MILD SAUCE

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  Ingredients

  • 1 cup ketchup
  • 3/4 cup granulated sugar
  • 1 tablespoon paprika
  • 1/4 cup hot sauce*
  • 3 tablespoon white vinegar

  Instructions

  1. Combine all ingredients in a small saucepan and cook over low heat, stirring constantly, for about 10 minutes until sauce has thickened.
  2. Allow sauce to cool before using or serve warm.

  Make ahead tip

  1. Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
  2. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

Crunchy California sushi

Ingredients

• ~1 cup cooked sushi rice or brown rice
• 1-2 seaweed nori wraps
• imitation crab meat
• slices avocado - sliced into thin
• cucumber - sliced into thin slices
• spicy mayo
• eel or oyster sauce - can be foundthe Asian food isle.
• french fried onions

Instructions

• Prep all of your fillings by slicing them into thin and long of strips.Lay down a piece of plastic wrap over your sushi mat.Add cooked sushi rice or brown rice.Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.Remove the plastic wrap from the top.Add nori wrapper over the top with the shiny side up.Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.Pull both sides of the underlying plastic wrap up so the roll goes together.Use the sushi mat, a towel or your hands to press the roll into a long cylinder.Add the spicy mayo, eel or oyster sauce and french fried onions.Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.
  
  

CARAMEL SAUCE

Caramel sauce

Ingredients
•       1 cup stick of butter flavored crisco
•       1 cup light brown sugar
        1 CUP OF WHITE SUGAR
•       2/3 cup heavy cream



Instructions

1       In a medium saucepan, melt the butter. Add BOTH sugars and heavy cream; whisk continuously over medium heat until sugar is dissolved.
2       Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
3       Store in refrigerator for up to one month.

MEXICAN CORNBREAD

1 cup cornmeal
1 cup flour
1 Tablespoons baking powder
½ tsp. soda
½ tsp. salt
¼ cup flour
3 Tablespoons sugar
½ cup buttermilk
2 eggs, slightly beaten
1 15.5 oz. can cream corn
1 medium onion, chopped
2 fresh jalapeno peppers, seeded, chopped finely
½ lb. cheddar cheese, grated
4 Tablespoons vegetable oil, divided

Pour 2 tablespoons of oil in an iron skillet or an ovenproof skillet and heat in the oven at 400 degrees F. 
While oil is heating, in a large mixing bowl, stir together with a whisk the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar; and set aside. 
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil. 

Pour buttermilk mixture over dry ingredients and mix until moist, not stirring too much. 

Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed. 

Remove skillet with the heated oil from the oven and pour cornbread mixture immediately into the hot skillet. 

Return the skillet back to the oven and bake for 40-50 minutes or until cornbread is firm to the touch and golden brown. 

Serve from the skillet or serve with my pinto bean recipe. 

SPICE SUBSTITUTIONS

REMEMBER WHEN

FORGET THE DOLLAR MENU
10 CENT MENU

SHREDDED CHICKEN NACHOS

INGREDIENTS:

• 2.5 to 3 pounds boneless skinless chicken breasts (or thighs)
• 2 cups (16 ounces) salsa*, I get mine at Aldi, I love it !
• 2 packets  Aldi 'sTaco Seasoning
• cheese sauce (any Kind) I use Aldi Brand

Add to crockpot and cook 3-4 hours on low

Shred with 2 forks

for Layering

Lay chicken on top of tortilla chips

Top with lettuce 

Diced tomatoes

Jalapeño peppers 

Sour cream 

Add cheese, cheddar or Colby Jack

then the cheese sauce

Turkey Gravy

Cream cheese frosting

PERFECT FOR CUPCAKES AND CAKES

WHAT YOU WILL NEED

(16oz) cream cheese, room temperature

1 1/2 c

powdered sugar

1 tsp

vanilla extract (i use pure not imitation)

1 c

heavy whipping cream 

HOW TO MAKE IT

1Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

JERK RUB

Ingredients

• 2 teaspoons onion powder
• 2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried crushed red pepper
• 2 teaspoons dried thyme
• 1 tablespoon garlic powder
• 2 teaspoons dried parsley
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground allspice

1. Stir to combine all ingredients and store in an airtight container.

double recipe if needed and hand out as gifts

FLAKY PIE CRUST

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• •  (2-1/3 cups) unbleached all-purpose flour
  • 1 Tbs. granulated sugar
  • 3/4 tsp. table salt
  • 1/2 tsp. baking powder
  •  (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes
  •  (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces 
  • 5 to 6 Tbs.cold milk; more as needed
  Put the flour, sugar, salt, and baking powder in a food processor fitted with a steel blade. Chill for 20 to 30 minutes.

  Pulse the dry ingredients together for a few seconds to blend. With the processor off, Add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds. You should have a mixture of both large and small crumbs. Empty the mixture into a large mixing bowl.
• Drizzle 1 Tbs. of the cold milk around the edge of the bowl, letting it trickle into the crumbs. Flick the moistened crumbs toward the center with a table fork, rotating the bowl as you work. Repeat with the remaining 4 Tbs. cold milk, 1 Tbs. at a time. As you add the water, the crumbs should begin to form larger clusters. Once you've added 5 Tbs. milk total, take a handful of crumbs and squeeze them gently; they should hold together. If they fall apart easily, the mixture needs more milk: add the remaining Tbs., one tsp. at a time, checking the consistency each time you add more milk. If the crumbs still fail to hold together, you can add additional milk, but do so sparingly.
  Gather a handful of the crumbly dough and press it against the side of the bowl to form a small mass, flouring your hand as needed to prevent excessive sticking. Increase the size of this mass by pressing it into more of the crumbly mixture until you've used up about half of the total mixture in the bowl. Make a second mass of dough with the remaining crumbs. If some of the crumbs on the bottom of the bowl need more moistening, add a few drops of milk.
  Form the two masses of dough into balls, dust them with flour, and flatten them into 4- to 5-inch disks. Pat the disks to release any excess flour. Score the tops lightly with the side of your hand to create a tic-tac-toe pattern. With cupped hands, rotate each disk on the work surface to smooth the edges of the disks. Wrap each in plastic wrap. Chill at least 30 minutes before using.

GREEN JUICE

INGREDIENTS

• 1/2 cup fresh parsley
  3 cups spinach
• 1/2 lemon, peeled
  2 medium pears, cut into eighths
• 6 large stalks celery, trimmed
• Ice cubes (optional)

PREPARATION

1. Working in this order, process parsley, spinach, lemon, pears and celery through a blender or juicer
2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Freshen your house

Losing weight is not working

HONEY BUTTER A SPREAD USED FOR FRIED CHICKEN

USE MY BEST FRIED CHICKEN RECIPE  AND MAKE THIS HONEY BUTTER AND SPREAD IT ON THE CHICKEN!!!

2 sticks Butter

4 tablespoons Honey

1/2 to 1 teaspoon Kosher Salt

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• For Honey Butter: Let the Butter come to room temperature.  Combine Butter, Honey, and Salt and whip in a mixer with the whisk attachment until the Butter is well mixed and aerated – about two minutes on medium speed.
• Taste the Butter, adjust the Salt and Honey to your own preferences.  Store Butter in the refrigerator. Serve at room temperature.

USE THE RIGHT ONION

GREEN SMOOTHIE

PINEAPPLE BUTTER FROSTING

1/2 cup butter
3 cups confectioners' sugar
1/3 cup crushed pineapple with juice
Cream butter.

 Add remaining ingredients and continue creaming until mixture is well blended and fluffy