Family Favorite (All six kids eat it!!!)

Quick and Easy Alfredo Sauce
1/2 c butter
1 8oz pkg cream cheese
2 tsp garlic powder
2 c milk
6 oz grated Parmesan cheese
1/8 tsp ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

I also like Lisa's chicken (from her sandwiches) with this, or just plain chicken and broccoli. Lisa's chicken is just a thin chicken breast cooked in a frying pan with olive oil and Italian seasoning sprinkled all over, mmmmm.

Lemon Chicken & Cheesey Potatoes

Lemon Chicken

1/2 C Butter
1/4 FRESH lemon Juice
1 1/2 teas salt
1 teas sugar
1/4 teas pepper

Melt together, reserve 1/2 of sauce, use the remaining sauce to baste 4-6 chicken breasts as you grill them. Serve with reserved sauce on the side, or pour over chicken once it is on serving platter.

Cheesey Potatoes

Make extra lemon sauce for the lemon chicken. Slice 6-8 smallish russet potatoes put them in bowl and stir with lemon sauce. Put them on a cookie sheet and bake at 375 for 20 minutes. Flip, bake for 10-20 minutes more. Top with cheddar and parmesan and broil until chesse melts.

Jason Roberts Blackberry Ice Cream

Jason Roberts was wholesome and clean. And I don't only mean virtue-wise. I mean he was literally clean. I remember when I came home from a date with him and my roommate asked me about him I said, "He smells like soap." My roommate looked at me curiously and said tentatively, "And isn't that a good thing?" In theory, yes. But apparently I like my men a bit more musky because my last name isn't Roberts. But I do like my ice cream wholesome, clean and all things good. And this ice cream is so unadulterated it only has 6 ingredients. Only 6 ingredients... I think that makes it pretty close to being a health food.

2 pints blackberries

juice of half a lemon

1 c. sugar plus 1/4c. sugar

5 egg yolks

1 1/2 c. half and half

1 1/2 c. heavy cream

Put blackberries in a saucepan with lemon juice and 1/4c. sugar. Cook over low heat, covered, for 20-25 minutes until the blackberries have released all their juice. Drain using a fine mesh strainer, pressing on the berries to extract all the tasty juice/puree. Set aside.

Heat half and half and 1c. sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl. I recommend a metal bowl because it will help the mixture cool faster.

Beat egg yolks until they are pale yellow and slightly thick. Temper the eggs with the warmed half and half mixture. You do this by putting a 1/2c. of the warm liquid in with the eggs and stir it around. Do this twice. Then you can add the egg mixture into the half and half mixture without the eggs cooking. Cook this mixture over low heat, stirring constantly until it becomes slightly thick like a custard. Then strain the mixture into the bowl with the cream. Now add the blackberry juice and stir to combine. Let this mixture cool completely. I put it in the fridge to help it along. Then put in your ice cream maker and let it stir/freeze until thick. You can serve it now soft-serve style or you can harden it in the freezer for another two hours.

I know this sounds kind of complicated, but once you do it once or twice you will find it really isn't hard at all. And then you will want to make homemade ice cream every weekend with all the fun fruits of the summer.

Asparagus Chicken

Sauce
¾ c. water
½ c. soy sauce
¾ c. brown sugar
¼ t. garlic
1/8 t. ginger
1 t. lemon juice
Simmer for 2 min.
**If you don’t want to make your own sauce you can use bottled teriyaki sauce. I just can’t promise it will be as good, but then maybe it will be better.

Chicken breasts
Asparagus
Swiss cheese

Place chicken breasts in a casserole dish and pour sauce over top and marinate in the fridge for at least 1 hour and even overnight.
Discard juice until you have about 1/8 inch on the bottom and cover with tinfoil. Cook chicken 375 for 15 min till chicken is almost done. In the mean time wash and steam enough asparagus 4 to every breast of chicken you have. Place 4 spears on each breast and lay one slice of swiss cheese on top of each breast of chicken. Return to oven uncovered and cook for 10 more minutes till cheese is melted and chicken juices run clear.

Pretty Girly (Grilled) Chicken

Pretty Girly (Grilled) Chicken

½ c. oil
1/3 c. soy sauce
1 t. pepper
1-2 limes juice only
2 T. Liquid smoke
2 T. mustard
1 t. Garlic powder
Green onions
All measurements are not exact.

