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Easy Chocolate Cake Mix Bars 123 Recipe

So if your in a hurry and want something easy, even if your not a baker, anyone can make these 1,2,3.

1 package of Dark Chocolate  or Devils Food Cake mix
2 eggs
1/2 cup or 1 stick margarine
1/4 sugar
1/2 teaspoon cinnamon
1 cup or more chocolate chips  (reserve other chips to melt and drizzle over the top.)
nuts if desired
 1/2 cup Confectionery sugar and water or melted chocolate for topping
Preheat oven to 350 degrees.
Mix all ingredients in a bowl except chips and nuts. Fold in chips and nuts at the end when well blended. Drop by teaspoons on a parchment lined cookie sheet or make bars in a parchment lined brownie pan. Bake for 12 to 15 minutes on 350 oven. Cool on racks or cut bars when cool.
Melt rest of the chips in a microwave proof bowl for a minute, stir. Drizzle chocolate or frosting over cooled bars.  For a festive look, melt white chocolate tinted green or red or orange to make holiday looking bars or make a frosting with confectinery sugar, water and food coloring.
Printable Recipe

Happy Halloween Spreadable Cheese Recipe Party Balls

Mr. and Mrs. Nutty Pumpkinhead perfect for any fall party

Ok so it's  a little cheesey.....

Hope you like the recipe its so easy!

Nutty Cheese Spread

1 8oz package softened of cream cheese
1 8oz package cut up of sharp cheddar
1 8oz mozzarella shredded or cut up  Swiss
1/2 teaspoon each of garlic powder, paprika, Worcestershire sauce
 1 cup chopped pecans and walnuts mixed
Garnish and decorating:
sliced olives
roasted peppers

In a heavy duty mixer using the flat beater bar, beat everything together untilsmooth. Scoop onto wax paper shape into balls,( two large ) roll into chopped pecans. Cut tops off of pepperoncini for the stem on the pumpkins, use sliced olives for the eyes and red pepper strips cut into a smile for the mouth.
Printable Recipe

Amaretto Baked Crusted Cod Filets with Mushrooms

Amaretto Baked Crusted Cod Filets with Mushrooms
Hopefully if you follow my blog you would have seen part one from yesterday.. I made the dessert to go with this Amaretto Cheesecake, so here is the main course for all you Amaretto lovers out there mangia mangia! (eat eat in Italian!) Gracie

4 Haddock or Cod Filet
1/2 cup of Italian flavored bread crumbs
4 tablespoons of butter melted
6 tablespoons of extra virgin olive oil
1/4 cup Amaretto liqueur
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons of fresh lemon juice
4 tablespoons chopped mushrooms for stuffing
 Mushrooms sliced
sliced almonds

In a large baking dish  lay out the cod.
Squeeze lemon over the fish. In a bowl mix bread crumbs, garlic, spices, and 3 tablespoons of olive oil,  chopped mushrooms, set aside ( add more drops of oil if its too dry to spread) Spoon breadcrumbs on top of  each piece of fish.  Sprinkle sliced almonds generously on top of each piece of fish. In a separate bowl, butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle melted butter sauce over nuts. Ten minutes before this is done and fish flakes, pour Amaretto over the fish...serve immediately

Bake at 350 until browned and fish flakes with fork..around 35 to 45 minutes
Printable Recipe

Amaretto Cheesecake with Whipped Cream and Toasted Coconut Recipe

Amaretto Cheesecake with Whipped Cream and Toasted Coconut!

Even without the whipped cream topping this cheese cake is fabulous!
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 ounces Amaretto liqueur


2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
1/4 cup crushed lorna doones or other shortbread cookies

Heavy cream whipped or non dairy whipped topping
Toasted coconut see below for instructions

Preheat oven to 450 degrees Wrap the outside of a 10 inch springform pan with foil twice. I spray with light oil cooking spray the springform pan inside and line with parchment paper (I love the stuff!). There is nothing worse than an expensive cake ruined from sticking! So try cutting the parchment to fit inside the pan. Make a round for the bottom and a  sound sleeve cuff for the sides. Works like a charm!

In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.

To make crust: Combine macaroons and 2/3 cup melted butter and cookies. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.

Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water as shown in Italian Ricotta Cheesecake Recipe click here. Bake in  reduced heat oven to on 375 degrees for 1 to 1 1/2  hours or till middle isn't jiggling and top is brown . Remove from oven and let set for 2 hours. Let cool completely, loosening the ring on the springform pan after 5 minutes out of the oven. Refrigerate. Top with whipped cream and toasted coconut. 
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.

Printable Recipe  Enjoy!

