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/

AMAZING Cheesy Cauliflower

Oh, yes, this is a vegetable dish, but don't let the "cauliflower" in the title fool you. It is probably the most unhealthy vegetable you have ever eaten. It has enough fat and calories in the sauce to cancel out even the most minute amount of nutritional value you may receive from the cauliflower. That being said, this is one of our absolute most favorite, tasty vegetable side dishes we have ever made. Enjoy!

 

1 head cauliflower

salt and pepper to taste

1/2 cup chopped onion

2 Tablespoons butter

1 cup mayonnaise

1 cup grated cheddar cheese

 

Place whole cauliflower in a large stockpot. Add water to cover. Cook until tender (about 30 minutes). - (or you may steam in microwave instead if desired). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside. In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Place under broiler in oven until lightly browned. Set on bed of greens if desired, and serve immediately.

Yield: 6 servings

Source: The Essential Mormon Cookbook

Breadsticks

This is a fantastic breadstick recipe. It is easy to make it is always turns out fantastic!

Ingredients:

1 1/2 cups warm (105-115 degrees F.) water

1 tablespoon sugar

1 tablespoon active dry or bread machine yeast

1/2 teaspoon salt

3-4 1/2 cups flour, divided

Directions:

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar and yeast. Let stand for 10 minutes or until yeast is bubbly

2. Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 1 1/2 cups- 2 1/2 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

3. Spray a glass or metal bowl with cooking spray and place dough in bowl. Cover and let rise for 45 minutes or until doubled in size.

4. Remove from the bowl and place on a lightly floured surface. Spray a baking sheet with cooking spray. Roll dough into a rectangle 18-inches long and 9-inches wide and cut into 12 strips with pizza cutter.

5. Roll out a piece of dough into a snake and drape it over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly.

6. Cover the pan with a clean cloth and allow the dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425 degrees F. When the dough is done rising, bake for 10-12 minutes or until golden brown. Rub some melted butter on top and sprinkle with garlic bread seasoning or with Parmesan cheese and garlic salt.

source: Our Best Bites

Rainbow Jello

*NOTE: I have made a correction to this recipe. You begin your layers with the yogurt jello not the plain.

So, this is probably our most asked for recipe. We make it for every special occasion. (It became known affectionately in Heather's family as "baptism jello" because her mom made it for every family baptism). We have made it every year at Lilly's birthday party, and we think it tastes awesome, and looks even better!!!! Be warned that this recipe, while really quite easy, takes a good 5-6 hours to make, since each layer of jello has to set individually, so plan your time accordingly.

16 ounce carton plain yogurt

one three-ounce package of jello in each of the following flavors:
1. Black Cherry
2. Raspberry
3. Strawberry
4. Orange
5. Lemon
6. Lime

To Start: Dissolve the package of Black Cherry Jello in 1 cup of boiling water. Set 1/2 cup of dissolved jello aside and add 3 tablespoons cold water. To the remaining 1/2 cup, add 1/3 cup of the plain yogurt and stir. In a 9x13 pan, pour the dissolved jello (with yogurt) into the pan, popping any bubbles that appear with a toothpick or fork. Chill for 20-30 minutes or until set. When set, carefully pour dissolved black cherry jello (without yogurt) over top, again popping bubbles that may appear. Chill another 20-30 minutes, or until set.

Repeat this process with each flavor of jello (in exact order- important in order for the jello to look right!), ending with lime layer on top. We usually top it with Cool Whip. We hope you love it as much as we do!!!

Refreshing Raspberry Jello Salad

We re-discovered recently that we really enjoy jello salad. However, we don't have many on here except for Heather's Grandma's Jello and Rainbow Jello . We made this recipe the other night when we had lots of ripe bananas on hand. It turned out great! Somehow I need to get a hold of my Sister Andrea to get the recipe to my Aunt Joan's Christmas Jello recipe as well. One of my favorites! In the meantime, enjoy this one!