Marinate 30 min - 4 hours

Grill

Julie's Breadsticks

Breadsticks

2 c. warm water
1 T. yeast
1 T. sugar
1 t. salt
4+ c. flour

Combine water, yeast and sugar first and let sit for 2 min. Add salt and flour. Mix well. Preheat oven to 375. Let dough stand for 10-15 min. Roll out to size of large cookie sheet. Melt ¼ c. butter in cookie sheet in preheating oven. Lay down prepared dough onto cookie sheet. Spread ¼ c. melted butter on top and sprinkle generously with breadstick seasoning(below). Cut dough into breadsticks with pizza cutter.

Breadstick seasoning
½ c. parsley
1/8 c. seasoning salt or snyders seasoning
½ c. Parmesan cheese
¼ c. sesame seeds
¼ c. dried onion

***New***sprinkle some Italian seasoning on top too.
Mix together. I store mine in the fridge in a parmesan cheese container.

Bake on 380 for 15-20 min. until golden edges.

Razmatazz

This is one of my favorite desserts to make at Valentines.

Razmatazz

(Kamille)

1pkg. Raspberry danish dessert, prepared as sauce on box.

Cool.

2 pkg. frozen raspberries with juice. Partially thawed.

1 pkg. cream cheese, room temperature

2c. powdered sugar

1 pint whipping cream, whipped

Make cake batter. Pour into large cookie sheet. Bake at 350 F. for 15 minutes. Beat cream cheese and sugar till creamy. Fold in whipped cream. Spread evenly over cooled cake. Gently fold raspberries into prepared raspberry sauce. Spread on top of cream cheese layer.

Penne Russo

So you might look at this recipe and FREAK out cuz you don't keep prosciutto on hand OR you don't know what the heck prosciutto is. As Kari would put it Prosciuttoeeee Whoeee? Kari's husband Eric actually gave me this recipe so she does know what prosciutto is. First of all you buy prosciutto in the deli department at the grocery store. I always buy 1 lb. But since this recipe only calls for 1/8 lb, I usually use a 1/4 lb. (cuz we like it so much) then freeze the rest till next time. Then I always have it on hand. This recipe is worth it. This is one of the simplest dinners I make. Easy Sneazy. I hope you give it a shot.
Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
1/8 lb prosciutto, chopped
½ t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
1 c. parmesan cheese
½ c. fresh basil
Salt to taste
Boil pasta.
Heat oil in large skillet over medium heat. Saute garlic, proscuitto and red pepper flakes for 1 minute. Stir in tomatoes, cook for 3 min. Stir in cream. Simmer for 15 minutes or until thickened. Stir in chopped basil. Toss with pasta until evenly coated. Serve with parmesan cheese on top.

The Lamb Marinade

As requested by Sally....

1/2 c. lemon juice
1/2 c. brown sugar
1/4 c. Dijon mustard
1/4 c. soy sauce
1/4 c. olive oil
4 c. garlic, crushed and chopped
1 (1/2 inch) piece of fresh ginger root, (I grate my frozen)
1 t. salt
1/2 t. pepper

6-12 lamb chops or 1 5lb leg of lamb

Mix all ingredients and then marinate the lamb from 2-24 hours.

Grill outdoor on medium heat for about 5 minutes each side.

If you are doing the leg of lamb you should cook the lamb over indirect heat for 40-50 min.

Julie's Ribs

I made this recipe up the other night cuz I was out of BBQ Sauce. So seriously these are my ribs, and they were amazing. Most of my recipes I steal from others but this one, honestly, is mine.

My Own Ribs
Boil ribs for 1 ½ hrs in water and
6 cloves garlic.

1 can drained pears, blended
½ c. ketchup
1 ½ c. brown sugar
Salt and pepper
1-2 T. Liquid Smoke
¼ c. Apple Cider Vinegar
½ t. paprika
2 t. garlic powder
½ t. cinnamon
Mix ingredient well.
Cover Ribs generously w/sauce
(reserve a little for basting)
You can let sit in refridgerator for a while first, but you don’t have too.
Make tent out of tin foil and cook ribs for 1 hour on 350. Put a little more sauce on and cook for 15-20 min uncovered.