Cheese Fondue

3 TBS butter
3 TBS flour
1/8 tsp garlic powder
2/3 cup half-and-half
1/2 cup chicken broth, more to thin sauce if needed
1 1/4 cups shredded monterey jack
3 TBS salsa

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce heat to low. Gradually add the cheese, stirring until melted. Stir in salsa. Transfer sauce to warm fondue pot. Add chicken broth to desired consistency. Serves 4 to 6.

Tasty Royal Icing

Ingredients

• 
  
  1 cup confectioners` sugar
• 1 egg white
• 3 - 4 drops of freshly squeezed lemon juice
• Food coloring

Directions

Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy.

It should have the consistency of heavy cream (you may need to add a bit more sugar).
Add desired food coloring.

Olive Garden's Alfredo Sauce

Ingredients


1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta (or other)

Directions

1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil noodles for 3-5 minutes.

Place pasta on serving plates and spoon sauce over pasta.