Olive Garden Alfredo Sauce

We love with a capital L-O-V-E the Alfredo sauce at Olive Garden! It is just so addicting. So we decided it was high time we search for a similar recipe. What we found was the actual recipe straight from Olive Garden! We couldn't believe it! So we made it, then we made it again, and so on and so forth. It was delish! Clearly we can't make this all the time, but if we could afford the calories we would probably have this a lot! We've had it with homemade bread sticks and we've had it over pasta. Either way, you are going to love it!

Ingredients:

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs (I only ever have large eggs so that is what I use)
Salt and black pepper to taste

Procedures:

• 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 (This will increase temperature of egg yolks, known as tempering).
• Season to taste with salt and black pepper. Serve over your favorite pasta.

source: http://www.olivegarden.com/Recipes/Sauces/Alfredo-Sauce/

Favorite Haws Family Pizza

We love pizza. However, takeout gets old, and this recipe tastes much better than some $5 hot-n-ready deal! What even makes this easier is that we make the dough in the bread machine, so you don't have to deal with kneading and rising! SO easy! This dough recipe actually came with our bread machine, and the sauce is another amazing miracle from "our best bites!" (you'll never resort to using bottled marinara sauce on pizza EVER again)!

DOUGH VARIATIONS:

1 Lb. recipe (Makes 1 thick or 2 thin crusts):

3/4 cup warm water
1 Tablespoon oil
1 Tablespoon sugar
1-1/2 teaspoons salt
1 Tablespoon dry milk powder
2-1/4 cups bread flour
1 teaspoon active dry yeast

2 Lb. recipe (Makes 2 thick or 4 thin crusts):

1-2/3 cups warm water
2 Tablespoons oil
2 Tablespoons sugar
2 teaspoons salt
2 Tablespoons dry milk powder
4-1/2 cups bread flour
2 teaspoons active dry yeast


1 lb Whole Wheat Recipe (makes 2 thin crusts):

1 cup warm water
2 Tablespoons oil
1 Tablespoon sugar
1 teaspoon salt
1 cup whole wheat flour
1-1/2 cups bread flour
1 teaspoon active dry yeast

Place all ingredients in bread machine in order listed, then select "pizza dough" cycle and loaf size if you have that feature. (If you don't have pizza dough cycle, just use "dough" cycle). Depending on your climate and elevation, check dough after 5 minutes of mixing. If dough looks dry and crumbly, add a tablespoon or two of water. If it looks too wet and sticky, add a tablespoon or two of flour).

When dough cycle is complete, turn out on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges. Top with sauce (Below):

PIZZA SAUCE:

1 (6-ounce) can tomato paste
6 ounces water (just use empty tomato paste can)
3 Tablespoons Garlic Bread Seasoning (see next post below)
1 Tablespoon sugar or honey
3/4 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. (Covers two average-sized pizzas.)

Finish pizza with mozzarella cheese and desired toppings and bake at 425 for 20 minutes or until crust is golden brown around edges.

Chicken and Asparagus Kabobs

Well, we actually had a day of sunshine last week, so we took advantage of it and got out the grill. We decided to try out these awesome asian-inspired kabobs with a tasty dipping sauce. They were so good, we devoured them ALL before we had a chance to take pictures! So, next time we make them (most likely soon) we will plan on taking pictures BEFORE we eat rather than AFTER.

DIPPING SAUCE:

2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. sesame seeds, toasted*
1 Tbsp. sesame oil
1/2 teaspoon white pepper

KABOBS:

1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. sesame oil
1 tsp. crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 Tbsp. olive oil
1/2 tsp. salt

In a small bowl, combine the dipping sauce ingredients. Cover the sauce and refrigerate for 2-4 hours.

In a large ziploc bag, combine soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.

Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve kabobs with dipping sauce.


*To toast sesame seeds: put seeds in a heavy ungreased pan and place over medium heat. Shake the pan occasionally until the seeds turn golden brown (about one minute). Remove from heat immediately and serve.


