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Alfredo Sauce

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Alfredo Sauce

If you have been under the assumption that a homemade Alfredo Sauce is a no go because it’s just too difficult, well, I’m here to put your mind at ease.

This is the recipe that we use whenever we make a recipe that requires Alfredo Sauce. I can’t even tell you how many years we’ve been using this, but I can say that we NEVER buy Alfredo Sauce in a jar. 

Here’s the thing, there is NOTHING healthy about this recipe, except maybe it’s low carb, but really? There is a ton of fat and calories in this recipe, but it’s nice to indulge every once and a while.

PLEASE read through the entire recipe before beginning. I have listed the steps in the recipe as well as pictures. This is not a complicated recipe, but once you get past step 1, it will move quickly.

Alfredo Sauce

  • 1 1/2 quarts of heavy whipping cream (I know the picture shows one quart, but we used 1 1/2)
  • 1 canister (7 ounce of Kraft Shredded Parmesan, Romano, and Asiago Cheese Blend (see pic))
  • 2 large egg yolks
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp black pepper

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Listed in steps, please refer to the pictures listed as well

  1. STEP 1: Pour entire quart of heavy cream in a saucepan over high heat (actually one notch below high) and allow to boil
  2. STEP 2: Once cream begins to boil (stir to avoid overflow) reduce heat to medium and allow to reduce and thicken-this should take about 20 minutes. Be sure to stir occasionally.
  3. STEP 3: Look at the picture, this is after 20 minutes.
  4. STEP 4: Add the entire canister of the cheese blend. Be sure to whisk the entire time to incorporate the cheese throughout the cream and to allow cheese to melt.
  5. STEP 5: Whisk, Whisk,Whisk then remove from heat. Add salt/pepper/garlic powder. Mix well.
  6. STEP 6: In a separate bowl, whisk the egg yolk.
  7. STEP 7: Add a small amount of the cream mixture to the egg yolk (only about 1 or 2 ladles). Mix well.
  8. STEP 8: Add the remaining cream mixture to the egg yolk mixture (step 7) and stir thoroughly.
  • It will take a while for the cream to start boiling and for it to thicken and reduce. But once this happens, the steps will speed by, so be ready.
  • Once the cream starts to boil, begin to whisk, vigorously. It will overflow if you don’t continue to whisk.
  • This will yield you about 1 1/2 quarts of sauce. You can easily double this if needed.
  • The seasoning amounts listed are what we use, feel free to increase or decrease to your liking.
  • This is good the next day and maybe the day after. Once you hit day 4, it is not going to hold itself together well. To reheat use microwave or stove.
  • This is a very versatile recipe. Use it for:
    • Fettuccine Alfredo. Add chicken and make a delicious Chicken Alfredo or my favorite way to eat Fettuccine Alfredo is to mix some Basil Pesto into the Alfredo sauce and top with chicken, sliced mushrooms, and red bell pepper.
    • Manicotti
    • Chicken Alfredo Lasagna
    • Alfredo Pizza
    • Be creative.

    • Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Step 3

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

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    Lemon Blossoms

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    Lemon Blossoms

    I admit, I do love Paula Deen. And most of her recipes that I have tried, have worked out fantastically. This one is not different.

    This is such a great potluck dessert and is SOOOOO simple.

    Paula Deen’s recipe is right here y’all.

     

    Lemon Blossoms

    FOR THE BLOSSOMS

    • 18.5 ounce box yellow cake mix
    • 3.5 instant lemon pudding mix (not prepared)
    • 4 large eggs
    • 3/4 cup vegetable oil

    FOR THE ICING

    • 4 cups confectioners’ sugar
    • 1/3 cup fresh lemon juice
    • zest of 1 lemon
    • 3 tbsp. vegetable oil
    • 3 tbsp. water

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    1. Preheat oven to 350 degrees F.
    2. Spray miniature muffin pan with cooking spray.

    Combine

    1. Cake Mix
    2. Pudding Mix
    3. Eggs
    4. Oil
    5. Blend well with an electric mixer for about 2 minutes.
    6. Pour a small amount of batter into each muffin tin (filling about halfway).
    7. Bake for approx.12 minutes
    8. Turn out onto tea towel or cooling rack.

