PUT-IT-ON-ALLTHETHINGS CILANTRO RANCH DRESSING

https://www.blessthismessplease.com/put-it-on-allthethings-cilantro-ranch-dressing-and-sauce/

Jenn made this dressing when we were in Washington.  It was so delish!  We were dipping it with Taquitos.  Would be good on salad, burritos, quesidallas, burgers etc.

Put-It-On-Allthethings Cilantro Ranch Dressing And Sauce

Makes 2 cups

• 1 cup bottled salsa verde
• 1 (0.4 oz) packet buttermilk ranch dressing mix (or the homemade equivalent)
• 1/3 cup chopped fresh cilantro
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 teaspoon minced garlic, about a clove
• 1/2 teaspoon coarse salt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 2 tablespoons sugar or honey
• Few shakes of your favorite hot sauce (optional)

1. Add all the ingredients to the jar of your blender and blend until smooth. Store in a covered air-tight container in the fridge for up to a week (a mason jar works great for this!). Enjoy on everything.

WHITE SAUCE

WHITE SAUCE
We had this at Justin & Jenn's house.  Jenn added cooked hamburger and we had on top of potatoes with all kinds of veggies.  My family really liked it.  You could add any seasonings and use this for anything.  Biscuits & gravy, homemade mac and cheese and any kind of soup.  She cooked all her potatoes in the microwave. In a bowl not wrapped or anything.

8 T butter
8 T flour
4 c milk

Melt butter in pot, then add flour, mix.  Add milk and heat on medium.  Stir every couple of minutes and you will feel it thicken.  Add your flavoring: chicken or beef boullion or juice, sausage, cheese etc.  To thin add milk.

PEAR SAUCE

PEAR SAUCE
This is really good.  I doubled the recipe. Kept it chunky.  Kids really liked.  Wasn't very sweet could add sugar if you wanted start with 1/4 cup cup brown sugar.  It smelled so so good when cooking.  We had with graham crackers.

yield: ABOUT 4 CUPS

  

prep time: 5 MINUTES

  

cook time: 30 MINUTES

  

total time: 35 MINUTES

INGREDIENTS:

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

TACO BELL CRUNCHWRAP SUPREME

TACO BELL CRUNCHWRAP SUPREME
We all really liked these.  Fun to make.  Kids can easily help (kinda like an assembly line).  We have made them twice once with beef and once with beans.  Would like to try chicken.  I like to do 1/2 of a tostada shell, it makes it easier to wrap.  Want to try the baja sauce.  Found a recipe on pinterest for it.  Still need to try it.  This would be fun to have with the missionaries or take to someone.

http://me.popsugar.com/food/Taco-Bell-Crunchwrap-Supreme-40822806

1 pound ground beef (refried beans good too)
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese (I have only used real cheese)
8 burrito-size flour tortillas
6 tostada shells (if you only use 1/2 - 3/4 it is easier to wap)
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Cooking spray (I used oil)
  
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. 

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. 

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese. 

To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. 

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately. 

BAJA SAUCE

place in a blender or food processor:
1/4 or a red bell pepper
1 small jalapeno seeded, chopped
2 T diced onion

Mix:
6 tsp above mixture
1/2 c mayo
1/2 c sour cream
1 T vinegar
1/4 tsp pepper, garlic powder & cumin

SIT OVERNIGHT - VERY IMPORTANT!

HOMEMADE PIZZA SAUCE

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

http://www.melskitchencafe.com/homemade-pizza-sauce/

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

CHOCOLATE PANCAKES WITH HOMEMADE SALTED CARAMEL SAUCE

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it's what's for breakfast.

http://www.averiecooks.com/2013/06/chocolate-buttermilk-pancakes-with-homemade-salted-caramel-sauce.html

We liked these.  Used caramel sauce from Trader Joe's.  Yum!  Make a double batch!  Leftovers makes great PB sandwiches.

UPDATE: I have made the caramel sauce, but we actually like the other caramel syrup (http://lncookbook.blogspot.com/2010/11/syrup.html). 

YIELD: 10-12 small pancakes or 6 larger

PREP TIME: 5 mins for pancakes

COOK TIME: 5 mins for pancakes, 10 mins for caramel

TOTAL TIME: 20 minutes

INGREDIENTS:

Pancakes

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark Cocoa Powder)
2 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract

Salted Caramel Sauce

Makes about 1 cup

Note - If you don't want to make your own salted caramel sauce, Trader Joe's sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe's sauce.

