Bleu Cheese Salad Dressing

1/3 lb Bleu Cheese
1/4 C warm water
3/4 C buttermilk
1 qt Best Foods Mayo
1 tsp garlic powder
1 tsp pepper

Crumble and mash bleu cheese into warm water with a fork. Add remaining ingredients and mix until blended. Chill. Makes about 5 cups of dressing.

Pumpkin Bars

2 C flour
2 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 C oil
16 oz can pumpkin
4 eggs

Frosting
2 C powdered sugar
1/3 C butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
(I actually like to double the frosting for one sheet of pumpkin bars)

Heat oven to 375 degrees. Grease 15x10 inch jelly roll pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 min at med speed. Pour into prepared pan. Bake for 30 to 35 min or until toothpick inserted in center comes out clean. Cool.

In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. Makes 48 bars

Kneaders Double Chocolate Peppermint Brownies

Brownies:
1 cup butter
4oz unsweetened chocolate
2 cups sugar
1 teasoon vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. spread into a buttered 9x13x2 inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool.

Filling:
1/2 cup softened butter, margarine, or shortening
2 cups confectioners' sugar
mint flavoring to taste
pink food coloring

In a small bowl, beat the confectioners'sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.

Chocolate Ganache
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
Crushed red and white peppermint (optional)

Put the chocolate chips and cream into a small bowl. microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint on top.

Skillet Breakfast

8 oz sausage
1 C diced onion
1/2 C diced green pepper
1 pkg (20 oz) hash browns - refrigerated
10 eggs
1/2 C milk
1/2 tsp salt
1/4 tsp black pepper
1 C shredded cheese

Preheat oven to 350 degrees. Heat skillet. Add sausage, onion and green pepper. Cook until sausage is browned. Drain, set aside. Using leftover grease in your pan, add potatoes. (You can also use potatoes that already have the onions and peppers in them). Cook until golden. Stir in sausage mixture. In a large bowl, whisk eggs, milk, salt & pepper. Pour over potatoes. Stir gently to combine. Cover, cook over med heat 6-8 min or until eggs set around the edges. Sprinkle with cheese. Bake uncovered until cheese is melted and eggs are set in center (8-10 min). Cut into slices and serve.

Parmesan Chicken Sticks

1 1/2 lbs skinless, boneless chicken breasts
1 C flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 C seasoned bread crumbs
1/2 grated parmesan
Butter
Olive Oil

Bamboo Skewers

Lay the chicken breasts on a cutting board and slice diagonally into 4 or 5 large strips.

Combine flour, salt and pepper on a dinner plate. Beat the eggs with 1 Tbsp. water and pour into shallow dish. Combine the breadcrumbs and Parmesan on another plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 Tbsp of butter and 1 Tbsp olive oil in large saute pan and cook the chicken strips on med low heat for about 3 min on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer stick.

You can keep the chicken breasts warm for about 15 min on a sheet pan in a preheated 200 degree oven.

Zucchini Bread

1 1/2 C flour
1/2 tsp baking soda
1/2 tsp nutmeg
1 C sugar
1 egg
1/4 C oil
1/2 C chopped nuts (optional)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1 C finely shredded unpeeled zucchini
1/4 tsp lemon zest

Stir together flour, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl beat sugar, zucchini and egg. Add oil and lemon zest; mix well. Stir flour mixture into zucchini mixture. Fold in nuts if using. Pour into greased loaf pan and bake at 350 for 55 - 60 min or until toothpick comes out clean. Cool in pan 10 min. Wrap and store in fridge.

Grilled Chicken Avocado Sandwiches

Boneless, skinless chicken breasts, sliced in half lengthwise if too thick, marinated in Worcestershire sauce and then grilled
Sliced cheese, Swiss or Provolone is good
Slices of avocado
Slices of tomato
Onion rolls or Kaiser buns

Dressing:
A big scoop of mayonnaise
Grated lime peel
Freshly squeezed lime juice
1 tsp. or so of Worcestershire sauce

Grill chicken, discarding marinade. Squeeze a little lime juice over chicken when almost done grilling if desired. Place cheese on top to melt. Lightly toast or grill buns and spread with dressing. Pile on the rest and enjoy.