    FOR ICING

    1. Sift the confectioners’ sugar into a large mixing bowl
    2. Add the lemon juice, zest, oil, and water.
    3. Mix with spoon or wire whisk until smooth.

    **To ice the blossoms

    1. Make sure they are cool.
    2. Dip top into icing, pull out and using a angled spatula or butter knife, scrape the excess and place blossom onto a rack (put foil or pan underneath to catch the excess icing).
  • I’m all for using a store brand on a product where there is no difference in taste. I have tried the store brand pudding here and I did not like the taste. I tasted very powdery. So, I really recommend Jell-O brand.
  • This is very lemony. With the pudding in the cake and the zest and juice in the icing, the lemon comes powering through. Cut on either the zest or juice if you need to.
  • I use about 1/2 – 3/4 tbsp of batter in the muffin tin. I have actually used more, but as it cooks it will spill over and then it starts to connect with the other blossoms and isn’t very pretty.
  • Makes great snacks for the lunchbox.

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    Lemon Blossoms
    Lemon Blossoms
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    Meatballs

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    So, this is my go to meatball recipe AND I have no shame in saying that I snaked it from Bobby Flay. 

    I used to buy my meatballs frozen, but once I made them from scratch and realized just how simple it really was, there was no going back to buying frozen. Here’s the other thing, you can adjust to your family’s liking.

    Cook up some spaghetti noodles and Crock Pot Marinara and your meal is ready. This is another recipe that freezes wonderfully. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Find Bobby’s original recipe here

    Meatballs

    • 1 lb. ground pork
    • 1 lb. ground beef
    • 1/8 cup dried basil
    • 2 large eggs (lightly beaten)
    • 1/3 cup grated Parmesan
    • 4 cloves garlic (finely chopped and sauteed)
    • 1/4 cup dry bread crumbs
    • 1/4 cup finely chopped Italian parsley
    • salt and pepper to taste

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    1. Preheat oven to 350 degrees F

    In a large bowl combine

    1. Ground Pork
    2. Ground Beef
    3. Dried Basil
    4. Beaten Eggs
    5. Grated Parmesan
    6. Sauteed Garlic
    7. Bread Crumbs
    8. Parsley
    9. Salt and Pepper
    10. Using about 1 1/2 – 2 tablespoons of meatball mixture, form ball and place on broiler pan (I spray mine with cooking spray). Cook for approx. 30 minutes or until internal temperature reaches 165 degrees F.
    11. **I use a broiler pan to allow the fat from the meatballs to drain as they cook. If you don’t have a broiler pan, it’s ok. Just use a rack of some sort (a cooling rack will work here, just spray very well) and place on a sheet pan covered in foil.
  • I usually shop at Kroger and my particular store doesn’t carry Italian Parsley. I just buy the parsley that they offer and it works.
  • Cooking time will depend on the size of your meatball. I use about 2 tablespoons of mix to make my meatballs, so mine take around 30 minutes.
  • Kids LOVE to help cook. And I personally think that it is becoming a lost art. This is a perfect recipe to have the kids help with. Don’t be afraid to allow your kids to handle raw meat. Just make sure they understand the importance of clean hands before and after. My youngest helps. Plus, they are more likely to eat something that they helped prepare or so the experts say.
  • If you are making a batch of these for dinner tonight, double the recipe and freeze. That way you have a quick and easy meal on a busy night. Use for: Meatball Subs/Pizza Toppings/Appetizers/Ziti/Spaghetti & Meatballs
  • Use the nutrition label as a guide only.
  • Wanna get fancy? Cube up some mozzarella cheese and form the meatball around the cheese.

    • Meatballs
    Meatballs
    Meatballs Meatballs Nutrition Label | Recipe on www.bxtchesbeblogging.com**This recipe yields about 28 meatballs, depending on how large you make them. The serving size for this nutrition label is just for ONE MEATBALL. Sorry, I don’t mean to yell, just need to not get anyone’s low carb hopes up.**

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    Pea Salad

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    Pea Salad | Recipe on www.bxtchesbeblogging.comHere’s another of my mom’s favorite dishes. Not mine. I know you are all probably thinking that here I am paying homage to my mother who is no longer with us, but I don’t eat any of these recipes. I HATE PEAS!! I will eat just about any other vegetable, but peas. Growing up, whenever I told my mom, “but I hate peas” (use your best bratty voice there), she would ALWAYS tell me, “Merrie, I don’t like peas either, but I’m eating them.” Years later I discovered, she lied. She loved peas. She duped a child.