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream or half and half (I use half and half)

1 tablespoon vanilla extract

2 tablespoons rum, optional

1/4 cup butter (half of 1 stick, salted or unsalted may be used)

1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)

DIRECTIONS:

1. For the Pancakes - In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
2. In a large measuring cup or bowl, whisk together final 4 wet ingredients.
3. Add wet to dry, and fold gently to combine. Don't overmix; batter will be lumpy. It's a thick batter, but if it's too thick for your liking, add a splash of additional buttermilk to thin it.
4. Spray a large non-stick skillet with cooking spray, and place over medium heat.
5. Using a 2-tablespoon cookie scoop or spoon that's been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
6. Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
7. For the Salted Caramel Sauce - In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
8. Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
9. Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
10. Add the vanilla and optional rum. It will bubble again.
11. Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
12. Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

EASY LEMON CURD RECIPE & LEMON POPPY SEED WHITE CHOCOLATE BLONDIES

EASY LEMON CURD RECIPE
This was really good.  Put on top of waffles (crispy).  Used lemons from bountiful baskets.  I added about 1/2 tsp lemon zest.  It was definitely lemony.  

Ingredients

• 1/2 cup fresh lemon juice (2-3 lemons), room temperature
• 1/2 cup sugar
• 4 tablespoons butter, melted
• 1 egg, room temperature

Instructions

1. Whisk together the egg and sugar in a large microwave-safe bowl. Then whisk in the melted butter and lemon juice until thoroughly combined. Be sure to use a bowl that is big enough to avoid bubble-overs. The lemon mixture should fill no more than 1/4 of the bowl.
2. Microwave the mixture for 1-minute increments, removing from the microwave and stirring to combine after each minute.
3. When the curd starts to thicken; sticks the back of a spoon; and starts to mound a bit as you stir, it's done. (It will be like a gel consistency, but will thicken more once cooled.) If you are unsure, you can look for a temperature of about 187 degrees. Cook time will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Notes

Avoid using a metal utensil to mix the hot lemon mixture, in order to avoid a metallic taste. (forgot about this and used my metal whisk - it was fine).

You can use lemon curd on:

• scones
• toast
• muffins
• doughnut or pie filling
• mixed with whipped cream
• served with cookies
• cakes (including cheesecake)

LEMON POPPY SEED WHITE CHOCOLATE BLONDIES 

We liked this, but wouldn't ever craze.  Good if craving lemon, wanting something different or a good way to use up any leftover lemon curd.

Ingredients

• 4 tablespoons unsalted butter
• 3/4 cup white chocolate chips
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup white chocolate chips
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/4 cup prepared lemon curd
• 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
2. Place butter in a microwave safe bowl and microwave for 30-45 seconds, until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
3. Stir flour, sugar, white chocolate chips, baking powder and salt into the melted chocolate mixture. Stir in eggs and lemon curd and poppy seeds until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through.
4. Let cool completely then cut into squares. Dust with powdered sugar and serve at room temperature or chilled.

EASY SALTED CARAMEL SAUCE

EASY SALTED CARAMEL SAUCE
This is to die for!   Good with apples, pretzels, apple or pear cake, ice cream, waffles or pancakes.

http://nancycreative.com/2014/09/15/easy-salted-caramel-sauce/

Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I like drizzling it over apples, and the apples I used here are called SweeTango® apples (I received a few complimentary apples to try out), which are crisp and sweet with a little tart punch. They tasted great with this caramel sauce!

Makes about 2 cups

1 cup granulated sugar
1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
1/2 cup heavy cream
1/2 cup half and half (light cream)
3/4 cup (1 1/2 sticks) salted butter, cut into slices
1 1/2 teaspoons salt or sea salt

Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking–mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.

Use caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.

To reheat, place uncovered jar in microwave and heat for 30 seconds; remove and stir sauce, then heat for an additional 30 seconds (or longer, if needed) and stir again before using.

PIZZA CRUST AND SAUCE

This was really good.  I didn't do her method of cooking, but liked how the crust tasted and LOVED the pizza sauce.  I made the pizza sauce in the braun.  Was able to get one round pizza and one cookie sheet pizza out of the sauce.  I 1.5 the pizza crust recipe to make one round and one cookie sheet.  Judi had given us two fresh mozzarella packages.  They made the pizza a little bit wetter but it was good. We also did pepperoni, cheese, pepperoni and cheese, breakfast sausage with green peppers.

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper (didn't add)

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Homemade Pizza – New and Improved

YIELD: MAKES 2 12-INCH PIZZAS OR 1 LARGE 16 TO 18-INCH PIZZA

INGREDIENTS

• 1 1/4 cups warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

DIRECTIONS

1. Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
2. Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
3. 45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
4. Here's a few different methods for making great pizza:
5. Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
6. Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
7. Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you'll know how messy it can be - cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I'll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don't worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely - and while you don't get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup 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

DIRECTIONS

1. 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.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

BERRY SYRUP

MIXED BERRY ICE CREAM SAUCE
Saw this in the parade.  I think it would work as a syrup or sauce over ice cream.  If I was going to use a syrup I would probably heat up on the stove.

Combine:
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries

Toss with:
1/4 cup sugar
1T lemon juice

Puree half the berry mixture.  Transfer puree back to bowl and stir to combine.

We love the recipe for blueberry syrup found in the Friend cookbook.