Simple Creamy Alfredo Sauce

Creamy Alfredo via elisebakesI found this alfredo recipe from My Simple Blessed Life and was intrigued by the use of cream cheese; I’ve never seen that before so I had to give it a shot (I added a little nutmeg too).  It was great; thick and creamy, as it should be!  I will say that it didn’t taste like a traditional alfredo, but a perfectly wonderful cream sauce.  I served the sauce over spaghetti with homemade garlic breadsticks.  It was incredibly easy to make and I will definitely make it again, I think as a base for a mushroom cream pasta dish!  I cooked up some garlic and tomatoes and tossed it with the leftovers, which was fabulous as well.  Creamy Alfredo via elisebakes

Creamy Alfredo (serves 4)Creamy Alfredo via elisebakes

  • 4 oz. cream cheese
  • 4 Tbsp butter
  • 2 tsp garlic powder
  • 3/4 cup milk
  • 2/3 cup grated Parmesan cheese
  • pinch of salt, pepper, and nutmeg
  1. Heat the cream cheese until it just begins to melt, then add the butter.  Once the butter has melted, mix them up a little bit.
  2. Add the remaining ingredients and mix with a whisk.
  3. Allow mixture to boil for 2-3 minutes with constant stirring, then reduce heat to medium-low.
  4. Cook for 5-7, stirring occasionally.
  5. Remove from heat when it is slightly thinner than you’d like it to be; it will thicken up as it cools.

Creamy Baked Artichoke Dip

Creamy Artichoke Dip via elisebakes

Your thighs will forgive you, I promise.  This dip is one of my favorites and always a crowd pleaser.  I usually add a couple handfuls of frozen spinach, but I didn’t have any this time.  If I am entertaining, I double the recipe and cook it in either a 9×13 or a large round casserole dish.   It’s also great if you put a tablespoon of the dip on a crescent roll, fold it it into a little pocket and bake it – delicious! Artichoke Dip via elisebakes

Creamy Artichoke DipArtichoke Dip via elisebakes

  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 mozzarella, shredded
  • 1/4 cup parmesan, grated
  • 1/4 tsp garlic salt
  • 1/2 tsp pepper
  • 1 14 oz can of quartered artichokes
  • optional: additional mozzarella and parmesan to sprinkle on top before baking
  1. Drain artichokes and cut them up.  They don’t have to be too finely chopped; I usually cut each quarter into fourths.
  2. In a medium bowl, beat cream cheese, sour cream, and mayonnaise until thoroughly combined.
  3. Add cheeses, garlic salt, pepper, and artichokes and mix to incorporate.
  4. Pour into a baking dish and sprinkle with additional cheese if you wish.
  5. Bake at 350 for 25 minutes or until top begins to turn golden.Artichoke Dip via elisebakes

Easy Creamy Italian Pasta

pasta2This was such an easy dish to prepare and tasted awesome – great for a rushed lunch or dinner!  My nieces and husband loved it, and I was definitely impressed with how good it tasted.  You could even make the Italian dressing mix yourself with a copycat recipe (there’s one here).  I found the recipe on pinterest, but the link had been removed; fortunately the caption had all of the instructions.  I didn’t have heavy cream on hand, so I upped the butter and used milk instead (the recipe called for 1/2 cup butter and 1/2 cup cream).

Creamy Italian Pastapasta

  • 1 box of farfalle pasta
  • 3/4 cup butter
  • 1/4 cup milk
  • 1/2 cup parmesan cheese, grated
  • 1 packet Italian Dressing mix
  1. Cook pasta following the directions on the package and drain.
  2. Add the butter to the pot and let it melt, then return the pasta to the pot.
  3. Add the milk, parmesan, and seasoning packet and mix well.
  4. Serve as soon as you can while it is still warm and creamy – if its going to sit on the stove for a while, you might want to add a few extra tablespoons of milk.