Olive Garden Alfredo Copycat

Olive Garden Alfredo

1/2 C butter
2 cloves garlic, minced
2 C heavy cream
1/8 t ground black pepper
pinch salt
1/2 C grated Parmesan cheese
1 12-ounce box fettucine pasta

1. Melt butter in a medium saucepan over medium/low heat
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn heat down in mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. Cook pasta and the spoon sauce over the noodles

Savory Crescent Chicken Squares
	Prep Time: 20 Min Total Time: 50 Min Makes: 4 sandwiches
INGREDIENTS: 1 package (3 oz) cream cheese, softened 1 tablespoon LAND O LAKES® Butter, softened 2 cups cubed cooked chicken 1 tablespoon chopped fresh chives or onion 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped pimientos, if desired 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1 tablespoon LAND O LAKES® Butter, melted 3/4 cup seasoned croutons, crushed DIRECTIONS: 1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well. 2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons. 3. Bake 25 to 30 minutes or until golden brown.

Mix 'n Match Mini Cheesecakes

Prep Time:20 min

Total Time:5 hr 5 min

Makes:12 servings, 1/3 of one mini cheesecake each

What You Need

1 cup HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

Make It

PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.

BEAT cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.

BAKE 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.

Kraft Kitchens Tips

Stir-In Ideas

For each one-fourth portion of batter, stir in one of the following before pouring batter over crust and baking as directed:
Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar.
S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams.
Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel.
Chocolate Chunk: Stir in 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped.
New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour.
Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies.
Chocolate Royale: Stir in 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk.
Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.

Craisins Salad

Ingredients

• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 head iceberg lettuce
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) package shredded Parmesan cheese
• 1 pound bacon cooked and crumbled
• 1 (8 ounce) package craisins
• 1 cup sliced almonds toasted
• 1 recipe Craisins Salad Dressing (see below)
• SALAD DRESSING
• 1/2 cup red wine vinegar
• 1 cup sugar
• 1/2 onion, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons mustard
• 1 cup salad oil

Instructions

In blender mix all dressing ingredients, except oil. Add oil and blend again.

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.

Sweet Basil Carrots

12 medium carrots, peeled
3 T butter
2 T pure maple syrup
1-2 t fresh basil
½ t salt

Steam carrots for 10 minutes, until tender but not mushy. In a saucepan melt butter, then add syrup, carrots, basil and salt. Stir well to coat the carrots and serve warm.

The Best Most Addicting Salsa Ever

The Best Most Addicting Salsa Ever

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
1 packet of Good Seasons Zesty or Regular Italian dressing (prepare as directed)

Add vegetables to prepared dressing, mix thoroughly.

Serve as a dip for chips. Once you have one bite, you won't be able to stop!

Creamy Chicken Enchiladas by Guest Chef Summer

Creamy Chicken Enchiladas by Guest Chef Summer

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!