Tuscan White Bean Italian Stew Recipe

A great Italian type bean stew that we grew up on, was this hearty Italian stew that will take the chill out of any blustery day we had in Upstate NY. Fresh fennel adds a sweet addition to the sauce and the beans are perfectly seasoned. Because it's between a soup and stew we called it stoop!

Tuscan White Bean Italian Stew

1 large fennel bulb (about 3/4 pound)
2 cloves of minced garlic 
1 teaspoon olive oil
1/2 teaspoon fresh rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes or fresh diced plum tomato
1 can (about 14 ounces) fat-free chicken broth
1/2 cup white wine 
1 can (15 ounces) any kind of white beans, or use garbanzo beans rinsed and drained (I sometimes use one of each)
Hot pepper sauce
Grating cheese
Fresh basil
Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb and garlic, cook 5 minutes, stirring occasionally.
Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth, bring to a boil. Cover, simmer 10 minutes. Stir in beans, simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Pour soup into bowls, top with reserved fennel tops and garnish with cheese, hot pepper sauce and basil. Serve with warm crusty thick Italian Bread. 

Optional: we would add 1 cup leftover cooked white rice or cut up vermicelli pasta if the stew was thin sauce, or just sop up the sauce with bread.

Printable Recipe

Fresh Pumpkin Chocolate Chip Bread or Muffins

Fresh Pumpkin Chocolate Chip Muffins

Fresh Pumpkin Puree  if your looking for a great way to use your pumpkin here it is, delicious for any time of day, full of rich chocolate and spices, give this one a try you won't be sorry!

Loaf Style Bread

This makes 3 loaves for bread  and 24 mini muffins

Pumpkin  Chocolate Chip Bread
3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

 Pumpkin Chip Muffins (a smaller recipe)
1 3/4 cups all-purpose flour
2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin pie spice or 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
1 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cup of fresh or canned pumpkin
1/2 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
2 large eggs
1 cup semisweet  mini chocolate chips
1/2 cup of milk chocolate chunks
Preheat oven to 350 degrees grease muffin tins or use and line papers in cupcake muffin pans for around 24 mini or 12 large muffins.
In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth. Add flour mix together and then add chocolate chips last.
 Bake until browned and a toothpick comes out clean. Immediately remove onto wax paper covered wire rack and cool.

Printable Recipe

Fresh Pumpkin Puree How to Make it Instructions and Recipes

Fresh Pumpkin  is Best, amazing difference in taste!

You won't believe how easy this is!

You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin, its so easy. Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them, normally, sliced in half, scoop out seeds (set seeds them aside on another cookie sheet), pulp side down on a greased cookie sheet. Place in the oven on 375 degrees,  for about an hour and a half. When cool, take a spoon and the insides of the pumpkins will scoop easily. Mash by hand or for smooth puree put in a food processor just a few seconds. It won't take long at all and what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do. That's it your ready to make all the wonderful other recipes online or on my site with it now!

Fresh Italian Roasted Pumpkin Seeds
Slow Cooker Pumpkin Puree!
Try these other pumpkin favorites!

Fresh Pumpkin Chocolate Chip Muffins or Loaf
Pumpkin  Chip Spice Cake
Pumpkin Latte in a Crockpot
Mini Fresh Pumpkin Turnovers
Best Ever Mini Pumpkin Whoopie Pies
Pumpkin Soup
A Very Fresh Pumpkin Pie

Don't Throw away those pumpkin seeds! The rest of your fresh pumpkin and the wonderful seeds awaits yet another treat!

Happy Falloween!
Pumpkin Spice Cake (using a mix)
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  Author

Fall Veggies & Chicken over Ziti Pasta Recipe

What a fiasco trying to take pictures outside with a hot plate in your hand, I should show you the mess it made with the first try, after all this time you would think I would have learned by now to cool it off first. I actually slipped trying to do a balancing act with the hot plate and off it went to the ground..... and the camera lens went straight into the sauce first when I was trying to save it! What a site! Geesh was a mess. Oh well, so this was the best shot before it got dark out.... unfortunately had to be taken inside, below the sauce picture came out much better before the incident happend. It took me an hour to get all the sauce out of the lens...but you get the idea and when you make it be careful not to hold the bottom of a hot plate if your taking pictures!  At least it was delicious! Everyone loved the taste here, a very hearty fall meal!
This is a quick favorite here, we just add whatever we have everything goes in the pot that we have in veggies along with some chicken, make a nice wine sauce and over ziti. There always seems to be enough fresh or canned veggies in the house to make this when we run out of idea's. So if your in a hurry, give this one a try...

