Lauren Resendes

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Fettuccine Alfredo with Chicken

Broccoli

Roll or Garlic/French Bread

Pumpkin Sheet Cake

Recipes:

 

Fettuccine Alfredo with Chicken

Alfredo Sauce:

¼ cup butter

¼ cup flour

1 ½ cups half and half

1 ½ cups water

2 tsp. chicken bouillon

½ cup Parmesan cheese

Salt and pepper

Chicken:

2 chicken breasts

Olive oil

1 ½ tsp. minced garlic

Italian seasoning

Salt and pepper

Cooked fettuccine noodles

            Cut chicken into bite size pieces, and cook in medium pan with olive oil and garlic. Add Italian seasoning, salt, and pepper as needed for flavor. Once cooked, remove from heat to add to sauce.

Melt butter in medium saucepan over medium heat.  Stir in flour to make a paste.  Slowly stir in half and half until smooth.  Add water and chicken bouillon.  Let simmer and thicken slightly.  Stir in Parmesan cheese.  Add chicken. Add salt and pepper to taste.  Serve over cooked pasta.

Pumpkin Sheet Cake

1 - 15 oz - can pumpkin or 2 cups fresh pumpkin

2 - cups sugar

1 - cup vegetable oil

4 - eggs, beaten

2 - cups flour

2 - teaspoon baking soda

1/2 - teaspoon salt

Pumpkin pie seasoning

Chocolate chips

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Mix in chocolate chips.

Pour into a greased 13 x 18 inch baking pan and sprinkle pumpkin pie seasoning over the top. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Icing:

1 - stick butter, softened (1/2 cup)

8 oz - cream cheese, softened

2 1/4 - cups powdered sugar

5-6 - teaspoon milk

Beat the butter and cream cheese together.  Gradually add the powdered sugar and mix well. 

Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.

Broccoli

Bread