Roast Pork Salad with Ginger Pineapple Dressing

12 oz Pork Tenderloin
1/8 tsp salt
1/8 tsp pepper
2 T honey mustard
6 C torn romaine and/or spinach
2 C fresh or canned pineapple
chunks and/or fresh nectarines
or peaches
1 recipe Ginger-Pineapple Dressing

Preheat oven to 425 degrees. Sprinkle salt and pepper on pork and place on rack set in shallow roasting pan. Roast pork for 20 min. Spoon mustard on pork. Roast 5 to 10 min longer or until an instant-read themometer inserted in the thickest part registers 160 degrees.
Thinly slice pork. Arrange greens pork and fruit. Sprinkle cracked black pepper if desired. Stir dressing and drizzle on salad.

Ginger Pineapple Dressing

1/4 C mayo
1/4 C unsweetened pineapple juice
1 T honey mustard
1 tsp grated fresh ginger
( I also added 1/2 tsp sugar and salt/pepper to taste )

Pizza Braid

1 loaf of Rhodes bread dough
Pizza sauce
Grated mozzarella cheese
Pizza toppings (pepperoni, sausage, mushrooms, finely chopped bell pepper, pineapple, etc.)
1 egg white

If dough is frozen, thaw in refrigerator overnight. Stretch dough lengthwise until it is almost the length of a cookie sheet. Roll dough on a piece of aluminum foil dusted with flour until dough is almost the size of a cookie sheet. With a butter knife, lightly score the dough lengthwise into three even sections. Spread the pizza sauce over the middle section of the dough. Cover the sauce with desired amount of cheese. Cover cheese with desired amount of pizza toppings. With a knife, carefully cut the outside thirds of dough into 1” strips at a 45 degree angle. Be careful not to cut the foil. Starting with the top, take the first strip of dough from the left side and pull it over the top of the pizza toppings. Next, fold a strip from the right side over the top so it slightly overlaps the strip from the left side. Keep alternating strips of dough from the left and right sides, until they are all folded into a pattern. Seal the ends and tuck under. Carefully transfer dough to a cookie sheet or lightly spray the foil pizza is on and place on top of a cookie sheet (makes clean-up faster!) Brush dough with an egg wash just before baking. If made ahead - remove from refrigerator 30 min. before baking. Bake at 400 for 15-20 minutes, or until dough is a light golden brown and pizza is heated through. Cut into slices and serve. Serve with spaghetti sauce for dipping if desired. Serves 4-6.

Hoisin Glazed Pork Tenderloin

Butterflying the pork exposes more surface area. This allows the pork to absorb more flavor and creates a nice caremelized exterior.

1/3 C hoisin sauce
2 T seasoned rice vinegar
2 T vanilla (or bourbon)
2 T maple syrup
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp lime juice
1/2 tsp chile paste with garlic
1 garlic clove, minced
1 lb. pork tenderloin
1/2 tsp salt
1/2 tsp pepper
cooking spray

Prepare grill. Combine hoisin sauce and next 7 ingredients in small bowl. Stir with whisk. Slice pork lengthwise, cutting to but not through, other side. Open halves laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 min. Turn and baste pork with hoisin mixture; cook 5 min. Turn and baste pork with hoisin mixture, cook 5 min or until pork reaches 155 degrees or desired doneness. Let stand 5 min, cut into 1/2 inch slices.

Grilled Chicken w/ Mango Salsa

6 boneless, skinless chicken breasts (cut in half lengthwise if too thick)
1/3 cup teriyaki sauce
1/3 cup pineapple juice
1/3 cup honey
4 cloves garlic, minced
1 T. olive oil
black pepper
1 mango, chopped
1 avocado, chopped
1 tomato, chopped
½ cup crushed pineapple
2-3 green onions, chopped
½ cup cilantro, chopped
1-2 jalapeno peppers, chopped
juice of 1 lime
2 T. rosemary, chopped (optional)

Combine teriyaki sauce, pineapple juice, honey, garlic, olive oil and black pepper in a bowl. Keep refrigerated ¼ cup of marinade for basting. Marinate chicken in remaining marinade for 6 hours or overnight. Combine mango salsa ingredients, adding avocado just before serving. Mix well. Remove chicken from marinade and grill to desired doneness, turning once and basting with reserved marinade. Top with fresh salsa.
Serves 6
Dinner variation: slice chicken when hot, cover with salsa and wrap in a tortilla. (1 ½ lbs. of sirloin steak can also be substituted for chicken – slice thin and serve in a wrap with cheese and sour cream.)

