Spaghetti Pie, Divine Breadsticks

Spaghetti Pie

To make this pie, you’ll need three mixtures layered and covered with cheese:

1. Cooked spaghetti (leftovers?) - combined with a little butter and parmesan cheese.

2. Cottage Cheese - combined with an egg and parsley

3. Meat sauce, heated and simmered down

Press spaghetti mixture into a pie plate. Top with cottage cheese mixture. Top with hot meat sauce. Sprinkle mozzarella and parmesan cheese on top. 

Bake until heated thru and bubbly (at the same time as breadsticks at 400° worked well in St George.) About 30 minutes.

Serve with Divine Breadsticks and a green salad.

Divine Breadsticks (modified from Mel’s kitchen cafe)

Combine in Bosch:

3 cups warm water

2 TBSP sugar

2 tsp salt

3 cups white wheat flour

2 TBSP gluten flour

2 TBSP instant yeast

Mix until moistened. Add bread flour (about 4 more cups) until dough just pulls from sides of Bosch. Mix 3 minutes. Dough should be soft but not too sticky.

Rise 15-20 min.

Preheat oven to 400°. Melt 2 TBSP butter on each of 2 sheet pans and spread the butter over the baking surface. 

Divide dough into 2 equal parts. Working with one half of the dough at a time, stretch and pat each half into a rectangle about 8x16 on a lightly greased counter. With a pizza cutter, slice dough into 12 even slices. Twist each slice as you put it on the buttered pan. They will be close together, but that helps them stay soft and pull apart beautifully!

Rise about 20 minutes.

Bake at 400 for about 15 minutes. I like to turn the broiler on at the end to get the tops browned. (Watch it!) Brush with melted butter and sprinkle breadsticks with garlic salt and Johnny’s Garlic Seasoning (or other seasoning as desired.)

This yields 24 breadsticks.

They freeze beautifully! Cool completely and freeze in batches that match the size you need for your next meal. What a welcome easy addition!

Chicken Enchilada Lasagna, Black Beans and Mexican Rice

This is another 'throw together' meal - so the amounts aren't in stone. You can adjust to taste. But it was delicious!!

Chicken Enchilada Lasagna (Allie's favorite)
1 - 2 cups cooked, chopped or shredded chicken breast
1/2 cup sour cream
2-3 cups shredded Mexican cheeses, divided
1 can green chilies
6 corn tortillas, torn into pieces

Stir chicken, sour cream, 1 cup of cheese, and 1 can of green chilies until well combined.

Layer in greased 9x9 baking dish:

tortillas, chicken mixture, cheese, REPEAT.

Bake at 350 for 20 - 30 minutes. Broil a few minutes, if desired, for a browned top.

Black Beans
2 TBSP oil
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1 clove garlic, chopped
1 can S&W black beans

Saute green pepper and onion in oil. Add garlic and continue to saute until vegetables have softened. Add can of black beans (do not drain.) Simmer 10 minutes. Salt to taste.

Mexican Rice
1 cup rice
2 TBSP oil
dried onion flakes or fresh diced onion
1 garlic clove, minced
1/2 tsp cumin, more or less to taste
1 can chicken broth (1 1/2 cups)
1/4 cup tomato sauce (I open a can of tomato sauce and freeze the leftovers in a plastic bag, breaking off a portion of the frozen sauce the next time I make Mexican rice.)

Saute rice, onion, garlic and cumin in oil until rice is translucent. Add chicken broth and tomato sauce. Stir to combine. Bring to a boil. Cover and reduce heat and simmer 15 minutes. Remove from heat and let stand 5 minutes. Remove cover and fluff the rice.

Chicken, cheese and bacon, sauteed cabbage, black beans and rice

These are not 'measured' recipes. But they are easy to throw together, though the beans take lead time.

Chicken, Cheese and Bacon 
This was so easy and tasty!

Slice chicken breasts into long strips.
Top with a slice of cheese (I used cheddar) and wrap with a piece of bacon.

Bake on parchment covered baking sheet about 10 minutes (or until chicken is done) at 450.
Broil a few minutes to crisp.

