PENNE WITH CREAMY GARLIC SAUCE

Ingredients:

5-1/3 cups (16 oz.) AMERICAN BEAUTY PENNE RIGATE, uncooked (sure you could use about any pasta)
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour (I used corn starch & a bit extra)
3/4 cup ready-to-serve chicken broth or beef broth*
3/4 cup milk or light cream (I used 1% milk but used about 1 cup)
2 teaspoons dried parsley flakes
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese

(sure this would taste great with chicken added to it)

Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately. 8 servings (1 cup each). *Or, 1 chicken or beef bouillon cube dissolved in 3/4 cup water.

Sweet Potatoes

3 C sweet potatoes

1 C white sugar

2 eggs (beaten)

1/2 stick butter

1/2 C evaporated milk

1 tsp. vanilla

Cook and mash sweet potatoes. Add all ingredients and mix well. Pour into buttered casserole dish. Bake at 350 degrees for 30 minutes.

Topping:

1 C brown sugar

1/2 C flour

1 C pecans

1/2 stick softened butter

1 tsp. cinnamon

Add all ingredients and mix well. Place on baked sweet potatoes and return to oven for 10 minutes at 350 degrees.

Cowboy Caviar!!!

(This is my sister in-laws recipe) love it!!!!!


2 cans diced tomatoes with green chilies
1 can corn, drained
1 can black eyed peas, drained, rinsed
1 can black beans, drained, rinsed
1 bunch of cilantro, finely chopped-cut some of the stems
1 or 2 bunches green onions chopped
2 pkg italian dressing mix and 1/2 vin and 1/2 cup oil
2 ripe avacodoes

mix dressing in bowl, add rest of the stuff.

Add avacado before serving leave pits in the bowl this will keep them from turning brown!!

Perfect Potatoes au Gratin

(From Pioneer Woman
Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!

PUMPKIN FLUFF DIP

1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in serve with graham crackers, ginger cookies, apples etc

Hot Potato Salad

I also added a bit of garlic and some cheese throughout and on top....
5-7 medium size potatoes ~ chopped and cooked (I used red and regular potatoes)
8-10 links of sausage or slices of bacon ~ cooked

Sauce:
4 green onions diced ~ green and white parts
3/4 cup real mayonnaise
1/4 cup sour cream
1 package hidden valley ranch dry mix
2 tablespoons fat/grease from sausage or bacon (I didn't add any)

dice and boil potatoes until tender
dice and chop green onions
combine green onions, ranch, mayonnaise, sour cream and fat
After mixing sauce add potatoes and sausage. Pour into a 9 by 13 pan and cook uncovered at 375 degrees for 35 - 45 minutes - until dish is cooked through. Serve Immediately. .