Yield about 2 cups

INGREDIENTS:

1 cup packed light brown sugar

2 tablespoons cornstarch

2/3 cup 18% table cream (can use half and half but the texture will be lighter and the flavor will not be as creamy tasting, do not use milk)

1/4 cup water

1/4 cup light corn syrup (if you don’t have light corn syrup the dark will work fine)

2-1/2 tablespoons butter

1-1/2 teaspoons vanilla

INSTRUCTIONS:———————————–

In a small saucepan combine the brown sugar and cornstarch; stir in the table cream, water and corn syrup until smooth, then bring to a boil and cook stirring for 2 minutes or until thickened.

Remove from the heat, then stir in butter and vanilla until butter is melted.

Serve warm or cold over ice cream.

Refrigerate leftovers.

This recipe was tested and developed using frozen strawberries that I keep in my freezer from my summer’s crop, adjust the sugar to taste start with one cup and add in more if needed, this has not been tested using Splenda so I cannot say if it would work

Plan ahead the sauce needs to cool in the refrigerator before using which will take about 5 hours or more

With amounts listed I got just over 4 cups, you can reduce the recipe by half if desired

INGREDIENTS:

24 large red ripe frozen strawberries, partially thawed then coarsely mashed (do not thaw completely just enough to mash with your hands)

1 cup sugar (more if desired)

1 tablespoon lemon juice

3 drops red food coloring, or as needed

3/4 cup cold water

4 tablespoons cornstarch

INSTRUCTIONS:—————————————-

Place the partially thawed mashed strawberries in a medium saucepan; add in sugar, then bring to a simmer over medium high heat stirring constantly.

Add in food coloring and lemon juice and continue simmering until a full boil, then continue boiling for about 3 minutes.

Meanwhile whisk the cornstarch with water until smooth and well combined.

Reduce heat to lowest setting; vigorously whisk in the cornstarch mixture until combined.

Continue cooking and mixing over low heat until thickened (about 3 minutes).

Remove from heat then cool to room temperature and refrigerate until cold.

Spoon over cheesecake or desired dessert.

Posted on www.recipezazz.com

Yes use both fresh garlic and garlic powder! adjust the chili powder to desired taste starting with 1 tablespoon, if you want a thicker sauce mix flour and water to forum a fairly thick paste and add to the simmering sauce

Servings 8-10

INGREDIENTS:

vegetable oil, as needed

1  large onion, chopped

1 to 2 jalapeno peppers, seeded and finely chopped

4 large garlic cloves, minced

1 tablespoon chili powder (mild or spicy, or to taste)

1 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper

1 to 2 teaspoons garlic powder

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 small can green chilies

1 (14-ounce)  can diced tomatoes, slightly drained

2 cups shredded cheddar cheese

1-1/4 cups sour cream (can use more depending on how creamy you like the sauce)

There is enough sauce to generously coat six cubed chicken breasts but f you don’t use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom…

I have left the chili sauce as optional if you like some heat then add it it, 2 tablespoons of cornstarch with give you a fairly thick sauce for a thinner sauce you may reduce the amount slightly, don’t omit the sesame oil it is what makes this sauce

INGREDIENTS:

1/2 cold cup water

2 tablespoons cornstarch ( you may reduce the cornstarch slightly for a thinner sauce)

4 tablespoons brown sugar ( more if desired depending on how sweet you want it, start with 4 tablespoons)

1/2 cup low sodium soy sauce (use only low-sodium)

1/2 teaspoon ginger powder

1 teaspoon garlic powder

2 teaspoons sesame oil ( can use more)

1 teaspoon seasoned rice vinegar ( optional can use more)

1 teaspoon hot chili sauce ( optional or adjust to heat level)

INSTRUCTIONS:—————————————

In a bowl whisk the water with cornstarch until blended and smooth.

Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).

After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).

Add this sauce to hot stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.

This really is a great clone for Cheez Whiz

INGREDIENTS:

1 pound Velveeta cheese, cut into small pieces

1 (13 ounce) can evaporated milk

1/4 cup butter or margarine

1 teaspoon salt

dash Tabasco sauce

1 teaspoon dry mustard powder

INSTRUCTIONS:

Melt all ingredients in heavy saucepan or double boiler over medium-low heat; sitr constantly until mixture is combined and creamy (do not boil or simmer).

Let cool until pourable but not solid.

Pour into clean jars with screw-on lids or clean plastic squirt bottles.

Store in refrigerator.

I recommend to cool and refrigerate the sauce for 24 hours or more to develop and intensify the flavors, make as spicy as you like by adjusting the chili flakes

Yield 4 cups

INGREDIENTS:

2  (10 ounce) bottles Maggi Taste of Asia Sweet Chili Sauce

2 cups ketchup

1/3 cup firmly packed dark brown sugar

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon  dried crushed red pepper flakes (or adjust to heat level)

seasoned salt, optional and to taste

Drizzle this delicious buttery sauce over cake slices

INGREDIENTS:

1/2 cup butter (no substitutions)

1 cup sugar

1 cup heavy (33-35%) whipping cream, unwhipped

1-1/2 teaspoons vanilla

INSTRUCTIONS:———————————-

Melt butter in a saucepan

Stir in sugar and heavy cream; bring to a boil stirring constantly.

Boil for 8-10 minutes or until slightly thickened.

Remove from heat then stir in vanilla.

Serve warm drizzled over cake slices.