Alfredo Sauce

(Becca from Our Best Bites)

2 cups lowfat milk
1/3 cup (3 oz) cream cheese
2-3 Tbsp flour
1 tsp salt
1 Tbsp butter
3 cloves garlic
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a saucepan melt butter and add garlic. Saute garlic for about 30 seconds, being careful not to burn it.

Add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more, it will continue to thicken.

When it has thickened remove from heat and add the cheese.  Stir it in and cover. Let stand for 10 minutes before using. It will continue to thicken. If it seems a little bland, add more salt.

Store leftovers in the fridge. It will thicken to a solid. Just add a bit of milk and reheat to bring it back.

Quick and Easy Blender Salsa

(Brittany)

1 (14 oz) can diced tomatoes 
1 (10 oz) can original Rotel 
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so, until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Salmon Marinade

(Riely)

3 Tbsp brown sugar
1 Tbsp honey
2 Tbsp butter
1/4 cup dijon mustard
2 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp ginger

Melt sugar, honey, butter (cool). Whisk in the rest. Brush salmon with oil. Bake in oven 375 degrees covered with foil for 25 minutes.

Shrimp Cocktail Sauce

(Aunt Renie)

32 oz ketchup or Chili sauce

3 heaping tsp horseradish

lemon juice to taste

pepper to taste

Gnache

(Aunt Renie)

8 oz semi sweet chocolate (baking)
1/2 cup of heavy whipping cream

Melt chocolate on low very slow until smooth. Remove from heat and gently stir in cream.

Serve with cream puffs.

Hot Fudge

1 cube butter

16 ounces of powdered sugar

6 Tbsp cocoa

3 drops vanilla

1 can evaporated milk

In a double boiler melt milk and butter. Add powdered sugar, cocoa, and salt. Mix with egg beater while cooking from time to time. Cook about 15-20 minutes. Add vanilla.

Aunt Renie's notes: Use 1 1/2 cubes of butter. Put fudge in the blender to make it extra smooth.

Auntie Ann's Spaghetti Sauce

(Ashley Pollock)

1 lb Italian sausage, cooked, drained, pulsed in Cuisinart
1 large bottle Ragu traditional spaghetti sauce
1 large Campbell's tomato soup
1 large can tomato sauce
garlic to taste, 2-3 cloves
1/2 small container of grated Parmesan (about 2 1/2 oz)

Stir together, heat, and serve.

Jaleen's Seasoning Salt

(Aunt Renie)

In a quart jar:

Fill 1/3 with salt

1 inch each of:

black pepper

chili powder

paprika

garlic powder (optional)

onion powder (optional)

Cranberries

(Aunt Wendy) 

12 oz bag of fresh cranberries. (These can be bought in the produce department of the grocery store)

Put the cranberries in a pot with:
1 cup of water
1 cup of sugar
1 granny smith apple, peeled and diced
1 orange, peeled and chopped into small pieces
1 Tbsp of cider vinegar
1 tsp of allspice
1 tsp of cloves
1 tsp of ginger

I always add extra sugar at least 1/2 cup more.  Cook on the stove for about 10 to 15 minutes, until all the cranberries have popped and the sauce has thickened.

Sweetened Condensed Milk

(Amie)

1 cup instant powdered milk
2/3 cup white sugar
1/3 cup boiling water
2 Tbsp melted butter

In a blender, combine the powdered milk, sugar, water, and butter. Blend until smooth; cover and refrigerate until ready to use.

Honey Butter

(Pam Maddex)

1/2 cup butter

1/2 cup margarine

1/2 cup powdered sugar

1/2 cup honey

1/2 cup marshmallow cream

Blend all softened ingredients together.

Homemade Taco Seasoning (wheat free)

(Aunt Wendy)

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsps ground cumin
1 tsp sea salt
1 tsp black pepper

In a small bowl, mix all ingredients together. Store in an airtight container.

Summertime Hot Dogs

(Aunt Wendy)

4 Tbsp unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
12 oz can Dr. Pepper
1 cup ketchup
1 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce

3 Tbsp tomato paste

2 tsp ancho chili powder
1 tsp finely ground white pepper
1 tsp kosher salt
8 hot dogs (1 lb)
8 hot dog buns, split and toasted

Optional toppers: pickles, sliced jalapenos, chopped onions

For sauce, in a medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients, except hot dogs and buns. Reduce heat. Simmer covered for 15 minutes. Cook, uncovered, until sauce begins to thicken, 20-30 minutes. Remove from heat. Cool sauce 10 minutes.

Puree sauce in pan with an immersion blender. Or transfer to a blender and blend until smooth.

Cook hot dogs on a charcoal grill over medium heat or on the rack of a gas grill.

Serve hot dogs on buns with sauce and toppers.

Makes 4 cups of sauce.

Spinach Basil Pesto

(Aunt Wendy)

1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 tsp kosher sale

1/2 tsp fresh ground pepper

1 Tbsp fresh lemon juice

1/2 tsp lemon zest

1/2 cup extra-virgin olive oil

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 Tbsp olive oil in a food processor until nearly smooth. Scrape the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixutre while processing until smooth.

Tartar Sauce

(Amie) 1 cup mayonnaise ( light)
1/3 cup drained sweet pickle relish
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 tsp grated onion
Salt and pepper to taste

Combine all ingredients, mixing well. Refrigerate in a
covered glass container or jar for 2 hours.

*This sauce is a must.... we never eat fish without it!

Glaze for Ham

(Amie)

1 1/4 cups brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 of a large orange juiced and zested

2 Tbsp Dijon mustard

1/4 tsp ground cloves

Bring to a boil, simmer 5 to 10 minutes. Pour over ham and bake as desired.