2 sliced bell peppers green, red or yellow
1 small can tomato paste
1 16 oz can of diced tomatoes 1 can of water
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or more if you like the heat!
salt, pepper to taste
1/4 cup  Red or White Wine ( I like to use Cabernet or Burgundy!)
a few shakes of dried oregano
 lots of freshly grated cheese
1 pound of cooked ziti pasta  kept warm, tossed with a few tablespoons of olive oil, salt, pepper and grating cheese

2 boneless chicken breasts cut in small chunks
2 cup or more of assorted vegetables of your choice, carrots, peas, mushrooms, green beans, diced zucchini, diced eggplant

In a large dry fry pan or saucepan, saute chicken in 1/4 cup olive oil, add peppers salt pepper and cayenne pepper.

When chicken is slightly browned, add vegetables. ( If using finger carrots, microwave for 10 minutes to precook)

Add tomatoes, paste, water, wine and rest of seasonings.
Cook about 1/2 hour. While this is cooking, cook pasta in boiling salted water. Toss pasta in a few tablespoon of olive oil to keep from sticking as suggested above.
Place pasta on a dish and top with veggie sauce and plenty of grating cheese on top...

Halloween Recipes, Treats for A Perfect Spooky Party New and Old Idea's!

Come join the a funoween halloween party! click on link for above recipes!

Apple Spice Cake Sqaures

Pumpkin Spice  Latte for a Crowd in a Crockpot!

Mr. & Mrs. Cheesey Pumpkinheads 2010

Mrs. Garlic Boo and Mr. Tomato Cukey   Last years debut! Wishing you another safe and fun Halloween! Make it fun, hope you all find something that you can't wait to make for that fun party! I love Halloween, there are so man wonderful treats the kids will love!
Here's a suggestion taking

Carrot Fingers and Garden Veggie Dip (finger carrots and your favorites dip with sliced almond nails)

Baked Caramel Corn Balls and other popcorn recipes

White Chocolate Truffle Ghouls

Best Ever Pumpkin Spice Mini Whoopie Pies

Donut Eyeballs
                                                Witches Brooms

Pumpkin Spice Cake with Cream Cheese Frosting or Spiked Rum Cake?

Pumpkin Soup

Chocolate brownie mix with melted chocolate!

Chocolate Macadamia  Halloween Cookies

Happy Haunting! and don't forget to check out the

Apple Cinnamon Oatmeal Cranberry Bread Pudding with Nature's Pride Review

Apple Oatmeal Bread Pudding

Nature's Pride Oatmeal Bread is just perfect for this fall dessert with fresh apples!

One of the advantages of being a Foodbuzz tastetester is we get to review such awesome products. Nature's Pride sent this to me to try.....and this was wonderful in bread pudding!
I loved how easy and hearty this was to use to layer this  and  it's 100% natural. Knowing how good this is for you, just makes you want to eat more!
4 cups Nature's Pride 100% natural Oatmeal bread, torn into small pieces

2 1/2 teaspoons ground cinnamon
3 large McIntosh apples or other tart style apple, peeled, cored, and sliced
1/4 cup chopped dried cranberries, or raisins optional
2 cups milk
1 cup brown sugar
3 tablespoons butter
3 eggs
1 teaspoon pure vanilla
1teaspoon pure almond extract
optional :
1/2 cup chopped walnuts

1/4 cup equal parts of cinnamon and sugar for the top

I butter a glass baking dish by putting two tablespoons of butter in the bottom 11x7-inch stick in oven to melt the butter for 10 minutes on 350 hot oven.

In a large bowl, combine bread, cinnamon, and apple slices, add cranberries at this point and nuts if using. In microwave safe bowl, combine milk, brown sugar, and butter. Microwave until milk is hot and butter is melted.

Whisk eggs with vanilla in another bowl. Remove milk mixture from microwave and whisk in the hot milk. Pour the mixture over the bread apples, and sprinkle with cinnamon.

Pour bread mixture into the prepared baking dish. Set a water filled large shallow cookie sheet in oven and put the bread pudding pan inside the larger pan. About 1/2-inch deep of water. Sprinkle with cinnamon and sugar.  Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean. Serve warm.

Pumpkin Spice Latte in a Crockpot for Parties

Great for fall, easy in the crockpot  for guests or large parties, a nice knock off of famous coffee shops.

2 cups milk
2 tablespoons fresh or canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla
1/4 tsp cinnamon ( I use a teaspoon but I love cinnamon!), 1/8 tsp cloves, 1/8 tsp nutmeg, pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
Whipped cream for garnish, cinnamon sticks or cinnamon sugar for top of whipped cream
 I used a 5quart crockpot, but you can use whatever you have, as small as a 1.5. This makes two huge mugs.