Sauteed Cabbage
Shred cabbage thinly and combine with grated carrot. (I use about 1/2 cup carrot shreds with 1/2 cabbage head, shredded.)

Heat bacon grease, butter, or avocado oil in fry pan or wok over medium high heat.

Add cabbage. Stir to combine. Continue to cook, stirring, adding grease, if needed, and salt and pepper to taste, until cabbage wilts and cooks down. Serve hot.

Black Beans and Rice
Soak beans in water overnight. Drain.

Combine 1 cup beans with 1 can chicken broth in saucepan with half an onion chopped and a large clove of garlic minced.

 Bring to a boil. Simmer about 2 hours, until beans are tender.

Season generously with salt and pepper to taste.

Serve over cooked brown rice (I do mine in a rice cooker with 1.75 cups of water per cup of rice.)

Serve with: fruit and/or homemade bread

Multi-grain and seed bread

This was delicious! You can vary the seeds/nuts/grains to your liking.

Multi-grain and Seed Bread

2 2/3 c warm water
1/4 cup olive oil
1/4 cup honey
1 TBSP and 1 tsp salt
2 eggs
2 cup seeds/grains (I used oats, flax seed meal, chia seeds, almond flour, and raw quinoa)

3-4 cups whole wheat flour
1/4 cup vital wheat gluten
2 TBSP instant yeast
1/3 cup dry milk powder
2-3 cups bread flour*

Combine in Bosch (or mixer): water, olive oil, honey, salt, eggs, and 1 cup oats, 1/2 cup flax seed meal, 1/8 cup chia seeds, 1/4 cup almond flour, and 1/4 cup quinoa (adjusting to whichever grains/seeds/nuts you prefer, but around 2 cups). Mix until combined.

Add 1 cup whole wheat flour, vital wheat gluten, yeast, and dry milk powder.  Mix. Continue mixing, adding flour 1 cup at a time, until dough pulls from sides and bottom of bowl. Knead 8 minutes in mixer. Rise, covered, until double. Punch down and shape into 4 round loaves on parchment or shape for 4 loaf pans. Rise. Bake at 375 for about 20 minutes, until browned.
These also freeze well for later use. Thaw on countertop and bake at 375 an additional 10 minutes or until heated and crisp. Serve warm.

*You could use 100% whole wheat as well. My family loves the texture with some bread flour.

Nutty Granola

4 cups oats

1 cup finely chopped pecans (sunflower seeds, walnuts, macadamia nuts, etc.)

1/2 cup slivered almonds 

1/4 cup flax seed, ground 

1/4 cup chia seeds

1/2 cup unsweetened coconut flakes

1 teaspoon cinnamon 

1/4 teaspoon salt

1/3 cup coconut oil 

1/2 cup maple syrup

1 tablespoon vanilla 

Mix dry. Heat wet. Combine. Bake 300 45 min and stir occasionally. 9x13 pan with parchment. 

Vegetable Barley Soup

Vegetable Barley Soup

Fill pot with veggies, chopped:
1 onion
3 celery stalks
3 carrots
1/3 head of green cabbage
1 zucchini
3 cloves garlic

Sauté in a little olive oil.

Cover by an inch of water. Add 1 TBSP vegetable “better than bullion” and 1 TBSP beef “better than bullion.”

Add 1 cup barley. Stir to combine.

Bring to a boil and simmer, covered, until barley is tender (about 45 min.)

Add one 28 oz can crushed tomatoes. Add parsley, rosemary, basil, and thyme and, if needed, more beef bullion to taste. Adjust seasoning and thickness by adding more water, if needed.

Serve hot with fresh black pepper and grated Parmesan.

Italian Veggie Soup

This one is delicious--it's from my mom, so no surprise there! Thanks, Mom!

Italian Veggie Soup

2 T olive oil

3 fresh cloves garlic, minced

1 chopped onion

3 cans diced tomatoes (must use one Hunts with Spicy Red Peppers; the other two can be any kind of Italian, garlic, or plain diced tomatoes)        

2 cans beef broth

2-3 zucchinis or yellow squash, sliced

1 cup favorite pasta (I Used mini shells)

1 can small white beans

pepper to taste

Cook onion & garlic in oil until tender.  Add broth and tomatoes.  Bring to boil.  Add squash and return to boil.  Simmer until nearly tender and add pasta.  Simmer until pasta is tender.  Add beans and pepper.  Heat through.

