Guiltless Alfredo Sauce

This recipe comes Our Best Bites and is used with the Baked Chicken-Bacon Alfredo. I copied this recipe directly from the website, so any humor or confusion comes from the fun ladies there. Enjoy!

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Susan's Yummy Cranberry Sauce from Jeanette

**Jeanette said this is the recipe for the sauce she brought to Thanksgiving dinner this past year.
1 12oz pkg cranberries
1 cup water
1 cup sugar
- cook over med-med/low until cranberries start popping (15-20 min)
zest and juice
1 orange
1 lemon
1 granny smith apple chopped and peeled
add to cranberries cook another 5 mins or until popped
chill and serve