You will have to experiment on the spice content, I love cinnamon and will usually use more than the recipe calls for.

Add the coffee or espresso with the milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours.
Pour into mugs ith a soup ladle, and garnish with whipped cream, cinnamon sugar and cinnamon sticks.

Optional:  add a shot of cinnamon schnapps to the top of latte before adding the cream. This recipe can be doubled or tripled.  I made a triple batch for 10 people that had at least two cups a piece.

For using up the extra pumpkin, try these  mini pumpkin turnovers... or best ever mini pumpkin whoopie pies with chocolate chip filling.

Chicken Wing Dipping Sauce 18 kinds of Recipes Curt's Guest Post

 Shown Dipping Sauces are :  Bourbon,  Salsa Cheese,  Asian Peanut Butter,  Buffalo Wing,  Creamy Parmesan,  just 5 shown out of 18 wonderful sauces that are so versatile, I am sure there will be one that will be a favorite in your household! Being my son Curt, is a chicken wing lover, he is always coming up with different sauces. So now with all the one's I have created he is adding a few more to the list!  Every week we come up with new ones to make on Sunday when the family gets together we have another new chicken wing sauce to try.  I love cooking with him. I am not big on using the deep fryer, so he fries them I make the sauces. Together we come up with some great idea's !!
 Check out Curt's Delectables Blog when you get a free moment he would love to have your visit!

Grilled  Italian Style Chicken Wings
Maybe you remember our other chicken wing post Chicken Marsala? Click here for a few more great sauce recipes from Curt for your wings!  Psst  even though he is a wing fan, some of these go great with fish too!

Apricot Sauce Dip :
In medium bowl, stir together
one 12-ounce jar apricot preserves (1 cup),
 2 tablespoons balsamic vinegar,
1 tablespoon soy sauce,
 and 1/4 teaspoon grated orange peel. Makes about 1 1/4 cups. (Great on grilled Salmon too!) If you like a pina colada dip click here.

Honey Mustard Sauce Dip:
In medium bowl, stir together
2/3 cup Dijon mustard,
1/4 cup sour cream,
1/4 cup honey,
 and 3/4 teaspoon Worcestershire. Makes about 1 1/4 cups.

Buffalo Wing Sauce Dip
2 oz cream cheese, softened at room temperature
4 oz bottle blue cheese dressing
1/4 cup of bottle Frank’s hot sauce (or your favorite buffalo wing or hot sauce)
 1/4 cup sharp cheddar cheese, shredded
Microwave for around 1 minutes for cheese to melt. Add more blue cheese if too thick and hot sauce.

Classic Traditional Hot Sauce For Buffalo Wings
1 bottle hot sauce (Franks or other brand) 12 oz
1 stick of butter melted
pinch of garlic powder, cayenne for more heat as needed)
2 teaspoons honey
Mix the hot sauce melted butter,spices and honey in a bowl.  Pour over hot cooked wings

Chili Lime Dipping Sauce
2 tablespoons of jalapeno pepper chopped finely
1 tablespoon chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tablespoons fresh cilantro (coriander leaves)
2 cloves garlic
1 teaspoon sugar
1/4 teaspoon salt
Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool. Serve warm.

Ranch Dipping Sauce
3/4 cup plain yogurt
1/3 cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 tablespoon chopped fresh parsley
In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

Sun-dried Tomato Aïoli Dipping Sauce
1 1/2 cups light mayonnaise
1/3 cup firmly packed sun-dried tomatoes in oil, drained
1/4 cup milk
1 garlic clove
2 teaspoons chopped fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week

Herb Dipping Sauce
2 garlic cloves
1/4 cup fresh basil leaves, stems removed
2 teaspoons oregano
1 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup warm water
1/2 cup olive oil
2 tablespoons lemon juice
Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds. Whisk in the rest of the ingredients.

Teriyaki Dipping Sauce 1 1/2 cloves minced garlic 
4 teaspoons oil
8 tablespoons sherry wine
8 tablespoons soy sauce
2 tablespoon toasted sesame sees
4 tablespoons brown sugar
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
4 tablespoons water
In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, sesame seeds and red pepper flakes,  mix well. Heat in a small sauce pan. In a small bowl mix cornstarch with cold water, add to hot mixture till thickens.

Bleu Cheese Dipping Sauce
1 cup sour cream
1/2 cup heavy cream
16 ounces blue cheese
2 tsp hot red pepper sauce
1 tsp Worcestershire
1 tsp salt
optional: 1 tablespoon celery
Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes.