Yield: 6 kabobs

Source: Taste of Home Most Requested Recipes

Absolute Best Pancake Syrup

Someone on allrecipes suggested that we try this syrup with the whole wheat, oatmeal and banana pancakes (above). Man, this syrup was sooooo delicious, and it comes together in like 5 minutes! I serously wonder if we will ever buy store bought syrup ever again! TIP: When you add the baking soda, the syrup tends to foam up quickly and may boil over. To prevent this, stir in the soda a tiny bit at a time, or just use a larger pot.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tablespoon vanilla extract
1 Tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnmon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Source: Allrecipes.com

Caramel Cream Cheese Dip

This is a delicious new dip for your apples. It's rich, gooey and just plain good!

16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package Cream Cheese
1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture.

Serve immediately

Source: www.allrecipes.com

Black Bean Salsa

This is a delicious salsa that our friend Britton makes. She finally shared her recipe with us and we couldn't be happier. Be aware that this make a huge amount of salsa so it's perfect for any party!

Ingredients:

1 large can diced tomatoes
2 small or 1 large can Rotel tomatoes (original or mild)
2 cans black beans (rinsed and drained)
1 (16 oz bottle of zesty Italian dressing (I like to use fat free)
3-4 medium/large tomatoes - diced
2 yellow onions - diced
1 bunch green onions - diced
1 bunch cilantro - chopped
3-4 jalapenos - seeded and diced
1 package frozen shoe peg or super sweet white corn
1 yellow or orange bell pepper, diced
Fresh garlic to taste (about 2 Tbsp.)

Mix all the ingredients together and enjoy!

Tips:

*2 small cans of diced tomatoes are a good substitute for the 1 large.

* I like more black beans so you can add another can if you like

*Use 1 large yellow onion in place of the 2 regular

*I would use only 2 jalapenos (I'm not into the really hot salsa)

*Salsa will store at room temperature for 2 days or in the refrigerator for 2 weeks

source: Britton Blauer

Chicken Breasts with Herb Basting Sauce

Ok, so this is NOT your normal everyday lame-o baked chicken. It is SCRUMPTIOUS! It's very simple to make, but the flavor is amazing. The first time we tried this recipe, we actually used the sauce on a turkey breast roast instead of Chicken Breasts. It was the best herb roasted turkey I have ever had. For the turkey roast, and every other time we have made this, we have doubled the sauce recipe, because we like a lot for basting. But it is entirely up to you.

3 tablespoons olive oil
1 tablespoon minced onion (we use dried minced onion. . .much easier!)
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce (we use tabasco)
4 bone-in chicken breast halves, with skin (we use boneless skinless breasts, they work fine)
1-1/2 tablespoons chopped fresh parsley (optional, we never use it)

Preheat oven to 425. In a bowl, prepare the basting sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to to coat thoroughly. Place skin side up in a shallow baking dish. Cover and roast at 425, basting occasionally with pan drippings, for about 35-45 minutes. Remove to a warm serving plate, spoon pan juices over chicken, and sprinkle with fresh parsley.

Yield: 4 servings

Source: allrecipes.com, heinerfamilyrecipes.blogspot.com

Mock Winger's Sauce

Have you ever been to the restaurant Winger's? Remember the delicious sauce on their wings, and in their dressings, and all over the place? Well now you can make this delicious sauce at home. It is just like the sauce and you can make it as spicy or mild as you would like it.

2 cups brown sugar
1/3 cup light corn syrup
1 tablespoon vinegar (any kind - I use white)
2 tablespoons water

Boil the above for 2 minutes, stirring constantly

Add 1/2 cup Frank's "Red Hot" Sauce (can be found near the tabasco or possibly in the mexican food section of the supermarket).

All done! Just cook up some of your favorite breaded chicken strips, coat each piece in the sauce, and enjoy. This sauce keeps for quite some time in the fridge. When you want to use it again, just pull it out and heat it up.