Alfredo Fettucine

1/2 cup real butter
2 cups heavy whipping cream*
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional


In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.

Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.

Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.


*I use low fat half and half and don't notice the difference


VARIATIONS:

The above recipe is the base for my sauce . . . I personally add sauteed green onion, bell pepper, hot pepper and garlic . . . sometimes tomato, broccoli, green beans or mushrooms . . . whatever I have on hand.

Another variation is to add crab meat, peeled shrimp . . . or both

Use different types of pasta! Also tastes awesome with white rice for a nice change.

And if I am in a rush . . . pre-made alfredo sauce in the jar . . . I like the garlic-parmesean cheese flavored one the best. if there is a big sale, like a BOGO special, I stock up because it is actually very good, fast and cheap . . . just add your own touch to it.

This is comfort food at it's best in my opinion . . . Shrimp Pasta with lots of hot peppers (without the seeds) is my favorite . . . served with rigatoni pasta.

Dulce de Leche Cheesecake

From Every Day with Rachael Ray February 2008 10 SERVINGS Prep Time: 30 min (plus cooling) Bake Time: 1 hour

Ingredients

One 10-ounce box shortbread cookies, such as Lorna Doone 1/4 cup blanched almonds, toasted 2 tablespoons brown sugar 1/2 teaspoon salt 4 tablespoons unsalted butter, melted Two 8-ounce packages cream cheese, at room temperature 3 tablespoons flour 2 large eggs plus 1 large egg yolk 1 3/4 cups dulce de leche or other caramel sauce Boiling water, for baking

Directions

1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.

2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.

3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.

4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Potatoes are one of my favorite things . . . this is a great variation of plain mashed potatoes.

I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!

Mashed Potato Casserole

Makes 10 to 12 servings

4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.

Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.

Recipes from Art Smith's blog on Yahoo.com

Chicken Noodle Soup

Big-Batch Chicken Noodle Soup

The best chicken soup is made with homemade chicken broth, but you can use canned broth.

CHICKEN NOODLE SOUP
Makes 12-14 servings

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into ¼-inch-thick slices
One 6-to 7-pound chicken
2 quarts Chicken Broth (see recipe below) or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or ½ teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles

Chop fresh parsley, for garnish

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.

The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.

CHICKEN BROTH
Makes about 3 quarts

3 ½ pounds chicken wings, chopped at the joints
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon vegetable oil
4 sprigs of fresh parsley
3 sprigs of fresh thyme or ½ teaspoon dried thyme
½ teaspoon whole black peppercorns
2 bay leaves

Cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes.

Add enough cold water to the pot to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.

Strain the broth through a colander set over a large bowl. Discard the solids. Let stand for 5 minutes. Skim off the clear yellow fat that rises to the surface. Cool to room temperature. Cover and refrigerate until ready to use. (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.)

Recipes from Art Smith's blog on Yahoo.com