Tomato Basil Pasta

4 T. extra virgin olive oil
1 (28 oz.) can of peeled Italian tomatoes – drained and chopped or lightly blended
½ cup reserved tomato juice
½ - 1 tsp. sugar
1 tsp. salt
¼ tsp. black pepper
1/3 tsp. red pepper flakes
2 garlic cloves, minced
¼ cup fresh basil, chopped
Mix above ingredients and let sit @ room temperature for at least 4 hours.
Boil 1 (16 oz.) bag of mini penne pasta according to package directions. Drain and rinse with cold water until noodles are chilled. Toss immediately with tomato/basil mixture until well coated. Toss with ¼ - ½ c. grated Romano cheese just before serving.
Makes 8 (1 cup) servings. (Weight Watchers = 5 pts. per serving.)

Squash Soup

2 1/2 C canned veg broth
1/2 lb russet potatoes (about 1 large), peeled, finely chopped
1 12oz pkg frozen cooked orange-flesh (winter) squash
1 tsp ground ginger

1 T butter
1 large leek (white and pale parts only) finely chopped

1 cup half and half
Salt & pepper to taste

Combine first four ingredients (through ginger) in heavy saucepan over med high heat. Cover and cook until potatoes are tender and squash is thawed, about 10 min. Using a submersion blender, puree (or transfer to food processor).

Meanwhile, melt 1 T butter in med saucepan over low heat. Add leek, cover pan. Cook until tender, stirring frequently, about 8 min.

Add the leeks to the vegetable puree. Then add the half and half and simmer 2 min, thinning with additional veg broth if desired. Season to taste with salt and pepper.

Serve with whole wheat croutons:

Melt 1 1/2 T butter in heavy small skillet over med heat. Add 2 slices whole wheat bread that you have cubed and 1 1/2 tsp dried rubbed sage. Saute until toasted, about 3 min. Sprinkle croutons over soup.

Foil Pack Chicken & Mushroom Dinner

1 (10 ¾ oz.) can cream of mushroom soup
1 ¾ cup water, divided
1 (6 oz.) pkg. Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breasts
4 thin slices smoked or honey ham, chopped
1 ½ cups sliced, fresh mushrooms
1 ½ cups frozen peas

Preheat oven to 400. Mix soup and ¼ cup of water; set aside. Combine stuffing mix with remaining 1½ cups water; spoon evenly onto center of each of six large sheets of heavy-duty foil sprayed with cooking spray. Top each with one chicken breast. Cover evenly with ham, mushrooms, peas, and soup mixture.

Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in a single layer on a 15x10x1 inch cookie sheet.

Bake 30-35 minutes or until chicken is cooked through (170 degrees). Remove packets from oven; let stand for 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes 6 servings, 1 packet each. (Recipe adapted from kraftfoods.com)

Lime Tortilla Chicken

1 cup finely crushed plain tortilla chips
(for best results, crush in food processor or blender)
2 Tbs. vegetable oil
2 Tbs. lime juice
1 tsp. honey
6 boneless, skinless chicken breasts

sauce:
1 can (14.5 oz.) Mexican stewed tomatoes
2 tsp. chopped fresh cilantro
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup grated cheese

Place finely crushed tortilla chips on a plate. Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in greased pan and bake at 350 degrees for 25 minutes or until chicken is cooked through.

While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.

Spanish Rice

2 T. butter or margarine
½ of a small yellow onion
1 c. uncooked long grain rice
2 c. hot chicken broth (2 c. boiling water + 2 bouillon cubes)
1-2 c. salsa
2 green onions, chopped (optional)

Melt butter in a saucepan. Sautee onion and rice until lightly brown. Add chicken broth and salsa. Stir well. Cover and simmer for 25 min. or until liquid is absorbed and rice is tender. Stir in green onions just before serving if desired. Yield: 4-6 servings.
(*Note: The type and amount of salsa used determines how spicy the rice is. I omitted the green onions and used Pace mild picante sauce and it turned out great.)

This is Kim’s recipe and it is fast and fabulous!

Chicken Enchiladas

2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped

Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.

Chicken Tortellini Soup

2 T. dried basil
4 cloves garlic
1 small onion, finely chopped
1 T. canola or olive oil
10 c. chicken broth
1 (16 oz.) pkg. frozen cheese tortellini
2 -3 chicken breasts, boiled and chopped
1 can diced tomatoes (with juice)
Desired amount of chopped vegetables:
Celery, carrots, zucchini, yellow squash
Salt and pepper to taste

In medium stock pot, sautee basil, garlic and onion in olive oil. Add chicken broth and bring to a boil. Add celery and carrots and simmer covered for 10 minutes. Add zucchini, squash, tomatoes and chicken. Season with salt and pepper and let simmer for 20 minutes. Add tortellini last and simmer until tortellini is done and vegetables and tender.