    Now, this recipe is not very healthy and ironically, my sister (Kathy), who is the healthiest of us all, loves this recipe. But, she really only gets it on holidays. While I know that mine is not as good as my mom’s, my sister appreciates and loves it.

    BXTCHES Gotta Warn: Please read through entire recipe and any notes before wowing your taste buds.

    Pea Salad

    Make any potluck or holiday nostalgic by whipping this recipe up.

    • 29 ounce can of peas (drained very well)
    • 4 ounce jar of pimentos
    • 1/2 cup mayonnaise
    • 1 1/2 tbsp. sour cream
    • 2 eggs (hard boiled)
    • 4 ounces Velveeta (cubed)
    • Small onion (diced (I use a red onion))
    • Salt and Pepper to taste

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    In a small bowl combine

    1. Mayonnaise
    2. Sour Cream
    3. Salt and Pepper
    4. About 2 tsp. of liquid from pimentos (optional)

    In a serving bowl combine

    1. Peas
    2. Pimentos
    3. Velveeta
    4. Diced hard boiled eggs
    5. Onion, diced
    6. Dressing mixture
    7. Mix ingredients until well combined. Taste and adjust seasonings if needed.
    8. Refrigerate for at least 1 hour before serving.
  • When I say to drain peas really well, I mean REALLY WELL. I usually put them in a colander and go about making other dishes, then come back to it.
  • I apologize, I meant to measure out how much this recipe yielded, my best guess is between 4 and 5 cups.
  • Whenever I make something like this or potato salad or even macaroni salad, I ALWAYS make my dressing in a separate bowl, then add. This way I can make sure it’s the right consistency without the other ingredients intruding. I can also adjust the seasoning better.
  • Personally, I never use a spoon to mix salads like this. I feel it breaks up the ingredients too much. Just get in there with your hands (clean of course) and mix.
  • It’s ok if it seems a little heavy on the wet side. It won’t seem that way once it has been refrigerated.
  • Is it necessary to refrigerate? Well, eventually it is, but if you’re looking to go straight to the dinner table with it, not really. But I do recommend it. By placing it in the fridge for an hour or so before serving allows for the whole dish to firm up a bit and it’s just going to taste better (of course, I don’t know this personally, so I have no choice but to believe my mom). Just your preference.

    •  
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    Homemade Ranch Dressing

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    Ranch Dressing | Recipe on www.bxtchesbeblogging.com

    Homemade Ranch Dressing

    Before you get all giddy, this is a semi-homemade Ranch dressing. And by that I mean, I buy my seasoning pack from the store.

    Now, I can pretend that I’m one with my body or whatever and claim that we make our own Ranch for quality control reasons, but that would make me a f*cking liar. The truth: we make our Ranch dressing homemade simply because, it tastes so much better than bottled. Oh and it’s easy and cheaper than the good brands.

    This recipe is going to yield you almost 2 1/2 cups of creamy deliciousness.

    Homemade Ranch Dressing

    Restaurant Quality Ranch Dressing

    • 1 cup buttermilk (don’t be grossed out, just use it, trust me)
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • ranch dressing seasoning packet (I actually use Kroger brand. It is much cheaper than Hidden Valley and tastes the same)
    • sprinkle of onion powder
    • sprinkle of garlic salt

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    Using whatever mixing contraption you have (i.e. blender/magic bullet/ninja) add the ingredients in the following order

    1. Buttermilk
    2. Mayonnaise
    3. Sour Cream
    4. Ranch Seasoning Pack
    5. Onion powder/garlic salt
    6. Blend until it is VERY WELL combined
    7. Keep refrigerated in a covered container
  • I get it, you hate buttermilk. This is one of those instances where you need to use it (unless of course you are allergic). You could use milk, but it will not be as delicious. You don’t have to buy a 1/2 gallon, they come in much smaller sizes.
  • When using the onion powder and garlic salt, it really is a sprinkle. An 1/8th of a teaspoon at the most.
  • You can buy those old school squeeze bottles at the dollar store and store this in those. As you can tell, this is made with a crap ton of dairy, so depending on the freshness of your ingredients, it will probably not last longer than a week, two at the most.
  • It is certainly not necessary, but if you can, refrigerate after making for about an hour. It will thicken it up a bit.
  • You don’t want to take the time to make it, make your teenager do it. My teen can’t cook, but she can make the hell out of ranch dressing and homemade salsa. There is really a job for everyone.
  • The nutrition label is just a guideline. Use it as such.

