HOMEMADE BARBECUE SAUCE

1 1/2 cups ketchup

1/4 cup molasses
1/3 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp dry mustard
2 tsp onion powder
2 tsp chili powder
1 tsp paprika
1 tsp minced garlic
1 tsp garlic powder
1 tsp ground cumin
dash hot pepper sauce
1/4 tsp ground allspice

Combine all the above ingredients in a medium sauce.  Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar completely.  Cover pan and reduce the heat to medium-low.  Simmer mixture, stirring occasionally, for 20 minutes until thickened.

Yield: About 2 cups

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HOMEMADE MAYONNAISE

This recipe works best when you use a food processor. Don't mess with the basic ingredients but feel free to use flavored vinegars, use garlic for some of the mustard, etc. But remember this, if you use mayo to make a cake or other sweets, you may want to keep the mayo more subtle by eliminating or reducing the Tabasco sauce and paprika. Feel free to play with this recipe to suit your taste and occasions you will be using the mayo.

1/2 cup extra-virgin olive oil

2 extra-large eggs

1 tbsp sugar

2 tsp salt

2 tsp ground yellow mustard

1/8 tsp paprika

6 dashes Tabasco sauce

2 cups sunflower oil

2 tbsp white vinegar

1 tbsp lemon juice

1 tbsp water

All ingredients should be at room temperature.

In the bowl of a food processor, pulse the olive oil, eggs, sugar, salt, mustard, paprika and Tabasco until combined. With the processor running, slowly drizzle in 1 cup of the sunflower oil in a thin stream. Turn off the processor and pour in the vinegar, lemon juice, and water.

Turn the processor back on, and after the acids and water are just blended (after a few seconds), add the remaining cup of sunflower oil.

Place the mayo into a storage jar, refrigerate and enjoy.

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PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

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BREAD DIPPING SAUCE

1/2 tsp Italian seasoning

1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

SWEET AND SOUR HONEY MUSTARD SAUCE AND DRESSING

This tasty sauce is similar to the honey mustard sauce found at restaurants to use as a dipping sauce for chicken nuggets, etc. but with half the calories, fat, and carbs.

1/4 cup olive oil mayonnaise
1/4 cup light sour cream
2 tbsp Splenda or Stevia Granular*
1 tbsp hot water
1 tbsp + 1 tsp Dijon mustard
1 1/2 tsp vinegar
2 tsp honey

Whisk all ingredients together in a small bowl. Cover and refrigerate to thicken. (May be used immediately as a sandwich spread by eliminating the hot water)

To use as a salad dressing add more hot water, one tablespoon at a time, until thin enough to suit you.

*Sugar measures the same as Spendia or Stevia, if you prefer.

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BLUEBERRY KETCHUP

This homemade fruit ketchup is amazing on meats, especially grilled meats.  And blueberries are so good for you, they are loaded with antioxidants. Surprise your family and friends with this special treat.

2 cups fresh blueberries (or frozen unsweetened, thawed)
1 garlic clove, minced
1 small shallot, minced
3 tbsp brown sugar
1/4 cup balsamic vinegar
1/4 tsp ground coriander
1/8 tsp ground ginger

Bring all the ingredients to a boil in a saucepan over medium heat.  Lower heat to simmer and cook, uncovered, about 30 minutes.  Season with salt and pepper, if desired.

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OLIVE GARDEN ALFREDO SAUCE

I have never had Olive Garden's Alfredo Sauce so I cannot vouch for this recipe. It was given to me by a friend.

Dr PEPPER BBQ SAUCE

 1 can (12-oz) Dr Pepper

1 cup crushed tomatoes

1/4 cup packed brown sugar

2 tbsp spicy brown mustard

1 tbsp orange juice

1 tbsp Worcestershire sauce

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate any leftovers.

Yield: 1 cup

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TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.

Tenders:

4 taco-size corn tortillas

4 tbsp all-purpose flour (I recommend white whole wheat)

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp milk

1 1/2 lb chicken tenders

1/4 cup canola or olive oil

Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.

Dip the tenders into the egg white mixture and te

hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

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FRESH BANANA ICE CREAM SAUCE

This recipe goes great over ice cream.  Also good over pound cake.

3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract

Melt the butter in a skillet over medium to medium-high heat.  Add the brown sugar and vanilla to the skillet and blend.  Add the banana pieces and cook about 3 minutes until caramelized.

Yield: 2 cups

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FRESH TOMATO & BASIL SAUCE WITH PASTA

12-oz whole-grain spaghetti

1/4 cup + 1 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish

Cook the spaghetti according to the package directions; drain well.  Return to the pot.

While the spaghetti cooks, heat the 1/4 cup of olive oil in a small skillet.  Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color.  Remove from the heat immediately and add the remaining olive oil.

Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot.  Toss to mix and coat.
Top with the Parmesan cheese as a garnish.

