Creamy Alfredo Sauce (fail proof)

1/4 cup salted butter
1 1/2 tbsp crushed garlic
1 pint heavy whipping cream
1/2 cup milk
1/2 packet of Knorr Alfredo Sauce
1 cup KRAFT parmesan cheese

Melt 1/2 cube of butter in saucepan with 1 1/2 tbsp crushed garlic. Add 1 pint of heavy whipping cream, milk, and Knorr Alfredo sauce mix. Bring the ingredients to a boil. Reduce heat to medium and simmer for 2 minutes, stirring constantly. When sauce thickens, add 1 cup parmesan cheese. Let is stand for 5-10 minutes before serving.

Danish Recipe

2 cans/pkgs CRESCENT ROLLS
2 8-oz cream cheese
1 cup sugar
1 egg yolk (save the egg whites)
1 tsp vanilla

Unroll 1 pkg crescent rolls and place in 9x13 greased pan. In a bowl, mix cream cheese, sugar, egg yolk, and vanilla. Spread cream cheese mixture over the top of dough. Unroll 2nd pkg of crescent rolls and place over cream cheese mixture. Beat egg whites and brush over the dough. Bake @350 degrees for 30 minutes.

ADAPTATION:

1 can/pkg CRESCENT ROLLS
1 8-oz cream cheese
1/2 cup sugar
1 egg yolk
1 tsp vanilla
blackberry or raspberry preserves (seedless)

Place layer of crescent rolls flattened on the bottom of a grease 10" round dish (or something of comparable size). In a separate bowl, mix the cream cheese, sugar, egg yolk, and vanilla. Spread the cream cheese mixture on top of the dough. Drop preserves by the teaspoonful on top of the cream cheese mixture. Bake @ 350 degrees for 25 minutes.


**Recipe from Diane F. which came from her sister, Becky.

Pumpkin Bread

3 1/2 Cups Flour
1 1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
2/3 cup water
16 oz canned pumpkin

Combine dry ingredients. In a separate bowl, combine wet ingredients.
Add to dry until just moist.
Grease 2 bread pans. Bake at 350 degrees for 1 hour.
Bake Muffins at 375 degrees for 15-20 minutes.

Pulled Pork Chile Verde

5 Poblano Chiles
5 Anaheim Chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (5-6 lbs)
1 cup chicken stock
1 jalepeno, roughly chopped
1 jar salsa verde (optional)
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced into wedges



Directions:

1. Preheat broiler. Place washed anaheim and poblano chiles on cookie sheet. Roast the chiles on the top rack until the skin bubbles and darkens. Roast evenly on all sides.

2.Let the peppers cool slighlty and use a knife or fingers to peel the skins off all the peppers. Set aside.

3.Season pork with salt and pepper. Heat a large skillet over medium heat. Brown all sides of the pork butt about 3-4 minutes per side. Place the pork in a crock pot.

4. In same skillet with the pork fat, saute onions and garlic until golden brown for about 8 minutes. Add to crock pot.

5. Remove the papery coverings of the tomatillos. Chop into quarters and place in blender/food processor. Add the skin poblanos and anaheim chiles. *I took the seeds out!* For more heat, you can leave the seeds in.* Puree until smooth. Add to crock pot.

6. Add chicken stock to crock pot. Simmer in the crock pot for 10 hours on low. Add jalepeno and cook for another 2-4 hours until the pork falls apart. Use a fork to shred. Add salsa verde if you need more liquid and cook for another 3-6 hours.

7.Heat tortillas in a pan. Serve tortillas warm with the pork, sour cream, chopped cilantro and lime wedges.



Top it off with a nice cold Limeade!!



I give this recipe a 5-star rating! I made it for Jason on his 30th Cinco de Mayo Birthday and he LOVED it! It was a hit! Such good flavors melded into the meat and not spicy! Even though it was very time consuming, it is well worth it, especially for a party!!



This recipe was found on YUMSUGAR.COM. If you need pictures, go here to get help!

Zucchini Bread

1 Cup White Sugar
1 cup brown sugar
1 cup oil
1 tsp salt
1 tsp soda
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp baking powder
2 tsp cinnamon
3 tsp vanilla
3 eggs
3 1/2 cups flour
2 cups grated zucchini (seeded and peeled)
1 cup nuts
1 cup raisins (precooked 5 minutes)

Set aside raisins into a small dish of water and let sit until soft.
mix all ingredients and bake in greased and floured bread pans for 1 hour and 15 minutes at 350 degrees F. Can also make cookies.

I just found this recipe. I think it is my grandmother's recipe (Grandma Black).

Pizza Bread or Bread Sticks

1 TBSP Honey
1/2 tsp Salt
1/3 cup warm water

Stir together in a mixer.

2 TBSP Yeast

Stir gently into mixture for 5 seconds. Wait until yeast bubbles to the top of the water.
Then add:

3-4 cups Flour.

Consistency should be soft and not very sticky to fingers. Grease cookie sheet and spread flat.
Bake at 400 degrees F for 10-15 minutes. Also given to me by my BYU Freshman Roommate, Katie Gilliland.

Rolls

2 C warm water
2 T yeast
2 eggs
1/2 C sugar
1/2 C butter
2 tsp salt
7 C flour
5 T powder milk

Dough should be just a little sticky. Let rise, form into rolls. Bake at 400 degrees F for 10-15 minutes. From my Freshman Roommate of College at BYU...Katie Gilliland.