Garlic Alfredo Sauce

I have to credit my friend Kristin with this one. She served it over homemade sweet potato gnocchi and it tasted like five star restaurant quality! I had been searching for a good white sauce recipe for a long time, so I'm so glad Kristin was willing to share when I begged her for the recipe.

INGREDIENTS:
4 T unsalted butter
2 clove garlic, minced
1 c cream
1 c grated parmesan
salt & pepper

DIRECTIONS:
Melt the butter over medium-low heat. Add garlic & cook a few minutes. Whisk in the cream. Add the cheese a little at time, whisking to melt. Salt & pepper to taste.

Cake Mix Cookies

This is the fastest, easiest cookie recipe ever! AND, the good news is, they still taste fabulous.

INGREDIENTS:
1 cake mix (whatever flavor you're in the mood for)
1/2 cup oil
2 eggs

DIRECTIONS:
Mix all ingredients together, spoon onto cookie sheet and bake for 12-14 minutes at 350 degrees. Cool on cookie sheet.

My favorite combinations:
- Lemon cake mix + 1 cup coconut
- Yellow cake mix + 1 cup milk chocolate chips

Pizza Sauce

I must say, this is the best pizza sauce I have ever had. It mimics Marchiano's. I can give it no greater compliment!

INGREDIENTS:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 2 garlic cloves minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 small bay leaf
• 1 teaspoon fennel seed

DIRECTIONS:

1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.

The recipe will make enough sauce for two medium (about 12 inch) pizzas.

Bruschetta Stuffed Chicken

This is one of my all time favorite chicken recipes. I serve it with a side of steamed fresh broccoli and a side of yellow summer squash cooked in browned butter.

INGREDIENTS:

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/4 cup chopped fresh basil
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breast halves (2 lb.)
• 1/3 cup Italian salad dressing
  

DIRECTIONS:

1. PREHEAT oven to 350 degrees.
   
2. MIX tomatoes, cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
3. PLACE 2 chicken breasts in large freezer-weight resealable plasticbag. Pound with meat mallet or side of heavy can until chicken is 1/4inch thick. Remove from bag; place, top-sides down, on cutting board.
4. Repeat with remaining chicken. Spread chicken with stuffing mixture.
5. Starting at 1 narrow end, tightly roll up each breast. Place seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
6. BAKE 45 min. or until chicken is done (It should be at least 165°F on the inside).

Makes 8 servings.