Cheesy Alfredo Bacon Ranch Potatoes and Onions

Alfredo, cheese, ranch and bacon on buttery potatoes and onions.  Loving every bite!

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Fluffy Crust Whole Wheat Alfredo Pizza

Friday night is pizza night for us.  We love it!  It is a time when we are all in the kitchen, making our favorites or creating new ones.  My oldest son wanted a white pizza.  We came up with a yummy Alfredo one!  It has a thick and fluffy, crust that has a hint of garlic and parmesan cheese.  Next time I'll cook it on a baking sheet and cut into squares.    Feel free to add any and everything you wish.  It will be amazing!  I adapted this recipe from the back of a package of Fleischmann's Pizza Crust Yeast.  I love it!

Fluffy Crust Whole Wheat Alfredo Pizza

What you need

2 cups King Arthur Premium Whole Wheat Flour, more if needed

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 to 1 1/2 teaspoon ground garlic

1 teaspoon dried parsley

1 packet Fleischmann's Pizza Crust Yeast

2/3 cup very warm water, 120 - 130 degree F

1/4 to 1/2 cup shredded parmesan cheese

3 Tablespoons oil

1/2 cup Alfredo Sauce or Spread, homemade or bought. Use more or less, you decide.

1/2 to 1 cup shredded mozzarella cheese, homemade or bought

your favorite toppings, optional

What to do

Grease pizza pan or baking sheet with sides.

Put 1 cup whole wheat flour, sugar, garlic, parsley and yeast in a large bowl. Whisk together. 

Stir in very warm water and oil.

Stir in parmesan.

Add more flour, a little at the time, until a soft dough is formed.  

I kneaded dough with a fork sticky and adding the flour.  

Stir, knead with fork, add more flour, stir, knead with fork.....you get the idea. 

After dough is soft, turn out on floured surface and knead until smooth and elastic adding a little dog at the time if needed.

I kneaded the dough with my hand in the bowl.  

Stretch and pat dough to fill pizza pan or baking sheet.

Top with Alfredo Sauce or Spread.  

Top with mozzarella cheese and any additional toppings you like.

Let pizza sit for 20 minutes.  

Preheat oven to 425 degrees F the last 10 minutes, more or less, of resting.  You know how long it takes your oven to preheat. 

Bake on bottom rack for 8 minutes, check and turn around cooking another 4 to 7 minutes if needed.  Crust will be very soft and fluffy.  

Enjoy! 

Roasted Asparagus, Portabella and Seafood Alfredo Lasagna

Posting this recipe fast (hope I didn't forget anything) so I can go play with my boys!  I'll edit it later and add additional pictures.  Gotta run!

Note:  This only makes a couple of layers in an 8 x 10 pan.  You may want to increase the recipe.

Roasted Asparagus, Portabella and Seafood Alfredo Lasagna

What you need 

lasagne noodles, I used 6 for an 8x10 pan

bundle asparagus

8 oz portabella mushrooms

8 to 12 oz seafood of your choice, more or less

16 oz jar roasted garlic alfredo sauce, your choice or homemade

1 cup ricotta cheese, homemade

1 1/4 cup parmesan cheese, grated

1 1/2 cups mozzarella cheese, homemade, or 6 cheese sticks

1 egg

sea salt to taste

freshly ground pepper to taste

olive oil or olive oil spray

What to do

Heat oven to 400.  Spray 2 cookie sheets with olive oil.  Clean mushrooms, slice, put on cookie sheet and spray with olive oil..drizzle if you don't have spray.  Rinse asparagus, bend the bottom of it and it should break where the tough part is.  Cut into 4 or 5 pieces and put on cookie sheet and spray or drizzle, with olive oil.  Sprinkle sea salt and freshly ground pepper on top.  Cook for 8 minutes,  turn vegetables over and cook another 5-7 minutes until starting to brown and not completely cooked.  Reduce heat to 350 degrees.

While vegetables are roasting, heat 2 tablespoon butter in skillet.  Once hot, add garlic and seafood.  Reduce heat and simmer until shrimp are pink, scallops are opaque and firm, canned crab meat or imitation  can be added to the lasagna without cooking.  

While the veggies are cooking, heat water to boil.  Cook lasagna al dente according to directions, place on paper towels to drain. You can skip this by using lasagna that requires no cooking.  

Mix alfredo sauce and ricotta, 1 cup each parmesan and mozarella cheeses in a bowl with egg.  

Spray pan with olive oil.   Put a thin layer of cheese mixture on bottom of pan.  Layer of lasagna noodles next.  Another layer of cheese mixture then 1/2 seafood, asparagus and mushrooms.  Repeat with rest of cheese and noodles, seafood, asparagus and mushrooms.  Sprinkle with 1/2 cup mozzarella and 1/4 cup parmesan cheeses.  Cover and bake in oven for 15 minutes.  Turn around and cook another 10 minutes or until starting to bubble.  Remove cover and cook another 3-5 minutes until cheese has melted.  Enjoy, <3 and hugs! 

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Thursday's Treasures Week 31

Alfredo Green Bean Casserole

A spin on my Mama's, and probably yours too, green bean casserole.  The one with mushroom soup, french style green beans and fried onions.  I loved my Mama's green bean casserole and looked forward to eating it.  However, my boys like alfredo better, so....I made it with alfredo sauce and it was  HIT!    Try it for something different.  I bet your family will like it too.  <3 and hugs!

Alfredo Spread and Sauce

I was looking at the newsfeed on facebook the other day and came across a recipe that Lark, of LarksCoutryHeart.com shared for her Delicious Alfredo Sauce! Oh My Stars! It looked so good! There was our supper staring at me. Using her wonderful recipe, I started cooking, changing it a little along the way.   I ended up making an Alfredo Spread as well as sauce.  I hope you like these as much as my boys and hubby did <3 and hUgs !

Alfredo Spread 

 1/2 cup margarine 

 6 oz neufchatel 

 1 1/4 cups grated parmesan cheese 

3-6 teaspoons minced garlic, I use bottled in water 

 1/2 cup milk or heavy cream, I used milk and it was great 

 1/4 teaspoon freshly ground pepper, if desired 

Directions

Melt margarine and cream cheese over medium heat. 

Add parmesan cheese, a little at the time. 

As the cheese mixture thickens, add milk, a little at the time. 

Once the cheese has melted take off heat. 

 This will make 1 1/2 cups spread. 

Alfredo Sauce

Make as above but add more milk, or heavy cream, a little at the time, to make it the consistency you like.

Serve over fettuccine that has been cooked as directed on the label.
We usually toss the pasta and sauce together and serve it family style.

Fettuccine Alfredo