Alfredo Sauce

Ingredients:
2 c lowfat milk
3 oz lowfat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 c grated parmesan cheese

Directions:
PROCESS first 4 ingredients in a blender until smooth and set aside.
MELT butter on med-high heat, and then add garlic
SAUTE about 30 sec. Should be bubbly
ADD milk minture to pan and stir constantly, 3 - 4 mins, until comes to a simmer
KEEP stirring and let cook a few more minutes, should thicken
REMOVE from heat, add cheese, stir and cover, let stand for atleast 10 minutes

USES:
Over pasta
dip breadsticks
sauce for pizza
mix w/pesto or marinara

*From Laura Nelson

Tamale Pile Up

Ingredients:
1/2 lb hamburger, browned and drained
1 (14oz) can Mexican stewed tomatoes
1 tbsp chili powder
1 Tbsp chopped green chilis
9x9 pan of corn bread
grated cheese
sour cream
gaucamole

Directions:
COMBINE 1st 4 ingredients in a skillet over the stove and bring to boil.
REDUCE heat and simmer 20 minutes.
SLICE cornbread and serve.
POUR tamale sauce on top of bread and top with cheese, sour cream, gauc, etc.

*From Laura Nelson's recipes

Double Chocolate Cheesecake

I have been on a quest to make an awesome cheesecake that doesnt crack and is super smooth and here it is. I have gotten this recipe right so now I am ready to move on to more challenging ones!

Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs

Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust

Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.

White Chocolate Macademia "Cranberry" Cookies

Ingredients:
3 C flour
3/4 tsp baking soda
3/4 tsp salt
3/4 C sugar
1 C packed light brown sugar
1 C butter softened
2 eggs
1 Tbsp vanilla
1+ C vanilla baking chips
1+ C macademia nuts
1+ C Craisins Pomegranate infused dried cranberries

Directions:
SET aside flour, baking soda, and salt in a medium bowl
CREAM together sugarS and butter. ADD slightly beaten eggs and vanilla
ADD flour mixture, then stir in vanilla chips, nuts, and cranberries.
HEAT oven to 350* and bake 8 - 10 minutes

Variation:

To make chocolate cookies - omit 1/2 C flour and add 1/2 - 3/4 C cocoa