COUNTRYSIDE CREAMERY BUTTER REVIEWS RECIPES

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Steps:

• " Preheat oven to 325°. Dice sweet rolls into small bite sized pieces and bake for 10 minutes or until golden brown. Melt butter in a sauté pan, sauté celery and onions until translucent, about 5 minutes. Add pineapple, raisins, chardonnay and coconut to pan. Sauté until most of the liquid is gone, about 3-5 minutes. Set aside. In a large bowl, combine sweet rolls and sauté mixture. Add spices and eggs and stir to incorporate. Heat broth to boiling in same sauté pan used for vegetables. Slowly incorporate broth into bread mixture. Stuffing should be moist, not mushy. Bake in a greased 9x12-inch glass pan for 1 hour or until light golden brown. Or, stuff loosely into a 10-12 pound turkey. Bake for 3-3½ hours or until stuffing reaches 165° and the turkey reaches 180°."