Serve with fresh grated Parmesan and Asiago. If you need more juice after you've added the pasta, just add more broth.

For a busy night--I made a salad and the soup earlier in the day (without putting in the cooked pasta) and put the soup in the crockpot on low for a couple hours. When I got home, I added the pasta and toasted some garlic bread. Dinner is served!

Served with garlic toast and a salad. 

Yakisoba, 'Fried' Brown Rice, Apple Bran Muffins

Yakisoba

4 cups of shredded cabbage

½ cup of shredded carrots

1 small onion, sliced

1 lean chicken breast, chunked (optional)

2 cloves of garlic, minced

2 tablespoons avocado oil, divided

2-4 TBSP low sodium soy sauce (to taste)

½ lb thin whole wheat spaghetti noodles

salt and pepper to taste

Boil water and cook noodles according to package directions.

Meanwhile, in a large frying pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken; stir until white on all sides. Add garlic; stir into chicken. Add soy sauce. Simmer 2 minutes. Pour chicken, garlic, and soy sauce mixture into a bowl.

In the same pan, heat the other tablespoon of avocado oil. Add vegetables and stir until wilted. Stir chicken mixture into vegetables until the chicken is fully cooked. Add noodles and toss until combined.

Fried Brown Rice

I don't measure much here. But here's the basics:

avocado oil

1 egg, whisked with a drop each of soy sauce and sesame oil

1/2 cup onion, finely chopped

1/2 cup shredded carrot

1/2 cup frozen peas (thawed by rinsing in warm water)

cold, cooked, brown rice (about 2 cups)

soy sauce, salt and pepper

In a non-stick skillet, heat a little oil to keep the egg from sticking. Pour the egg into the pan to coat the pan. When cooked through, remove egg to plate. Heat a little oil in the pan. Sautee onions until tender. Meanwhile, chop egg into little pieces. Add carrots and peas to onions. Cook and stir together. Remove to the plate with egg pieces. Put a little oil in the pan. Add cold rice and stir to heat thru. Add vegetables and egg mixture to rice. Stir to combine and heat thru. Add soy sauce, salt and pepper to taste.

Apple Bran Muffins

1 cup bran flakes

2/3 cup milk

1 apple, grated on large holes of box grater (with peel)

2 TBSP applesauce

2 TBSP oil

2 TBSP honey

sift together:

1 cup finely ground wheat flour

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

2 1/2 tsp baking powder

optional: cinnamon sugar

Preheat oven to 400 (375 for dark pans.) Grease muffins tins or use paper liners. Combine bran and milk until liquid is absorbed. Add apple, egg, oil, applesauce, and honey. Mix.

Combine and sift dry ingredients. Stir gently into bran mixture. Fill muffin cups. Sprinkle with cinnamon sugar if desired. Bake 20-25 min. Yield: 10-12 muffins (depending on how big you make them.)

Lemon Blueberry Scones

2 cups flour

1 TBSP baking powder

3 TBSP sugar

½ tsp salt

4 TBSP butter

zest from one lemon

½ cup blueberries

¾ cup heavy cream

1 egg

juice from ½ lemon

powdered sugar

Sift together flour, baking powder, sugar, and salt. Cut in butter until like coarse crumbs. Toss with lemon zest and blueberries. (I cut in butter and mixed in zest and frozen berries using my Ninja.)

Mix egg and cream together and pour into flour mixture. Stir until dough forms. Turn onto floured surface and knead a little into a ball. Press to one-inch thick circle. Cut into six or eight wedges. Place on parchment paper on baking sheet.

Bake at 450 about 12 minutes. Cool 10 minutes.

Combine lemon juice with enough powdered sugar to make a glaze. Drizzle over warm scones.

Teriyaki Chicken and Stir-fry Veggies

 This was delicious--we will definitely make it again, and try the sauce on other meats as well.  Leftovers were delicious. This would be a great meal to take to someone.

