Chipotle Guac

2 ripe Hass avocados 2 Tbsp. lime juice 2 Tbsp. cilantro, chopped 1/4 c. red onion, diced, 1/2 jalapeño (including seeds), diced 1/4 tsp. kosher salt 1. Cut the avocados in half and remove pits carefully. 2. Scoop the avocados into a bowl. 3. Toss and coat with lime juice. 4. Add the salt and mash until a smooth consistency is achieved. 5. Fold in the remaining ingredients and mix. 6. Taste the guac and adjust seasoning, if necessary.

Berry Compote

2 pints berries (fresh or frozen)
½ c. granulated sugar
2 Tbsp. fresh lemon juice
½ tsp. cornstarch

Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the berries fall apart and the sauce is thickened, remove from heat.

Allow to cool for at least 15 minutes before serving with ice cream, angel food cake, cheesecake, waffles, or anything else you can think of!

adapted from: cakenknife

Buttermilk Caramel Syrup

3/4 c. buttermilk
3/4 c. brown sugar
3/4 c. sugar
1/2 c. butter
2 T. corn syrup
1 t. baking soda
1 t. vanilla

Combine first 5 ingredients in medium saucepan, bring to boil over medium heat. Boil for about 3 minutes, stirring frequently. Remove from heat, stir in soda and vanilla.

adapted from Our Best Bites

White Queso

1 pint half and half (don’t use fat free)
1 lb high-quality white American cheese, chopped (look for this at the deli counter of your grocery store, not the prepackaged slices)
8 oz pepper jack cheese, shredded and divided (a block, not shreds; the shreds are coated in a powder that can impact the texture of the queso)
1/4 t. kosher salt
1/4 t. onion powder
1/2 t. chili powder
1/2 t. garlic powder
1/2 c. (1 4.5-ounce can) roasted green chilies (optional)

In a medium saucepan, combine the half and half and the salt, onion powder, chili powder, and garlic powder. Cook over medium heat, stirring very frequently (constantly near the end), until bubbles form around the edges and it almost boils. Reduce heat to medium-low.

Whisking constantly, add a handful of the chopped American cheese. Stir until the cheese is completely melted, then repeat until all the American cheese has been used.  Repeat with the pepper jack cheese, reserving 1/4 cup. of the cheese for later. When the mixture is completely smooth, remove from heat. Add the chilies and stir until thoroughly incorporated.

Transfer to a serving dish, add toppings as desired, and sprinkle with reserved pepper jack cheese.

from: Our Best Bites

Tartar Sauce

1 cup real Mayonnaise
1 cup finely chopped dill pickles
1 Tbsp dill fresh or frozen, OR 1 tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp finely chopped onion is good too optional

from: Natasha's Kitchen

Best Balsamic Vinaigrette

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

from: Barefeet in the Kitchen

Steph's Salsa

2 cans diced tomatoes
2 tablespoons vinegar
2-3 tablespoons brown sugar
1 tablespoon cumin (start with half & add to taste)
2 teaspoons minced garlic
1 bunch cilantro, chopped
3-4 green onions, chopped
Salt & pepper to taste
1 can green chiles (optional)

Add ingredients to blender and pulse until you have the consistency you like.

adapted from: Stephanie's recipe

Pumpkin Butter

3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.

from: skinnytaste

MKC's Best BBQ Sauce

*Makes about 7 cups of barbecue sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

from: My Kitchen Cafe

Emeril's Easy Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

from: Food Network

Sweet Red Pepper Jelly

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers

Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.

Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.

Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.

Use sauce when it reaches room temperature or cover and chill until needed.

Makes 1 cup.

Audrey's little note: Serve this sauce with bacon-wrapped jalapenos. Yum.

from: Famous Tasty Recipes site

Alfredo Sauce, My Way

2-3 T. butter
2-3 T. flour
1/3-1/2 c. milk
1/2 c. parmesan cheese
salt
pepper

Melt butter in saucepan over medium heat. Add flour and whisk together, letting it bubble for a minute or so. Pour in milk and stir until thickened. Turn heat down just a little and add the parmesan, stir together until smooth, salt & pepper to taste.

Audrey's little note: I don't really measure ingredients for this...just add them till I like how it looks and tastes...so take the measurements in this recipe with a 'grain of salt'. ;)

Applesauce

3-4 lbs apples, peeled, cored, and quartered
3-4 t. lemon juice
1/2 t. cinnamon
1/4 c. brown sugar
about 1/4 c. white sugar
1 c. water
1/2 t. salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Mash with potato masher. Serve hot or cold.

adapted from: Simply Recipes blog

Almost Like Papa John's Special Garlic Sauce

1/2 c. melted butter or margarine
1/4 t. garlic powder

Almost Like Papa John's Pizza Sauce

1 (10 3/4 oz) can tomato puree
1/4 c. water
1 t. sugar
1 t. olive oil
1/4 t. lemon juice
1/4 t. salt
1/4 t. oregano
1/8 t. basil
1/8 t. thyme
1/8 t. garlic powder

1-Combine ingredients in a small saucepan over medium heat.
2-Bring to a boil.
3-Reduce heat and simmer for 15-20 minutes.

from: http://www.recipezaar.com/