    •  

    Homemade RanchHomemade Ranch Dressing Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **Here’s the math. . .this recipe yields approximately 2.5 cups. . .that equals about 40 tablespoons. . .if each serving is 2 tablespoons. . .then that should be about 20 servings.**

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    Homemade BBQ Sauce

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    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Here is my recipe for homemade BBQ sauce, it’s been a pretty guarded secret until now, so you should feel privileged. Just kidding, my mom actually taught me how to throw this together and I promise, once you do it, you will not buy jarred stuff again. And I’m a couponer, I won’t even buy jarred sauce when I can get it for like $.13, that should be some sort of a testament of how delicious the homemade stuff is.

    I actually had to write this recipe as I went, because usually I just taste as I go and adjust the ingredients as needed, but I wanted to give you guys somewhere to start, so I made the sacrifice.

    I know I’m gonna sound like “one of those people” when I say this, but: this happens to be one of those cases where you can control the quality of ingredients that you put into your mouth. AND, the flavor of homemade sauce versus jarred sauce is no contest. Just in case you didn’t sense the tone and wouldn’t know who the winner would be: Homemade sauce every time.

    Remember BXTCHES, read all of the recipe and notes before you begin.
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    Yield: 6.5 cups

    BBQ Sauce

    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Throw out the bottle. . .homemade is where it's at.

    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes

    Ingredients

    • 1 stick unsalted butter
    • 64 ounces ketchup
    • 1 whole lime, juiced
    • 1/3 cup apple cider vinegar
    • 2 tablespoons liquid smoke
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons garlic salt
    • 1 teaspoon onion powder
    • 3/4 cup brown sugar (light or dark)
    • Pepper to taste

    Instructions

    HAVE ALL INGREDIENTS READY TO GO

    Heat a large saucepan over medium to medium high heat.

    1. Add butter to pan and melt completely.
    2. Once butter is melted, add the entire bottle of ketchup and mix thoroughly until the butter is incorporated into the ketchup.
    3. Add all the liquid ingredients: lime juice, apple cider vinegar (see notes), liquid smoke, Worcestershire sauce and mix well.
    4. Add the remaining ingredients: garlic salt, onion powder, brown sugar and pepper. Mix completely.
    5. Taste and adjust seasonings if needed.
    6. Turn heat down to low and let simmer for at least 15 minutes, stirring occasionally.

    Notes

    This recipe takes about 35 minutes, start to finish. The key is to have all of your ingredients ready to go so you can just drop them into the saucepan.

    Use the quantities listed as a guide. I highly recommend that you taste after the addition of every two (or so) ingredients and adjust as needed.

    Keep a lid handy for your saucepan. This is going to splatter, so to keep your irritation at bay, cover as you ad the ingredients.

    If you don't like your sauce to be on the sweet side, then reduce or eliminate the brown sugar. Also, feel free to substitue the brown sugar for honey or molasses. Just start small and taste, then adjust if needed.

    I don't use salt because the garlic salt adds enough. However, you can definitely use fresh or minced garlic, just add after the butter is melted and before you ad the ketchup. Then salt to your taste.

    If you don't have fresh limes on hand, bottled is fine. 2 tablespoons should be plenty, but add more if necessary.

    Liquid smoke is imperative, so don't leave out.

    QUICK TIP: The ketchup bottle is is a great place to store the sauce once it's cooled. Just label it and stick it in the fridge.

    QUICK TIP: Add the apple cider vinegar to your empty ketchup bottle and shake well, then pour into saucepan.

    This will yield about 6 1/2 cups. The nutritional label is a guide, not gospel, so use it as such. Serving size is based on 1/4 cup servings.

