Mock Big Mac Sauce

 We love making Big Macs & fries.   This sauce is so good.

MOCK BIG MAC SAUCE

(makes about 3/4 cup)

Ingredients:

*1/2 cup mayonnaise 

*1 teaspoon granulated sugar

*2 tablespoons sweet relish

*1 teaspoon white vinegar 

*2 tablespoons French dressing

*salt & pepper to taste (just a pinch of each)

Directions:

~In a small bowl, stir 1/2 cups mayonnaise, 1 teaspoon granulated sugar, 2 tablespoons sweet relish, 1 teaspoon white vinegar, 2 tablespoons French dressing, and salt & pepper to taste.

~Cover and refrigerate for at least 2 hours (I prefer at least 4 hours)

Instant Beef Gravy Mix

This is far better than store bought packets of dry gravy mix and far less sodium.  I like to use it over hamburgers, roasts, steaks, or in a stew.  This isn't brown like most beef gravies, because I don't add food coloring to it.  If you really want it to be dark brown add a little beef paste, but watch for the salt.

Gravy Mix as is

Gravy Mix with a 1/4 teaspoon of beef paste (better than bouillon in it)

INSTANT BEEF GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*1 cup beef bouillon powder (7.9 ounce container)

*2 tablespoons garlic powder

*1 tablespoon ground black pepper

*1 1/2 teaspoon onion powder

*1 teaspoon paprika

Directions:

~In a small mixing bowl, whisk 3 cups all-purpose flour, 14 cup instant beef bouillon powder (granules), 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 1/2 teaspoon onion powder, and 1 teaspoon paprika until well combined.

~Pour into a quart size canning jar and pul lid on to store.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens, whisking as it cooks (about 1-2 minutes).

Adobe Sauce

 I love this on hot dogs, tacos, or for dipping veggies in.

ADOBE SAUCE

Ingredients:

*1/2 cup sour cream

*1/4 cup mayonnaise 

*1/2 can chipotles in adobo sauce (if you like it real spicy, use the entire can)

*2 garlic cloves, minced

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon oregano 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*juice from 1/2 lime

Adobe Sauce Directions:

~In a blender, add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 can chipotles in adobo sauce, 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the juice from 1/2 lime.

~Blend until smooth.

~Pour into a bowl, cover and refrigerate for at least 1 hour.

Blueberry BBQ Sauce

 Sounds weird but very good.   Be it on burgers, hot dogs, ribs or to dip veggies in.

BLUEBERRY BBQ SAUCE

(makes 1 pint)

Ingredients:

*2 cups fresh or frozen (thawed) blueberries

*1/2 cup ketchup 

*1/4 cup apple cider vinegar 

*1/2 cup honey

*2 tablespoons molasses

*1 tablespoon Worcestershire sauce

*1 tablespoon Dijon mustard

*1 teaspoon ground black pepper

*1 teaspoon garlic power 

*1 teaspoon onion powder

*1/4 teaspoon salt

*1/8 teaspoon cayenne pepper (optional)

Directions:

~Rinse blueberries and drain.

~In a medium saucepan, stir 2 cups blueberries, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/3 cup honey, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper until well combined.

~Bring mixture to a low boil over medium heat.

~Reduce heat to low, and simmer for about 30 minutes, stiring often.

~Using an immersion blender, blend mixture until smooth.

~Mixture will thicken up as it cools.

Chicken Instant Gravy Mix

My husband loves mashed potatoes and gravy.  Sometimes I don't have the drippings to make gravy.  This is a quick and easy alternative.   Better than the store bought packaged ones, because their is far less sodium in this.

CHICKEN INSTANT GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*3/4 cups chicken boullion powder

*1 1/2 tablespoon garlic powder

*1 tablespoons onion powder

*1 tablespoon poultry seasoning

*2 teaspoons ground pepper

*1 teaspoon paprika

Directions:

~In a large mixing bowl, whisk 3 cups all-purpose flour, 3/4 cup instant chicken bouillon powder,  1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoons poultry seasoning, 2 teaspoons ground pepper, and 1 teaspoon paprika until well mixed.

