Hollandaise

Our family loves watching the Food Network. I few months back we saw multiple shows that included eggs benedict for breakfast, so we decided to give it a try. I don't know why I was so intimidated - they're actually quite easy if you make the hollandaise in the blender!

Ina Garten

12 tablespoons unsalted butter (1 1/2 sticks)

4 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 pinches of cayenne pepper

Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.

Stacey's Famous BBQ Sauce

This is a delicious bbq sauce - more of a sweeter Kansas City or Memphis style - and I loved being able to use some hot peppers from our garden. I've used it on chicken, pork and beef, and it's great on all three! This makes a lot of sauce -half the recipe or save the leftovers for another meal.

-Taste of Home

2-1/2 cups ketchup

1/2 cup packed brown sugar

1/2 cup honey

1/4 cup Liquid Smoke

1/4 cup molasses

1 serrano pepper, finely chopped

2 tablespoons prepared mustard

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons onion powder

2 teaspoons garlic powder

1/4 teaspoon cayenne pepper

Combine ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. 

Homemade Magic Shell

When I found this recipe I thought it was too good to be true. We love the Magic Shell topping for ice cream, but I didn't really love the fact that it was probably made of wax. If you're in the same boat, here's the solution! This one is a MAJOR hit with our family. I will say that it tastes a lot like an Almond Joy because of the coconut oil. We love Almond Joys, so this is actually a plus for us. I got an extra-virgin coconut oil at the health store, because I didn't know they carried it in the normal grocery store. I'm wondering if just a 'regular' coconut oil would make a difference in the coconutty taste. In any case, coconut oil is very healthy for you, so maybe in a small way your ice cream can be healthy... :)


-AlphaMom

1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)


Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny.


Store in a squeeze bottle or a mason jar. (I store mine in the cupboard. If it's colder than 76 degrees in your house then it will solidify, so you'll need to heat it up in the microwave for a few seconds.)

Berry Syrup

I usually make this syrup when we have baked french toast, but it's good on anything! 


1 package mixed frozen berries (The Walmart brand is good)
1/2 cup sugar
1/4 cup water

Bring to boil over medium-high heat, reduce heat and simmer until thickened.

Maple Syrup

Although we usually have Log Cabin or buttermilk syrup around our house, we ran out the other day and I found this recipe. I thought it was quite yummy and it's similar to the syrup my mom makes.

2 cups white sugar
1/2 cup brown sugar
1 cup water
1-1/2 Tbsp. corn syrup
1/2 tsp. imitation maple flavoring
1/2 tsp. vanilla extract

Combine sugars, water and corn syrup in a medium saucepan. Bring to a boil (just long enough to dissolve the sugars and reduce some - boil it too long and you'll make candy) and then remove from heat. Stir in maple flavoring and vanilla extract. Let cool before serving.

I put mine in a quart jar and am storing it in the cupboard - I don't think there's any need to refrigerate unless you like cold syrup.

Lucile's BBQ Sauce

This recipe, along with Easy Baked Beans, comes from our friends the Hamptons. This vinegar-based sauce is delicious and we like to use it on our BBQ'd leg quarters. Thanks Anna & George!

1/3 c. vegetable oil (may be reduced)
1 c. pineapple juice
½ c. minced onion
2/3 c. vinegar
1 c. ketchup
½ c. Worcestershire sauce
2 t. Tabasco sauce
2 t. salt
1 T. Frank’s Red Hot Sauce
½ t. oregano
2 t. chili powder

Mix together and simmer to desired thickness. Baste your grilled chicken or pork with this sauce during the last five minutes of cooking.
Simmer for at least 30-45 (1 hr) minutes and serve extra sauce in small bowls for each person.

Apricot Dipping Sauce

-Family Fun, June 2008

3/4 cup apricot preserves
3 Tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 Tablespoon rice vinegar (I tried both and prefer plain white vinegar)

Combine the preserves, mayonnaise, mustard, and vinegar in a small bowl. Serve with chicken tenders.

