Mock Apple Butter

From Taste of Home Fall 2008

2 C unsweetened applesauce

1/4 C sugar

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground ginger

1/8 tsp ground cloves

In a small saucepan, combine all ingredients. Bring to a boil.  Reduce heat; simmer, uncovered, for 30-35 minute, stirring often.  Store in an airtight container in the refrigerator.

Italian Pasta Sauce

From Taste of Home Fall 2008

3 hot Italian sausage links (4oz each), cut into 1/2" slices

1 lb lean ground beef

1 small onion, finely chopped

2 garlic cloves, minced

2 cans (15oz each) tomato sauce

1 can (14.5oz) stewed tomatoes

1 2/3 C crushed tomatoes in puree

1 can (6oz) tomato paste

1 1/2 tsp sugar

1/8 tsp pepper

2 Tbsp minced fresh parsley

1 1/2 tsp minced fresh oregano or 1/2 tsp dried

Hot cooked pasta

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.

Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain.  Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper.  Stir in sausage.

Bring to a boil.  Reduce heat; cover and simmer for 2 hours, stirring occasionally.  Stir in parsley and oregano.  Serve desired amount with pasta.  Cool remaining sauce; transfer to freezer container.  Freeze up to 3 months.

Italian Meat Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 6-8 hours

2 Tbsp olive oil
2 medium-size yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1 lb lean ground beef or ground turkey
1/2 C dry white wine
Salt and freshly ground black pepper to taste
1 35oz can whole plum tomatoes with basil, undrained
1 6oz can tomato paste

In a large skillet over medium-high heat, heat the oil and cook the onions, carrot, and celery until just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Transfer the vegetables to the slow cooker.
Add the beef to the skillet and cook until lightly browned, breaking up the clumps with a spoon. Add the wine and cook, allowing the wine to evaporate a bit; season with salt and pepper. Add the beef and wine to the crock. Add the tomatoes and juices, breaking up the tomatoes with the back of a spoon, and the tomato paste. Cover and cook on LOW 6-8 hours.
Serve the sauce ladled from the crock, or cool the sauce to room temperature, store in airtight containers, and refrigerate up to 4 days or freeze up to 1 month.

Mom's Fresh Tomato Basil Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 3 hours

2 lb ripe plum tomatoew, cored and cut into chunks
5 cloves garlic, crushed
1/4 to 1/3 C extra-virgin olive oil, depending on your mood
Salt and freshly ground black pepper to taste
3-4 Tbsp julienned fresh basil leaves

Place the tomatoes and garlic in the slow cooker. Pour the olive oil on top. Cover and cook on LOW for 3 hours, until the tomatoes have broken down into a sauce (or cook on HIGH first 30 minutes to warm up the machine faster).
Over a large bowl, put the sauce through a food mill fitted with the coarse sieve blade. Season with salt and pepper. Place back in the crock and stir in the basil. (If freezing, leave out basil and add to sauce just before serving). Cover and allow to cook about 15 minutes longer on HIGH. Serve hot. The sauce keeps in an airtight storage container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Essential Marinara Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart
Cooking: LOW 4-5 hours

3 Tbsp EVOO
1 large shallot, finely chopped
1 38oz can whole plum tomatoes, undrained
3 Tbsp tomato paste
2 Tbsp dry red wine or vodka
1/4 tsp dried mixed Italian herbs or grated zest of 1 orange
Salt and freshly ground black pepper to taste
2 Tbsp unsalted butter or creme fraiche, optional

In a medium-size skillet, heat the olive oil and cook the shallot for 5 minutes to soften. Place the shallot, tomatoes with their juice, tomato paste, wine, and herbs or zest in the slow cooker. Cover and cook on low 4-5 hours.

Season with salt and pepper. Use a handheld immersion blender to puree the sauce, if desired. Swirl in the butter, if a richer sauce is desired, or the creme fraiche, for a creamy sauce. You can keep the sauce in the cook on KEEP WARM for a few hours before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Tuscan Bean Dip

Food Network Kitchens Making It Easy

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 tsp kosher salt, plus additional for seasoning
1/4 C EVOO
2 sprigs fresh rosemary, leaves stripped
Pinch crushed red pepper
1 15oz can cannellini beans, rinsed and drained
Crisp vegetables for dipping

Preheat oven to 400. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat, stir in rosemary and red pepper and cool slightly.
Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

Roasted Veggie Dip

From Rachael Ray Big Orange Book


1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, smashed
1/2 small eggplant, peeled and chopped
1 small zucchini, trimmed, cut in half lengthwise, then cut into thick half-moons
3 tablespoons extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
20 basil leaves, roughly chopped
1/4 cup flat leaf parsley leaves, chopped (a handful),

Pre-heat the oven to 400°F. Place the veggies on a cookie sheet, drizzle them with EVOO and balsamic vinegar, then season them liberally with the salt and pepper. Toss to coat thoroughly and transfer to the oven to roast for 30-40 minutes, until brown and tender.Cool the veggies and transfer them to a food processor with the basil and parsley. Pulse to chop and combine. Transfer the dip to a bowl and stir; season with salt and pepper to taste. Serve with baked pita chips, celery sticks and carrot sticks for a healthy snack.

Pimiento Cheese Spread

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 7oz jars canned, sliced pimientos, drained
3 10oz bricks sharp cheddar cheese, finely grated
1 C mayonnaise

Place the pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is at room temperature. Trim the bread crusts and cut the sandwiches into triangles.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

Warm Feta Dip with Artichokes

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

1 14oz can artichoke hearts, drained and finely chopped
5oz feta cheese, crumbled
¾ C mayonnaise
½ C grated Parmesan cheese
1 2oz jar pimientos, drained and diced
2 tsp minced garlic
Pita chips or melba toast, for dipping

Preheat oven to 350.
In a medium bowl, stir together the artichoke hearts, feta cheese, mayonnaise, Parmesan cheese, pimientos, and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or melba toast.