Curry sauce
2 tablespoons olive oil
1 tablespoon butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
4 cloves garlic, finely minced
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste
In a saucepan, add the chicken broth, wine, parsley , garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through. Dip wings in  the sauce.

Cajun Remoulade Sauce
2 cups mayonnaise
2 tablespoons ketsup
2 tablespoons creole mustard, cajun mustard or deli style mustard
1 tablespoon fresh chopped parsley 
1 tablespoon cayenne pepper
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish or more if you like
2 garlic cloves
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 1/2 teaspoons paprika
Mix all together using a hand held blender, mixer, store in glass jar use for dipping chicken wings.

Bourbon Dipping Sauce
1/3 cup Diced Red Onion
1/2 teaspoon Finely Diced Garlic
1/2 cup Water
1/2  cup Brown Sugar
1/3 cup Teriyaki Sauce
1/4  cup Soy Sauce
1/3 cup White Grape Juice or substitute  2 tablespoons grape jelly mixed with water to make 1/3 cup
1/2 cup Bourbon
1/2 teaspoon Tabasco Sauce
Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 – 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.

Pizza Dipping Sauce
1/8 teaspoon garlic powder
2 oz cream cream
1/8 teaspoon crushed red pepper, optional
1/2 c. canned or homemade pizza sauce
1/4 cup shredded provolone
1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese
Combine  spices, cheeses. Add sauce. Microwave for 5 to 7 minutes.

Salsa Cheese Dipping Sauce
1 16oz package of sharp cheddar cheese
1 8 oz  jar picante sauce or salsa medium heat
1 tablespoon finely chopped black olives
Microwave till cheese melts transfer to a crockpot on warm.

Asian Peanut Butter Dipping Sauce
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
Salt and freshly ground black pepper to taste
In a blender puree together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, salt and pepper until mixture is smooth.
Transfer sauce to a serving bowl.
Makes about 1 cup.

Greek sauce:
1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 garlic clove, peeled
Dash salt

In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

Salsa Sauce:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper
Rinse off in a strainer chopped onion and garlic with hot water pat dry. Place all other ingredients in a bowl or a food processor and pulse a few time and mix together. Serve with chicken wings.

Creamy Parmesan Dipping Sauce
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup buttermilk
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
1/2 teaspoon lemon juice

Whisk all together in a bowl. Lasts around a week in the refrigerator.

Caesar Sauce
2 egg yolk
2 tablespoons Dijon mustard
6 to 8 anchovy fillets, minced
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons lemon
dash of worcestershire sauce 
2 cups olive oil
1 tablespoon warm water 
1 cup parmesan
Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and Worcestershire sauce into a bowl.

Mix with whisk or hand held blender.
Slowly add olive oil to unifomerly blend together
If dressing gets too thick, add warm water and then continue until all the oil is added.
Add parmesan and still till evenly blended
Makes 1 1/2 cups

1/2 cup parmesan cheese grated
1 cup heavy cream
2 tablespoon butter
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
white pepper to taste
1/2 cup chicken broth
In a medium saucepan add broth, butter garlic, pepper, bring to a boil. Add heavy cream, cook till thickens and creamy. Stir in cheese.

Enjoy your sauces, till the next time Curt!~

More Chicken recipes?

Mini Fresh Pumpkin Turnover Recipe

Homemade Crust and Fresh  Pumpkin  Filling

A great fall Pumpkin Turnover delicious treat for any lunchbox!

Fresh Pumpkin Directions
Click above for instructions

Fresh Pie Dough Directions
Click above for instructions
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, recipe)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon  ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk
Mix above ingredients all together till well blended.  See below instructions.

 You will need pie crust pastry homemade or store bought (enough for two single standard pie crusts)
milk for brushing the tops
granulated sugar
optional : confectionery sugar and water glaze

 After mixing the filling all together,  bake the filling by itself on 425 degree oven,  bake the pie filling only (no crust) in a large greased pan dish  for 15 minutes. Keep oven door closed and reduce temp to moderate  and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Roll thin and cut into circles a (cereal bowl size) in diameter or at least 4 inches . Put a spoonful of the cooled pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly press the edges, close then seal with a fork. Brush with milk to seal tops and then sprinkle with sugar . Slice three small slits in the top so they won't puff up and burst, place on a parchment paper lined cookie sheet, and bake only until crust is a light golden-brown. These are best eaten the same day, the crust will get soggy and make sure you refrigerate leftovers, as they will stay better in refrigerated. Frost if you like with confectionery sugar and water glaze and drizzle over of the top of each turnover.
Printable Recipe

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts