Caramel Sauce

This is a great recipe for caramel sauce. I like anything that you can just "mix together," and I felt like it wasn't one of those "stir for exactly 20 seconds then count to three, and add..." (Pat your head and rub your tummy type.) Doug just gave me a spoonful mixed with chocolate chips.... Mmmmm...

CARAMEL SAUCE:

1 egg, beaten
1 c. brown sugar
1/4 c. butter
1/4 c. cream or canned milk

Mix together and cook in a double boiler until thickened (about 20 to 30 minutes). It thickens more as it cools.

Creamy Tomatoe Fondue Sauce

This is a recipe I got from my good friend, Jessica. She made it for a baby shower and it was so amazing, I had to get the recipe. This recipe is actually for fondue, but I have made a meal of it. I don't have a fondue pot- I just used a small crock pot. Also, I bought my tortellini noodles in the bulk section at Winco. I just boiled them up with a bit of salt and olive oil and they tasted great! (You could probably use any kind of noodle though if you are going to make it a meal.) If I were going to serve it again as a meal over noodles, I think I would add a little bit more liquid to the sauce- maybe apple juice or a bit of cream or milk. It is very rich and this makes a big batch, but it is SO delicous! Hope you try this one out!

Creamy Tomato Sauce (Originally for Fondue)
1 T Olive Oil
1 med Onion, chopped
2 tsp Garlic, minced
1 28oz can Diced Italian Tomatoes with Oregano, Basil and Garlic
1 c. Apple Juice
2 8oz Cream Cheese, cut in 1” cubes
1 c. Monterrey Jack Cheese – shredded (I used mozzarella)

Dip ideas:
French Bread, Cubed Mozzarella, Pepperoni, Tortellini, Green Peppers, Bagel Chips

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until onion is very soft. Add the tomatoes, and apple juice. Simmer 10 min, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot, over medium heat.

Stuffed French Toast with Apple Cider Syrup

I absolutely love this and would eat it for 3 meals a day...and dessert!

1 loaf unsliced French Bread
8 oz. cream cheese, cubed
2 apples, cored, peeled, and sliced
8 eggs
1 1/2 cups milk
6 tbsp. butter
1/4 cup maple syrup

Cut bread into cubes. In a greased 9X13 pan, spread half of the bread cubes on the bottom. Top with cream cheese cubes and apple slices, then remaining bread. In a blender, mix eggs, milk butter, and maple syrup until well combined. Pour evenly over top layer of bread. Use spatula to press bread down to moisten all layers. Cover and refrigerate over night. The next morning, bake uncovered at 325 degrees for 35-40 minutes. Center should be set and edges slightly golden. Let stand10 minutes before serving with Apple Cider Syrup.

Apple Cider Syrup

Great of stuffed french toast, regular french toast, pancakes...anything really.

1 cup sugar
8 tsp cornstarch
1 tsp cinnamon
2 cups apple cider or juice
2 tbsp lemon juice
4 tbsp butter

In a saucepan, mix sugar, cornstarch, and cinnamon. Gradually add apple juice and lemon juice. Cook over medium heat until thick and bubbly. Cook 2 minutes more, remove from heat and stir in butter until it melts.

Hidden Veggies Pasta Sauce (My favorite thing to do with garden veggies)

Cut up all manner of vegetables (carrots, celery, zucchini, mushrooms, onions, garlic and any vegetable you want to hide from you children) Sauté them in olive oil and butter. Add a large can of crushed tomatoes, 1 can or 2 of tomato sauce, 1 cube beef bullion, salt, pepper, dried basil, parsley, butter, and a touch of thyme. NO OREGANO (in Italy it is only used for pizza). If you want a meat sauce, brown mild Italian sausage and ground beef. Mix all together and simmer all day long. Sometimes I puree it to keep the veggies unrecognizable.

Serve on pasta with cheese. (I also love to make a basic white sauce to spoon on top . . . just a little creamy-ness)

Pasta Cooking Hints: Do not cook pasta with oil in the water or sauce will not stick. Do not drain all the water, or it will be too dry. Reheat pasta by running hot water over it in a colander.

Raspberry Pork Chops

This is one of Mike's favorite meals. It kind of sounds complicated, but it really isn't. A side of mashed potatoes makes it complete.

1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
4 boneless pork loin chops
1 tbsp butter
1 tbsp olive oil
1/4 cup seedless raspberry jam
2 tbsp orange juice
2 tbsp white wine vinegar

Preheat oven to 200 degrees. In a small bowl, combine thyme, sage, salt and pepper, then rub mixture over pork chops.

Melt butter and olive oil in skillet. (You have to use both oil and butter or the sauce won't turn out right.) Cook porkchops for 4 - 5 minutes on each side. Remove from skillet and keep warm in preheated oven. (Sometimes I just stick them in the microwave without starting it.)

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil and cook for 2 to 3 minutes or until sauce is reduced to desired consistency (it will thicken as it cools). Serve pork chops with sauce added on top.

Country Style Spare Ribs

These are delicious! I'm not sure if these are one of Mike's favorites, but they are a family favorite!

Country style pork spare ribs (boneless) washed and placed in a 9 X 13" pan.

Mix sauce in medium mixing bowl:
1 cup ketchup
1/4 cup oil
1/4 cup Colgin Hickory Liquid Smoke (I can't always find the Colgin brand and haven't noticed a difference)
2 dashes soy sauce
1/2 cup Pace Picante sauce -- mild
1/4 cup brown sugar (you can add a little more if you like)
1/2 tsp. pureed garlic

Pour part of the sauce over ribs in pan, cover, and bake at 350 degrees for 4 hours (make sure there is enough sauce so they don't burn. Pour off most of the liquid and add more sauce and return to oven for a little longer (20 minutes or so).

Tastes great paired with baked potatoes.

Enchilada Sauce

This recipe makes about 6 cups of sauce. I usually freeze the extra sauce to use later.

1/4 lb. butter
6 Tbsp. chili powder
6 chicken bouillon cubes
1 8oz. can tomato sauce
3/4 cup flour
1 clove minced garlic
1 cup boiling water
4 cup hot water

Melt butter; mix flour and chili powder and stir in melted butter. Add tomato sauce and bouillon cube; add hot water. Simmer over low heat for 25 minutes. Stir now and then.