Fast and Easy Fettuccini Alfredo

1 pound dried fettucine or thin speghetti

2 - 4 tablespoons butter

8 peeled garlic cloves

salt and pepper to taste

1 1/2 -2 cups light cream

1 1/2 cups grated Parmigiano-Reggiano cheese

Cook the pasta until al dente (slightly firm). Drain. While pasta is cooking melt butter in large saucepan over medium heat. Add garlic cloves and saute till tender. Smash garlic cloves in pan. Reduce heat to low. Toss cooked pasta into garlic and butter mixture. Add enough cream to almost cover pasta then add grated cheese, salt and pepper to taste.Toss cooked pasta with cream and cheese mixture until sauce starts to thicken. Sprinkle with additional grated cheese before serving immediately. Enjoy!

P.S. If sauce thickens too much add extra cream till you have the consistency you like.

Creamy Pumpkin Pie and Pie Crust Recipe

1 can Libby's Pumpkin Pie Mix

5 ounce can condensed milk

2 eggs

2 ounces softened cream cheese (softened)

Blend all ingredients thoroughly until completely blended then pour into prepared (uncooked) pie crust. Bake in preheated 425 degree for 15 minutes then lower heat to 350 degrees for 40-50 minutes until knife inserted in middle comes out clean. Cool for about 2 hours before serving then refrigerate leftovers.

P.S. I like to use home made crust but feel free to use store bought.

Basic Sweet Pie Crust :

1 1/2 cups plus 2 tablespoons flour

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons shortening

6 tablespoons cold cut butter

4 tablespoons cold water (as needed)

Sift flour, sugar and salt into bowl then add shortening and butter. Rub between finger or use pastry blender until it forms course crumbs. Work cold water into mix until you can form ball. Flatten and refrigerate for at least 30 minutes or up to 2 days. Roll out and press into pie shell.