~Pour into a quart size canning jar and seal for storing.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens and is smooth (about 1-2 minutes).

Hot Honey

 I love hot honey on chicken, waffles, or to dip fries in.  It's super easy to make.  I strain the honey, but you can keep the red pepper flakes in it if you want. 

HOT HONEY

(makes 1 cup)

Ingredients:

*1 cup honey

*1-3 teaspoons red pepper flakes (depending on how hot you want it)

*1 tablespoon apple cider vinegar 

Directions:

~In a small saucepan, add 1 cup honey and 1-3 teaspoons red pepper flakes (I use 2).

~Cook over medium heat, stirring often.

~Bring to a very light boil, then reduce heat to low.

~Simmer for about 10 minutes.

~Remove from heat and stir in 1 tablespoon vinegar.

~Strain into a glass jar (optional).

Bacon Jam

 Great on burgers, hot dogs, biscuits, crackers and even chicken.  

BACON JAM

Ingredients:

*1 pound thick cut bacon

*1 large white onion, chopped finely

*3 garlic cloves, minced

*1 teaspoon chili powder

*1 teaspoon smoked paprika 

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*2 tablespoons BBQ sauce

*1/2 cup hot honey (regular honey if you don't like heat)

*1/8-1/4 cup balsamic vinegar

*1/2 cup brown sugar  (I use dark)

Directions:

~Cut up 1 pound bacon into small pieces (about 1/2 inch).

~In a large skillet, cook bacon until they start to get  crispy (not to crispy)

~Remove bacon from pan and place on a paper towel.

~Drain all but about 3 tablespoons of bacon grease.

~Add 1 large finely chopped white onion and cook until light golden brown, stirring often.

~Add 3 minced garlic cloves, and cook for another 1 to 2 minutes, stirring continuously.

~Add 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 2 tablespoons BBQ sauce, 1/2 cup hot honey (or regular honey),  and 1/4 cup balsamic vinegar.  

~Cook over medium-low heat until mixture becomes thick, stirring often.

~Stir in 1/2 cup brown sugar until well incorporated.

~Chop up cooled bacon.

~Stir in bacon into sauce. 

~Cook for another 4-6 minutes, stirring continuously (until it's thick like jam).

~Pour into a pint size canning jar or a container that you can cover.

~Cover and refrigerate.

Brown Gravy

 Easy to make.  It takes about 10-12 minutes.

BROWN GRAVY

(makes about 3 cups)

Ingredients:

*2/3 cups vegetable oil

*2/3 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*pinch of dried rosemary (optional)

*1/2 teaspoon Worcestershire sauce

*2 1/2 cups Beef stock or broth

Directions:

~In a large skillet over medium heat, add the oil and flour.

~Whisk continuously, until the mixture turns brown (about 6-8 minutes).

~Add seasonings and Worcestershire sauce and whisk for 1 minute.

~Turn heat down to low.

~Slowly whisk in chicken broth, and whisk for about 2 minutes.

Whipped Honey (Creamy Honey)

 I love honey butter, but it's not all that healthy.    This is a great alternative.   It gives the texture of honey butter.  I love it on toast, bagels, English muffins or a dab in oatmeal.   Even though the recipe calls for one pint, you can make this with whatever amount you want to.  You can even use crystallized honey.  I just warm it up, stir it to get rid as much of the crystals as I can.  Let it cool a little bit and then make it.

WHIPPED HONEY (CREAMY)

(makes 1 pint)

Ingredients:

*1 pint honey (or any amount you want)

Directions:

*Pour honey into mixing bowl.

*If you have a whisk attachment use that.

*Turn mixer on high.

*Whip for 10-15 minutes (honey will become white).

*Pour into a glass jar.

Cream Cheese

 Is is so easy to make, but you do need about a week. You can use greek yogurt, but it will give it more of a tangy taste.  

