Homemade Alfredo Sauce

I have always bought jarred alfredo sauce. I just assumed that it was hard & expensive to make your own. 

I found a recipe and gave it a try. I should have tried it years ago! It's so much better than the store bought jarred alfredo sauce, and it is pretty easy! 

Homemade Alfredo Sauce 

1 stick butter

1 clove minced garlic

1 pint heavy whipping cream

1 cup shredded parmesan or italian cheese blend

2 TBSP cream cheese

1/4 tsp. salt

1/2 tsp. pepper

In a saucepan over medium heat melt 1 stick butter, add the  clove of minced garlic and cook for 2 minutes.

Then add in 1 pint heavy cream and  2 TBSP cream cheese and cook until bubbling, but do not boil.

Stir in 1 cup shredded italian cheese and mix until cheese is melted. Sprinkle in salt & pepper. 

Pour over your favorite noodles and enjoy!  

Crock-Pot Chicken Quesadillas

Another new EASY & YUMMY crock-pot recipe

Crock-Pot Chicken Quesadillas

4 Chicken Breasts(or chicken tenderloins){frozen is ok!}
1 can diced tomatoes with green chilles
1 pkg. cream cheese
2 cups "Mexican Cheese"
1 pack Tortilla Wraps
Sour Cream
Lettuce
Salsa
Fresh Diced Tomatoes
Butter


Spray inside of crock-pot with olive oil or cooking spray. Add chicken, can of tomatoes &  pkg. of cream cheese. Cook on low for 5-6 hours {as always my crock-pot thinks low means med/high so I turned it to "keep warm" after about 4hrs}During cooking (or after) Stir chicken mixture with a fork to shred chicken.
Heat up a skillet on med, add a tiny bit of butter or olive oil. Place 1 tortilla in hot pan, add chicken mixture to 1/2 of tortilla leaving about 0.5 in rim to avoid it all "spoo-ging"(is that a word?!) out. Add a handful of mexican cheese & fold tortilla over. Cook about 3 min on each side until you've got a pretty golden brown quesadilla.
Use a big knife or pizza cutter to slice into triangles. Serve with your favorite salsa, sour cream, lettuce, or tomatoes. Pour yourself a margarita & say Ole'!

Crock-Pot Beef Tips

Mmmm...tried this recipe out with the family this week & it was a big hit!
Even the picky hubby liked it!

Crock-Pot Beef Tips

aprox. 1 lb beef tips
1 can cond. mushroom soup
1 sm. can sliced mushrooms
1/2 cup beef broth
1 packet onion soup mix
salt & pepper to taste

Season beef with a lil' salt & pepper & place in crock-pot. Add can of soup { don't add the milk! },
broth, can of mushrooms, packet of onion soup mix, and stir. Cook on low heat for about 5-6 hrs.
FYI: My crock-pot is super hot & I ended up turning it down to keep warm after about 3 hrs.
Serve over white rice, egg noodles or mashed potatoes.

zucchini bread

My family & I love zucchini bread so much it never lasts too long in the house.
I think it's time I made some. It's kid & picky husband friendly!
Here's a recipe that I originally got from
http://www.allrecipes.com/ & altered just a 'bit.

ENJOY!

This makes 2 loaves...

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini (Press grated zucchini in strainer to remove some of the moisture)
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.