Easy Pesto Pasta

8 ounces spaghetti, Or any type of pasta you prefer
3/4 cup Pesto
3 tablespoon Parmesan, grated
2 boneless, skinless chicken breasts

Cook chicken breasts in a skillet on medium-high heat for 3-4 minutes per side, until no longer pink. Cut chicken into bite size pieces then return to pan. Add 1/4 cup pesto sauce and allow to simmer while cooking pasta.

Cook desired type of pasta according to package directions. Drain and rinse. Return to pan and add remaining pesto sauce. Mix gently. Mix in chicken with pasta. Top with parmesan cheese.

Quick & Easy Alfredo Sauce

Just in case I'm not the only one who craves the Olive Garden at inopportune times... like no budget for such frivolity or 3 kids and no babysitter. I found this on the internet last night and the ingredients were all things I had on hand. I really liked it. Enoch loved it. Thus, a new family favorite is born. And, a lot easier on the pocket book than the OG... although I won't say that it was better than the Olive Garden. That'd be pretty hard to do. It was right up there though.

Ingredients:
1/2 c. butter
1 (8 oz) pkg cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese (I didn't have fresh Parmesan laying around, so I used the last 1/2 of my 8 oz canister of Parmesan cheese and it worked fine)
1/8 teaspoon ground black pepper

Directions: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese & garlic powder, stirring w/ wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

(It noted that the cream cheese was the secret ingredient.)

The Best Rolls, No Arguments (Mum's Famous Rolls)

Because I love you all, I will post my mother's roll recipe. Now, I know for a fact that very few people have tried these that read this blog. But I challenge you to find a roll that tastes better. Go ahead and try, I dare you.

1 tbls yeast

1/4 c warm water

2 eggs

2 c scalded milk

1/2 c butter

1 1/2 tsp salt (or a little less with salted butter)

1/2 c sugar

6 c flour

1. In a bowl put yeast and warm water together, let that dissolve. Only stir a little at the beginning then let dissolve. Go ahead and stir before adding to other mixtures.

2. Milk, butter, salt, sugar mixed together. Make  sure it is warm, not hot, and then add eggs.

3. Stir until well blended.

4. Stir in 3 c flour, beat until smooth after each cup of flour.

5. Add in 2 more cups of flour.

6. Sprinkle third cup of flour on counter and knead it into bread dough.

7. Place in a greased bowl and cover. Place in a warm place to let it double in size.

8. Let rise, and then punch down. Allow to rise again (for a more fluffy roll).

9. Roll out dough. Use the open side of a cup to cut out rolls. Butter both sides of the rolls (I never said they were healthy). Use a knife to crease the center of your circle and then fold the circle along that line. Place on a cookie sheet.

10. Place the rolls so they have a little room to rise and allow them to do so before you place them in the oven.

11. Back on 400 until golden brown (about 15 to 20 minutes).

12. When rolls come out of the oven, butter the top and enjoy!

Sugar Cookie Frosting

2 cubes butter (soft)

2 c pd sugar

2 tsp vanilla

2 tbls flour

Mix together. (For best results, use white vanilla, it is divine!)

Sugar Cookies

1 c butter (soft)

1 1/2 c pd sugar

1 egg

1 tsp vanilla

1 1/2 tsp almond extract

2 1/2 c flour

1 tsp soda

1 tsp cream of tartar

1. Mix butter, sugar, egg, vanilla, and almost extract.

2. Min in flour, soda, and cream of tartar.

3. Chill.

4. Cook at 375 for 7 to 8 minutes.

Brown Sugar Muffins

Beat together: 1/2 c shortening, 1c brown sugar, 1 egg.

Then add: 2 c flour, 1 tsp baking soda, 1 c milk, 2 tsp vanilla.

Fill muffin tins about 2/3 full and bake at 350.