Easy Creamy Alfredo

1 8 oz. pkg. of cream cheese (can use lowfat)

3/4 c. parmesan cheese

1/2 c. butter/marg. (or less)

1/2 c. milk - warmed (or more)

Heat/melt cream cheese, pour in warmed milk, add cheese and butter. Stir together over low heat until smooth. Season how you like it and then pour over pasta.

*I put in the or less/more because it all depends on the consistency that you want. I use skim milk, so I usually do more milk to help to make it more creamy. This is one of my husband's favorites. We love to grill chicken and add mushrooms to it.

Cranberry Salsa

Cranberry Salsa

• 1 12 oz. pkg. fresh cranberries (you can use frozen but fresh are prettier)
• 3/4 cup sugar
• 1 medium jalapeno, seeds removed (I thought this was way too hot, so I would start out with just a little and add more to taste)
• 1 green onion
• 1-2 tbs. fresh cilantro
• 1/4 tsp. cumin

Place all ingredients in food processor. Process until mixture is coarsely chopped. Store in refrigerator for flavors to blend. Serve with tortilla chips. This is also great served with crackers and cream cheese. Delicious as a relish with pork or poultry. Yield: 3 cups

Zucchini Relish

10 cups ground or grated zucchini
4 cups ground onion
5 Tbls. salt
Mix together and let stand overnight. Next morning, drain and rinse in cold water in a big colander

Put zucchini/onion into a large cooking kettle. Add these spices and cook for 30 minutes

Spices:
1tsp. cayenne pepper
2 1/4 cups vinegar
5 cups sugar
1 1/4 tsp pepper
1tsp nutmeg
1 tsp tumeric
1 tsp dry mustard
1 tsp celery seed
2 red peppers diced
2 green peppers diced

The last 5 minutes, add 2 Tbls. cornstarch to a 1/4 cup of water to dilute
Add this to zucchini and spices to thicken slightly. Pour mixture into pint jars. Process in a hot water bath for 10 mins.
Makes 15-17 pints