Stealing this from here.
I really love alfredo sauce but it’s another one of those things I just buy a jar of even though I’ve heard it’s easy enough to make at home. So I looked it up and it does look simple. We’re starting with a half batch, we got the cheese at Aldi and we’re working with the assumption that a cup is 4 oz of shredded cheese, probably a bit over but this way the 8oz of parmesan is split neatly in half, or double for a full batch.

Ingredients

• ▢ ½ Cup Butter
• ▢ 1 ½ Cups Heavy Whipping Cream
• ▢ 2 Teaspoons Garlic Minced
• ▢ ½ Teaspoon Italian Seasoning
• ▢ ½ Teaspoon Salt
• ▢ ¼ Teaspoon Pepper
• ▢ 2 Cups Freshly Grated Parmesan Cheese

Instructions

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately

Pasta is a staple, for us, Sam’s club Classico sauce is bought by the case and it is perfect as a base for either ground Italian sausage or meatballs. But as I start to explore healthier options a simple meatless tomato-based sauce would be nice to have in my back pocket.

This is from Marcella Hazan and is simply:

First, the ingredients. You’ll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You’ll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that’s it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.

I’ve needed a go-to recipe for a potato side dish that isn’t mashed. I’ve done this with red potatoes and even froze them but I’ve never gotten the frozen ones to taste like fresh, go figure…

In any case, I started with this recipe and changed it up like so:

• 1.5 pounds of potatoes. This was originally done with yellow potatoes.
• 4 tablespoons of ghee
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon parsley
• 2 tablespoons ranch dressing

The following cook times are for 1″ potato cubes:

• Bake at 350°F for 45-50 minutes.
• Bake at 375°F for 35-40 minutes.
• Bake at 400°F for 30 minutes.
• Bake at 450°F for 20-25 minutes.

So I like cake, and being an adult I can make it whenever I want. Now I know some people who wouldn’t have a boxed cake in their house to save their lives, I’m not one of them. Boxed cakes are a great place to start but you have to rev it up a bit so it doesn’t taste like, well, a boxed cake. So here’s what you do:

• The only directions to note are that whatever the back of the box directs you to use, you have to:
• Add an additional egg.
• Replace the water with milk, same amounts.
• Replace the oil with melted butter. DOUBLE the amount.
• Cook with the same directions that are printed on the box.

I’m still doing store-bought icing but I think there’s a lot of room to learn on that front.

I’ve always loved Velveeta cheese sauce and have always been meaning to put down a recipe that I can go to when in need so here it is. It’s a bit more viscus when it comes out of the microwave but it thickens as it cools and sets up perfectly for reheating.

• 8oz Velveeta Processed Cheese
• 4oz Milk (preferably whole)
• 1 tbs butter

Add everything to a microwave safe bowl and nuke on 70% for 3 minutes stirring on the minute. Here’s the dip with corn dogs and Doritos.

I absolutely love cheesecake but it’s been a culinary DMZ for me for years. Then I got an instant pot, then I got an accessory kit which came with a spring form pan. Cheesecake, in the instant pot? Yes, yes, a thousand times yes!!! This way, now!!!
This recipe is blatantly plagiarized from these fine folks.

Probably one of the better comfort foods around, easy to make and ingredients readily available. Love it with some mashed potatoes and green beans.