Guiltless Alfredo Sauce

This sauce was delicious! On top of that, it is quick, easy, and healthy(ier). I found this recipe at ourbestbites.com. We served it over pasta and added bite-size chicken pieces. You can also use this for a breadsticks dip, pizza sauce, or even mix it with pesto or marinara sauce.

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Seven Layer Magic Cookie Bars-Allrecipes

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch-flavored chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
2. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Variations: I use fat free sweetened condensed milk. I also use white chocolate chips as well. Also you can use 2 cups of graham crackers!

Potato Salad from Kitchen Keepsakes Cookbook

I have had a lot of Potato salads in my day and I would have to say by far this one is the best! Well at least I would like to think so.

6 potatoes (medium-I prefer red potatoes)

1/4 cup red onions

1 tsp salt

1/8 tsp pepper

1/4 cup Italian salad dressing

1/2 cup mayo

1/2 cup celery, finely chopped

4 eggs, hard boiled, chopped

1 tsp celery seed ( I just use celery salt)

Garnish with parsley

Serves 6-8

Put unprepared potatoes in boiling water, cover and cook until tender. Drain, cool and peel. Cut potatoes in cubes, combine with onion, salt and pepper. Add Italian dressing, cover and refrigerate 2-3 hours. Just before serving, add mayo, celery, eggs, and celery seed. Toss well.

Side Note: I prefer to leave the skins, on it gives it more color and a prettier presentation. So if you do so, wait until the potatoes are nice and cold before you try to cut them so the peels stay on and it looks nice. To me everything on here is to taste and all depends on your preferences, but what makes this potato salad great, is the Italian Dressing. Enjoy!

*Yummy Granola*

This is the Maple Syrup I used! Wal-Mart sells it.

Step 1 *Mix the following Ingredients in Large Bowl then set aside:

3 Cups Oatmeal-Big Oats

1 Cup Coconut

1/4 Cup + 2 Tbsp. Brown Sugar

1 Cup Pecans or Walnuts

Step 2 *Maple Topping.

3/4 tsp salt

1/4 Cup + 2 Tbsp Real Maple Syrup

1/4 Cup Oil

*Stir until like a thick Carmel*Pour over oat mixture and mix until everything is well coated*Pour into greased cookie sheet*

*Cook 1 hour to 1hour & 15 minutes until a nice golden brown @ 250 degrees* You need to stir every 15 minutes!

This is so Delicious! I got this from my mother, who got it from some magazine. It is like eating dessert! Serve it over vanilla yogurt, milk, or my favorite, vanilla ice cream. You will want to double this because it will be gone before you know it and you'll be wishing you had more!!! Enjoy!

Triple-Tier Brownies

1 package fudge brownie mix (13x9 pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

1. Prepare and bake brownie mix according to package directions, using a greased 13 x9 baking pan. Cool on a wire rack

2. In a large saucepan, combine the chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside

3. Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Pumpkin Waffles

These waffles are delicious, particularly if you serve them with buttermilk syrup (aka Ebleskiver syrup)! I have also used 1/2 whole wheat flour with good success.

Ingredients:
2 1/2c flour
1/3c packed brown sugar
1 Tbsp cinnamon
1 tsp ginger
1/4tsp cloves
1/2tsp salt
2 1/4tsp baking powder
1 tsp baking soda
2c buttermilk
1c pumpkin puree
6 Tbsp canola oil
4 eggs, separated

Directions:
Sift together flour, sugar, spices, salt, baking powder, and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks. In a large, clean glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks (meaning that when you lift the beater out of the bowl, the mixture stays pointy. As in a peak. That is stiff.)

Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites. Cook waffles in waffle iron according to manufacturer's directions.