Fettuccine Alfredo

2 c heavy cream
1 c grated parmesan cheese, plus more for sprinkling on top
½ tsp Pepper
½ tsp Salt
Pinch of ground nutmeg
1 lb dried fettuccine pasta

Begin cooking pasta until al dente. While pasta is boiling, pour cream into a medium saucepan. Set pan over high heat and bring cream to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until slightly thickened (about 5 minutes). Remove pan from heat and set aside until pasta is ready.

In a small bowl, combine parmesan cheese, pepper, salt, and nutmeg. Drain pasta and dump back into pot. Add the warm cream to the pasta. Add the parmesan mixture. Toss pasta with cream and cheese mixture until the ingredients are well blended. Let sit for at least 3 minutes for pasta to absorb some of the sauce and for it to thicken up a bit. Sprinkle with remaining parmesan cheese and serve.

I occasionally add diced chicken, or broccoli, or sautéed garlic, or ham to this pasta for extra flavor. Spinach is also good but it makes the mixture a tad watery. Or I serve it as is with baked chicken and steamed broccoli on the side. This dish is super easy for kids to make.  

Shared by Alison

Baked Macaroni & Cheese

8 oz. Elbow macaroni

4 Tb. Butter

3 Tb. Flour

2 c. Milk

½ tsp. Salt

Dash of pepper

2 c. Cheese, shredded

Prepare macaroni according to box directions. While macaroni is cooking, prepare the cheese sauce. In a large saucepan, melt butter, add flour mixed with salt & pepper. Whisk until well combined, gradually add milk, whisking continually.

Brink to a boil and cook for 2 minutes, stirring constantly, reduce heat and cook about 10 minutes, until mixture is thick. Gradually add cheese and simmer until cheese sauce is smooth and thick, about 5 minutes. Fold in cooked macaroni.

Place mixture in a 9x13 pan, bake at 400° for about 15-20 minutes until golden and bubbly.

Optional Toppings: I like to put some old-fashioned oats, extra pepper, Italian breadcrumbs, and more grated cheese on top.

Shared by Joan

Fun Fall Recipes

Olive Garden Fagioli  
Seriously one of my FAVORITE recipes lately. SO GOOD and easy! 
1 pound ground beef
1 small onion, diced (1cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2, 14.5 ounce cans diced tomatoes

1, 15 ounce can red kidney beans (with liquid)

1, 15 ounce can great northern beans (with liquid)

1, 15 ounce can tomato sauce

1, 12 ounce can V-8 juice

1 tbsp white vinegar

1.5 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound (1/2 package) ditali pasta 

Brown the beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1.5 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until pasta is al dente, or slightly tough.  Drain.

Add the pasta to the large pot of soup.  Simmer for 5-10 minutes more and serve.

World’s Best Cornbread  
Really, it is more like cake! It is YUM-O! 
1 cup butter
2 cups sugar

4 eggs

1/2 cup yellow cornmeal

3.5 cups flour

4 tsp baking powder

1 tsp salt

3 cups milk

Pre heat oven to 350 degrees.  Cream together butter, sugar, eggs and cornmeal.  In a separate bowl combine flour, baking powder and salt.  Add 1/3 of the dry mixture to the creamed mixture and mix until combined.  Add 1 cup milk and mix until combined.  Continue to alternate dry and wet mixing after each addition until all combined.   Bake uncovered in a 9x13 pan for 30-40 minutes or until top is light brown.  (I like to cut in squares and freeze half of it for later use!)

Shared by Jodi