(Weight Watchers – 1 Point/ cup)

Cranberry Spinach Salad

1 lb. fresh spinach, rinsed and torn into bite sized pieces if needed
3/4 c. pine nuts (or slivered almonds), toasted
1/2 to 1 c. dried cranberries
4-6 slices of cooked bacon, crumbled
diced red onion
crumbled blue cheese

Dressing:
1/4 c. balsamic vinegar (can substitute white wine vinegar)
1/4 c. cider vinegar
1/2 c. oil
1/2 c. sugar
2 tsp. minced onion (optional)
1/4 tsp. paprika
2 T. toasted sesame seeds

Combine salad ingredients. Mix dressing well and pour desired amount over salad just before serving. Toss well. (I like to blend my salad dressings in a food processor or blender to keep oil and vinegar from separating. If doing this - add sesame seeds after blending.)

Strawberry Salad Dressing

1 (20 oz.) pkg. frozen strawberries, thawed
½ cup water
3 Tbsp. raspberry vinegar
2 Tbsp. honey
2 tsp. canola oil
1 tsp. reduced-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme

In a blender or food processor, combine all ingredients. Cover and process until smooth. Serve over salad greens. (I add cut up fresh oranges, sliced strawberries, kiwis, or even chopped apple to the salad along with some diced green onions and sugared almonds or pecans. If the dressing is not sweet enough for you, double the honey or add a little sugar to the recipe.) Store in Refrigerator. Yield: 3 cups.
Nutritional Information: One serving (2 Tbsp. dressing) equals 17 calories, trace fat, 0 cholesterol, 33 mg. sodium, 4 g carbohydrate, 1 g fiber, trace protein.

Broccoli Wild Rice Soup

1 (6 oz.) pkg. chicken and wild rice mix
5 c. water
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps. dried minced onion ( I use ½ cup finely diced fresh onion)
1 (10 ¾ oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) pkg. cream cheese, cubed ( I use light)
¼ c. slivered almonds, optional

In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Nutritional Information: One 1-cup serving (prepared with reduced-fat soup and light cream cheese and without almonds) equals 178 calories, 582 mg sodium, 19 mg cholesterol, 25 gm carbohydrate, 7 gm protein, 6 gm fat, 2 gm fiber.
(Weight Watchers = 4 Points/serving)

Praline Whipped Sweet Potatoes

5 large sweet potatoes (about 3.5 lbs.)
4 oz. cream cheese, softened
1 tsp. cinnamon, divided
2 cups Post Selects Maple Pecan Crunch Cereal (or something similar)
¼ c. firmly packed brown sugar
2 T. butter, softened

Preheat oven to 400. Prick potatoes with fork, them microwave on HIGH for 15-20 min. or until tender. Remove from oven; cool 5 min. (Or cook them in the oven for 1-2 hours on 350. Be sure to wrap in foil and place them on a cookie sheet as the juices with seep out and burn on the bottom of the oven – don’t ask me how I know that!) Cut each potato in half lengthwise; carefully scoop out potato flesh into medium bowl, reserving potato shells. (If the shells rip, place inside a piece of foil that has been folded in half and molded into a boat-like shape before placing into pan). Mash potatoes until smooth. Add cream cheese and ½ tsp of cinnamon; mix until well blended. Spoon evenly into potato shells.
Place cereal into resealable plastic bag; gently crush with hands or a rolling pin. Mix with pecans, brown sugar, butter, and remaining ½ tsp. cinnamon. Sprinkle generously over potatoes.
Bake 15-20 min. or until potatoes are heated through and streusel topping is golden brown.

Makes 10 servings, 1 stuffed potato half each.

Spaghetti Pie

6 oz. thin spaghetti
2 T. butter
2 eggs, beaten
1/3 c. grated parmesan cheese
1 c. grated mozzarella cheese
1 c. cottage cheese (can substitute ½ ricotta)
1 lb. ground beef
½ c. chopped onion
garlic salt
small jar of spaghetti sauce

Brown ground beef and onions in skillet. Drain well. Add spaghetti sauce to skillet and warm through. Meanwhile, cook spaghetti according to package directions and drain off water. While still hot, stir in butter and toss well. Add beaten eggs, parmesan cheese and garlic salt (if desired) and toss well again. Pour noodles into pie plate and push up along sides to form a “crust”. Add cottage cheese and spread evenly. Sprinkle half of the mozzarella cheese on top. Cover with spaghetti sauce/meat mixture. Sprinkle remainder of cheese on top during last 5 minutes of baking time. Bake at 350 for 30 minutes or until heated through.

