Copy Cat Olive Garden Alfredo Sauce

3 c Heavy Cream
3/4 c Butter
3 TBSP cream cheese
1 1/2 c Parmesan*
2 tsp garlic powder

In saucepan, combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add parmesan cheese and garlic powder. Simmer for 15-20min on low. Season with salt and pepper.

*I've found that if you're adding cheese that you've just grated, this is a good amount, but if you're using the pre-grated cheese in the bottle, you might want to use a little less.

Potato and Green Onion Soup

I found a good recipe for a creamy potato soup, but I changed it up, and I like it better this way.

4-5 med/large potatoes
2 bunches green onions
1 TBSP chicken base, or 1 chicken bouillon cube
1 1/2 oz cream cheese
1/4 c butter
1/4 c flour
4 c milk (I used half skim half 2%, because that's that's what I had)
2 tsp garlic powder
salt/pepper as needed

Dice up green onions, saving 2/3 of green onion tops. Peal potatoes and boil with green onion until potatoes are tender. Drain and set aside.

In a medium size sauce pan, melt butter and cream cheese, mix in chicken base, then flour. Slowly add milk, then bring to a boil, stiring frequently. Then add the cream cheese and let it melt. (Thanks Michele!) Reduce heat and simmer until it thickens as thick as you like your soup :). Add the potatoes/onions, and cook a few more minutes. Garnish with green onion tops, and serve.

Caramel Popcorn...Mmm

1 cup Butter

2 cups Brown sugar

1/2 cup Corn syrup

1 teaspoon Salt

1/2 teaspoon Baking soda

1 teaspoon Vanilla extract

Popped Popcorn

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. I also learned that you're going to want to grease you pan before you pour the caramel over the popcorn. The first time I made it I greased a 9x13 pan, and stirred it in there, but the next time I poured the caramel over the popcorn straight in the bowl, but it stuck to the bottom. So grease it. It will help :)

When I made it, boiling for 4min was a little too long, so it didn't pour very evenly. So I'd just watch it, and not let it get too thick. I'll do some research and try to get the exact degree it's supposed to be at. Also in this recipe, they baked the popcorn with the caramel, but I really liked it when it wasn't baked. And it was so so good. Mmm...I want some more :)

Yummy Asparagus

I know, it sounds like a contradiction. But Marissa has a really good recipe for asparagus, and it's easy. I don't know the exact measurements, but you can figure it out pretty easily.

Butter
1 Chicken Bouillon cube (I didn't have the cubes, but I have chicken paste, and it worked just as well)
Fresh asparagus

Melt your butter in a sauce pan, over medium heat. Add the bouillon cube, and mix until it's dissolved. Cut the asparagus into desired size, and cook in fry pan until tender and bright green. (I put a lid on the pan...I couldn't remember if I was supposed to or not.)

They also added a little soy sauce at the end, but I didn't have any, and it still tasted good without it.

Fondant Practice

Baking isn't a very good hobby when you're trying to lose weight.

Almond Roca (kind of :) )

1/2 c coarsely chopped pecans, toasted
1 c butter
1 c sugar
3 TBSP water
1 TBSP light colored corn syrup
3/4 c semi-sweet chocolate chips
1/2 c finely chopped pecans, toasted
(I didn't toast my nuts, and it turned out okay)

Line a 13x9" baking pan with foil. Sprinkle 1/2 c coarsely chopped nus in pan. Butter sides of a heavy 2-quart saucepan. Melt butter. Add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip candy thermometer to pan. Reduce heat to medium, and continue boiling at a steady, moderate rate. Stir frequently until temperature reaches 290 deg. Pour candy into prepared pan. Let stand 5 min until firm. Sprinkle with chocolate. When chocolate has softened, spread. Sprinkle with 1/2 c finely chopped nuts. Chill until firm. Lift out of pan with foil, and break into pieces.