2 cups boiling water
1 (6 ounce) package raspberry flavored gelatin
1 (10 ounce) package frozen raspberries in syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas

Add package of gelatin to boiling water and stir until dissolved. Refrigerate until thick and syrupy (but not set). Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into 9x13 dish. Refrigerate and let set overnight, if possible, or for several hours.

Yield: about 12 servings.

Source: The Essential Mormon Cookbook

Gretchen's Amazing Potato Salad

So, my sister-in-law, Gretchen Haws, has been making this potato salad for nearly every Haws gathering I can remember. It is slightly sweet, slightly tangy, and SO good. Usually, i'm not a huge fan of potato salad, but this one is a winner! Thanks, Nikki, for digging out Gretchen's recipe for us!! :-)

Salad:
10 red potatoes, cubed and boiled (if you don't have red potatoes, russets work fine too, just remember that russets are larger and you will need fewer potatoes.)
8 hard boiled eggs, sliced
1 lb. bacon, cooked and crumbled
1 small can sliced olives, drained

Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
2 tsp. salt
1 tsp. pepper
1 tsp minced garlic
1/4 cup sugar

Combine salad ingredients in a large bowl. In medium bowl, whisk dressing ingredients together, pour over salad and toss. Store covered in refrigerator until serving.

Source: Gretchen Haws

Broccoli Salad

Sorry it has been a while since we have added a new recipe. You all know how life goes. I hope everyone has a Very Merry Christmas.

This is a delicious recipe that is great for company. It is fresh and tangy. This is one of our favorite summertime picnic recipes as well.

2 bunches fresh broccoli (about 1 pound), cut in small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon and sunflower seeds. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.


BROCCOLI SALAD DRESSING

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.

Makes 6 servings

source: The Essential Mormon Cookbook

Grandma Farmer's Raspberry Jello Salad

This is one of our favorite jello salads. It has a creamy texture to it and the top is a delicious addition. This is my grandma's recipe and it is definitely a winner.

1 large package Raspberry Jello
2 cups boiling water
1 package (12 ounces) frozen raspberries
1 can (15 ounces) applesauce
1 carton (16 ounces) sour cream
1 package mini marshmallows

Dissolve 1 large box of raspberry jello in 2 cups of boiling water. Stir until well dissolved. Add 1 package frozen raspberries and blend well. Add in 1 can applesauce. Stir until well blended. Pour into a 9x13 pan and place in fridge until set.

Before serving mix together 1 carton of sour cream and 1 package mini marshmallows. Spread on top of jello.

Enjoy!

Tip: For a variation you can use Strawberries instead of Raspberries. Just replace the jello and frozen berries with your choice of flavors.

My Mom's Easy Baked Beans

This recipe can be easily doubled or tripled if you wish to make more for a large crowd. You will just need a bigger pot. My mom always told me that this recipe works best in a heavy cast iron pot, or "earthenware" pot, but I think most any type of oven safe pot will do. This "earthenware" pot she refers to is a glazed fired clay pot which I believe she found in San Francisco, and the texture of the beans always turned out phenomenal (not too runny, not to hard). Whenever my 6 brothers and sisters and I would come home, or for most any gathering, my mom would always serve ham, these beans, green peas, and rolls. I hope you enjoy them as much as I do!

3 large cans Pork and Beans (my mom always uses Van Camp's)
1 lb. bacon (uncooked)
3 cups brown sugar, divided
3 Tablespoons Dry Yellow Coleman's Mustard
1-1/2 cups Ketchup

Rub the inside of bean pot with bacon (to prevent sticking). Pour one can of beans in pot. Mix 1 cup of the brown sugar with 1 Tablespoon of the mustard. Spread over beans. Repeat layers of beans and mustard/sugar mixture twice. Chop bacon and sprinkle over beans, finishing with ketchup layer on top. Bake at 325 for 2 to 3 hours, or until you get the consistency that you like. My mom always reminds me to never short sugar, mustard, or time!!!

Source: Marion Haws

Loaded Mashed Potatoes

This side potato dish is phenomenal, simply because it tastes like twice baked potatoes, but requires only about half the effort and time to prepare!

