Brown Butter Sauce (Leisa)

6 TBS. butter

1/2 tsp. salt

1 tsp. chopped fresh sage

2 TBS. heavy cream

1/2 cup grated Parmigiano-Reggiano

In a small saucepan, melt butter and salt over medium-low heat. Add sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in cream and remove from the heat. Add Parmigiano-Reggiano cheese when tossing with pasta.

Easy Cream Sauce (Leisa)

3/4 cup heavy cream

2 TBS. butter

1/2 tsp. salt

2 TBS. chopped flat-leaf parsley

1/3 cup grated Parmigiano-Reggiano cheese

In an 8-inch skillet, combine cream, butter and salt over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in parsley and remove from the heat. Add Parmigiano-Reggiano cheese when tossing with pasta.  Makes 2/3 cup.

*Can double – if making more for a large group…only cook doubled at a time

Amazing Homemade Pesto (Stefanie)

4 cups packed basil leaves


5 cloves garlic

1/2 cup butter


2 cups parmesan cheese


olive oil

A handful of pine nuts or walnuts

Put first four ingredients into bowl of food processor in order given: mash as many basil leaves in as you can, just as long as you leave a few inches of space at the top of the bowl, then add garlic, slice up the butter on top, and dump the cheese on top of that.  Pulse and gradually add olive oil until mixture is the consistency of thick paste. (Taste at this point and see if it needs more of anything.)  Add nuts and continue to blend. Once done, spoon into jars and keep in fridge until ready to enjoy.  Yields about two cups.  (You can also freeze and pull it out when you need it!)  Use with pasta, or on pizza, or dip.

Spaghetti Sauce (Grandma Morgan)

1/2 cup chopped onion                                

1 lb. ground beef                                          

1 tsp. garlic salt                                          

1/4 cup chopped parsley or 2 tsp. dried parsley     

2 cups canned tomatoes                            

1/2 tsp. oregano                                          

Dash of basil                                      

1 can mushrooms

1- 8 oz. can tomato sauce

1 tsp. salt

1/4 tsp. pepper

1 Bay leaf   

Sauté onions and ground beef together.  Add all other ingredients.  Cover and simmer 1 hour.  Uncover for 30 minutes.  Remove Bay leaf.  Enjoy!