Family Recipes

Awesome Alfredo Sauce

This recipe has been one of the most popular I have ever made.  It has been tweaked here and there over the years until it is just about perfect.  Follow it to the "t".  No substitutes!

1 Stick of REAL Butter
3 Oz. Regular Cream Cheese (I prefer Philly)
1Pint Whipping Cream
1 Cup Grated Parmesan Cheese (not shredded)
1/4 teaspoon Garlic Powder

Melt butter and cream cheese in medium saucepan over med. heat.  When melted, add whipping cream.  Stir well.  Add the 1/4 teaspoon garlic powder to the 1 cup of Parmesan cheese.  Mix well.  Add to butter-cream mixture.  Stir well with a whisk.  Reduce heat to simmer for about 20 - 30 minutes.  Stirring often.  Careful not to let it scorch.  The sauce will not be overly thick as it will thicken over noodles.  The cream cheese is really the "secret ingredient" in this recipe.  It will not be the same without it.

Serve over your choice of pasta.  We like fettuccine noodles.  Add a little salt and pepper.  Enjoy!

*Recipe Idea:  You can add steamed broccoli and cut up grilled chicken breast to this recipe and have a wonderful past bowl meal.
*Also, this recipe doubles well, when cooking for a large crowd.

Mays Family Chili

2 lbs. Ground Chuck
1 med. Yellow Onion (diced finely)
4  15oz. Cans Pinto Beans or Chili Beans
1  10oz. can Rotel diced tomato w/green Chili's
1  15oz. can diced Tomatoes
1  15oz. can Tomato Sauce + 4 Cans of Water
3 heaping Tablespoons of Williams Chili Seasoning
2 Tablespoons of Brown Sugar
1  Tablespoons of Apple Cider Vinegar (optional)
2 teaspoons Salt
1 teaspoon Pepper

Instructions:  Brown ground chuck with diced onions until well browned.  Drain if there is alot of grease.  Usually when you use ground chuck or better, you have very little grease.  Next add beans, tomato products, water and seasonings.  Bring to a boil over high heat.  When it begins to boil, turn burner to  simmer and cook for 30 minutes, stirring occasionally.  If you like your chili thicker, you can thicken it with 1/4 cup water and 2 heaping tablespoons of corn starch.  Stir this together in a cup and add to hot chili.  Stir well.  Serve with shredded cheddar and sour cream.  We like to use Frito chips instead of crackers!

Cinnamon Roll Pancakes:

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons butter

1 egg, lightly beaten

1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter (Instead of butter we used a little milk to thin it out)

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle (the name is escaping me...I used one)or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.

Banana Nut Cake With Cream Cheese Frosting


Butter, for greasing pans

3 cups all-purpose flour, plus more for pans

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 eggs, beaten

3/4 cup vegetable oil

4 large ripe bananas, mashed

1 cup chopped pecans

1 1/2 teaspoons vanilla extract


1 (8-ounce) package cream cheese, at room temperature

1/2 cup butter (1 stick), at room temperature

1 pound confectioners’ sugar, sifted

1 teaspoon vanilla extract

1/2 cup chopped pecans


Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.


In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.


Prep Time:

Cook Time: 40 min

Difficulty: Easy

Show: Paula's Home Cooking

This recipe is from PAULA DEEN.COM

Chicken Enchiladas

1 three pound chicken, boiled gently w/onion, celery & carrot until very tender.  (or the equivalent of)
2 cans cream of chicken soup
2 cups sour cream
1 can rotel diced tomatoes w/green chili
4 cups colby/monterey jack shredded cheese
10 large flour tortillas
2 cans green enchilada sauce

After chicken has cooled, pull off the bone and shred slightly.  Discard bones and veggies.  Mix together soup, sour cream & rotel in a med. bowl.

Put a little of the enchilada sauce in the bottom of a 9 x 13 baking dish.  Take 1 large tortilla and spread 2 or 3 tablespoons of the soup mixture down the center.  Next layer some of the shredded chicken.  Then add some cheese and roll up and place in the pan against one end.  The pan will hold approx. 6 or 7 this direction.  The remaining 3 or 4 enchiladas will press into the end of the pan, going in the opposite direction.

When all of the enchiladas are in the pan, spread remaining soup mixture on top.  Then the rest of the enchilada sauce.  Top with lots of shredded cheese.

Bake at 350 degrees for 30 minutes.

Serve with Spanish rice and re fried beans.


Note:  Amounts vary, so you might be left with some extra soup mixture or cheese, depending on your preferences.

Friday, October 1, 2010

Cheesy Mostaccoli

1 16 oz. package Penna noodles
1 1/2 lbs. ground chuck
1 can cheddar cheese soup
1 28 oz. jar spaghetti sauce
1 teaspoon Italian seasoning
3 cups shredded 

Sunday, October 3, 2010

Broccoli-Rice Casserole

1 Stick of Butter
1/4 Large Onion, chopped finely
1/4 Cup Celery, chopped finely
16 oz. Pkg. Broccoli florets, steamed until tender crisp
2 Cups Minute Rice, uncooked
1 Cup of Water
1 Cup of Milk
1 Can Cream of Chicken Soup + 1/2 Can of Water
1 8 oz. Pkg. Velveeta Crumbles or thick shredded cheddar cheese
Pinch of Salt

Preheat oven to 350 degrees.  Melt the butter in a large skillet and add the onion and celery.  Saute until tender and opaque.  Meanwhile cook the broccoli until tender crisp. Drain.  Sprinkle rice in the bottom of a 9 x 13 casserole dish.  Mix water, milk, soup and the 1/2 can of additional water in a bowl.  Add sauteed veggies, broccoli, salt and cheese.  Pour over rice.  Bake for 20 to 25 minutes, uncovered.  Let sit for 10 minutes before serving.

Great side dish for lots of different entrees.


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