8 medium potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup butter or margarine, softened
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives or green onions (optional)

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain, transfer to a mixing bowl and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with cheese, bacon, and chives or green onions (if desired). Bake, uncovered, at 325 for 20 minutes or until heated through and cheese is melted.

Yield: 8-10 servings.

Source: Quick Cooking Magazine

Fried Rice

This is an easy way to make delicious fried rice. This obviously makes a lot, so cut it back to what you need. It's easy to change the recipe to fit you. Just a tip: It is easier to use rice that is cold. I make my rice in the morning and then put it in the fridge until I'm ready to use it. Enjoy!

6 cups cooked rice
1 pound bacon
6 eggs
1 bunch green onions, chopped
3/4 cup soy sauce
2 tablespoons sugar
1/4 cup water

Slice the bacon and cook in pan. Once cooked, remove bacon. Leave behind some bacon grease. Scramble your eggs in the same pan you cooked your bacon in. Take out of pan and set aside. Put in a little more bacon grease and add your rice to the pan. Cook your rice until heated through. Meanwhile, stir together the soy sauce, sugar and water. Pour over the warmed rice and fry until moisture is all absorbed. Add back in your bacon, eggs and the green onions.

Serve rice with your favorite Chinese side dishes and enjoy!

Zucchini Rice Pilaf

This is a great change-of-pace rice recipe, and we make it quite often to go with most any dish, usually chicken. And, it uses up zucchini you may have in your garden, which is a plus!

1/2 teaspoon dried basil
2 tablespoons butter or margarine
2-1/4 cups water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved lengthwise and thinly sliced

In a skillet, saute basil in butter for 1 minute. Add water and bouillon. Bring to a boil. Stir in the rice and carrot. Reduce heat; cover and simmer for 10 minutes. Add zucchini; simmer 10 minutes longer or until vegetables are tender.

Yield: 4 servings

Source: Quick Cooking Magazine

Craisins Salad

This is one of the best salads that we have ever had. It is certain to become a new favorite. We make it all the time for almost any function that we need to bring food to. It makes a ton, so when we are making it for just us and a few others, I always half the recipe.

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8-ounce) package shredded mozzarella cheese
1 (8-ounce) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8-ounce) package Craisins
1 cup sliced almonds, toasted
1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.

CRAISINS SALAD DRESSING

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 teaspoons salt
2 teaspoons mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Source: The Essential Mormon Cookbook

Funeral Potatoes

Seeing as this will someday be a collection of recipes for our kids, we decided to post some recipes that many of you may already know. Still we love this recipe and it is one of our favorite potato recipes.

6-8 medium to large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped green onions
2 cups crushed corn flakes
2 tablespoons butter, melted

boil potatoes for 30 minutes, or until just tender. Cool and peel potatoes, then grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). In a separate bowl combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and the green onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

Makes 12 servings

Source: The Essential Mormon Cookbook

"Better than any restaurant spanish rice"

This recipe is from Rochelle Ricks, who grew up near me in Santa Barbara. I took this recipe from an old Santa Barbara 1st ward cookbook, which was published back in 1998 when my mom was Relief Society President. It is an awesome recipe, and easy! It is excellent served with tacos, enchiladas, even burgers! We always make it when Heather makes fajitas, which, by happenstance, we are having tonight! :-)

1 c. uncooked regular long-grain white rice
1/4 cup vegetable oil
1 small chopped onion
1/2 c. chopped green bell pepper
1 (15 oz.) can stewed tomatoes or tomato sauce (I prefer to use a 14.5 oz. can of petite diced tomatoes in rich juice. I like the consistency better.)
2 c. water
1 beef boullion cube
1 tsp. salt
1 tsp. chili powder
1/2 tsp. black pepper

In a skillet, saute rice in oil until lightly browned. Add onion and bell pepper. Saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, for 30 minutes or until rice is tender and liquid is absorbed. 4 to 6 servings.