Super Simple Raspberry Sauce (recipe from Stacy Brooks)

Ingredients

• 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter

Instructions

• In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
• In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
• Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1 tablespoon of butter and mix until the butter has completely melted.
• Allow the mixture to cool for 15 minutes, then add the rest of the raspberries and stir to mix.
• Serve over whatever dessert you'd like!
• Makes 2 1/4 cups sauce. Refrigerate the leftovers.

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

Sauce for Ham

1 pkg powdered glaze mix (comes with spiral-sliced Costco ham)
1 can cranberry sauce - whole or jellied

Mix together and simmer over medium heat until sugar is dissolved.
Serve as a sauce with the ham.

Mom's Lemon Sauce

Combine:
1 TBS corn starch
1/2 cup sugar
1 TBS lemon rind
1/8 tsp salt
Add 1 cup water and cook and stir until thick.
Add 2 TBS fresh lemon juice
2 TBS butter

Keeps well in fridge a week or more
Serve over warm gingerbread cake or carrot cake.

Cheese Sauce for Broccoli

12 oz. American cheese (or 18 slices wrapped)
2/3 cup milk
Salt & pepper to taste
Heat together over medium heat, stirring frequently, until cheese is melted.
Serve over 16 oz. broccoli, cooked

Sweet & Sour Sauce

Ingredients
¾ Cup packed brown sugar
1 Tbsp corn starch
1 8 oz can of crushed pineapple with juice
⅓ Cup vinegar
⅓ Cup water
1 Tbsp soy sauce (I use lower sodium)
1 small red pepper, chopped (about ⅓ cup)

Instructions
In a 2 qt. sauce pan, combine the brown sugar and cornstarch. Stir in the pineapple, vinegar, water and soy sauce.

Bring to a boil, stirring constantly. Reduce heat to a simmer and cover. Simmer for 5 minutes to blend flavors, stir occasionally. Stir in red pepper and simmer about 2 minutes more, until desired thickness is reached. The sauce will thicken more as it cools.

Can be used as a sauce for Hawaiian Haystacks

Doug's Mom's Barbecue Pork Ribs

1 cup catsup
1 small onion, chopped
1 tsp vinegar
3/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tsp dry mustard
liquid smoke

For one large slab of pork ribs or boneless country-style ribs:
Rub a small amount of liquid smoke over ribs.
Mix all other ingredients to make a sauce.
Pour sauce over ribs to cover.
Cover and bake at 350 for 1 1/2 - 2 hours.
Or for after church, bake at 325 for about 3 hours.

SIMPLY ORANGE CARAMEL SAUCE

Ingredients

1 C Simply Orange Pulp Free

1 C granulated sugar

1/4 C unsalted butter

1/2 C cream

Pinch of salt

Heat granulated sugar and Simply Orange over medium heat for 5 minutes or until mixture becomes thick and amber-colored. Gently add unsalted butter and cream, stirring constantly until the butter melts. Simmer while whisking gently and add a pinch of salt. Continue to cook until sauce thickens, then cool slightly before serving or pouring into a microwave-safe jar.

*Tip: Like your caramel sweet-n-salty? Add an extra 1/2 teaspoon of salt for a real treat.

Mr. Pete's Chocolate Fudge Sauce

Ingredients

1 3/4 cups heavy cream

• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Makes 4 cups

Sweet and Sour Sauce

Some friends had us over for dinner, and she served this with chicken chunks over rice - so good!

1/4 cup packed brown sugar

1 TBS cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 chopped bell pepper

1 TBS soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

Chinese Sundaes with Sweet & Sour Sauce

Cooked rice

cooked, diced chicken

diced tomatoes

diced celery

diced green peppers

sliced almonds, toasted

chow mein noodles

shredded cheese

Each person layers any combination desired of above items on their plate and tops with sweet and sour sauce (recipe follows.)

Sweet and Sour Sauce

1/2 cup brown sugar

1/2 cup vinegar

2 TBS soy sauce

2 TBS corn starch

1 13-oz can (1-1/2 cups) crushed pineapple

1/2 cup catsup

Combine all ingredients in saucepan and cook until tender and thickened