Mom's Amazing Alfredo

As much as I love to cook, I find it hard to beat anything that is made at a restaurant. One of the few items that I will only eat at home is my mom's fettuccine alfredo. No other alfredo sauce can compare. Perhaps it's the love that is stirred into every bite...or the cream cheese. I can't decide which but point is, it's amazing! This is a recipe that she has been making for years and is often a company favorite. Everyone who has tasted this glorious mixture has been astonished by the great taste.

I am not sure where this original recipe came from as it has been a family favorite for years and is ingrained into our memories, but I am guessing it's from Philadelphia Cream Cheese recipe book as that is the main ingredient.

Now for mine, as shown in the picture, I made a half batch of the sauce (just for the hubs and I) and placed it over some frozen cheese tortellini. The recipe I am listing below is the original and paired with fettuccine noodles. Take your pick of how you want to pair it, we have used penne as well, but the main message here is, YOU MUST MAKE THIS! I promise you will not regret it!

Mom's Amazing Alfredo

Source: My mom and possibly a Philadelphia Cream Cheese recipe book, once upon a time

Ingredients:

1 lb fettuccine noodles

1 (8oz) package Philadelphia Cream Cheese, softened (I used 1/3 fat and it tasted just as good, shhh don't tell my mom)

1 stick margarine

1/2 cup milk

3/4 cup grated Parmesan cheese

Directions:

In a medium saucepan cook fettuccine noodles in boiling water until tender, drain.

In a small saucepan melt margarine and cream cheese until combined. Add milk and parmesan cheese. Stirring constantly until bubbly. Pour over warm, drained fettuccine noodles.

Enjoy!

Pesto

During my last internship, I was awakened to two amazing flavors that I had never dreamed of cooking with. First, garlic. Sure, I add garlic salt and/or powder to about everything I make but never had I minced my own fresh garlic cloves. So good!

Next, pesto. Amazing pesto, added to everything from pasta to sandwiches. I love the full flavor it adds to the most basic of ingredients! I have since came across several recipes calling for Pesto and when I went to the store, I couldn't find it. I was bummed beyond belief. But once I got my very own food processor, I knew this was first on the list to make. Since then, I have added it to a few meals that I will post about in the future. So stay tuned!

This picture by no means does the pesto justice. Once again, I encourage you to judge by taste and not by looks!

Pesto

Source: SimplyRecipies

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts

3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (When using fresh basil, use the leaves and only the stalks that are connected to the leaves)

2. Add the garlic, pulse a few times more.
3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

4. Add the grated cheese and pulse again until blended.

5. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.