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/

Chex Scotcheroos

These bars are INSANELY good.  We took them to a friend's house for game night, and everybody had thirds and fourths.  Be prepared to give out the recipe!


6 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.

Cheese Ball

Everybody tends to break out their favorite cheese ball recipe during the holidays.  This is our favorite version, from our friend Sarah Feil.

1- 8 oz. package cream cheese, softened
1/2 cup butter, softened
1/2 cup finely grated cheddar cheese
3 green onions, finely chopped
4 to 5 black olives, chopped, or 1 small can chopped olives, drained
garlic powder, to taste
chopped walnuts

Beat cream cheese and butter together until combined.  Fold in remaining ingredients except walnuts.  Form into a ball, wrap in plastic wrap and refrigerate until firm.  Just before serving, unwrap ball and roll in chopped walnuts to coat.  Serve with your favorite crackers and/or fresh vegetables. 

April's Pancakes

Lately, Heather and I have tried to cook from scratch a little bit more.  It does take a tad bit more time, but it isn't too bad if you plan ahead just a little bit.  We realized that it was expensive buying all different kinds of convenience foods and mixes to make things, when we really had all the from-scratch ingredients on hand anyway.  Not only does cooking from scratch save money, but also makes you feel like you're eating a little bit healthier too, with less preservatives, additives, salt, etc.  Heather's sister April introduced us to these pancakes.  They are SO easy, and now we can push the cart directly past the Krusteaz pancake mix at Costco with confidence.  Also, this recipe makes about a dozen pancakes, which is PERFECT for our family.  No more wasted leftover pancakes!

1-1/2 cups flour (feel free to use whole wheat flour!)
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons oil
2 eggs, separated
1-1/2 cups milk

In a large mixing bowl, combine flour, salt, baking powder, oil, egg yolks, and milk.  With an electric hand beater (or exceptionally strong arm) beat egg whites in small bowl until soft peaks form.  Gently fold egg whites into batter.  Pour batter by 1/4 cup-fuls onto hot greased griddle. 

Makes about 12 pancakes

Cranberry-Cashew-White Chocolate Chip Cookies

We first had these cookies last Christmas at Heather's Parent's house.  They are SO delicious!  And yes, we give you permission to call these "healthy" cookies, because they have fruit in them!

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 package (10-12 ounces) white baking chips
1 cup chopped cashews
1 cup dried cranberries

In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla. 

Combine the flour, baking soda, and salt; gradually add to the creamed mixture and mix well.  Stir in the chips, cashews, and cranberries. 

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 350 for 9-11 minutes or until golden brown.  Remove to wire racks to cool.

Yield:  4-1/2 dozen

Source:  Taste of Home Annual Recipes 2012

Waldorf Salad

We like this classic salad because it combines Aaron's two favorite flavors: apples and cinnamon.  Delicious and fresh any time of year, we especially love it in the fall when apples are at their peak.

6 Cups diced apples
1 Cup chopped celery
1 Cup chopped pecans or walnuts
1 Cup mayonnaise
6 Tablespoons sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1 Cup heavy whipping cream

In a large bowl, combine apples, celery, and nuts.  In a small bowl, whisk mayonnaise, sugar, lemon juice, and cinnamon until well combined.  Whip cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.  Pour dressing over apple mixture and stir until well coated.  Chill at least 1 hour before serving. 

12 servings.

Source:  allrecipes.com

School Lunch Peanut Butter Bars

Really I can't say enough about these cookies. They are just awesome and a regular thing at our house. Especially when we have company over for dessert. We hope that you enjoy them just as much as we do. Especially if you happen to be a peanut butter and chocolate loving fool like me!

Ingredients

Cookie:
1 1/2 cup Flour
1 1/4 teaspoon Salt
1/2 teaspoon Baking Soda
3/4 cup Butter
3/4 cup Sugar
3/4 cup Brown Sugar
1 1/2 teaspoon Vanilla
1 1/2 cup Creamy Peanut Butter (divided)
2 Eggs
1 1/2 cup Quick Oats

Frosting:
1/2 cup Butter
3 1/2 cups Powdered Sugar
2 tablespoons Cocoa Powder
1/4 cup Milk
1 teaspoon Vanilla

Directions
1. Preheat oven to 350 degrees.

2. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 cup peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Stir in oats and spread mixture onto a greased 11x15 jelly roll pan (cookie sheet).

3. Bake for 12-15 minutes, or until golden brown. Let cool for 10 minutes.

4. Whip the remaining 3/4 cup peanut butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the cookie.

5. Time to make the frosting! Melt the butter in a small saucepan. Add the milk and cocoa powder. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie.

6. Cool completely and slice into bars.