Olive Garden Fettuccini Alfredo

Ingredients:
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta

Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.

Suzy's Saucy Meatballs

#1. In a large pot, sauté 304 minced garlic cloves in 1 TBSP. oil. Add 28 oz. can crushed tomatoes and 2 small 8 oz. cans of tomato sauce. Rinse cans with small amount of water and add to sauce. Add one large onion, scored (cut like an apple), 1 tsp. salt, ½ tsp. pepper, 1 ½ tsp. dried leaves. Simmer while you make meatballs.

#2. In a large bowl, place 1 lb. hamburger meat and 2 slices of bread, broken into small breadcrumbs. Mush with milk, enough so that the bread looks wet. Add 1 egg, 1 tsp. salt, ½ tsp. pepper, 1/8 cup onion flakes, and 2 Tbsp. chopped parsley. Mix and shape into meatballs. I add them to the sauce as they’re formed. When all the meat is formed into balls and placed in the sauce, bring sauce to boil. Then lower to simmer and cook for 2-3 hours. Stir occasionally.

* I usually double the meatball recipe and triple the sauce. This recipe freezes well.

Mexican Mac & Cheese

12 oz. dried bow tie pasta (about 5 cups)
3 cups milk
1/2 cup chopped onion
1 1/2 Colby cheese
1/2 cup chopped red pepper
1 1/2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. dried crushed cilantro
1/2 tsp. ground cumin Salsa
Sliced olives, optional

Preheat oven to 350. Butter 9x13, or slightly smaller, dish. In a Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in cheeses after saving enough to sprinkle on top before baking. Once cheese is melted, pour over drained pasta; stir to combine. Pour into prepared dish and sprinkle olives and remaining cheese over top. Bake uncovered 20 minutes or until bubbly around the edges and heated through. Let rest 5 minutes and serve with salsa.

Cheesy Peasy Fusilli

Serves 4

1 cup frozen tiny green peas
8 to 10 oz. dry Fusilli pasta
2 Tbsp. butter
1 cup heavy cream
1 tsp kosher or coarse salt (I think I just used regular)
1/2 tsp. freshly ground black pepper
2/3 cup grated parmesan
6 strips bacon, cooked crisp and crumbled

1. Place frozen peas in a small bowl, cover with boiling water, and let sit until defrosted, about 5 minutes. Drain well and set aside.
2. Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain pasta and keep it warm.
3. Meanwhile in another pot (large enough to toss the noodles with the sauce), melt butter and add 2/3 cup cream over low heat. Simmer until slightly thickened, about 2 minutes. Add drained peas, salt, and pepper, and simmer for another minute, stirring frequently. Add pasta and toss thoroughly to coat. Mix remaining cream with parmesan and pour over pasta, tossing briefly to make sure all the noodles are coated.
4. Divide pasta among serving bowls, sprinkle with bacon, and serve with extra parmesan.