Creamy Herb Mushroom Sauce

Again Betty Crocker comes to my rescue!! This sauce is so good. You can put it with anything. I have cooked chicken breasts and poured the sauce over them, or I have mixed it with pasta. YUM!

1/4 c. butter
1 tbsp chopped shallots
1 c mushrooms
1 tbsp all purpose flour
1 tbsp chopped fresh thyme (1tsp dried)
1 tbsp chopped fresh parsley (1 tsp dried)
1/2 c half and half

Melt butter in a sauce pan over medium heat. cook shallots and mushrooms stirring until tender

Stir in flour, thyme, parsley. Cook, stirring constantly until slightly thick. Gradually stir in the half and half until smooth. Serve immediately.

Marinara Sauce

I usually double or three times this recipe, so that I have enough to freeze. Freezes great!!

1 yellow onion, chopped

1/4 cup olive oil

2 large garlic cloves, lightly smashed-I usually put in more because I LOVE garlic

2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped

Salt

8 to 10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic and onion in the olive oil over medium heat, until garlic is golden brown and the onion softens.

Add the tomatoes and salt (to taste). Bring to a simmer and cook, stirring often, until sauce is thick, 20 minutes, depending on the tomatoes. Stir in the basil leaves.

Serve over hot pasta.