Creamy Au Gratin Potatoes

4 Russet Potatoes, Sliced
1 Small Onion, Minced
1 Tsp Garlic Minced
Salt and Pepper to Taste
4 Tbs Butter
4 Tbs Flour
3/4 Tsp Salt
3 Cups Milk
3 Cups Shredded Cheddar Cheese
Bacon Pieces
Bread Crumbs (with some Butter)

1. Preheat oven to 400 Degrees
2. Butter a 1 quart casserole Dish, Layer potatoes in the Dish
3. In a Sauce Pan melt the butter over medium heat, add the onions and garlic cook until soft
4. Add in the Flour and Salt, stirring constantly with a whisk for one Min.
5. Stir in the Milk and cook until the mixture has thickened. Stir in 1-1/2 Cups of the Cheese
6. Stir until melted, pour mixture over potatoes, and Toss till the potatoes are covered
7. Top with Cheese and Bread Crumbs (mixed with some Butter)
8. Bake 1-1/2 Hours

Creamy Potato Casserole

1 (2 lb) Package Frozen Hash Browns
1/3 Cup Chopped Green Onions
2 Cups Shredded Cheddar Cheese, Divided
1 Can Cream of Potato Soup
1/4 Cup Butter
2 Cups Sour Cream
Salt and Pepper to Taste

1. Preheat the oven to 350 degrees
2. In a small pot, heat the soup, butter and sour cream over low heat
3. Combine potatoes, green onion and 1 Cup Cheese into a large mixing bowl
4. Mix in the heated soup mixture, salt and pepper to taste
5. Pour into 9"x13" Pan and top with rest of the Cheese
6. Bake 30-40 Min

Potato Cheese Soup

This recipe came from Jenny

5 Cups Water
3 Chicken Bullion Cubes
6 Cups Diced Potatoes
1/2 Cup Chopped Onion
1 Cup Chopped Celery
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half-and-Half
1 Jar of Cheese Whiz
Optional - Bacon Pieces or Ham Cubed

1. Mix the Chicken Bullion Cubes and Water in a Large Pot
2. Add the Potatoes, Onions and Celery
3. Boil until the Potatoes are tender
4. Stir in the butter, flower and Half-and-Half on Medium Heat until Thick
5. Add the Cheese Whiz and the Bacon or Ham
6. Salt and Pepper to taste
7. Stir until well blended and everything combined

Baked Ziti

16 oz Rigatoni or Ziti Noodles
1 Lb. Italian Sausage or Jimmy Dean Sausage
1 Onion
1/2 tsp Garlic Salt
2 Cups Mozzarella

Red Sauce (you can use a Jar of Spaghetti Sauce instead, I like Prego)
14 oz can Tomato Puree
1/2 can Tomato Paste
8 oz can of Diced Tomatoes
1/2 tsp Basil
1/2 tsp Thyme
1/2 tsp Marjoram
2 tsp Parsley
1 tsp Oregano
1 Tbs Sugar
Salt and Pepper to taste
Add water if needed

White Sauce
8 oz Cream Cheese
1/4 Cup Butter
1 Cup Whipping Cream
1/2 Cup Parmesan Cheese
1/2 tsp Fresh Garlic

1. Brown the Sausage, Onion and Garlic Sauce
2. Add everything for the Red Sauce to the meat and simmer for 30 Min (or just add the Jar of Spaghetti Sauce)
3. In a Separate Sauce Pan add the ingredients for the White Sauce on Med. Heat
4. Heat gently until melted
5. Boil the pasta according to the directions, drain and put in a 9"x13" Pan
6. Pour the White Sauce over the Pasta
7. Pour the Red Sauce over the White Sauce
8. Top with the Mozzarella Cheese
9. Bake at 350 degrees for 30 Min.

Chicken Fettuccine Alfredo

3 Skinless, Boneless Chicken Breasts (cut into cubes)
3 Tbs Butter (divided)
4 tsp Minced Garlic (divided)
1-1/2 tsp Italian Seasoning
1/2 lb. Fettuccine Pasta
1/2 Onion Diced
2 Tbs and 1 tsp All Purpose Flour
1 tsp Salt
3/4 tsp ground Black Pepper (or White Pepper)
1-1/2 Cups Milk
1/2 Cup Half-and-Half
1/3 Cup Grated Parmesan Cheese
4 Oz. Shredded Colby-Monterey Jack Cheese
1/4 Cup Sour Cream
2 Cups (or more if you like) Steamed Broccoli

1. In a large skillet over medium heat combine chicken, 1 Tbs Butter, 2 tsp Garlic and Italian Seasonings.
2. Cook until chicken is no longer pink inside. Remove from skillet and set aside.Min
3. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 Min. (al Dente)
4. Meanwhile, melt 2 Tbs butter in the skillet, Saute onion, 2 tsp Garlic until onions are transparent.
5. Stir in flour, salt and pepper, cook for 2 min.
6. Slowly add milk and half-and-half, stirring until smooth and creamy.
7. Stir in Parmesan and Colby-Monterey Jack Cheeses, until melted.
8. Stir in chicken mixture and Sour Cream.
9. Serve over cooked Fettuccine and top with the Steamed Broccoli