Easy Garlic Bread

I love pasta dishes, and I make them quite often. I usually suggest garlic bread and salad with any pasta, just because they really do work perfectly together. You can't go to an Italian restaurant and NOT eat garlic bread and salad, it's just unheard of! Since I make so many pasta recipes, I figured it'd be a good idea to share my garlic bread recipe as well :) I will show you two ways, one for crunchy bread and one for soft bread. Both awesomely delicious!


Ingredients
1 16-ounce loaf of Italian or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced OR 1 1/2 tablespoons pre-minced garlic
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)


Method One - Crunchy

1. Preheat oven to 350* and cut bread in half horizontally. 
2. Mix the butter, garlic, and parsley together in a small bowl. Spread the butter mixture evenly over the two halves.
3. Place the halves on a baking pan and heat for 10 minutes.
4. Remove from oven and sprinkle with cheese. Return the pan to oven, and place on the highest rack.
5. Broil on high for 2 minutes, until edges begin to toa. 
6. Remove and cool for just a minute. Cut into 1-inch thick slices and enjoy!

Method Two - Soft

1. Preheat oven to 350* and make 1-inch thick slices into the bread, but do not cut all the way through, just to the bottom crust. 
2. Make the butter mixture the same as above. Spread one or two teaspoons of the mixture between each slice, along with some cheese.
3. Wrap the bread in aluminum foil and heat for 15 minutes.
4. Remove from oven and tear off slices as needed. Yum :)

Amazing Fettuccine Alfredo

I love, love, love fettuccine. You can never go wrong with this dish, it is always amazing and leaves you stuffed. Sometimes it's good to not be able to move... :)


Ingredients
8 ounces dried fettuccine
3 pinches of salt
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
extra grated or finely shredded Parmesan cheese for topping
chopped fresh parsley

1. Place 8 cups of water into a pot, with the 3 pinches of salt and olive oil. Bring the water to a full boil before adding dry fettuccine. Boil for about 10-12 minutes, or until your desired tenderness.
2. Meanwhile, in a large saucepan heat the cream over medium-low heat. Add butter and whisk gently to melt. 
3. Sprinkle in the cheese, stirring to incorporate it into the cream mixture. Season with pepper. 
4. Drain the pasta and quickly add to the pan, gently tossing to coat evenly. 
5. Transfer to a warm serving dish and top with grated cheese and chopped parsley.
6. Enjoy with garlic bread or Caesar salad!

Crispity Crunchity Chicken Strips

Looking for a filling meal, and need it fast? This recipe can be ready in less than 20 minutes, and is absolutely delicious. The Goldfish crackers add the perfect amount of crunch, without taking away from the chicken's natural flavors. 

Ingredients

nonstick spray

2 1/2 cups crushed Goldfish crackers

2/3 cups buttermilk ranch salad dressing

4 chicken breasts (cooked or raw, cut into 1 inch strips)

1. Preheat oven to 425*
2. Line a baking pan with foil, and lightly coat the foil with nonstick spray.
3. Place the crushed crackers in one dish, and the ranch dressing in another.
4. Dip the chicken strips into the ranch, allow excess to drip off; then dip in cracker crumbs to coat evenly. 
5. If raw chicken - Arrange onto pan and bake for 15 minutes, or until chicken is no longer pink.
6. If cooked chicken - Arrange onto pan and bake for 5 - 8 minutes, or until heated through.
7. Serve with additional ranch dressing, and eat up!

White Trash Toffee

I found this recipe one day when I was looking up recipes for Heath Candy Bars. Casey's favorite candy is Heath Bars, so I decided to give this a whirl. It's really called Saltine Toffee... I like my title a little better :) Now this may seem like a funky combo for a treat, but it's actually super delicious!! You can't even tell that it's made with Saltine crackers, it is a little chewy, and it just tastes awesome. I made some and it was gone by the next morning. BUT I think it tastes even better the day after it's made...just my opinion!

Ingredients
1 1/2 sleeves saltine crackers
1 cup butter
1 cup packed dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans

1. Preheat oven to 400*
2. Line a cookie sheet (with sides) with foil and spray foil with nonstick spray.
3. Place a layer of saltine crackers over entire surface of cookie sheet.
4. In a saucepan combine the sugar and butter, stir until boiling over medium high heat.
5. Once boiling, boil without stirring for 3 full minutes.  Immediately pour over the saltines, trying to make it as even as possible. (it won't cover every cracker)
6. Bake for 5 to 6 minutes. Remove from over, and sprinkle with chocolate chips. Let the chips sit for a minute to warm up, then spread the melting chocolate over every cracker in an even layer. 
7. Top with chopped nuts.
8. Cool completely for an hour or so, and then break into pieces!