    This is not only great for a traditional BBQ, but can be used for:

    BBQ Chicken Quesadillas

    BBQ Chicken Pizza

    BBQ Spaghetti (chicken, beef, or pork)

    Sauce for the kiddos nuggets

    Mix with ranch and you have a great dressing for salad

    If you're looking for a spicy version, roast your favorite hot pepper and using and blend into the sauce. You could also you canned chipotle peppers.

    Nutrition Information

    Yield 26 Serving Size 1
    Amount Per Serving Calories 124Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 765mgCarbohydrates 25gFiber 0gSugar 20gProtein 1g

    All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

    © Merrie J
    Category: Sauces & Soups
     

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    Chicken Teriyaki Meatballs

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    Chicken Teriyaki Meatballs

    I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school. 

    So all around, this recipe is a winner.

    I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Inspired by recipe found here

    Chicken Teriyaki Meatballs

    • 1 lb. ground chicken + 1/4 lb. ground pork
    • 1 large egg (beaten)
    • 1/2 cup plain breadcrumbs
    • 1 clove garlic (minced)
    • 2 inches fresh ginger (grated)
    • 1/2 tsp. soy sauce
    • 2 green onions (chopped)
    • salt and pepper to taste

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    1. Preheat oven to 400°
    2. Line a sheet pan with aluminum foil and spray with non-stick spay
    3. Place all ingredients in a large bowl
    4. Using your hands, mix until all ingredients are combined
    5. Shape into equal size meatballs
    6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
  • You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
  • My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
  • For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
  • My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
  • When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
  • Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
  • Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
  • I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs

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    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
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    Teriyaki Sauce

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    So this is one of those recipes that is difficult to make in my house. Not because the recipe is too difficult to prepare, but because I have a husband that is pickier than most toddlers when it comes to trying something new. But, lucky for me and the kiddos, it’s Thanksgiving week  and that not only means sleeping in, but also being able to actually cook a lunch. And since the hubby works overnight, I don’t have to take his lunch suggestions into consideration.

    This recipe can easily be doubled, which I highly recommend. 

    Takes about 15 minutes (start to finish)

    Yields: about 1 1/2 cups

    Teriyaki Sauce

    • 1/2 cup soy sauce
    • 1/2 cup brown sugar
    • 1/2 cup water
    • 1/2 tbsp sesame oil
    • 2 inches fresh ginger (grated)
    • 2 tbsp corn starch
    • 1/2 tbsp toasted sesame seeds

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    1. Place corn starch in small bowl and add enough water to make a slurry, stir and make sure that corn starch is dissolved (this will be used to thicken your sauce)
    2. Combine all ingredients (EXCEPT CORN STARCH and SESAME SEEDS) in a medium pot
    3. Cook over medium heat until brown sugar is dissolved
    4. Once brown sugar is dissolved, turn heat up to medium high and add corn starch mixture
    5. At this point, the sauce will thicken very quickly
    6. Add sesames seeds and you are done!
  • Use this wherever you would a teriyaki sauce.
  • Freeze your ginger. It will last longer and be a cinch to grate
  • Another one for the “freezes beautifully” section. 


    • teriyaki 4

    Teriyaki Sauce 1

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    Crock Pot Marinara

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    Crock Pot Marinara

    I ran across this little gem when I first stumbled onto Pinterest, however long ago. Up until that point all of my pasta sauce came from a can and I am so happy that this recipe has made it into my collection. Now, I could go on and on about how important it is to make your recipes from scratch whenever possible so you can eliminate unwanted & unknown ingredients, which is true. But, this recipe is so much better than any thing you will buy off of the shelf, not to mention, INEXPENSIVE!

    Disclaimer: I am not a photographer. I have a great camera, so I am trying. But up until now in life, my pictures are of my kiddos and any other “interesting” people I may run across, my subject has never been edible, not in the food form anyways. So, please cut me some slack, I am trying and by that, I of course mean that Pinterest is my point of reference. Having said that, my final picture turned out horribly, so there is not one, I apologize, just use your imagination.

    Link to original recipe can be found here.

    Crock Pot Marinara

    Throw out the canned stuff. This is much healthier and much more inexpensive.

