Fettucinni Alfredo

I got this recipe from a lady in my ward. I was put in charge of all the food for our Relief Society Christmas dinner, but the Enrichment counselor didn't want the ham and potato dinner that was customary for this kind of event. She wanted something different. I asked around and Carissa gave me the idea for a pasta bar. How fun! We had three different kinds of pasta and 3 different sauces - meat sauce, pesto, and alfredo. The alfredo was a hit and everyone wanted the recipe, not knowing just how easy it was.

Fettucinni Alfredo

1 8-oz cube cream cheese, at room temperature
1/2 cup (1 stick) butter, softened
1/2 cup milk (or more depending on desired texture)
3/4 cup Parmesan cheese

In a saucepan over medium heat, stir the cream cheese and butter until melted and mixed. Whisk in milk slowly, adding more or less depending on how thick you want your sauce. Off the heat, add the Parmesan cheese. Add more to taste.

Toss with cooked fettucinni noodles. I always add cooked chicken and frozen peas to the dish.

Baked Garlic Fries

 ***Recipe and picture by purplefoodie.com***

I was craving some good fries one night and decided I was going to make some baked fries to go with the chicken I was planning for dinner. I am trying to be healthy so I thought I would compromise and eat the fries but bake them. That's still healthy right?!? I immediately got onto Pinterst and found these lovely fries. They were so good and have been requested in my house each night! I went easy on the spice because my girls do not like spicy. I tried to take a picture after I tasted the fries and realized how good they were. I then found that everyone had gone for seconds and they were all on their messy plates with ketchup next to them. Not the pretty picture I had in mind, so I did not get around to taking my own picture. Hope your family enjoys these as much as mine did.


Garlic Baked Fries

 8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz. each) each cut into12 wedges
3 tbsp corn starch/corn flour
11/2 tsp coarse sea salt
11/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared pan and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream.

*You can boil the potatoes and then let them steam dry by laying them in a single layer on kitchen napkin. Proceeded with step 5. This would work with leftover baked potatoes as well. You would oil the pan and add the garlic to the seasoning mix. Also be gentle while coating the potatoes with seasoning.