Easy Alfredo Sauce

We've been so busy I have been trying to make dinners that don't require a lot of ingredients and don't take very long to throw together after a long day at work! Last night I made some linguine noodles with an easy alfredo sauce, served with salad and baked chicken seasoned with salt and pepper.

Fall is in the air and I am excited to try some new crockpot recipes that can simmer all day and break out my cans of pumpkin for some baking fun! I already had a pumpkin beer and bought some pumpkin creamer - I love FALL!

Update on Philadelphia - we love it here! The atmosphere and sense of community with Kyle's Wharton classmates and events with the school at the Wharton Veteran's Club has really allowed us to feel like we are at home. Everyone here has also just moved to Philadelphia and are so incredibly nice. We have met phenomenal people and already have attended some social events. We meet friends at the park after dinner, or walk to the local ice cream shop for a treat, we walk everywhere and the kids are doing so well with these changes! Our oldest son will be starting school in a week and a half and we are very excited for him to meet kids his age and have those important little people in his life. We signed Palmer up for a weekly music class to keep him socialized with little kids his age. Kyle officially started school today and picked up some pretty heavy textbooks.

Looking forward to sharing a salad dressing recipe with you all soon - we ate all of ours up before I could take a picture!

Alfredo Sauce

- 1 package cream cheese, 8 oz.
- 2 tsp. garlic powder
- 2 cups milk
- Grated Parmesan cheese, 6 oz.
- 1/8 tsp. pepper
- parsley, chopped for garnish

1. In a sauce pan, heat your milk on medium heat.
2. Add your cream cheese and whisk until blended.
3. Add garlic powder, and pepper. Whisk together.
4. Add your parmesan cheese and whisk until blended. Allow sauce to thicken.
5. Pour sauce over your noodles and garnish with parsley, if desired.

Alfredo Sauce

Enjoy!

Brittney

S'mores Trifle

Last week we had my parents come up from Maryland to visit for the day - so nice to live on the East Coast again so we are close by! I will be taking the boys down to their house tomorrow for the day! Anyways, in between them spoiling the boys and us going to the amazing Please Touch Museum here, I made a S'more Trifle dessert. It is pretty sweet, so make sure you use dark chocolate pieces for that bitter taste to balance it. It is such a pretty dessert!

We have been making a lot of friends here in Philadelphia, and I must say we really enjoy walking everywhere. It is so nice to just text someone and meet up at the park, or at the museum, or go out for dinner! We are loving this new social culture we are apart of. There is a Wharton Veteran's Club that we have joined and we will be attending their BBQ this afternoon. What a fun place Philadelphia is turning out to be!

S'mores Trifle

- 3.9 oz. box instant chocolate pudding
- 6 whole graham crackers, broken in pieces
- dark chocolate bar, 8 oz, chopped
- 8 oz tub Cool Whip
- small jar of Marshmallow Fluff
- 1 cup mini marshmallows

1. Prepare your pudding and set aside to set.
2. Chop your chocolate and place half inside your pudding. Combine.
3. In a small bowl, mix your Cool Whip and marshmallow fluff.
4. In your trifle bowl, place half of your graham crackers on the bottom. Then layer half the chocolate pudding on top. Complete with half of the marshmallow/Cool Whip mixture and sprinkle with 1/2 cup of mini marshmallows.
5. Repeat layers.
6. Top with remaining chocolate.
7. Chill before serving!

Graham crackers, pudding and marshmallow/Cool Whip

S'mores Trifle

Enjoy!

Brittney