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HOMEMADE 'LITE' TARTAR SAUCE

 2/3 cup non-fat yogurt

2 tbsp light mayonnaise

1 tsp red wine vinegar

1 tsp Dijon mustard

1/4 cup sweet pickles, diced small

Combine all ingredients in a small bowl. Cover and refrigerate. May be kept in the refrigerator up to 5 days.

2 Tablespoon serving = 30 calories and 2g fat

Note: Tartar sauce is the reason some fish sandwiches are not considered a good diet choice. By baking your fish and making your own lite tartar sauce, you can enjoy more fish sandwiches or just fish dinners.

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HOMEMADE CHOCOLATE SAUCE

2 cups sugar

1/4 cup corn syrup
1/2 cup evaporated milk
1/2 cup butter
4 tbsp baking cocoa powder
1/4 tsp salt
1 tsp vanilla

Combine all ingredients in a saucepan.  Cook over low heat while stirring until the butter is melted and the cocoa is blended in.  Turn up the heat to medium-high and bring to a full boil.  Stirring constantly, allow to cook at a rolling boil for 30 seconds.

This is good served over ice cream, pound cake, etc.

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LOWCOUNTRY BARBECUE SAUCE

This is a 1980s recipe from Lowcountry Barbecue Catering in Atlanta, Georgia.

1 quart apple cider vinegar

1 pint ketchup

1/2 tbsp Worcestershire sauce

2 tbsp black pepper

1/4 tsp cayenne pepper

1/2 tbsp salt

1 tbsp sugar

Boil vinegar for 10 minutes then stir in the ketchup and Worcesterhire sauce. Reduce heat to medium and mix in the peppers, salt and sugar. Simmer over low heat 15 minutes, stirring often.

Yield: Approximately 1 quart

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CONEY SAUCE

This recipe goes together quickly but does simmer for an hour. I got this from a page called Favorite Recipes. The picture was with the recipe.

1 1/4 lbs hamburger

1 large onion

1/2 cup sugar

1/2 cup chili powder

1/2 cup ketchup

1 1/2 cup water

Chop Onion

Mix Hamburger & Onion in skillet

Brown Hamburger & Onion until Hamburger is done.

Drain.

Put mixture back in skillet and add remaining ingredients.

Simmer 1 hour, stirring occasionally.

Serve on Hot Dogs.

Can be frozen until ready to use

This photo was with the recipe.

APPLE SPICE SNACK CAKE WITH CARAMEL SAUCE

1/2 cup butter, softened

1 cup sugar
1 egg
2 cups chopped, peeled apples
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts

CARAMEL SAUCE:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup whipping cream

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the egg. Add apples and mix well.

In a small bowl, combine the flour, baking soda, cinnamon and salt together. Add to the apple mixture and mix well. Fold in the pecans. Pour the batter into the prepared baking pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares to serve with the caramel sauce.

To make the sauce while the cake is baking: In a saucepan, over medium heat, combine the sugar, brown sugar, butter and whipping cream. Bring to a boil and boil, stirring constantly, for 2 minutes. Pour sauce over cake before serving.

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QUICK CARAMEL TOPPING

25 vanilla caramels

2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream, pound cake or wherever caramel sauce is needed.

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ORANGE PANCAKES with CITRUS SAUCE

2 cups biscuit mix (ie Bisquick)

1 cup orange juice

2 eggs

In a medium bowl, stir together the biscuit mix, orange juice, and eggs. Do not beat pancake batter. Using a hot griddle (or heavy skillet), pour pancake mix on the griddle, about 3 to 4 tablespoonfuls per pancake. Cook over medium heat for about 2 minutes per side. The top should start to be bubbly before you turn the first time. Keep warm until serving. Serve with the Citrus Sauce below.

1/4 cup sugar
1 tbsp cornstarch
1 1/4 cups orange juice
2 tbsp butter
1 can (8-oz) pineapple tidbits, drained]
1 medium banana, sliced and dipped in the pineapple juice

In a small saucepan, combine the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 more minutes. Remove from the heat. Stir in butter and pineapple. Stir in banana while sauce is warm. Serve over pancakes.

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EASY ALFREDO SAUCE

8 Tbsp butter

1 pint heavy cream

1 tsp garlic powder

Black Pepper, optional

1/2 cup Parmesan cheese

2 Tbsp cream cheese, softened

In a saucepan, over medium heat, lightly brown butter. Add remaining ingredients and simmer over low heat for 15 minutes or until all ingredients are well blended. Stir occasionally to prevent sticking and scorching.

Serve over your favorite pasta and garnish as desired.

Yield: 2 1/2 to 3 cups

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APPLE CIDER SYRUP

This tasty syrup is great over waffles, pancakes, French toast and much more.

1/2 cup granulated sugar
1 tsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter

In a small saucepan, combine the sugar, cornstarch and cinnamon; blend together well.

Stir in the cider and lemon juice; bring to a boil and boil until thickened. Remove from heat, add butter and stir until melted.

Serve warm.

Note: Excellent syrup for pumpkin pancakes and waffles.

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