both My Dh and I do not like chunks of tomatoes and this is probably why I haven't found a homemade sauce I like!

So for this Spaghetti

I used a jar of preggo onion and garlic tomato sauce. I did add some saute onions and a little garlic powder to it! :)
1lb Ground beef..browned and drained.
and 8oz spaghetti noodles.
I added Mushrooms to mine!!

Very generic and simple but I love it.