Mellow Jello

1 lg. box orange Jello
1 lg. box Cook n’ Serve lemon pudding

Follow instructions on both boxes and while still hot, mix together. Pour into a 9x13 pan and chill for at least 4 hours or overnight.

1 small box of lemon instant pudding
1 cup milk
¼ cup powdered sugar
8 oz. cool whip

Mix all ingredients together until smooth and spread over set Jello. Top with mandarin oranges.
(I’ve also tried this recipe with raspberry Jello and lemon pudding and it turned out great.
Top with fresh or frozen raspberries instead. Very good! Or try strawberry / banana -
may substitute any flavor of Jello and pudding.)
My sister in-law Allie gave me this recipe and it’s a LeBaron family favorite!

Quiche

1 pie crust
½ c. shredded swiss cheese
½ c. shredded cheddar cheese
1/3 c. green onions
¾ c. chopped broccoli
½ c. crumbled, cooked bacon
1 T. flour
4 eggs, beaten
1 ½ c. half and half cream or milk
½ tsp. salt
¼ tsp. garlic powder

Form pie crust into pie plate. Combine all ingredients and pour into pie shell. Bake at 325 for 40-50 min. or until center is set. Cut into wedges and serve with muffins and fresh fruit.

Walking Taco Soup

1 lb. low fat ground beef
1 packet of taco seasoning
1½ cups water
2 cans stewed tomatoes (cut smaller with scissors)
3 (8oz.) cans tomato sauce
I can corn (I prefer frozen)
1 can kidney beans
1 can black beans
salt and pepper to taste

Cook the ground beef and drain off any excess oil. Season with salt and pepper. Combine in stock pot with rest of ingredients. Mix well and let simmer for an hour or so until heated through and flavors meld. Serve with a dollop of sour cream, corn chips, and a sprinkle of cheddar cheese.

Golden Mushroom Beef Stroganoff

1 lb. cubed beef stew meat
2 (10.75 oz.) cans of Golden mushroom soup
½ c. chopped onion
½ packet Lipton Onion Soup Mix
½ c. water with 1 beef bullion cube, dissolved
1 T. Worcestershire sauce
4 oz. cream cheese
dollop sour cream
4 - 6 oz. fresh, sliced mushrooms

Mix first six ingredients together and pour into slow cooker. Salt and pepper to taste. Cook on LOW for 5-6 hours. (May want to start on HIGH for the first hour and then turn to LOW.) Sautee mushrooms in a pat of butter, garlic salt and pepper and add to slow cooker for last 30 min. of cook time. Just before serving, add cream cheese and a dollop of sour cream. Mix well. Serve over hot egg noodles.

Vegetarian Fettuccini

1 lb. Fettuccini Pasta
4 Tbsp. Butter and Olive Oil Combination
2-3 cloves garlic, minced
1-1/2 lbs. small zucchini, cut julienne
1 Medium Yellow Squash, sliced julienne
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter , cut into small pieces
1 cup heavy cream (I substitute 1/2 & 1/2)
3/4 cup fresh Parmesan Cheese, grated
1/4 cup Parsley, chopped (or to taste)
2 tsp. Schilling Salad Supreme
Nutmeg, to taste (optional)
Salt & Pepper, to taste

Prepare the pasta following the package directions, then drain well and keep warm. Prepare the rest while the pasta is cooking. In a large skillet or fry pan, heat the butter/oil combination over a medium-high heat, then add the garlic and other veggies. Let this mixture saute about 4 minutes, then add the butter pieces and cream. Bring to a simmer and let cook aobut 3 minutes, then add the drained fettuccini, Parmesan, parsley and seasonings. Toss well to blend all. Pour entire mixture into a large heated pasta bowl and garnish with more parmesan and parsley, if desired. Serves 6 with ease.

*This recipe goes great with Grilled Basil Marinated Chicken (also posted to this blog). Prepare 2-3 chicken breasts, grill or saute, slice thin and place on top of the pasta.