CREAM CHEESE 

(makes about 16 ounces)

Ingredients:

*1 (32 ounce) container of whole milk plain yogurt 

Directions:

~Line a mesh strainer with cheesecloth or a tea towel.

~Place the strainer over a container that is large enough to catch the liquid (whey) that drains from the yogurt.

~Pour yogurt into the strainer and cover.

~Refrigerate for 24 hours.

~Line a small container that has a lid with paper towel or cheesecloth.

~Place yogurt into a container and put the lid on.

~Refrigerate for 1 week.

~Remove paper towel/cheesecloth and enjoy.

Apple Cider Vinegar

Apple Cider Vinegar has so many health benefits.   I save the peelings and cores from the apples when I can applesauce to make it (no waste), but you can use fresh cut up apples.

                                                                       (Step One)

                  (Step Two.  When the stuff starts to float, remove the apples, cores, and skin.

                                                  (Still Step Two.  The color will be very light)

                                   (Step Three.  After setting for 6 weeks.  It becomes dark in color)

APPLE CIDER VINEGAR

Ingredients:

*apple peelings and cores or fresh apples with stem and seeds removed

*granulated sugar (1 tablespoon per cup of water used)

*filtered water (or use tap water, but fill a picture the night before and let it sit on your counter overnight before using it.  This allows any chorine to  that's in the chlorinated water)

*canning jar (I use a 2 quart one, but use whatever size you want)

*coffee filter

*rubber band

Step One Directions:

~Fill your canning jar 3/4 full of apple peelings or cut up apples.

~Add 1 tablespoon sugar.

~Pour filtered into jar leaving 3 inches from top.

~Stir mixture.

~Cover jar with coffee filter and loosely wrap a rubber band around it.

~Store in a cool dark place for 2-3 weeks (I put my in my kitchen cupboard).

~Stir once every day (if you forget a day or two,  don't worry, if scum develops, just skim it off).

Step Two:

~Once apples float to top you are ready for step two.

~Strain liquid from apple pulp/apples into a large container.

~Throw away scraps, and pour liquid into canning jar.

~Place a new coffee filter over the top and loosely place rubber band around it.

~Place into a cool dark place for 6 weeks (no need to stir it during this time.

Step Three:

~When the liquid darkens and has that vinegar smell, it is ready.

~Place a lid on jar and store in cupboard like you would for your store-bought.

~It's now ready for use.

Salad Supreme

My family loves spaghetti salad, but often the stores are out of  "Salad Supreme".   This recipe works great.  In fact I think it makes the salad taste even better.  This also works great to sprinkle on chicken before you grill it.   

    SALAD SUPREME 

(makes enough for one batch of spaghetti salad)

Ingredients:

*3 teaspoons sesame seeds

*1 teaspoon poppy seeds

*1 teaspoon celery seeds

*2 teaspoons paprika

*1 1/2 teaspoons salt

*3/4 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/8 teaspoon red pepper flakes

*4 tablespoons of Romano or parmesan cheese, grated fine

Directions:

*Mix all ingredients together.

*Toss in spaghetti salad as directed in recipes.

Whipped Cream Cheese

 This is one of those things that I know is easier to buy, but homemade tastes so much better.  I also love that it's just 3 simple ingredients.  Omit the whip cream if you want regular cream cheese and not whipped.

WHIPPED CREAM CHEESE

Ingredients:

*1 (32 ounce) container of full-fat yogurt.

*1/2 teaspoon salt

*1/2 cup heavy cream 

Directions:

~Line a strainer or colander with cheesecloth.

~Place sieve or colander over a large bowl (bottom of strainer should not touch the bowl).

~Dump yogurt into cheesecloth.

~Fold cheesecloth over top of yogurt.

~Place in refrigerator and allow whey to drain from yogurt for 24 hours.

~Discard whey or keep it for a chicken marinade or to use to make pancakes or waffles.

~Mix salt into cream cheese.