1 TBSP cornstarch
1 TBSP cold water
2 TBSP white sugar
1/4 cup brown sugar
1/2 cup soy sauce (we like LaChoy)
1/4 cup cider vinegar
1-2 cloves of garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
10 skinless chicken thighs

In saucepan, combine first 9 ingredients. Whisk to combine. Bring to a boil over medium heat, and boil until thickened.

To Bake: Grease a 9x13 baking dish. Place the skinless thighs in the dish. Pour teriyaki sauce over them, reserving a little to baste on at the end. Turn the thighs to coat. Cover with foil. Bake 30 minutes covered. Remove foil and turn thighs over. Bake 20 more minutes uncovered. Brush with reserved sauce. Bake 10 more minutes. Serve chicken with sauce over rice alongside vegetables (see below).

This recipe can also be used on the grill. Spread about 2/3 of the sauce over the chicken thighs, turning to coat. Grill over medium heat. Baste near the end with remaining sauce. Salt and pepper to taste.

Sauteed Cabbage and Carrots

1 TBSP olive oil
1/2 head of green cabbage, shredded
1-2 carrots sliced thinly

1 tsp olive oil
1-2 cloves garlic, minced
salt and pepper

Heat olive oil in frying pan. Spread to coat. Add cabbage and carrots. Stir-fry a couple of minutes until starting to soften. Clear a space in the middle of the pan. Pour in 1 tsp oil. Add minced garlic. Cook garlic 20 seconds, then stir into the cabbage/carrot mixture. Add salt and pepper to taste. Continue to cook to desired crisp/tenderness.

Served with: fruit, homemade bread (so all the kids will eat something!)

Whole Wheat Blueberry Scones

I think these are wonderful! But, you should know what you're getting. This is not the cake or doughnut kind of scone. This is more like an amazing biscuit or a muffin. If you want it to be sweeter, add jam.

I loved how they cooked up light and fluffy, even though they were made with whole wheat flour. The orange zest adds such a delight and I love the blueberries. Enjoy!

I got this recipe from 100daysofrealfood.com, and modified the method.

2 cups whole-wheat flour
1 TBSP baking powder
2 tsp orange zest
1/2 tsp salt
1 stick (8 TBSP) cold butter (from fridge)
3/4 cup frozen blueberries
2 eggs
1/2 cup heavy cream
2 TBSP honey

Preheat oven to 400. Line a baking sheet with parchment paper.

Combine flour, baking powder, orange zest and salt in bowl. Grate cold butter into the flour mixture, using the large holes of a box grater. Toss and squish between your fingers until the mixture is crumbly, and the butter and zest are well distributed. In a separate bowl (I use the magic bullet) mix the eggs, heavy cream and honey. Pour liquid into flour mixture. Stir gently to combine. Turn onto lightly floured counter. Press into a ball, lightly dusted with flour. Set the ball on the parchment paper, and press to a round, about 3/4 inch thick. Cut into 8 pieces (like pizza slices). Bake for 12-15 minutes, or until golden brown, and the middle springs back when touched. Cool slightly, then re-cut. Serve warm or room temperature, alone, or with butter, honey, or jam.

Apple Scones

1 cup whole white wheat flour
1 cup all-purpose unbleached flour
1/4 cups white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, chilled
1 apple
1/2 cup milk

a little extra milk
sugar
cinnamon

Preheat the oven to 425 degrees. Prepare a baking sheet by greasing it or using parchment paper. Combine dry ingredients in a bowl. Grate butter into dry mixture, and mix with fingers until combined. Grate apple into dry mixture. (I grate the whole apple--including the peel--just avoiding the core.) Toss to combine.

Pour 1/2 cup milk over all, and stir until dough forms into a ball. Break in two pieces, and form each into a ball. Smash each ball to a circle about 1 inch high on the baking sheet. Score each into six triangles.

Brush each round with a little milk. Sprinkle with about 1/2 TBSP sugar each, and then sprinkle cinnamon on top.  Bake for 10-15 minutes, or until starting to brown. They are done when the tops spring back at your touch. Serve warm, with butter if you like.

Apricot Leather

So--this is not technically a meal (though Isaac might beg to differ. . .) but it is worth sharing and is definitely a family favorite.

