Tag Archives: easy

Fifteen Minute Fettuccine Alfredo

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Let’s talk pasta.And creamy, cheesy alfredo sauce. Because, let’s be honest, the two kinda belong together. What’s so great about this alfredo is that you can literally have it on the dinner table within fifteen minutes.

I have quite a large italian family, so I’ve eaten my far share of fettuccine over the years. For Christmas Eve, my Aunt would always make this amazing dinner with all the fish, seafood, etc; pretty much your typical Italian Christmas Eve dinner. However, she would always make several pounds of fettuccine also.

There were so many of us children that we would hog most of the fettuccine at our table. Because what ten year old is going to eat calamari? Well, I’ll tell you that I had no plans of ever touching anything other than this fettuccine because it was so good. And at the age of ten, fish really freaked me out.

I eventually outgrew my fear of eating fish. Albeit, I never ventured that far in my seafood eating adventures. Especially now that I may have developed an allergy to fish/seafood, it’s still unknown as of now. It’s totally okay, though, more pasta for me!

Fifteen Minute Fettuccine Alfredo
Makes about 4 servings (or more)

1 c. half & half
1 egg
1/2 c. Parmesan cheese
1 stick butter, melted
1/4 c. parsley
1 lb. fettuccine or any type of noodle

Cook pasta according to the instructions on the box. While pasta is cooking, melt butter in microwave. Add the rest of the ingredients; mix well and microwave 1-2 minutes. Stir, repeat 2-3 times until it thickens up a bit.

Once pasta is done, drain the water from the pan. Either leave the pasta in the pot or transfer to a bowl. Pour alfredo sauce over top and mix well to distribute the sauce. Serve and enjoy!

If you’re planning on serving this to a large amount of people, it’s really simple to double, triple, quadruple the recipe. I’d say the amount of alfredo sauce is equal to one pound (box) of pasta. So if you’re cooking two pounds, double the recipe and so on…

Excuse me while I wipe alfredo sauce off my face.

Peanut Butter Tandy Cakes

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Wanna know a secret?

I could probably live solely on peanut butter…

And maybe some butterscotch krimpets. When I first moved onto campus as a freshmen, my grandmother would send me boxes and boxes of butterscotch krimpets. Now that I think about it, I probably haven’t eaten a Tastykake butterscotch krimpet since then.

Enough about the krimpets, though, they couldn’t hold a candle to Tastykakes peanut butter kandy kakes. It was always a good day when my mom would put those babies into my school lunch. A close second definitely being oatmeal cream pies (because who doesn’t love Honey, I Shrunk the Kids?).

I made these right after new years. I’m sure my family was so glad I sabotaged helped out with their new years resolutions while I was on winter break. I mean, my resolution was becoming more comfortable in the kitchen; and these tandy cakes? I think it requires more effort to not eat them than to actually make them because they are literally so easy.

I remember so many birthdays and parties that these little cakes made an appearance and I’ve never witnessed anyone not liking them. But, then again, it’s almost impossible to not love chocolate and peanut butter.

Peanut Butter Tandy Cakes
Makes about 24+ servings, depending how you cut them

4 eggs, beaten
1 c. milk
2 tbsp. oil
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
2 c. sugar
1/8 tsp. salt
———————–
1 c. peanut butter
8 oz (or 6 pack) Hershey bars

Preheat oven to 350 degrees and grease a 10 x 15 dish with butter or Pam. Combine the eggs, milk, oil and vanilla in a bowl, mix well. In another bowl, sift flour, baking powder, sugar and salt. Pour the flour mixture into the egg/milk mixture and mix until blended. Pour into greased pan and bake for 15-20 minutes, until golden brown.

When cake is taken out of the oven, drop the peanut butter onto the cake while hot. Spread evenly as peanut butter melts. Freeze for about 30-45 min. Melt the chocolate in the microwave or in a double broiler and spread evenly over the cake. Cut it into squares and refrigerate until serving.

I dare you just eat one.