Juliann’s Cranberry Sauce

Contributed by Lindsey Miller

Boil in 3-quart pan until cranberries stop popping:
1 12-oz. pkg. fresh cranberries
1 ½ cups sugar
1 ½ cups water

Remove from heat and stir into hot mixture:
1 6-oz. pkg. of red jello
2 cups of applesauce
2 cups of crushed pineapple, with juice
½ cup chopped pecans
Ladle into storage containers. Let stand overnight in fridge to set up. This may be frozen for storage.

Notes:

Make 2 days ahead and refrigerate.

Quick and Easy Alfredo Sauce

Contributed by Sarah Parker

Ingredients:

¾ c. butter
1 – ½ (8oz.) pkg. cream cheese
1 Tbsp. garlic powder
3 c. milk
9 oz. grated Parmesan cheese
¼ tsp. ground black pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with 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.

Notes:

Prep Time: 5 minutesCook Time: 5 minutesYields: 6 servings

Alfredo Sauce

Contributed by Christine Wells

Ingredients:

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
3/4 cup freshly grated Parmesan cheese
1 1/2 tsp each oregano and basil

Directions:

Melt the butter in a medium pot on medium heat. Stir in cream and herbs until warm and steamy. Slowly add the cheese, stirring to melt. Keep on heat, stirring constantly, for 5-10 minutes. Serve over your favorite pasta or add on top of a meat lasagna for extra flavor.
Depending on the brand of heavy cream, you may need to add cornstarch to thicken the sauce.