Being an entrepreneur and a mom of three little girls I am constantly in need of meals that are fast, healthy, homemade, and most importantly delicious.  I created this cheese sauce years ago. It’s a staple in my home and my go to sauce for whenever I need a 15 minute meal.  This sauce is awesome because it’s super versatile you can use it in pasta, over rice or veggies, in your casseroles, etc.  When I say the possibilities are endless I mean it.  Over the next few days I’m going to post my 4 favorite recipes that I use this sauce in and you’ll see how I change up the seasonings, and sometimes the cheeses to cater it to each dish.  I’m a southern girl so bacon grease is always my secret weapon whenever I want to amp up the flavors in any dish so get used to seeing bacon grease often on this blog.  I hope this recipe blesses your home and schedule the way it has mine.  This is definitely one that will get you married off…or pregnant (inside joke from my snapchat lol). Enjoy ladies and gents and don’t forget to tag me on your pictures on Instagram if you make this sauce.  I love to see how creative you all get with my recipes!

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Maryann's versatile cheese sauce

Servings

Ingredients

• 2-3 bacon strips rendered grease
• 1 1/4 cups heavy cream
• 2 cloves garlic
• pinch sea salt
• 1/2 tsp crushed red peppers
• 1 tsp paprika
• 1 tbsp Italian seasoning
• 1 tsp Emeril essence seasoning
• cracked pepper to taste
• 1/2 cup Parmesan cheese freshly grated
• 1/3 cup asiago cheese freshly grated
• 1/2 cup butter

Servings Ingredients 2-3 bacon strips rendered grease 1 1/4 cups heavy cream 2 cloves garlic pinch sea salt 1/2 tsp crushed red peppers 1 tsp paprika 1 tbsp Italian seasoning 1 tsp Emeril essence seasoning cracked pepper to taste 1/2 cup Parmesan cheese freshly grated 1/3 cup asiago cheese freshly grated 1/2 cup butter

Instructions

1. In a medium saucepan heat your reserved bacon grease and butter over a medium/low heat. Once butter is melted add your minced garlic and whisk in your heavy cream and add your seasonings. You must make sure your pan is not too hot or else your oil will separate, and you'll need to restart your sauce. Allow this to simmer for 3-5 minutes then whisk in your cheese. Stir sauce until cheese is completely melted into sauce (it should not be stringy, the cheese should become one with the sauce lol (but really).

Recipe Notes

This sauce is super versatile and can be used to make so many different dishes. You can even mix up the seasonings to give it the flavors that you want and that complement your dish. I use this sauce for my mac and cheese, alfredo, any pasta I make when I need a quick, but delicious meal. I put it on vegetables, over chicken and couscous. The possibilities are endless so have fun with this sauce and feel free to make it your own.

Hey guys! So many of you on my social media pages have been hounding me for this recipe and I’ve finally gotten to typing it out.  I’ve made this recipe a ton of times but I had to actually measure out the ingredients so that I could share it with you all.  It’s very similar to my brioche bread recipe with a few additions so the rolls are super light and fluffy….and buttery just like the brioche bread.  This is the same bread base I use no matter what kind of cinnamon rolls I make (now you know my secret) so you can use this dough recipe and really have fun and make whatever kind of cinnamon rolls or sticky buns your heart desires.  I hope you enjoy this gem as much as my family and I do.  Again, don’t be like us and eat an entire batch in one night, and if you do know that I won’t judge you!

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Almond butter stuffed cinnamon rolls

Prep Time

30 minutes

Cook Time

25 minutes

Passive Time

90 minutes

Servings

rolls

Ingredients

• 1 cup scalded almond milk
• 1/2 cup unsalted butter
• 1/3 cup granulated sugar
• 2 1/2 teaspoons dry active yeast
• 2 large eggs
• 4 cups unbleached all purpose flour
• 2 teaspoons salt
• 1/4 tsp almond extract
• 1- 1/3 cups brown sugar packed
• 3/4 cup unsalted butter softened
• 2 1/2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup almond butter
• 8 oz cream cheese
• 1/2 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/3 cup chopped pecans

Prep Time 30 minutes Cook Time 25 minutes Passive Time 90 minutes Servings rolls Ingredients 1 cup scalded almond milk 1/2 cup unsalted butter 1/3 cup granulated sugar 2 1/2 teaspoons dry active yeast 2 large eggs 4 cups unbleached all purpose flour 2 teaspoons salt 1/4 tsp almond extract 1- 1/3 cups brown sugar packed 3/4 cup unsalted butter softened 2 1/2 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1/2 cup almond butter 8 oz cream cheese 1/2 cup butter 2 cups powdered sugar 1 tsp vanilla 1/3 cup chopped pecans

Instructions

1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil (Be sure to not let your milk burn). When it reaches a boil, remove from heat.
2. Pour the hot milk into the bowl of an electric mixer and add your almond extract, 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely, stir in sugar. Test the milk mixture to make sure the temp is lukewarm. Once you’ve tested the temp stir in the yeast and let it foam for approximately 10 minutes. (Your mix must be lukewarm! Hot liquid will kill your yeast.)
3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and flour. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover your bowl with plastic wrap and allow your dough to rise. It should double in size this take 60-90 minutes.
4. Mix the brown sugar, softened butter, almond butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.
5. Dump the inflated dough out on a well-floured work surface. Roll out into a large rectangle.
6. Using a flat spreader, spread the cinnamon-almond filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Starting at the long side, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Then cut the log into 8-12 equal rolls(depending on how big you like them). Tuck the loose end under each roll to secure it, and place them in the baking dish ( I use a round baking dish) to rise for at least 30 minutes.
7. Preheat the oven to 350 degrees F. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed up.
8. While the rolls are in the oven prep your frosting. Beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth then stir in your nuts. As soon as the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve them up with some milk or ice-cream and ENJOY!