This is the perfect consistancy to hold onto any pasta…

Start with 1 cup Parmesan cheese and add in more if desired, for extra cheese flavor 1/2 cup shredded mozzarella cheese may be mixed in at the end of cooking that is optional I like to add it in, this sauce does not reheat well it is best if used when made

Yield about 2-1/3 cups

INGREDIENTS:

1/2 cup butter, cubed

3  garlic cloves, minced (use large cloves)

3 teaspoons all-purpose flour

1/4 to 1/2 teaspoon fresh ground black pepper (more to season at the end of cooking)

pinch cayenne pepper

2 cups heavy (35%) whipping cream

1 cup shredded Parmesan cheese (can use more)

salt or seasoned salt

1/2 cup lightly-packed shredded mozzarella cheese (optional)

INSTRUCTIONS:——————————————————-

In a medium saucepan melt butter over medium heat until sizzling.

Add in garlic; cook stirring constantly for 2 minutes (do not allow the garlic to burn).

Add in flour, black pepper and cayenne pepper; stir for 1 minute.

Add in the whipping cream; bring to a light simmer stirring, then simmer for about 2 minutes (careful the cream does not boil over the pot remove from element if it boils to high).

Reduce the heat to low; stir in the Parmesan cheese; cook stirring for about 2 minutes (at this point you may mix in the mozzarella cheese until melted but do not boil).

Season with salt and more black pepper.

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A no-fail method that will work in any bread machine, follow the directions as stated placing the sugar and yeast on the water

INGREDIENTS:

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons sugar (can reduce to 1-1/2 tablespoons)
1 (1/4 ounce) package bread machine yeast (do not use quick-rise yeast)
2 tablespoons melted butter
2 tablespoons oil (or use  4 tablespoons melted butter)
3 cups white bread flour
1 teaspoon salt

INSTRUCTIONS: (follow carefully as stated)—————————-

Place the water into the bread pan.

Sprinkle the sugar over the water then sprinkle the yeast over the water; allow the yeast to foam for 10 minutes.

Add in the melted butter and oil.

Sprinkle the salt over the flour (if your machine has a slight delay before starting to knead then do not allow the salt to touch the water)

Select  basic or white bread setting.

Press start.

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Taken from my “Favorites” folder!…

My all time favorite homemade white cake and it bakes out fantastic with no dark edges around the pan… the secret is the soda, I recommend to use diet soda, although regular will work fine also it will increase the sweetness of the cake, this cake was tested using Duncan Hines Moist Deluxe White Cake Mix, diet 7-Up soda, and full-fat sour cream

Servings 12

INGREDIENTS:

1 (18-ounce) package moist deluxe white cake mix
1/3 cup diet lemon-lime soda (such as diet 7-Up or Sprite)
1/3 cup vegetable or Canola oil
4 large egg whites, unbeaten
1 cup sour cream

INSTRUCTIONS:——————————————————

Preheat oven to 350 degrees F.

Oven rack set to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl using an electric mixer on low speed beat all ingredients together for about 1 minute.

Increase speed to medium and continue beat for 2 minutes more (batter will be quite thick).

Spread the batter into prepared baking pan using a spoon.

Bake for about 30 minutes or until the cake tests done.

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Notes from our test kitchen; to make things easier purchase a baked angel food cake from your grocery store, this may also be made successfully using a white cake mix baked in the 13 x 9-inch pan then cooled completely

Servings 12

Ingredients:

1 baked (10-inch) angel food cake, broken into large pieces
2 (8-ounce) packages cream cheese, softened
1-1/4 cups sugar
1 (8 ounce) container Cool Whip frozen topping, thawed
1 quart fresh strawberries, sliced
1 (1-ounce) jar strawberry glaze
1 pint whipped cream, whipped (can use Cool Whip, thawed)

Instructions:

Prepare a 13 x 9-inch pan.

Sprinkle the broken pieces of cake into the bottom of the pan.

In a medium bowl beat the 2 packages cream cheese with  sugar until smooth and fluffy.

Fold in the thawed Cool Whip.

Press the cake pieces down into the pan using your hands;  dollup the cream cheese mixture over the cake pieces then gently spread.

In another bowl toss the sliced strawberries with the glaze until well combined, then spread over the cream cheese layer.

Spread whipped cream over the top.

If desired garnish the top of the whipped cream with strawberries.

Chill until serving.

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Yield 36

INGREDIENTS:

1 cup creamy peanut butter, divided and room temperature

4  teaspoons soft butter

1/2 cup confectioners sugar, sifted

1/2 teaspoon salt

2 cups semisweet chocolate chips

4 (1.55 ounce) milk chocolate candy bars, coarsely chopped (such as Hershey’s Milk Chocolate Bars)

INSTRUCTIONS:——————————————–

In a small bowl combine 1/2 cup peanut butter with soft butter, confectioners sugar and salt; mix until smooth; set aside.

In a microwave-safe bowl melt the semi-sweet chocolate chips,  chocolate bars and the remaining 1/2 cup peanut butter; stirring once or twice to stir until smooth.

Drop teaspoonfuls of the chocolate mixture into a paper-lined miniature muffin tins.

Top each with a scant teaspoonful of the peanut butter mixture; top with another teaspoonful of chocolate mixture.

Refrigerate until firm.

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Notes from our test kitchen; I have listed peanut oil for it’s higher smoke point, you may use a different oil if desired, you may omit the cayenne or adjust to suit your heat level

6 catfish fillets (4-6 ounce each)

2 cups milk

2 cups yellow cornmeal

2 teaspoons seasoned salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper (optional or adjust to taste)

1 teaspoon white salt

peanut oil for frying

Instructions:

Place the fish fillets in a single layer into a shallow dish (an 11 x 7-inch baking dish will work well for this) cover with milk and chill for 1-1/2 hours.

Meanwhile in another shallow dish combine the cornmeal with seasoned salt, garlic powder, onion powder, black pepper and cayenne pepper (if using).

Remove the fish from the milk allow all excess to drip off, then place the filets on a plate and sprinkle lightly with white salt (1 teaspoon should be plenty for all the fillets).

Dredge the fillet into the cornmeal mixture shaking off excess.

Pour oil in a heavy skillet to depth of about 1-1/2-inches up the skillet; heat to 350 degrees.

Fry the fillets a few at a time (do not over crowd in the pan) for about 3-4 minutes on each side or until golden.

Drain on a brown paper bag or on a rack.

Taken from my “Favorites” folder!

This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time

Servings 10-12

INGREDIENTS:

1 (15 ounce) can garbonzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can black  beans, rinsed and drained

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

1 (14 ounce) can corn niblets, drained (can use 2 cans)

1 red onion, chopped or sliced

2 cups small grape tomatoes

Dressing:

1/2 cup vegetable or Canola oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 teaspoon cumin

2 teaspoons chili powder

1/4 cup finely chopped cilantro

1-1/2 teaspoon seasoned salt or white salt, or to taste

1/2 teaspoon fresh ground black pepper

Tabasco sauce, to taste

INSTRUCTIONS:——————————————————

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.

Pour the dressing over then toss to combine.

Season with more salt and pepper if needed.

Cover and chill for 24 hours.

Just before serving mix in the grape tomatoes.

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