    • 2 28 oz. cans of peeled crushed tomatoes
    • 1 6 oz. can of tomato paste
    • 1 medium yellow onion (diced)
    • 1/2 tbsp. garlic (minced (I usually go with 3-4 cloves, adjust to your taste))
    • 2 whole bay leaves
    • 1 tbsp. dried basil
    • 1/2 tbsp. dried oregano
    • 1 tbsp. brown sugar
    • 1 tbsp. balsamic vinegar
    • Salt and Pepper to taste

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    1. Dice onion & mince garlic. Add to slow cooker.
    2. Add remaining ingredients, stir well.
    3. Put your slow cooker on low and cover.
    4. Be sure to stir occasionally.
    5. Cook for approx. 5-6 hours, make sure to remove your bay leaves before serving.
    6. Taste, add salt and pepper, if needed.
  • The original recipe says to cook on low for 8 hours. Now, I am a believer that the longer something like this cooks, the more depth of flavor there is. However, I don’t think that 8 hours is necessary, I say around 5-6 hours. Trust me, the flavor is not lacking.
  • If you have someone in your family that detests onions (ahem, a husband), then blend it up and make it smooth. Everyone in my tribe likes this sauce and I am the only one who actually likes onions, so do what you will with that information.Just make sure you take out bay leaves before blending and serving.
  • Like it a little spicy? Add some crushed red pepper.
  • One reason I love a recipe like this is because it freezes beautifully (from the “freezes beautifully section in my cookbook”-name the movie). In my house we have what I like to call “controlled chaos”, so it helps for me to be as organized as I can when planning meals or we will just wind up eating fast food.
  • This recipe will yield you about 6 cups.
  • The nutrition label should only be used as a guide, not gospel.
  • This is a very versatile recipe. We use it for:
    • Pizza
    • Spaghetti
    • Lasagna
    • Chicken Parmesan
    • Fried Mozzarella
    • Meatball(s) Subs
    • Pizza Lunchables for school

    • IMG_1497

    As you can see, I don’t use the most expensive ingredients. Not saying that you can’t, just saying that this sauce can be made very economically.

    IMG_1495

    IMG_1496

    I realize that at this point these pictures aren’t really necessary, but if you knew what a pain in my ass is was to just get these 3 pictures, you would be hanging them on your wall, just go with it and amuse me.Crockpot Marinara Sauce Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **This nutrition information is for one batch (6 cups). . .the serving size is for 1/2 cup**

     

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    Snickerdoodle Cookies

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    Snickerdoodle Cookies

    This is probably one of my favorite cookies & I don’t have the first clue what Snickerdoodle even means. But if I were to guess, I would say that Snickerdoodle = F*cking Delicious, because sometimes something is so good it deserves a F-Bomb.

    I can’t say that this is the best, I haven’t tried all of the snickerdoodles of the world. I can however say, this cookie is fantastic! Just make this cookie, trust me, it’s that good.

    To find out where all of this deliciousness came from, click here

    Snickerdoodle Cookies

    • 2 sticks butter (softened)
    • 1 1/2 cups sugar
    • 2 eggs
    • 2 3/4 cups flour
    • 2 tsp. cream of tartar
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • FOR ROLLING COOKIES
    • 2 tbsp. sugar
    • 1 tsp. cinnamon

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    1. Preheat oven to 350•
    2. Sift together: flour, baking soda, cream of tartar, and salt.
    3. Cream butter and sugar until light and fluffy.
    4. Add eggs one at a time mix well after each addition.
    5. Slowly add flour mixture to cream mixture (mix well).
    6. Shape dough into 1 inch balls and roll in the cinnamon/sugar mixture.
    7. Place onto a greased or parchment paper lined baking sheet, about 2 inches apart.
    8. Bake for about 8-10 minutes or edges are golden brown.
    9. Cool and enjoy!
  • I know that most cookie recipes don’t really require a quick spray of the pan, but personally, I like to spray my pan with some sort of cooking spray, just to fall on the side of caution.
  • Since you’re going to need to roll this dough in order to coat it in the cinnamon/sugar mixture, it’s much easier once the dough has been thoroughly chilled first.
  • When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 8-10 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.

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    Snickerdoodle Cookies

    Snickerdoodle Cookies
    Snickerdoodle Cookies
    Snickerdoodle Cookies
    Snickerdoodle Cookies
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