Butter Syrup

1/2 c. butter

1 cup sugar

1/2 cup milk

1/2 teaspoon baking soda

2 teaspoons vanilla extract (can also use almond extract)

1. Add butter, sugar, and milk to saucepan.

2. Bring to a rolling boil and boil for 2 minutes

3. Off heat add baking soda and vanilla and whisk until combined. 

Cranberry Chutney

This is the recipe Mom made for Thanksgiving!

1 bag (12oz) fresh cranberries
1 medium orange, peeled and chopped (remove as much white as possible)
1/4 c orange juice
1/2 c honey
1/2 c golden raisins or craisins (can do mixture)
1 large golden delicious apple, peeled and chopped
1 tbsp apple cider vinegar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tbsp orange zest
2 tbsp light brown sugar

Combine all ingredients in a large saucepan and bring to a boil. Reduce heat to simmer. Stir occasionally 5-8 minutes until all cranberries have burst. Mash with potato masher. REmove from heat and allow to cool completely. Serve chilled or warm.

Suggested served over brie cheese with crackers. Can also be served along side turkey.

Red Enchilada Sauce

Posting this for Mom, from Genius Kitchen.

Yields 4 cups

1 Tbs Olive Oil
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Cumin
2 Tbs Mild Chili Powder
4 Tbs Flour
4 Cups Chicken Broth
1 8oz can Tomato Sauce

Mix spices and flour in olive oil in a saucepan over medium heat until fragrant and brown. *Don't walk away from this!*

Slowly add chicken broth and tomato sauce and cook and stir until thickened.

Use as red sauce over any beef, cheese or poultry enchiladas.

Can be easily "warmed" up by adding jalapenos, chipotles or other spices.

Cherry Balsamic Sauce

This sauce was in our Hello Fresh box with pork chops but it would also be so good on chicken if pork isn't your thing. It was so yummy and I was not expecting to love it as much as I did because I don't love sweet on savory. This would be super yummy if you maybe chicken on the grill or kabobs!

The original recipe has you cook the pork chops (or chicken if you want) just in a skillet on the stove all the way through first then use the same pan for the sauce. However, you could just make this in a pan by itself if you're doing meat in a different spot.
This recipe is enough for 4 chops/breasts (about 2 lbs of meat)

2 medium sized Shallots, quartered and thinly sliced
2 Tbs Cherry Jam (you can add more if you want it more sweet)
1/4 C Balsamic Vinegar
1 tsp Sugar
2 Tbs Butter
Veg Oil
Water
Salt & Pepper

After your meat is cooked through, remove from pan and add a drizzle of oil back into pan. Add sliced shallots and cook on medium until slightly brown (4-5 minutes). Stir in vinegar and let simmer until reduced by half. Add jam and 2 Tbs of water. Season with salt and pepper and add sugar. Remove from heat and add butter. Stir until butter is melted. At this point I added my pork chops back into the pan and covered with the sauce, or you can serve just on top of each individual piece of meat. Enjoy!

Cheese Fondue

This is the cheese fondue recipe Lindsey always makes when we do fondue!

1 large clove of garlic
1 c. white grape juice + 1 T.
2/3 lbs. velveeta cheese
2/3 lbs. soft spreadable cheese
juice of 1/2 lemon
1 T. corn starch
pepper
nutmeg
dry mustard

Rub the bottom of the pan with the clove of garlic.

Add 1 cup of grape juice to the pan and bring to a boil. Reduce temperature and add the cheeses and lemon juice. Cook until cheese is melted stirring constantly.

Dissolve corn starch in 1 T. grape juice. Add to cheese mixture. Add seasonings to taste.

Horseradish Sauce

I made this for dinner group the other night and loved it, I will definitional use it again! I put it on roast beef sandwiches, with provolone cheese, sauteed green peppers, and caramelized onions, then broiled them.

• 2 tablespoons prepared horseradish
• 1 tablespoon cider vinegar
• 1 teaspoon dry mustard
• 3 tablespoons reduced-fat mayonnaise
• 1/8 teaspoon ground red pepper
• 1/2 cup nonfat sour cream

As suggested by one of the reviews I read I left out the vinegar and did about half the sour cream. Next time I would double the horseradish, but I love that really strong flavor. 2 tablespoons was pretty mild in my opinion. 

Sundried Tomato Pesto

 I altered this recipe a bit and it turned out amazing! I sent it for dinner group to spread on bread. I also doubled it. (below are the measurements I used)

1/4 c. basil leaves
3/4 c. toasted whole almonds
small handful of toasted pinenuts (~1/4 c.)
2 garlic cloves
1 tsp lemon zest
1/2 t. salt
small jar of sun-dried tomatoes (take out of oil)
1/4 c. roasted red peppers
1/2 c. grated Parmesan cheese
1 1/2 c. olive oil

I then followed the directions from the original recipe below.


(Original Recipe)
Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous packed cup sun-dried tomatoes in oil
• 1/4 cup grated parmigianno regianno
• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.
6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.