Apricot Leather 

4-5 cups apricot puree
2 TBSP lemon juice
1/2 cup sugar (more or less depending on how you like it)
1/4 cup honey

Blend ingredients until smooth. 

Spray three large rimmed cookie sheets with PAM. Divide apricot mixture evenly among them, and tilt pans to coat. Place in oven at 170 degrees (low) for 8 hours (overnight.) These are usually ready in the morning, but if still sticky, cook until dried. Peel off pan and cut. I get 8 'fruit roll-ups' out of each pan.  

*A note on apricot preparation:
Apricots are easy. Wash them. Cut in half, discard the seed. Put them in the blender. I don't measure the puree anymore. . .I usually just fill my blender, add the other ingredients and mix it all down. Voila! Easy peasy. Now just be patient while it cooks, and try not to eat it all before you wrap it. Wrap in plastic wrap and save in canning jars. We've had ours last 6 months and still be good. 

Homemade Macaroni and Cheese with Broccoli and Cauliflower

This is one of our all-time favorite meals.  At least for me and the kids.  Andy isn't a big fan of this meal unless meat is the main dish, and these are the side dishes. ;) So sometimes, we have it with grilled fish or chicken.

Homemade Macaroni and Cheese
1 lb macaroni noodles or small shells (a favorite with the kids)
2-3 cups cheeses (we like Tillamook Vintage White Cheddar mixed with their Sharp Cheddar)
1/2 cup butter
3/4 cup flour
3 cups milk
salt and pepper

Cook noodles according to package directions. 
Meanwhile, heat butter over medium low heat until melted.  Add flour and 1 tsp salt, stirring with whisk until smooth. Gradually add milk, stirring until smooth.  Return to heat and stir (mostly constantly) until thickened.  Remove from heat and stir in cheese until melted.  Pour over cooked noodles; stir to coat.  Add salt and pepper to taste.  I like Lawry's seasoned pepper. Serve hot with broccoli and cauliflower on the side.

Broccoli and Cauliflower
Cut desired amount of veggies into bite-sized pieces.  Place cauliflower on bottom of saucepan.  Fill with about an inch of water.  Cover and heat to boiling. Turn heat down to medium.  Boil 2 minutes.  Add broccoli pieces and cover.  Continue to cook, about 4 minutes, until broccoli and cauliflower are desired doneness.  Toss with a little olive oil and salt and pepper and garlic powder. 

Layered Strawberry Jello

My kids love this Jello. . .tonight I turned the raspberries into stripes, and had a blueberries section to make an American flag.  Happy Independence Day!

2 cups boiling water

1 small package strawberry jello

1 small package raspberry jello

1 16 oz container frozen sweetened strawberries

1 12 oz container cool whip

fresh raspberries

toasted pecans, optional

Dissolve jello in boiling water. Combine in blender with frozen strawberries. Blend thoroughly. Pour into 9x13 dish. Refrigerate until set (it will form two layers). Spread cool whip over jello and decorate with fresh raspberries. Sprinkle with pecans if desired.

Grilled Salmon Marinade

3/4 tsp dried dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup brown sugar
3 TBSP chicken broth
2 TBSP canola oil
3 TBPS soy sauce
1 TBSP snipped chives

Combine ingredients with salmon pieces in resealable bag.  Marinate 30 minutes before grilling.  YUM!

Served with fresh homemade bread, green salad, broccoli, roasted red potatoes, and fresh cherries. 

French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping. 

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.

Super Food for St. Patrick's Day

Here's a timely tip: Green is good!

When my kids see that box in the fridge, they say, "Oh no--the evil spinach!"  At least they did until this morning.  We had green smoothies, and they loved 'em.  I made them just like I make the smoothies they are used to, but added 1-2 cups fresh spinach.  The color was just lovely. . . like pea soup. . . but the kids downed them.  I wouldn't tell them what made it green until they all tried and loved it.  I had a good excuse--I just blamed it on St. Patrick's day. 

1 6oz container of vanilla yogurt
1-2 TBSP orange juice concentrate
1 half banana, frozen
1-2 cups fresh spinach
fill the rest of the blender with frozen fruit (we like the tropical blend from Costco--it has strawberries, pineapple, mango and papaya)

Add enough cold water to blending and desired consistency.  Blend (adding water as needed).

