Microwave Caramel Sauce

Ingredients

• 1/4 cup salted butter, melted
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp vanilla

How to Make

1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
4. Serve warm.
5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.

Notes

Microwave time might vary slightly, as microwaves aren't all the same wattage. Store in the refrigerator for up to 1 week

(recipe from Cookies & Cups)

Chicken Curry Gravy

Finally, here is the recipe from Lois's baptism. We like to use this on Hawaiian Haystacks. I think I octuppled it for the baptism and the pot was still scraped clean.

Ingredients:
3 Tbsp. butter
1/4 c. finely diced onion
1 1/2 tsp. yellow curry powder
3 Tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken broth (I use water and a bullion cube)
1 c. milk
2 c. cooked chicken, chopped or shredded up
1/2 tsp. lemon juice

Directions: 
Saute onion in butter until translucent.  Blend in remaining spices.  Cook over low heat until smooth and bubbly.  Stir in milk and chicken broth.  Bring to boil and cook until thickened.  Add cooked chicken and lemon juice.  Serve over rice and top with toppings of your choice.

Copy Cat Tomatillo Dressing

1 1/2 C sour cream
3/4 C Mayonnaise
1 bunch cilantro
juice of 2 limes
1 package ranch dressing
4 T salsa
2 cloves garlic
1/8 tsp tobasco

Blend together in blender until smooth.
* I have halved this recipe many times.

Pepper Jelly

1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 fresh jalapeño chile peppers, halved
5 cups sugar
1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin

1.  In a medium stainless-steel, enamel, or nonstick saucepan combine cranberry juice, vinegar, and jalapeño peppers.  Bring to boiling; reduce heat.  Simmer, covered, for 10 minutes.  Strain mixture through a sieve, pressing with the back of a soon to remove all the liquid; measure 2 cups and set aside. Discard pulp.

2.  In a 6 quart heavy kettle combine the 2 cups liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

3.  Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.  Wipe jar rims; adjust lids.  Process in a boiling-water canner for 5 minutes.  Remove jars and cool on a wire rack until set (2 to 3 days).

Add 1 minute to processing time for each additional 1,000 feet.

This recipe was given to me by Cheryl Smith, a woman in my ward.  A couple of years ago she did a mini class on canning for Relief Society.  This is one of the things she shared with us.  She served it with cream cheese and crackers--very good!

Alabama-style BBQ Sauce

2 T canola oil

1 large onion finely chopped

2 garlic cloves, minced

1/2 tsp celery salt

1/8 tsp cayenne pepper

1 tsp sweet paprika

1 tsp dry mustard

2 C ketchup

2 T apple cider vinegar

1/2 C firmly packed brown sugar

1/4 C maple syrup

2 T molasses

3 T worcestershire sauce

one 8 oz can tomato sauce

1 tsp liquid smoke

1/4 C beef broth

In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, celery salt, cayenne, paprika and dry mustard and saute for 2 to 3 minutes to soften the onion. Add the remaining ingredients and simmer for 30 minutes, or until thickened. The sauce will keep in the refrigerator, covered for up to 1 week.

Homemade Pizza Sauce

I saw this recipe on Best Bites and have been wanting to try since we make a lot of homemade pizza at our house. It is so simple, and yet so fantastic. The kids all loved it. I really like the thickness and tangy flavor. It is a lot more zippy than using tomato sauce as a base. TRY IT!! The Garlic Bread seasoning is also great for, well, garlic bread!

Pizza Sauce
Recipe from OurBestBItes.com

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning*
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

*Garlic Bread Seasoning:

combine the following ingredients

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Homemade Syrups

Coconut Syrup

(From the Sisters Cafe)

7-8 T. butter

¾ c. buttermilk

1 c. sugar

½ tsp baking soda

1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Buttermilk Carmel Syrup

(from Our Best Bites)

3/4 c. buttermilk

1 1/2 c. sugar (I've used brown too and it works great)

1 stick (1/2 c.) real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

Cilantro Cream Sauce

Adapted from allrecipes.com

1 (8 ounce) package cream cheese, softened
1 heaping tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1/2 tsp. ground black pepper
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 T fresh lime juice

Blend all until smooth and creamy. Best made a day ahead.

Fresh Pesto Sauce*

This recipe is good for garden fresh basil. My sister Hayley van Beever gave it too me.

2 cups fresh basil (approximately)
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan cheese
1 tsp. lemon juice
salt and pepper

Puree all ingredients in food processor/blender. Serve warm or cold with 16 oz. box of cooked pasta of your choice.

Alfredo Sauce**

Ingredients:
1/4 C butter
1 C heavy cream
1 clove garlic, crushed
1 1/2 C freshly grated parmesan cheese
1/4 C chopped fresh parsley

Directions:
Melt butter in a medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I sometimes add one pint of canned chicken when I make this. I think it would also be great with barbecued chicken.

I have made this with half and half instead of the cream. It is a little runny, but still good. I also use dried parsley.