Supersonic Caesar Salad Dressing

From Every Day with Rachael Ray May 2008

2 canned anchovy fillets
1 clove garlic
2 Tbsp lemon juice
2 Tbsp chicken broth or water
1 Tbsp Dijon mustard
1/2 C mayonnaise
1/4 C grated parmesan cheese
1/2 C EVOO
Salt and pepper

Using a food processor, mix the anchovies, garlic, lemon juice, chicken broth and mustard into a paste. Add the mayonnaise and parmesan. With the machine on, slowly pour in the olive oil. Season with salt and pepper.

Greens with Gorgonzola Dressing

From Everyday Pasta - Giada DeLaurentiis

1/4 C creamy Gorgonzola cheese (about 2 ounces)
1/4 C milk
2 Tbsp sour cream
1/2 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
10 ounces bibb, iceberg, or Romaine lettuce in bite-size pieces (about 6 cups)

Combine all the ingredients except the greens in a blender or food processor. Pulse a few times to combine, then blend until smooth.
Place the greens in a salad bowl and pour the dressing over the greens. Toss to coat and serve immediately.

The Lady & Sons House Seasoning

From "The Lady & Sons Savannah Country Cookbook"

1 C salt
1/4 C black pepper
1/4 C garlic powder

Mix well. Store in shaker near stove for convenience.

South of the Border Mason-Dixon Dip

From "The Lady & Sons Savannah Country Cookbook"

1 15oz can chili
2 8oz pkgs cream cheese, softened
2 C grated sharp cheddar cheese
3 green onion tops, chopped

Preheat oven to 350. Heat chili in a saucepan over medium heat for 5 minutes. Press softened cream cheese into the bottom of a 1 1/2 quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.

Chipotle Artichoke Dip

From Every Day with Rachael Ray December 2007/January 2008

1/4 C chopped cilantro
1 small clove garlic
1 canned chipotle in adobo sauce
1 14oz can artichoke hearts, drained
1/2 C grated Mexican white cheese, such as cotija
1/4 C EVOO
1 Tbsp lime juice
Plaintain chips, for dipping

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve with chips.

Red Robin Seasoning

From Top Secret Recipes

3 Tbsp salt
1 Tbsp instant tomato soup mix (Knorr tomato with basil works great)
2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container.

Joe's Crab Shack: Blue Crab Dip

From Top Secret Recipes

1 8oz pkg cream cheese, softened
2 C crab meat (canned is fine)
1/4 C diced green onion
1 Tbsp minced mild red chili pepper
1 Tbsp mild green chili pepper (Anaheim)
1/4 tsp salt
1/4 tsp ground white pepper
2 Tbsp shredded Parmesan cheese
Garnish with paprika and 1 teaspoon minced fresh parsley

Preheat oven to broil.
Combine cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so the dip is only about an inch deep in the bottom.
Sprinkle Parmesan cheese over the surface of the dip.
Broil 3-4 minutes or until cheese on top begins to brown.
Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Chili's: Chili Queso

From Top Secret Recipes

1 16oz box Velveeta Cheese
1 15oz can Hormel Chili (no beans)
1 C milk
4 tsp chili powder
2 tsp paprika
1 Tbsp lime juice
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.

Chevy's: Chili Con Queso

From Top Secret Recipes

1 16oz box Velveeta, diced
3/4 C whole milk
1 green Anaheim pepper, seeded and diced (about 1/2 cup)
1/4 C diced white onion
1 jalapeno pepper, seeded and diced
2 tsp minced cilantro
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp fresh ground black pepper
Pinch of salt
Pinch of dried thyme
2 medium tomatoes, seeded and diced (about 2/3 cup)
1/4 C ranchero cheese, crumbled
Tortilla chips for dipping

Combine Velveeta and milk in a medium saucepan over medium-low heat. Stir often as cheese melts. Be careful not to burn it.
When cheese is melted add all remaining ingredients except tomatoes. Continue to cook over medium-low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove from the heat.
Pour queso into serving dish; top with cheese and serve with tortilla chips.

Instant Gratification: Peanut Butter

From Every Day with Rachael Ray June/July 2007

Peanut Butter Chocolate Crunch
Melt peanut butter and chocolate chips. Stir in crispy rice cereal and spread in a baking pan to cool; cut into squares.

Peanut Dipping Sauce
Thin peanut butter with soy sauce and heavy cream. Serve with shrimp or steak

Peanut Butter Balls
Mix peanut butter and honey with enough powdered milk to form a dough; roll into balls and chill until firm

Spicy Peanut Dressing
Mix peanut butter, cider vinegar and a choped fresh chile to taste. Thin with water as needed.

Peanut Butter Frosting
Beat together butter, powdered sugar and peanut butter; thin with water as needed.

Peanut Butter Milkshakes
Blend ice cream, peanut butter and milk with ice.

Peanut Butter Fudge Sauce
Pour hot milk over chocolate chips; let sit for a few minutes. Stir in peanut butter until smooth.

Marshmallow Fruit Dip

From Taste of Home's Simple & Delicious May/June 2007

1(8oz) pkg cream cheese, softened
1 (6oz) carton cherry yogurt
1 (8z) carton frozen whipped topping, thawed
1 (7oz) jar marshmallow creme
Assorted fresh fruit

In a small mixing bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.