Enjoy your super smoothie!

Pita Sandwiches, Simple Berry Trifle

Served for Staff Luncheon March 2012

Pita Sandwiches
I loved it when my mom would make these when I was a kid.  Simple and oh, so yummy, with that cream cheese/guacamole combo!

whole-grain pita bread
cold cuts (black forest ham and oven roasted turkey)
guacamole*
nuefchatel cheese
alfalfa sprouts
mustard

Cut pita circles in half.  Open the pocket and on the inside, spread guacamole on one side and nuefchatel cheese on the other.  Fill the pocket with a few slices of turkey and or ham, some mustard, and alfalfa sprouts. 

*I whip some up using mashed avocados with a squeeze of lime juice, lemon pepper, lawry's seasoning salt, tomato chunks and salt to taste

Served with kettle cooked potato chips.

Simple Berry Trifle
I did these individually, but you can assemble the whole thing in a trifle bowl.  It can be made ahead of time--just save the whipped cream and kiwi for the last minute.

Strawberries
Raspberries
Blueberries
Blackberries
Pound cake, cubed
Vanilla pudding
Whipped cream
Kiwis

Layer in individual dessert dishes:
Pound cake, pudding, berries.  Repeat.  Garnish with whipped cream and kiwi slices.

Chicken Alfredo Pizza, Chocolate Mousse cups with Raspberries and Cream

Served for Staff Luncheon April 2012

Chicken Alfredo Pizza
Makes 2 pizzas

One recipe pizza crust (see below)
olive oil
1 recipe Alfredo sauce
Jim's Garlic Seasoning
two grilled chicken breasts, thinly sliced

1/2 cup sliced mushrooms (more or less to taste)
mozzarella cheese, shredded

3 green onions, tops only, thinly sliced

Preheat oven to 500 degrees with baking stone(s) inside.  Let heat for 30 minutes.

Shape pizza crust.  Sprinkle cornmeal on parchment paper and place shaped crust on top.  Brush edges of crust with olive oil.

Spread crust with Alfredo sauce and sprinkle with garlic seasoning.  Lay mushrooms and chicken slices all over pizza, then mozzarella cheese.  Sprinkle green onions over all.

Using a pizza peel (or unrimmed cookie sheet, or the bottom of a rimmed sheet) slide pizza with parchment onto hot stone in the oven.  Bake 8-12 minutes, until cheese is bubbly, and edges are golden. The heavier your toppings, the longer it takes to bake. When I cook two pizzas at once, I switch racks half-way through.

Pizza Crust: see this previous post


Alfredo Sauce:
1/2 TBSP butter
1 clove garlic, minced
1 cup heavy whipping cream
1/2 cup Parmesan or other Italian cheeses, shredded
salt and pepper to taste

In small saucepan, heat butter over medium-low heat until melted.  Add garlic and stir 30 seconds.  Add cream and bring to a simmer.  Simmer a few minutes over low heat until thickened.  Add cheese and stir until smooth. Add salt and pepper to taste.

Chocolate Mousse Cups with Raspberries and Cream
serves 8

8 Oreos, pulsed to crumbs in food processor or magic bullet
2 cups heavy whipping cream, divided
1 cup high quality semi-sweet chocolate chips
Raspberries, rinsed and dried
Ready-whip (for garnish)

In medium saucepan over low heat, melt chocolate chips with 1/3 cup of the whipping cream.  Stir until smooth.  Set aside to cool.

Meanwhile, whip remaining  cream until stiff peaks form.  Stir 1/2 cup whipped cream into the cooled chocolate mixture, then stir all the chocolate mixture into the rest of the whipped cream, until thoroughly combined.

Spread 1 TBSP of cookie crumbs in the bottom of each of 8 ramekins.  Top with equal portions of chocolate cream.  Refrigerate until firm.  Just before serving, make a ring of raspberries on the chocolate around the edge of each ramekin.  Spray Ready-whip in the center of the raspberries.

I served this meal with Sarah's Salad from The Lion House Cookbook.