Its not quite as good as the Olive Garden, but this is the best recipe for Alfredo sauce that I have been able to find. In my small town grocery store, I can't always find Romano cheese. If that is the case, I just double the Parmesan cheese. The only time I have found Romano is in the spaghetti section where they keep the Parmesan cheese that can be sprinkled over spaghetti. I bought all 5 containers and I'm glad I did because they haven't had any since.
Olive Garden Alfredo Sauce
1-1/2 cups milk
1-1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
6 egg yolks
salt and pepper to taste
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Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.
Season to taste with salt and black pepper. Serve over your favorite pasta.
I posted this recipe about a year ago, but decided it needed to be changed a little bit because it taste better one way with red grapes and another way with green grapes.
Grape Salad w/ red grapes 8 oz. cream cheese 8 oz. sour cream 1 cup brown sugar 8 - 16 oz. cool whip red grapes slivered almonds ---------- Remove stems from grapes and rinse well. Lay out on a towel to dry. Cream the cream cheese and brown sugar. Add the sour cream. Fold in cool whip. Mix well. Add in grapes and slivered almonds.
Grape Salad w/ green grapes 8 oz. cream cheese 8 oz. sour cream 7 oz. marshmallow cream 8 - 16 oz. cool whip green grapes slivered almonds ---------- Remove stems from grapes and rinse well. Lay out on a towel to dry. Cream the cream cheese and marshmallow cream together. Add the sour cream. Fold in cool whip. Mix well. Add in grapes and slivered almonds. *I found two different recipes. One called for the same amount of cool whip as cream cheese & sour cream. The other recipe called for it to be doubled. I made it using low fat ingredients and the low fat cool whip came in containers of 12 oz. so I just went with that. I also sometimes double the cream cheese because I like cream cheese so much. :)
When I think of cookies, I almost always think of Chocolate Chip Cookies. When I don't think of those, I will think of Sugar Cookies. I like lots of cookies, but of course I get comfortable and only make a few. Today I decided to make a cookie I have always liked, but have never baked. I found a few recipes online and liked this one the best because it didn't require refrigeration and it called for butter and shortening. More fat, but also hopefully softer.
Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 Tbsp. ground cinnamon
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Preheat oven to 400°.
Cream together butter, shortening, sugar, eggs and vanilla. In a separate bowl combine the flour, cream of tartar, soda and salt. Blend in with the creamed mixture. Shape dough by rounded spoonfuls into balls.
Mix the 2 Tbsp. sugar and cinnamon. Rolls balls of dough in the mixture. Place 2 inches apart on an ungreased cookie sheet.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from cookie sheets to wire racks.
When I made this recipe I doubled it and now I have a TON of cookies, probably like 8 dozen so I think a regular batch would have been plenty.
Swedish Meatballs
2 lbs. hamburger
2 eggs
2 Tbsp. milk
1/2 onion, finely chopped
3 slices bread, as dried bread crumbs
1/4 tsp. salt
dash of pepper
1 tsp. nutmeg
Mushroom soup
Soup can full of milk
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Lightly beat eggs. Mix in with hamburger. Add milk, onion, bread crumbs and seasonings. Mix well. Form meatballs.
Fry in a skillet until browned on both sides, about 5 minutes a side. Drain grease and put meatballs in a casserole dish. In the grease pan, combine the mushroom soup and a then fill the can with milk and add the milk. Cook until combined. Pour over the meatballs.
Bake at 350° for 30 minutes or until no longer pink. Serve over rice or mashed potatoes.
Cream together sugar and butter. Add sour cream, eggs, and vanilla. Mix well. In a separate bowl, mix together flour, salt, baking powder and baking soda. Gradually stir into creamed mixture. After mixing well, roll out on well floured surface. Roll to desired thickness (about 1/8 inch.) and cut out into desired shapes. Place on greased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks and frost as desired.
*I love this recipe because the cookie dough doesn't need to be refrigerated. I use cake frosting to frost my cookies.
9 squares (1 oz. each) white baking chocolate, chopped
1-1/2 cups whipping cream, divided
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 Tbs. grated lime peel
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Combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. spring form pan. Set aside.
In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minutes. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. In a heavy saucepan or microwave oven, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin.
In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel; mix well. In another mixing bowl, beat the remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.
Preheat oven to 350° . In a 13x9 pan melt butter. After melted, sprinkle crumbs over butter and press down. Pour sweetened condensed milk over crumbs. Sprinkle the remaining ingredients over milk. Cook for 25-30 minutes. Allow to cool before serving.
Raspberry Delight Fluffy Salad 1 large yogurt 1 large instant pudding 1 large (10 oz.) cool whip 1 pkg. frozen raspberries ---------- Mix together yogurt and pudding. Fold in cool whip and raspberries. Refrigerate for 4 hours.
*This is a fun recipe to play around with. My favorite it (so far) is to use vanilla yogurt and vanilla pudding. But I've tried it with banana pudding. You could also used White Chocolate pudding or any other flavor. I want to try it using frozen strawberries and strawberry yogurt, pudding and cool whip.
Peanut Butter Cup Cheesecake 1-1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup crushed cream-filled chocolate sandwich cookies 6 tablespoons butter, melted 3/4 cup creamy Peanut Butter FILLING: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 cup (8 ounces) sour cream 3 eggs, lightly beaten 1-1/2 teaspoons vanilla extract 1 cup hot fudge ice cream topping, divided 6 peanut butter cups, cut into small wedges ---------- In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Layered Turtle Cheesecake 1 cup all-purpose flour 1/3 cup packed brown sugar 1/4 cup finely chopped pecans 6 tablespoons cold butter FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 1/3 cup packed brown sugar 1/4 cup plus 1 teaspoon all-purpose flour, divided 2 tablespoons heavy whipping cream 1-1/2 teaspoons vanilla extract 4 eggs, lightly beaten 1/2 cup milk chocolate chips, melted and cooled 1/4 cup caramel ice cream topping 1/3 cup chopped pecans GANACHE: 1/2 cup milk chocolate chips 1/4 cup heavy whipping cream 2 tablespoons chopped pecans Optional garnish: pecan halves and additional caramel ice cream topping ---------- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.
My passions include Jesus, 6 awesome nephews, baking, scrapbooking, makeup, cupcakes, kittens, and reading.
I'm a payroll specialist by day, a Younique Makeup Presenter by night, and a follower of Jesus 24/7.
Magic Cookie Bars