Boudro's Guacamole

-Boudro's, San Antonio

1 avocado
Juice of 1/4 orange
Juice of 1/2 lime
Diced red onion
Fire roasted tomato
Cilantro
Sea salt

Exquisite Pizza Sauce

-Allrecipes.com, Angie Gorkoff

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Chipotle Mayo

Modified from Allrecipes.com

1/2 cup real mayo (not Miracle Whip)
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
2 teaspoons real lime juice
1 clove of garlic

Combine all ingredients in a food processor (or use a hand blender0 and pulse until well blended and smooth. Use as a spread on sandwiches or paninis.

Spaghetti

Pasta
Ground beef, browned with minced onion, s&p or meatballs

Smoky Tomato Sauce
-Better Homes & Gardens

2 Tbsp. olive oil
1 large onion, finely chopped
8 cloves garlic, minced
2 tsp. dried or 2 Tbsp. chopped fresh basil
2 tsp. dried or 2 Tbsp. chopped fresh oregano
2 (28 oz) cans crushed tomatoes
1/3 cup tomato paste
1 1/2 tsp. smoked paprika or paprika
1/2 tsp. salt
1/2 tsp. ground black pepper

In a Dutch oven, heat oil over medium-high heat. Add the onion, garlic, basil, and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add the tomatoes, tomato paste, smoked paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low; Simmer, covered, stirring occasionally, for 20 minutes.

Makes about 7 cups.

Teriyaki Sauce

-Sandra Thorne - BYU 6th Stake RS President

1 Tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. black pepper

Combine and cook in a small saucepan until thickened. Can add to chicken when it’s almost finished cooking to give the chicken more flavor.

Egg Rolls / Sweet & Sour Dipping Sauce

- Denise Raban/ Sherrie Farnsworth

1 pkg. egg roll wraps
1 lb. ground sausage
1 large head of cabbage, shredded
1 can bean sprouts, drained
1 can water chestnuts, sliced & drained
1 bunch green onions, diced
1 cup grated carrots
Garlic to taste
Soy sauce to taste
Ground beef bouillon to taste

Brown sausage in a large skillet or wok. Add cabbage, bean sprouts, water chestnuts, green onions and carrots. Sprinkle garlic, soy sauce and bouillon over all. Stir and cook until cabbage is wilted and carrots are soft. Put 1 ½ TBSP. egg roll filling in corner of egg roll wrap, fold in side corners, roll and tuck. Seal corners with water. Deep fry until golden brown. Serve with sweet and sour sauce.

Sweet and Sour Sauce

Combine and set aside:
½ c. white vinegar
½ tsp. salt
½ cup sugar
4 tsp. cornstarch
2 TBSP. water

Heat 2 TBSP. cooking oil in saucepan. Pour in ¼ c. ketchup, stirring lightly. Add vinegar mixture, stirring until the sauce thickens, boils, and all ingredients come together.

Caramel Dip

-Shannon Montez

In a medium-sized glass bowl:
1 bag caramels, unwrapped
1/4 c. butter or margarine

Microwave for 3 minutes. Stir until smooth.

Add:
1 can sweetened condensed milk

Stir until smooth. Enjoy with apple slices, over ice cream, for dipping bananas, grapes, drizzle over pears. Keeps well in fridge. Reheat in microwave, 30 seconds or until hot.

Caramel/ Buttermilk Syrup

This is a definite family favorite! I think you really do need fresh buttermilk for this recipe (no powder substitutes or milk+lemon juice here). A word of caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!

-Aunt Deborah

2 cups sugar
3 Tbsp. Karo syrup
1 cube margarine (or butter)
1 tsp. baking soda
1 cup buttermilk

Mix all ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add 2 tsp. vanilla. Pour into your favorite syrup pitcher and enjoy!