~Whip cream cheese until it has soft peaks.

~Fold whipped cream into cream cheese.

~Place a new piece of cheesecloth in a clean bowl.

~Place cream cheese into cheesecloth and cover.

~Cover with plastic wrap and refrigerate for 3 days (if you eat it right away, it will taste more like yogurt).

Garlic Bread Spread

 This is super easy to make.   I use Italian or French bread, but you can put it on just about any bread or rolls that you want.  Store it in the refrigerator for up to 2 months.  This is also good over steak.

GARLIC BREAD SPREAD 

Ingredients:

*1 cup salted butter, room temperature

*2 tablespoons olive oil

*1/2 cup fresh parmesan cheese, grated

*1/8 cup parsley flakes

*1 teaspoon ground oregano 

*1 teaspoon ground basil leaves

*2 tablespoon garlic powder

*1/8 teaspoon ground black pepper

Directions:

~In a mixing bowl, whisk 1 cup softened butter until light and fluffy.

~Slowly drizzle 2 tablespoons olive oil in and whisk well incorporated.

~Add 1/2 cup parmesan cheese, 1/8 cup parsley flakes, 1 teaspoon oregano, 1 teaspoon basil, 2 tablespoons garlic powder, and 1/8 teaspoon ground black pepper, and mix until well combined.

~Preheat oven to 400 degrees.

~Spread desired thickness over bread.

~Place on a cooking sheet, cut side up (butter side up).

~Place on top rack of oven.

~Bake for 5-10 minutes or until butter is bubbly

Candied Jalapeños - Cowboy Candy

Heat and Sweet. You can take the seeds out if you want, to make sure there is less heat.  You can also add hotter peppers or milder peppers if you prefer.  They are really good on burgers and salads or just to snack on.   You can cut this recipe down if you don't want to make so much.

CANDIED JALEPENOS  

(14 pints)

Ingredients:

*9 pounds fresh jalapeño peppers (50-60 peppers), washed and sliced into 1/4 inch thick (use gloves)

*6 cups apple cider vinegar

*12 cups granulated sugar

*6 teaspoons salt (I use pickling salt)

*1 medium garlic bulb, skin off and garlic sliced

*3 teaspoons turmeric powder

*3 teaspoons celery seed

*1/2-1 teaspoon ground cayenne pepper (optional)

Directions:

~Fill canner with water (about 3/4 full).

~Place canner over a burner over medium-high heat to bring water to a boil.

~Place lids in water and bring to a boil (I do this just before I'm ready to fill the jars).

~Using gloves, slice peppers into about 1/4 inch slices.

~Set peppers aside.

~In a large pot, bring apple cider, granulated sugar, garlic, turmeric powder, celery seed and cayenne pepper to a boil.

~Reduce heat to low and simmer for 4-6 minutes.

~Add peppers to brine and simmer for 5 minutes.

~Add peppers and brine to the jars to within a 1/4 inch from the rim (I use a slotted spoon and fill the jars with peppers first and then use a ladle to put the brine in.

~Insert a knife in and out of the mixture a couple times to remove any bubbles.

~Wipe the jars (especially the top) with a clean damp cloth, to remove and residue (the top must be clean).

~Place lids and rings on jars.  Tighten to finger tip tight.

~Place jars in canner (water should be 2-3 inches above the lids).

~Cover pan and cook for 15 minutes.

~Remove from pan and place jars on a towel on the counter top (towel will protect your counter top and jars).

~The lids with become flat (no bubble) once they seal.  This should happen shortly after removing them from the canner.  If there is still a bubble then it didn't seal.  

~Let sit on towel for 24 hours before moving them.  

~Store for 1 month before eating them to get full flavor.

Pickled Onions

 Great on salads, burgers and subs.  So easy and quick to make.

PICKLED ONIONS

(makes 1 pint)

Ingredients:

*1 large red onion

*2 garlic cloves, minced

*1/2 cup water

*1/4 cup distilled white vinegar

*1/4 cup apple cider vinegar

*2 tablespoons honey 

*2 teaspoons salt

*1/8-1/4 teaspoon red pepper flakes

Directions:

~Slice the onions very thin.

~Pack the onions and garlic into a clean 1 pint jar.

~In a small saucepan, mix  water, vinegars, honey, salt and pepper flakes and bring to a boil

~Gently pour into mason jar over onions.

~Slide a butter knife down the sides of the jar to remove any air bubbles.

~Place lid on jar and refrigerate for over night before using.  

~Can be stored in the refrigerator for up to 3 weeks.

BBQ Sauce

 This is good on chicken, ribs, burgers, pork, and even hotdogs.   Great to dip french fries in too.  

BBQ Sauce

(makes about 2 cups)

Ingredients:

*1 (20 ounce) bottle ketchup (around 2 cups)

*1 cup water

*1/2 cup apple cider vinegar

*1/2 cup light brown sugar (not packed)

*1 tablespoon Worcestershire sauce

*1 tablespoon fresh squeezed lemon juice

*1/3 cup honey

*2 teaspoons onion powder

*1/2 tablespoon ground mustard 

*2 teaspoons ground black pepper

*1/4 teaspoon salt

*1/8 teaspoon cayenne pepper (depending on how hot you want it) (optional)

Directions:

~In a medium saucepan whisk 2 cups ketchup, 1 cup water, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoons freshly squeezed lemon juice, 1/3 cp honey, 2 teaspoons onion powder, 1/3 tablespoon ground mustard, 2 teaspoons ground black pepper, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper together, over medium heat.

~Once mixture starts to boil, reduce heat to low.

~Simmer for 90 minutes.

**This is a thinner sauce.  If you want it thicker, decrease the water by a 1/2 cup.

Garlic Aioli

 I love this on burgers or to dip fries or veggies in.  Sometimes I make the mayonnaise and sometimes I use store bought.

GARLIC AIOLI

(makes 1 cup)

Ingredients:

*3/4 cup mayonnaise 

*3 garlic cloves, minced (I like to roast the garlic)

*2 1/2 tablespoons freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*dash of Worcestershire sauce

*1 teaspoon dijon mustard

Directions:

~Whisk all the ingredients together until well mixed.

~Cover and refrigerate at least 1 hour before serving.

Avocado Cilantro Lime Sauce

 Good on tacos, salads,  grilled chicken, turkey burgers or for dipping veggies or french fries in.  I'm not an avocado fan, but I do like this sauce.  

AVOCADO CILANTRO LIME SAUCE

Ingredients:

*1/2 cup plain greek yogurt

*1/2 cup sour cream

*1/4 cup freshly squeezed lime juice (1 or 2 limes)

*grated lime zest from the lime you use

*1/2-3/4 cup fresh cilantro leaves

*1/4 - 1 small jalapeño pepper (depending on how much heat you like or leave out completely)

*2-3 garlic cloves, minced

*1/8 cup of green onion tops (optional)

*2 small-medium avocado

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground cumin

Directions:

~Blend everything together in a food processor or immersion blender until smooth.

~Can serve immediately, but I like to refrigerate for an hour before using.

Dry Rib Rub

 You won't even need a sauce on the ribs if you use this.    Best if put on the night before you make them.

DRY RIB RUB

Ingredients: 

*1 tablespoon cumin

*1 tablespoon garlic powder

*1 tablespoon onion powder

*1 tablespoon smoked paprika

*1 tablespoon chili powder

*1 tablespoon light brown sugar

*1 1/2 tablespoons kosher salt

*1/4 teaspoon cayenne pepper

*1 1/2 teaspoons ground black pepper

Directions:

~Mix 1 tablespoon cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon light brown sugar, 1 1/2 tablespoons kosher salt, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons ground black pepper and store in an air tight container.

~Spread desired amount of rub on ribs, chicken, or pork and wrap in plastic wrap and refrigerate overnight for best results.